US 12,226,486 B2
Method for bowel preparation
Steven Gorelick, Danbury, CT (US); Michael Schiffman, Weston, CT (US); Melody Olmstead, New Milford, CT (US); and Adam Gorelick, Woodbridge, CT (US)
Assigned to MSM Innovations, Inc., Weston, CT (US)
Filed by MSM Innovations, Inc., Weston, CT (US)
Filed on Aug. 25, 2023, as Appl. No. 18/455,930.
Application 18/455,930 is a continuation of application No. 17/342,983, filed on Jun. 9, 2021, granted, now 11,771,768.
Application 17/342,983 is a continuation of application No. 16/394,877, filed on Apr. 25, 2019, granted, now 11,058,774, issued on Jul. 13, 2021.
Application 16/394,877 is a continuation of application No. 15/793,257, filed on Oct. 25, 2017, abandoned.
Application 15/793,257 is a continuation of application No. 15/456,028, filed on Mar. 10, 2017, abandoned.
Application 15/456,028 is a continuation of application No. 15/165,948, filed on May 26, 2016, granted, now 9,629,917, issued on Apr. 25, 2017.
Application 15/165,948 is a continuation of application No. 14/963,616, filed on Dec. 9, 2015, granted, now 9,352,044, issued on May 31, 2016.
Application 14/963,616 is a continuation of application No. 13/708,430, filed on Dec. 7, 2012, granted, now 9,238,075, issued on Jan. 19, 2016.
Claims priority of provisional application 61/568,131, filed on Dec. 7, 2011.
Prior Publication US 2023/0405128 A1, Dec. 21, 2023
This patent is subject to a terminal disclaimer.
Int. Cl. A61K 47/42 (2017.01); A61K 9/00 (2006.01); A61K 9/08 (2006.01); A61K 33/04 (2006.01); A61K 33/14 (2006.01); A61K 33/42 (2006.01); A61K 47/10 (2017.01); A61K 47/26 (2006.01); A61K 47/34 (2017.01); A61K 47/02 (2006.01); A61K 47/12 (2006.01)
CPC A61K 47/42 (2013.01) [A61K 9/0053 (2013.01); A61K 9/0095 (2013.01); A61K 9/08 (2013.01); A61K 33/04 (2013.01); A61K 33/14 (2013.01); A61K 33/42 (2013.01); A61K 47/10 (2013.01); A61K 47/26 (2013.01); A61K 47/34 (2013.01); A61K 47/02 (2013.01); A61K 47/12 (2013.01)] 22 Claims
 
1. A method for reducing a salty taste of a liquid composition for a subject, the method comprising the steps of:
(a) determining the pH of the liquid composition which has a salty taste, wherein the pH ranges from about 1 to about 6.9 or is adjusted to range from about 1 to about 6.9;
(b) providing a taste-modifying substance to the subject, wherein the taste-modifying substance is selected from the group consisting of miraculin, thaumatin, monellin, mabinlin, brazzein, pentadin, curculin, neuculin, and mixtures thereof; and
(c) administering the liquid composition to the subject after or when the taste-modifying substance is provided to the subject.