Food protecting agent composition having a pH of between 5.5 and 7.5 containing at least 2000 mg/l, preferably at least 1800 mg/l of a combination food protecting agent and guanidinium derivatives, particularly to combinations of oligo(2-(2-ethoxy)ethoxy ethyl guanidinium chloride), poly(hexamethylendiamine guanidinium chloride), polyetheramines, triethyleneglycol diamine, enzymes, PGPR, amino acids, antioxidants such as humic acids and some natural products like phytotherapeutic plant extracts.

The purpose of any pre-harvest plant protection program for fruit, cutflowers and vegetables (fruit and vegetables are selected from cereals, e.g. wheat, barley, rye, oats, rice, sorghum and the like; beets, e.g. sugar beet and fodder beet; pome and stone fruit and berries, e.g. apples, pears, plums, peaches, almonds, cherries, strawberries, raspberries and blackber leguminous plants, e.g. beans, lentils, peas, soy beans; oleaginous plants, e.g. rape, mustard, poppy, olive, sunflower, coconut, castor-oil plant, cocoa, ground-nuts; cucurbitaceae, e.g. pumpkins, gherkins, melons, cucumbers, squashes; fibrous plants, e.g. cotton, flax, hemp, jute; citrus fruit, e.g. orange, lemon, grapefruit, mandarin; tropical fruit, e.g. papaya, passion fruit, mango, carambola, pineapple, banana; vegetables, e.g. spinach, lettuce, asparagus, brassicaceae such as cabbages and turnips, carrots, onions, tomatoes, potatoes, hot and sweet peppers; laurel-like plants, e.g. avocado, cinnamon, camphor tree; or plants such as maize, tobacco, nuts, coffee, sugar-cane, tea, grapevines, hops, rubber plants, as well as ornamental plants, e.g. cutflowers, roses, gerbera and flower bulbs, shrubs, deciduous trees and evergreen trees such as conifers) is to prevent the development of diseases that might impair the final quality of the fruit, cutflowers and vegetables and to obtain adequate production yields. The system for post-harvest application of plant protection products on fruit, cutflowers and vegetables during packing aims to safeguard the health of the fruit and vegetables during the period of storage and transport to the final consumer. Since, moreover, the environmental and economic requirements imposed on modern-day fungicides are continually increasing, with regard, for example, to the spectrum of activity, toxicity, selectivity, application rate, formation of residues, and favorable preparation ability, and since, furthermore, there may be problems, for example, with resistances developing to known active compounds, a constant task is to develop new fungicide agents which in some areas at least have advantages over their known counterparts. Therefore, there is still a need to find

A method for treating a microorganism or inflammation caused by the microorganism includes administering or applying a composition comprising an antimicrobial peptide with the amino acid sequence of SEQ ID NO: 1 to a subject in need thereof. Because the antimicrobial peptide with the amino acid sequence of SEQ ID NO: 1 exhibits an excellent antimicrobial activity against Gram-negative bacteria and Gram-positive bacteria and also low cytotoxicity for human erythrocytes, it can be advantageously used for various applications.

Methods of making coated pet food kibble and the kibble product by coating kibble with a composition that include at least one of: (i) lecithin and chicken fat; (ii) lecithin, a glycerol monoester of a fatty acid, a sugar monoester of a fatty acid, and chicken fat; (iii) lecithin, N.sup.α—(C.sub.8-C.sub.18) acyl arginine alkyl (C.sub.1-C.sub.8) ester, and chicken fat; or (iv) N.sup.α—(C.sub.8-C.sub.18) acyl arginine alkyl (C.sub.1-C.sub.8) ester-thymol and chicken fat. When the pet food kibble coated with a composition as described above, exhibits amounts of Salmonella sp. that are reduced by about 99%. This reduction is effective for at least 60 days post coating when compared to pet food kibble coated with a composition lacking one of (i)-(iv). The compositions are also used in a method for treating raw beef or poultry prior to grinding where the ground meat exhibits amounts of Salmonella sp. that are reduced by about 99%.

