公开(公告)号：US06190723B1

公开(公告)日：2001-02-20

申请号：US09046780

申请日：1998-03-23

Applicant: Bob B. Buchanan ,  Karoly Kobrehel ,  Boihon C. Yee ,  Rosa Lozano ,  Oscar L. Frick ,  Richard W. Ermel

Inventor： Bob B. Buchanan ,  Karoly Kobrehel ,  Boihon C. Yee ,  Rosa Lozano ,  Oscar L. Frick ,  Richard W. Ermel

IPC: C07K100

CPC classification number: A21D13/064 ,  A21D2/26 ,  A21D2/264 ,  A21D2/265 ,  A21D2/266 ,  A21D2/36 ,  A21D8/04 ,  A23C9/1209 ,  A23C9/1213 ,  A23C9/152 ,  A23J1/12 ,  A23J1/14 ,  A23J3/08 ,  A23J3/18 ,  A23K20/147 ,  A23L5/27 ,  A23L7/109 ,  A23L7/196 ,  A23L11/34 ,  A23L13/48 ,  A23L33/17 ,  A61K39/35 ,  C07K1/1133 ,  C07K14/415 ,  C07K14/43504 ,  C07K14/46 ,  C07K14/76 ,  C07K14/811 ,  C12N9/0036 ,  C12N9/20 ,  C12P21/02 ,  C12Q1/26 ,  C12Q1/34 ,  C12Y108/01008 ,  C12Y108/01009

Abstract: Thioredoxin, a small dithiol protein, is a specific reductant for major allergenic proteins present in widely used foods from animal and plant sources. All targeted allergenic proteins contain disulfide (S—S) bonds that are reduced to the sulfhydryl (SH) level by thioredoxin. The proteins are allergenically active in the oxidized (S—S) state. When reduced (SH state), they lose their allergenicity. Thioredoxin achieved this reduction when activated (reduced) either by NADPH via NADP-thioredoxin reductase (physiological conditions) or by dithiothreitol, a chemical reductant. Skin tests and feeding experiments carried out with sensitized dogs showed that treatment of the food with reduced thioredoxin prior to ingestion eliminated or decreased the allergenicity of the food.

Abstract translation: 硫氧还蛋白，小二硫醇蛋白，是来自动物和植物来源的广泛使用的食品中存在的主要变应原蛋白的特异性还原剂。 所有靶向过敏原蛋白都含有通过硫氧还蛋白还原成巯基（SH）水平的二硫键（S-S）键。 蛋白质在氧化（S-S）状态下具有过敏性活性。 当减少（SH状态）时，它们失去其过敏原性。 当NADPH通过NADP-硫氧还蛋白还原酶（生理条件）或二硫苏糖醇（化学还原剂）活化（还原）时，硫氧还蛋白实现了这种还原。 用敏化狗进行的皮肤试验和喂养实验表明，在摄取之前用硫氧还蛋白降低的食物处理消除或降低了食物的变应原性。

公开(公告)号：US6114504A

公开(公告)日：2000-09-05

申请号：US483930

申请日：1995-06-07

Applicant: Bob B. Buchanan ,  Karoly Kobrehel ,  Boihon C. Yee ,  Joshua H. Wong ,  Rosa Lozano ,  Jin-an Jiao ,  Sungho Shin

Inventor： Bob B. Buchanan ,  Karoly Kobrehel ,  Boihon C. Yee ,  Joshua H. Wong ,  Rosa Lozano ,  Jin-an Jiao ,  Sungho Shin

IPC: A23L1/172 ,  A21D2/26 ,  A21D8/04 ,  A21D10/00 ,  A23C9/12 ,  A23J1/12 ,  A23J1/14 ,  A23J3/18 ,  A23L1/015 ,  A23L1/16 ,  A23L1/18 ,  A23L1/182 ,  A23L1/211 ,  A23L1/314 ,  A61K35/58 ,  A61K35/64 ,  A61K38/44 ,  A61P39/02 ,  C07K1/113 ,  C07K14/415 ,  C07K14/435 ,  C07K14/46 ,  C07K14/76 ,  C07K14/81 ,  C12N1/19 ,  C12N9/02 ,  C12N9/20 ,  C12N9/96 ,  C12N9/99 ,  C12N11/02 ,  C12P21/02 ,  C07K14/42 ,  A23J3/34 ,  A23J3/14

