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公开(公告)号:US20050196836A1
公开(公告)日:2005-09-08
申请号:US10853183
申请日:2004-05-26
申请人: Hiroaki Nishiuchi , Reiko Sugimoto
发明人: Hiroaki Nishiuchi , Reiko Sugimoto
IPC分类号: A23L1/28 , A21D2/24 , A21D2/28 , A21D8/04 , A23L1/30 , A23L1/305 , C07H21/04 , C12N1/16 , C12N1/18 , C12N9/00 , C12N9/10 , C12N15/09 , C12N15/74 , C12P13/04 , C12P13/12 , C12P21/06 , C12R1/72
CPC分类号: C07H21/04 , A21D2/245 , A21D2/28 , A21D8/047 , A23L33/14 , A23L33/175 , A23L33/18 , C12N1/18 , C12N9/10 , C12N9/93 , C12N15/74 , C12P13/04 , C12P13/12 , C12P21/06 , C12Y603/02003
摘要: A yeast which harbors a mutant glutathione synthetase having one or both of mutations selected from the group consisting of a mutation to replace a threonine residue at the position 47 with an isoleucine residue and a mutation to replace a glycine residue at the 387-position with an aspartic acid residue and produces γ-glutamylcysteine. The yeast is cultured under suitable conditions, the resultant culture or fractionation product thereof or the resultant culture or fractionation product thereof that had been heat-treated is mixed with food or beverage materials and processed into foods or beverage to produce γ-glutamylcysteine- or cysteine-containing foods or beverage.
摘要翻译: 一种含有突变型谷胱甘肽合成酶的酵母,其具有一个或两个突变,所述突变选自由异亮氨酸残基替代位置47处的苏氨酸残基的突变,以及在387位置替换甘氨酸残基的突变, 天冬氨酸残基并产生γ-谷氨酰半胱氨酸。 将酵母在合适的条件下培养,将所得到的经过热处理的培养物或分馏产物或其生成的培养物或分馏产物与食品或饮料混合,并加工成食品或饮料以产生γ-谷氨酰半胱氨酸或半胱氨酸 含有食物或饮料。
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公开(公告)号:US20050042328A1
公开(公告)日:2005-02-24
申请号:US10949437
申请日:2004-09-27
CPC分类号: C12N9/93 , A23L5/00 , A23L7/00 , A23L27/24 , A23L29/30 , A23L31/00 , A23L31/15 , A23L33/145 , A23L33/175 , C12P13/04 , C12Y603/02002
摘要: Food containing γ-glutamylcysteine or cysteine is produced by culturing Candida utilis containing 1% by weight or more of γ-glutamylcysteine per dry cells in logarithmic growth phase when cultured in a minimal medium, for example, Candida utilis in which a gene encoding glutathione synthetase is modified so that intracellular glutathione synthetase activity is reduced, under a suitable condition and mixing the obtained culture or a fraction thereof or the culture or a fraction thereof subjected to heat treatment with a raw material of food or drink to process food or drink.
摘要翻译: 含有γ-谷氨酰半胱氨酸或半胱氨酸的食品通过在基本培养基(例如产朊假丝酵母)中以对数生长期培养含有1重量%或更多的γ-谷氨酰半胱氨酸的每个干细胞的产朊假丝酵母产生,其中编码谷胱甘肽合成酶的基因 被修饰,使得在合适的条件下细胞内谷胱甘肽合成酶活性降低,并将获得的培养物或其一部分或经受热处理的培养物或其部分与食品或饮料的原料混合以加工食品或饮料。
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