Methods of making coated pet food kibble and the kibble product by coating kibble with a composition that include at least one of: (i) lecithin and chicken fat; (ii) lecithin, a glycerol monoester of a fatty acid, a sugar monoester of a fatty acid, and chicken fat; (iii) lecithin, N.sup.α—(C.sub.8-C.sub.18) acyl arginine alkyl (C.sub.1-C.sub.8) ester, and chicken fat; or (iv) N.sup.α—(C.sub.8-C.sub.18) acyl arginine alkyl (C.sub.1-C.sub.8) ester-thymol and chicken fat. When the pet food kibble coated with a composition as described above, exhibits amounts of Salmonella sp. that are reduced by about 99%. This reduction is effective for at least 60 days post coating when compared to pet food kibble coated with a composition lacking one of (i)-(iv). The compositions are also used in a method for treating raw beef or poultry prior to grinding where the ground meat exhibits amounts of Salmonella sp. that are reduced by about 99%.

A nerve growth promoter and an antioxidant containing a degradation product obtained by degrading a composition containing a hyaluronic acid and a protein with a protease. A would treatment agent containing an ethyl acetate extract of a degradation product obtained by degrading a composition containing a hyaluronic acid and a protein with a protease.

A nerve growth promoter and an antioxidant containing a degradation product obtained by degrading a composition containing a hyaluronic acid and a protein with a protease. A would treatment agent containing an ethyl acetate extract of a degradation product obtained by degrading a composition containing a hyaluronic acid and a protein with a protease.

A consumable product having an anti-gram-negative bacterial compound with the amino acid sequence represented by the chemical formula below. Also described is a consumable product having Bacillus subtilis capable of producing a compound having the sequence represented by the chemical formula below. The Bacillus subtilis may be Bacillus subtilis MT2 strain (accession number: NITE BP-02767). Also described are methods of treating enteritis by administering a product as described herein to a patent in need thereof.

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The present invention discloses an edible film with enhanced release efficiency of essential oil and a preparation method thereof. The edible film is composed of at least one blank layer and at least one essential oil-rich layer; during casting, the blank layer serves as a substrate layer and the essential oil-rich layer serves as an intermediate layer or an external layer; wherein the blank layer is composed of an alcohol-soluble protein-water-soluble protein composite film, and the essential oil-rich layer is composed of an alcohol-soluble protein-water-soluble protein composite film loading with essential oil. The present invention provides a structure and a method of divisional enrichment of essential oil, wherein the essential oil of equal mass is enriched in a certain layer of the film. Compared with the existing edible film loading with essential oil, the essential oil is loaded to the entire film matrix in the present invention.

The present invention discloses an edible film with enhanced release efficiency of essential oil and a preparation method thereof. The edible film is composed of at least one blank layer and at least one essential oil-rich layer; during casting, the blank layer serves as a substrate layer and the essential oil-rich layer serves as an intermediate layer or an external layer; wherein the blank layer is composed of an alcohol-soluble protein-water-soluble protein composite film, and the essential oil-rich layer is composed of an alcohol-soluble protein-water-soluble protein composite film loading with essential oil. The present invention provides a structure and a method of divisional enrichment of essential oil, wherein the essential oil of equal mass is enriched in a certain layer of the film. Compared with the existing edible film loading with essential oil, the essential oil is loaded to the entire film matrix in the present invention.

Food protecting agent composition having a pH of between 5.5 and 7.5 containing at least 2000 mg/l, preferably at least 1800 mg/l of a combination food protecting agent and guanidinium derivatives, particularly to combinations of oligo(2-(2-ethoxy)ethoxy ethyl guanidinium chloride), poly(hexamethylendiamine guanidinium chloride), polyetheramines, triethyleneglycol diamine, enzymes, PGPR, amino acids, antioxidants such as humic acids and some natural products like phytotherapeutic plant extracts.

The purpose of any raw and procesesing pruduct for catte, pig etc, fish and chicken is to prevent the development of diseases that might impair the final quality of the products. The system for catte, pig etc, fish and chicken application of food protection products on catte, pig etc, fish and chicken during packing aims to safeguard the health of the catte, pig etc, fish and chicken during the period of storage and transport to the final consumer. Since, moreover, the environmental and economic requirements imposed on modern-day fungicides are continually increasing, with regard, for example, to the spectrum of activity, toxicity, selectivity, application rate, formation of residues, and favorable preparation ability, and since, furthermore, there may be problems, for example, with resistances developing to known active compounds, a constant task is to develop new fungicide agents which in some areas at least have advantages over their known counterparts. Therefore, there is still a need to find and/or develop other bacterial, viral and fungicides for storage disease control. Some of the chemical as such are already known. It is also known, that these compounds can be used as more healthy and applicable material.