Abstract:
Aspects of the present disclosure are drawn to methods of improving the expression of secreted cuproenzymes from host cells by manipulating the expression level of one or more proteins involved in copper transport in the host cell, e.g., membrane-bound copper transporting ATPases and soluble copper transporters. The present disclosure also provides compositions containing such improved host cells as well as products derived from the improved host cells that contain one or more cuproenzymes of interest.
Abstract:
Provided are: a method for stabilizing an ascorbic acid oxidase; a method for preserving an ascorbic acid oxidase; and a stabilized composition of an ascorbic acid oxidase. A method for stabilizing an ascorbic acid oxidase and a method for preserving an ascorbic acid oxidase, each of the methods comprising allowing an ascorbic acid oxidase to coexist with nitrous acid or a salt thereof, or a nitrous acid ester in an aqueous medium; and a stabilized composition of an ascorbic acid oxidase, which comprises an ascorbic acid oxidase being allowed to coexist with nitrous acid or a salt thereof, or a nitrous acid ester in an aqueous medium. The method for stabilizing an ascorbic acid oxidase, the method for preserving an ascorbic acid oxidase, and the stabilized composition of an ascorbic acid oxidase according to the present invention are useful for clinical diagnosis and the like.
Abstract:
The present invention provides an ascorbate oxidase (ASOD) which catalyzes oxidation reaction of L-ascorbic acid with molecular oxygen to form L-dehydroascorbic acid and hydrogen peroxide, a process for producing the ascorbate oxidase comprising using a microorganism belonging to the genus Eupenicillium , a gene encoding ASOD, a transformant containing such a gene, a process for producing ASOD using such a transformant, and a reagent composition comprising ASOD, such as a reagent composition for examination, a food additive, and a reagent composition in the fields of food and clinical examination. The ascorbate oxidase has excellent stability particularly in a liquid state.
Abstract:
Modifying a food containing proteinaceous material, particularly a food material such as wheat flour, fish pastes, poultry and cattle meats, soybean protein and egg white, in an economical, simple manner; and providing to processed foods produced by using such modified food material, excellent effects of modifying the physico-chemical properties due to the TG action, good effects of modifying different properties such as smoothness during swallowing and crispness to the teeth and preferable color and flavor. By treating a proteinaceous material with transglutaminase (TG) and oxidoreductase or by more preferably treating a food protein with at least one of a substrate of the oxidoreductase, milk protein and a thiol group-containing material in addition to the TG and oxidoreductase, an excellent protein-containing food on modification can be provided by overcoming the problems described above.
Abstract:
Modifying a food containing proteinaceous material, particularly a food material such as wheat flour, fish pastes, poultry and cattle meats, soybean protein and egg white, in an economical, simple manner; and providing to processed foods produced by using such modified food material, excellent effects of modifying the physico-chemical properties due to the TG action, good effects of modifying different properties such as smoothness during swallowing and crispness to the teeth and preferable color and flavor. By treating a proteinaceous material with transglutaminase (TG) and oxidoreductase or by more preferably treating a food protein with at least one of a substrate of the oxidoreductase, milk protein and a thiol group-containing material in addition to the TG and oxidoreductase, an excellent protein-containing food on modification can be provided by overcoming the problems described above.