CPC classification number: C12P21/02 ,  A21D2/26 ,  A21D2/265 ,  A21D2/266 ,  A21D8/04 ,  A23C9/1213 ,  A23J1/12 ,  A23J1/14 ,  A23J3/18 ,  A23L11/34 ,  A23L13/48 ,  A23L5/27 ,  A23L7/109 ,  A23L7/196 ,  C07K1/1133 ,  C07K14/415 ,  C07K14/46 ,  C07K14/76 ,  C07K14/811 ,  C12N9/0036 ,  C12N9/20 ,  C12Y108/01008 ,  C12Y108/01009 ,  A61K38/00

Abstract: Methods of reducing cystine containing animal and plant proteins, and improving dough and baked goods' characteristics is provided which includes the steps of mixing dough ingredients with a thiol redox protein to form a dough and baking the dough to form a baked good. The method of the present invention preferably uses reduced thioredoxin with wheat flour which imparts a stronger dough and higher loaf volumes. Methods for reducing snake, bee and scorpion toxin proteins with a thiol redox (SH) agent and thereby inactivating the protein or detoxifying the protein in an individual are also provided. Protease inhibitors, including the Kunitz and Bowman-Birk trypsin inhibitors of soybean, were also reduced by the NADP/thioredoxin system (NADPH, thioredoxin, and NADP-thioredoxin reductase) from either E. coli or wheat germ. When reduced by thioredoxin, the Kunitz and Bowman-Birk soybean trypsin inhibitors lose their ability to inhibit trypsin. Moreover, the reduced form of the inhibitors showed increased susceptibility to heat and proteolysis by either subtilisin or a protease preparation from germinating wheat seeds. The 2S albumin of castor seed endosperm was reduced by thioredoxin from either wheat germ or E. coli. Thioredoxin was reduced by either NADPH and NADP-thioredoxin reductase or dithiothreitol. Analyses showed that thioredoxin actively reduced the intramolecular disulfides of the 2S large subunit, but was ineffective in reducing the intermolecular disulfides that connect the large to the small subunit. A novel cystine containing protein that inhibits pullulanase was isolated. The protein was reduced by thioredoxin and upon reduction its inhibitory activity was destroyed or greatly reduced.

公开(公告)号：US5532005A

公开(公告)日：1996-07-02

申请号：US891224

申请日：1992-05-29

Applicant: Allan Hedges ,  Wen Shieh ,  Robert Ammeraal

Inventor： Allan Hedges ,  Wen Shieh ,  Robert Ammeraal

IPC: A23F5/16 ,  A23F5/22 ,  A23J3/30 ,  A23J3/34 ,  A23L5/20 ,  A23L13/40 ,  A23L15/00 ,  A23L1/00

CPC classification number: C12Y204/01019 ,  A23F5/163 ,  A23F5/223 ,  A23J3/30 ,  A23J3/34 ,  A23L13/48 ,  A23L15/25 ,  A23L5/25 ,  A23L5/273 ,  C12Y302/01001 ,  C12Y302/01002 ,  C12Y302/01003

Abstract: The process entails treating a system such as a food system which contains residual cyclodextrin with both CGTase and an amylase at a temperature of 40.degree. C. to 80.degree. C., a pH of 4 to 6 for a time of 1 to 48 hours to hydrolyze the residual cyclodextrin. The process is especially adapted for food systems such as eggs, dairy, meat, fruit juices, coffee and tea. It is also suited for use in starch hydrolysates and protein hydrolysates. Residual cyclodextrins are contained in a system after the system has been subjected to a process wherein cyclodextrins have been employed either to remove an unwanted component or where the cyclodextrin was separated from the system.

Abstract translation: 该方法需要在40℃至80℃的温度下处理含有CGTase和淀粉酶的残留环糊精的食品系统的系统，pH为4至6，持续1至48小时至 水解残留的环糊精。 该过程特别适用于食品系统，如鸡蛋，乳制品，肉类，果汁，咖啡和茶。 它也适用于淀粉水解物和蛋白质水解产物。 残留的环糊精包含在系统中经过一个方法之后，其中已经使用环糊精去除不想要的组分或者将环糊精从体系中分离出来。

公开(公告)号：US20240200033A1

公开(公告)日：2024-06-20

申请号：US18544063

申请日：2023-12-18

Applicant: Upside Foods, Inc.

