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EP1448064A1 - Formes posologiques d'aleurone - Google Patents

Formes posologiques d'aleurone

Info

Publication number
EP1448064A1
EP1448064A1 EP02764485A EP02764485A EP1448064A1 EP 1448064 A1 EP1448064 A1 EP 1448064A1 EP 02764485 A EP02764485 A EP 02764485A EP 02764485 A EP02764485 A EP 02764485A EP 1448064 A1 EP1448064 A1 EP 1448064A1
Authority
EP
European Patent Office
Prior art keywords
aleurone
aleuron
components
dosage form
feed
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP02764485A
Other languages
German (de)
English (en)
Inventor
Arturo Bohm
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Buehler AG
Original Assignee
Buri Rudolf
Buehler AG
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Buri Rudolf, Buehler AG filed Critical Buri Rudolf
Publication of EP1448064A1 publication Critical patent/EP1448064A1/fr
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/88—Liliopsida (monocotyledons)
    • A61K36/899—Poaceae or Gramineae (Grass family), e.g. bamboo, corn or sugar cane
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K10/00—Animal feeding-stuffs
    • A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
    • A23K10/37—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms from waste material
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/10—Organic substances
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K50/00—Feeding-stuffs specially adapted for particular animals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/115—Cereal fibre products, e.g. bran, husk
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/122—Coated, filled, multilayered or hollow ready-to-eat cereals
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P3/00—Drugs for disorders of the metabolism
    • A61P3/02—Nutrients, e.g. vitamins, minerals
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
    • Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
    • Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
    • Y02P60/87—Re-use of by-products of food processing for fodder production

Definitions

  • the invention relates to dosage forms of aleuron.
  • Aleuron is a nutritionally valuable component of the grain and in particular of wheat wheat and is present in the wheat grain in a single-cell layer (aleurone layer) between the flour body (endosperm) and the husk (pericarp and testa) of the wheat grain.
  • the weight fraction of aleuron in wheat averages 8.3%.
  • Aleuron is isolated from bran using physical, in particular mechanical-abrasive and biological-enzymatic processes and further processed.
  • PCT / CH 01/00506 by the same applicant.
  • the aleurone cells of the wheat grain contain all nutritionally important substances of the wheat grain in a concentrated form, such as vitamins, minerals, essential fatty acids, nutritional fibers, high-quality protein (albumin) and special protective substances (bioactive substances such as phenols, lignan, phytin, etc.). Wheat has also been a tried and tested food for animals and humans for several thousand years.
  • the high levels of vitamins and minerals contribute to general health, mental and physical performance.
  • the food fibers of the aleuron contribute to a better digestive activity. In particular, they slow down absorption and thus contribute to a long-lasting feeling of satiety.
  • Aleuron is easily digestible. In particular, it contains no glue proteins (gliadin, glutenin) and is therefore also suitable for people with wheat allergy or celiac disease.
  • Bioactive substances of aleuron such as polyphenols, flavanoids, lignan, beta-glucan, etc., have protective effects against a number of civilization diseases such as arterial calcification and cancer.
  • the invention has for its object to enable the use of aleuron and its components for human and animal nutrition.
  • This object is achieved by a dosage form of aleurone components and / or aleuron obtained from bran, in particular from wheat bran, the active ingredients contained in the aleuron having their favorable physiological properties being made available to the human or animal organism in an easily accessible form.
  • the nutritional components of aleuron can be absorbed by the organism even better than is the case when eating whole grain cereals.
  • the various aleurone constituents are preferably contained in the dosage form in relative proportions which correspond to their natural relative proportions in the bran, in particular the wheat bran. Since the genetic makeup of humans, as well as many pets and farm animals, has changed little despite the major changes in our living space and way of life, it can be assumed that this "natural mixture ratio" is still “tailored” for the organism and its physiological reactions ,
  • the various aleuron components can be contained in the dosage form in relative proportions which differ from their natural relative proportions in the bran, in particular the wheat bran.
  • aleurone constituents can be contained in the form of aleurone cell groups which have up to 100 aleurone cells, in particular about 5 to 50 aleurone cells on average and preferably about 10 to 20 aleurone cells.
  • This form Aleuron can be economically extracted from bran on the one hand and can be easily and evenly incorporated into food on the other.
  • a part of the aleuron cells of the aleuron cell groups can expediently have weakened cell walls.
  • a weakening of the hard-to-digest cell walls supports digestion and makes it easier for the organism to access the valuable aleurone components.
  • the aleuron cells can be enzymatic, mechanical, chemical or e.g. have thermally weakened cell walls by steam treatment and / or microwave treatment. Combinations of these types of cell wall weakening are also advantageous.
  • the aleuron components can be contained in the form of destroyed aleuron cells (“aleuron pulp”) and have both the entire cell content and the entire destroyed cell walls of the aleuron contained.
  • the aleuron is practically "pre-digested” and the constituents of the aleuron cell content can be absorbed particularly easily by the organism without the organism being deprived of the physiological benefits of the destroyed cell walls of the aleuron.
  • the aleurone components can also be contained here in the form of destroyed aleurone cells ("cell slush”) and have at least part of the total cell content and / or at least part of the destroyed cell walls of the contained aleuron.
  • a special embodiment of the dosage form according to the invention of the aleurone components and / or of the aleuron has no further components apart from aleuron components and therefore consists only of aleuron.
  • This dosage form is suitable as a dietary supplement or feed supplement. It can consist of aleurone cell groups, in particular as flakes, granules, pressed material or powder, and can have at least partially destroyed aleurone cells ("aleurone pulp") if necessary.
  • the aleuron constituents and / or the aleuron of this dosage form can also be obtained from the cell content originating from aleuron cells in its liquid form ("Aleu ronsaft "), which is preferably thickened to a viscous fluid (“ aleuron syrup ”) or diluted to a viscous fluid (“ aleurone water ").
  • they consist only of the cell content from aleurone cells in its dried form, in particular also here as flakes, granules, pressing or powder.
  • they can also consist only of the destroyed cell walls originating from aleurone cells, in particular as flakes, granules, pressed material or powder, where they can in particular also contain additional water.
  • This dosage form is a nutritionally valuable fiber.
  • the aleurone components and / or the aleurone in one of the above-mentioned forms are admixed with a conventional food, e.g. a food or a combination of foods from the following groups of foods:
  • staple foods such as flour or semolina from wheat, rye, rice, corn or soybeans; fermented or non-fermented milk, animal or vegetable fats; Fruit or fruit juice; Vegetables or vegetable juice; pure water, mineral water or other enriched water; Flesh; Fish; Etc.
  • processed foods such as cheese, curd cheese or yoghurt; Beverages, in particular milk drinks or juices; Baked goods, in particular bread or pastries; Pasta, pasta; Confectionery, in particular chocolate or gummy bears; Breakfast cereals; Spreads; Bars; Meat substitutes; Sausage; Etc.
  • the aleurone components and / or the aleurone in one of the above-mentioned forms are mixed with a feed, such as e.g. a feed or a combination of feed from the following groups of feed:
  • petfood such as dog food; Cat food; Rodent chow; Fish feed; Reptile Food; Amphibians feed; Birdseed; Etc.
  • feed for farm animals such as horse feed; Cattle feed; Pig feed; Sheep feed; Poultry feed; Etc.
  • the aleurone components and / or the aleurone in one of the above-mentioned forms are mixed with a metabolically neutral, in particular an indigestible carrier.
  • a metabolically neutral, in particular an indigestible carrier being an agent or a combination of agents from the following group of agents: insoluble salts; waxes; Strength; Gelatin; Chewing gum; Etc.
  • the aleuron components and / or the aleuron can also be admixed with a tasty carrier, in particular a stimulant, e.g. an agent or a combination of agents from the following group of agents: dextrose; maltose; Fruit gum; Etc.