Inventor： Carmen Banks ,  Daphne Dambournet

IPC: C12N5/077 ,  A23L13/40 ,  C12N9/12 ,  C12N15/85

CPC classification number: C12N5/0658 ,  A23L13/48 ,  C12N9/1276 ,  C12N15/85 ,  C12N2501/40

Abstract: Provided herein are methods of method for extending the replicative capacity of a bovine cell. For example, a method for extending the replicative capacity of a bovine cell includes (a) isolating a population of cells from bovine tissue; (b) introducing into a cell of the population of cells a polynucleotide encoding telomere reverse transcriptase (TERT); (c) introducing into the cell of step (b) at least a first polynucleotide encoding a first protein that is capable of modulating cell proliferation; and (d) culturing the population of bovine cells in a cultivation infrastructure is provided herein.

公开(公告)号：US20230265398A1

公开(公告)日：2023-08-24

申请号：US18191994

申请日：2023-03-29

Applicant: AJINOMOTO CO., INC.

Inventor： Kazutoshi TAKAHASHI ,  Takuto ONO ,  Nao ARAKI ,  Hiroaki KOBAYASHI

IPC: C12N9/10 ,  A23C19/08 ,  A23C19/06 ,  A23G9/36 ,  A23G3/36 ,  A23L13/40 ,  A23L13/60 ,  A23L15/00 ,  A23L17/00 ,  A23L29/00

CPC classification number: C12N9/1044 ,  C12Y203/02013 ,  A23C19/08 ,  A23C19/063 ,  A23G9/363 ,  A23G3/366 ,  A23L13/48 ,  A23L13/60 ,  A23L15/25 ,  A23L17/65 ,  A23L29/06

Abstract: A mutant transglutaminase (mutant TG) having high thermostability and/or high pH stability is provided. A mutant TG having a mutation at amino acid residue(s) such as D1, Y24, R48, S101, G102, N139, D142, L147, K152, G157, R167, N176, K181, E182, H188, D189, R208, T245, S246, G250, G275, S284, H289, G301, and K327 and/or a mutation of introducing a disulfide bond.

公开(公告)号：US20180014563A1

公开(公告)日：2018-01-18

申请号：US15210377

申请日：2016-07-14

Applicant: Benjamin Todd Pasternak ,  Scott R. VanDevanter ,  Mark Edward Auernheimer ,  Richard John Matulis

Inventor： Benjamin Todd Pasternak ,  Scott R. VanDevanter ,  Mark Edward Auernheimer ,  Richard John Matulis

IPC: B65D81/34 ,  A47J27/10 ,  B65D81/20

CPC classification number: A23L13/57 ,  A22C7/00 ,  A23L5/13 ,  A23L13/428 ,  A23L13/48 ,  A23L13/55 ,  A23P20/12 ,  A23P30/10 ,  A23V2002/00 ,  A47J27/10 ,  B65D81/2007 ,  B65D81/3415

Abstract: A method for making a protein loaf, which may take the form of whole-muscle poultry, beef, pork, or veal, may include coating at least a portion of at least one of two pieces of protein with a bonding enzyme preparation along a bonding surface of one of the pieces; nesting the two pieces of protein in a mold and orienting the pieces such the coated bonding surface contacts a bonding surface of the other of the two pieces of protein; evacuating and sealing the pieces in a package such that the pieces are urged together along the bonding surfaces thereof and conform to the mold to form a loaf shape; and holding the pieces in the sealed package a time interval sufficient to allow the bonding enzyme preparation to cause cross-linking to occur between the bonding surfaces to form a unitary protein loaf from the two pieces of protein.

公开(公告)号：US20150181913A1

公开(公告)日：2015-07-02

申请号：US14400701

申请日：2013-05-17

Applicant: Nagase ChemteX Corporation ,  Nagase & Co., Ltd.

Inventor： Yosuke Makino ,  Yukifumi Nishimoto

IPC: A23L1/22 ,  C12N9/50 ,  C12N9/52 ,  C12N9/22

CPC classification number: C12Y301/04004 ,  A23L5/25 ,  A23L13/48 ,  A23L27/86 ,  A23L29/06 ,  A23V2002/00 ,  C12N9/16 ,  C12N9/22 ,  C12N9/52 ,  C12N9/63 ,  C12Y304/21062 ,  C12Y304/22002

Abstract: An enzyme preparation for suppressing bitterness of food contains phospholipase and, if necessary, further contains protease. A method for suppressing bitterness of food includes treating a food material with a food bitterness suppressor containing the enzyme preparation. A method for producing a processed food product includes treating a food material with a food bitterness suppressor containing the enzyme preparation. Food treated with the enzyme preparation for suppressing bitterness of food tastes less bitter even when cooked after long-term preservation. Furthermore, an enzyme preparation for suppressing bitterness of food and for, if necessary, tenderizing food can be provided.

Abstract translation: 用于抑制食物的苦味的酶制剂含有磷脂酶，如果需要，还含有蛋白酶。 抑制食物苦味的方法包括用含有该酶制剂的食品苦味抑制剂处理食物。 加工食品的制造方法包括用含有该酶制剂的食品苦味抑制剂处理食品。 用酶制剂处理抑制食物苦味的食物即使在长期保存后煮熟时也不会变得苦涩。 此外，可以提供抑制食物的苦味和必要时嫩化食物的酶制剂。

公开(公告)号：US20140271990A1

公开(公告)日：2014-09-18

申请号：US14204477

申请日：2014-03-11

Applicant: Wisconsin Alumni Research Foundation

Inventor： Mark Richards ,  Eric Grunwald

IPC: A23B4/22

CPC classification number: A23B4/22 ,  A23L13/48 ,  A23L17/65 ,  A23V2002/00

Abstract: The invention provides for compositions and methods for the preservation of meat tissues, including fish, beef, poultry and pork us phospholipase A2 (PLA2) enzymes.

Abstract translation: 本发明提供了用于保存肉组织的组合物和方法，包括鱼，牛肉，家禽和猪肉，磷脂酶A2（PLA2）酶。

公开(公告)号：US20130344200A1

公开(公告)日：2013-12-26

申请号：US13528942

申请日：2012-06-21

Applicant: Li-Jung YIN ,  Shann-Tzong JIANG ,  Hsueh-Ming TAI

Inventor： Li-Jung YIN ,  Shann-Tzong JIANG ,  Hsueh-Ming TAI

IPC: A23L1/315

CPC classification number: A23B4/03 ,  A23L13/48 ,  A23L13/50 ,  A23L13/52 ,  A23L13/55

Abstract: The present invention provides a method of producing chicken essence powder, comprising hydrolyzing the chicken raw material by using the composite protease combining alkaline protease from Bacillus licheniformis with neutral protease from Bacillus subtilis, and spray drying a chicken essence concentration to obtain the chicken essence powder. In addition, the present invention also provides a chicken essence powder produced by the aforementioned method. The chicken essence powder has a particle size ranging from 50 μm to 100 μm, a molecular weight ranging from 200 Da to 2500 Da, and an amount of cholesterol less than 3 milligrams per 100 grams of chicken essence powder. In addition, the present invention also provides a method for scavenging α,α-diphenyl-β-picrylhydrazyl (DPPH) radical by administering the chicken essence powder to a host in need thereof.

Abstract translation: 本发明提供一种鸡精液粉的制造方法，其特征在于，使用将来自地衣芽孢杆菌的碱性蛋白酶与来自枯草芽孢杆菌的中性蛋白酶组合的复合蛋白酶水解鸡原料，喷雾干燥鸡精液浓缩得到鸡精粉。 此外，本发明还提供通过上述方法制造的鸡精粉。 鸡精粉的粒度范围为50〜100μm，分子量为200〜2500Da，胆固醇含量低于3mg / 100克鸡精粉。 此外，本发明还提供了通过将鸡精华粉末施用于有需要的宿主来清除α，α-二苯基-β-苦基肼基（DPPH）基团的方法。

公开(公告)号：US08563268B2

公开(公告)日：2013-10-22

申请号：US13203847

申请日：2010-03-16

Applicant: Kirk Matthew Schnorr ,  Jeppe Wegener Tams

Inventor： Kirk Matthew Schnorr ,  Jeppe Wegener Tams

IPC: C12P21/06 ,  C12N9/02

CPC classification number: C12N9/0059 ,  A23J3/34 ,  A23L13/48 ,  A23L13/74

Abstract: The present invention relates to isolated polypeptides having tyrosinase activity and isolated polynucleotides encoding the polypeptides. The invention also relates to nucleic acid constructs, vectors, and host cells comprising the polynucleotides as well as methods of producing and using the polypeptides.

Abstract translation: 本发明涉及具有酪氨酸酶活性的分离的多肽和编码多肽的分离的多核苷酸。 本发明还涉及包含多核苷酸的核酸构建体，载体和宿主细胞以及产生和使用多肽的方法。