  • a stimulant e.g. an agent or a combination of agents from the following group of agents: dextrose; maltose; Fruit gum; Etc.
  • the aleurone components and / or the aleurone are admixed with a food or a feed in a liquid or powdery form which is easily accessible to the human or animal organism, the Aleuron components and / or the aleuron in a liquid or powdery form easily accessible to the human or animal organism, a processed food or egg be mixed with processed feed during its processing.
  • a suitable process step of processing the conventional food can be used for an intended weakening of the aleuron cells, which saves a separate step for weakening the aleurone cells before they are mixed into the conventional food.
  • intact aleuron or intact aleuron cells or aleuron cell groups are mixed with a processed food or a processed feed during its processing in a process step in which the food or feed is exposed to at least one of the following actions or combinations thereof: enzymatic action; mechanical action, especially shear, compression, expansion, etc .; thermal action, in particular by steam and / or microwaves; chemical exposure.
  • the total amount of aleurone constituents and / or the aleurone to be mixed in is distributed over several process steps of food or feed processing. This means that a part of the aleuron cells that was added earlier can be weakened more than a part of the aleuron cells that was added later.
  • the processing of the food or the feed is preferably carried out continuously, and the aleurone components and / or the aleuron are continuously metered into the food or the feed in at least one of the following forms during processing:
  • the dosage forms according to the invention mentioned above can be used as a food supplement or as a feed supplement.
  • Aleuron in connection with the various dosage forms under "Aleuron", a more or less destroyed (cell wall weakening) and possibly more or less complete mass (based on the natural composition of the Aleuron) from Aleuron cell groups and / or individual Aleuron cells and / or their components Roger that.
  • the aleuron is e.g. added to the pasta in amounts of 8.5 to 50% as "semolina substitution".
  • aleuron in the form of largely intact aleuron cell groups, depending on the size of the cell groups, a more or less pronounced sandy state can be achieved, which is, however, rather undesirable in most cases.
  • adding aleuron can influence the sensory properties of the pasta.
  • the appearance of the pasta remains largely unchanged. It has also been shown that even with the addition of aleuron in the form of larger cell groups (up to 100 aleuron cells or even more), the size of these cell groups is reduced during pasta production or processing.
  • the aleuron can be added, for example, in flakes or soft and hard bars made of cereals, for example simple admixing or coating (coating) with aleuron.
  • the aleuron can e.g. in yogurt, sour milk, cream cheese or powdered drinks (nectars).
  • a more or less pronounced sandyness of the products can be achieved.
  • the sedimentation behavior of the added aleuron strongly depends on the size of the aleuron particles (cell components, single cells, cell assemblies).
  • the aleuron can e.g. in breakfast drinks, energy drinks, sports drinks.
  • the condition of the aleuron (cell components, single cells, cell assemblies) on the one hand influences the accessibility of the components of the aleuron to the organism and on the other hand the sensory properties of the drink.
  • Aleuron juice can e.g. can be integrated into the beverage powder obtained by co-spraying.
  • the aleuron can also e.g. can be incorporated into spreads such as margarine, butter, sauces, dips, etc.
  • the condition of the aleuron (cell components, single cells, cell assemblies) on the one hand influences the accessibility of the components of the aleuron to the organism and on the other hand the sensory properties of the drink.
  • the added aleuron can also develop the dough, the dough rheology, the baking behavior and the baking result (properties of the crumb, sensory properties inside the baked product).
  • the aleuron can be added to the extruder during a suitable process step in product processing. Depending on the condition of the aleuron (cell components, single cells, cell assemblies) and depending on the process step, the added aleuron can be processed more or less intensively and thus changed. The added aleuron can thus be exposed to a tailor-made combination of enzymatic action, mechanical action, in particular shear, compression, expansion, etc., or thermal action, in particular by steam. Cooking or cold extrusion is also suitable for the production of "pure aleurone products" together with a carrier material such as starch, other cereal bases (for example oat bran, flax, etc.) as separately available forms of food or feed supplements in the form of pellets or pressings.
  • a carrier material such as starch, other cereal bases (for example oat bran, flax, etc.) as separately available forms of food or feed supplements in the form of pellets or pressings.
  • pure aleurons in its various forms (cell components, i.e. aleuron mush, aleuron pulp, intact single cells, cell groups) can influence the nutritional and sensory properties of aleuron. These properties can be further influenced by deliberately omitting certain components (e.g. cell walls in the case of destroyed aleuron, phytin, ...) of the aleuron. In this way, food and feed with tailored properties can be produced in a targeted manner. Finally, additional non-aleuron components can be added to the aleuron. This is of particular interest in the manufacture of aleuronic food supplements.
  • the aleurone or aleuron-containing product according to the invention e.g. additional cellulose can be added.
  • the cellulose practically acts as pure fiber (hardly degradable by intestinal bacteria)
  • the addition of aleurone cell walls also has an additional prebiotic effect.
  • the aleurone cell walls which mainly consist of arabinoxylan, act as "nutrient medium” or "feed” e.g. for bifidus bacteria, whose metabolic products, especially butyric acid, contribute to keeping the intestines healthy.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Natural Medicines & Medicinal Plants (AREA)
  • Animal Husbandry (AREA)
  • Zoology (AREA)
  • Botany (AREA)
  • Mycology (AREA)
  • Biotechnology (AREA)
  • Medicinal Chemistry (AREA)
  • Pharmacology & Pharmacy (AREA)
  • Veterinary Medicine (AREA)
  • Public Health (AREA)
  • General Health & Medical Sciences (AREA)
  • Animal Behavior & Ethology (AREA)
  • Physiology (AREA)
  • Molecular Biology (AREA)
  • Birds (AREA)
  • Epidemiology (AREA)
  • Microbiology (AREA)
  • Medical Informatics (AREA)
  • Alternative & Traditional Medicine (AREA)
  • Obesity (AREA)
  • Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
  • Hematology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Diabetes (AREA)
  • Fodder In General (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Cereal-Derived Products (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)

Abstract

Formes posologiques de constituants d'aleurone et / ou d'aleurone, extrait de son, en particulier de son de blé, les principes actifs contenus dans l'aleurone avec leur propriétés physiologiques avantageuses étant mis à disposition sous une forme facilement accessible à l'organisme humain ou animal. Les constituants de l'aleurone et / ou l'aleurone peuvent être ajoutés à un produit alimentaire ou à un aliment pour bétail. La présente invention concerne également une forme posologique en liaison avec un excipient non digestible ou métaboliquement neutre. La présente invention concerne en outre un procédé de préparation d'une forme posologique de constituants d'aleurone et / ou d'aleurone, selon lequel de l'aleurone intact ou des cellules d'aleurone intactes ou des assemblages de cellules d'aleurone sont mélangés à un produit alimentaire traité ou à un aliment pour bétail traité, pendant le traitement dudit produit alimentaire ou dudit aliment, lors d'une étape du procédé au cours de laquelle le produit alimentaire ou l'aliment pour bétail est soumis à au moins un des effets suivants : effet enzymatique, effet mécanique, en particulier cisaillement, compression, expansion, etc., effet thermique, en particulier par la vapeur et / ou les micro-ondes, ou effet chimique.
EP02764485A 2001-11-26 2002-10-17 Formes posologiques d'aleurone Withdrawn EP1448064A1 (fr)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
DE10157626A DE10157626A1 (de) 2001-11-26 2001-11-26 Darreichungsformen von Aleuron
DE10157626 2001-11-26
PCT/CH2002/000567 WO2003045165A1 (fr) 2001-11-26 2002-10-17 Formes posologiques d'aleurone

Publications (1)

Publication Number Publication Date
EP1448064A1 true EP1448064A1 (fr) 2004-08-25

Family

ID=7706797

Family Applications (1)

Application Number Title Priority Date Filing Date
EP02764485A Withdrawn EP1448064A1 (fr) 2001-11-26 2002-10-17 Formes posologiques d'aleurone

Country Status (7)

Country Link
US (1) US20040258776A1 (fr)
EP (1) EP1448064A1 (fr)
JP (1) JP2005515761A (fr)
CN (1) CN1319468C (fr)
AU (1) AU2002328767B2 (fr)
DE (1) DE10157626A1 (fr)
WO (1) WO2003045165A1 (fr)

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Publication number Priority date Publication date Assignee Title
RU2335142C2 (ru) * 2003-02-20 2008-10-10 Бюлер Аг Алейроновый продукт и способ его получения
EP2367445A4 (fr) * 2008-11-24 2012-10-10 Cargill Inc Aleurone en tant que fibre prébiotique pour une santé intestinale améliorée
WO2013030627A1 (fr) * 2011-09-01 2013-03-07 Tovar Calderon Tirso Mesias Composition riche en fibres pour l'alimentation humaine
CN102894262B (zh) * 2012-10-24 2014-02-05 江南大学 一种麦麸糊粉的制备方法
WO2014096883A1 (fr) 2012-12-21 2014-06-26 Compagnie Gervais Danone Produit laitier fermenté comprenant du son de blé
CN104171837A (zh) * 2014-07-15 2014-12-03 山东知食坊食品科技有限公司 小麦糊粉层内容物熟粉制品及应用
FR3025427B1 (fr) * 2014-09-05 2019-04-26 Universite Joseph Fourier Procede de traitement preventif ou curatif des alterations induites par les polluants organiques persistants
CN104171884B (zh) * 2014-09-19 2017-01-25 嘉兴市禾新科技创业投资有限公司 糊粉层馒头及其制作工艺
WO2017024574A1 (fr) * 2015-08-13 2017-02-16 山东知食坊食品科技有限公司 Extraction de contenu de couche à aleurone de blé par méthode sèche physique pure et procédé de production et chaîne de production associés
GB201701417D0 (en) 2017-01-27 2017-03-15 Mars Inc Pet food

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DE2159132A1 (de) * 1971-11-29 1973-06-07 Heinrich Habel Herstellungsverfahren von brot zur vorbeugung und gesunderhaltung des stoffwechsels und kreislaufs
US4497840A (en) * 1981-06-29 1985-02-05 The Quaker Oats Company Cereal foods made from oats and method of making
DE3585254D1 (de) * 1984-04-02 1992-03-05 Univ Trobe Gewinnung von aleuron-zellen aus getreideweizen.
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Title
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Also Published As

Publication number Publication date
AU2002328767A1 (en) 2003-06-10
US20040258776A1 (en) 2004-12-23
CN1592582A (zh) 2005-03-09
WO2003045165A1 (fr) 2003-06-05
AU2002328767B2 (en) 2008-02-07
DE10157626A1 (de) 2003-06-05
JP2005515761A (ja) 2005-06-02
CN1319468C (zh) 2007-06-06

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