公开(公告)号：US11821014B2

公开(公告)日：2023-11-21

申请号：US17122027

申请日：2020-12-15

Applicant: Frito-Lay North America, Inc.

Inventor： Nickolas Anderson ,  Amanda Waters

IPC: C12N15/82 ,  C12P19/44 ,  C12N9/10 ,  C12P19/18

CPC classification number: C12P19/44 ,  C12N9/1077 ,  C12N15/8245 ,  C12P19/18

Abstract: An expression vector that includes a polynucleotide having a heterologous regulatory element operably linked to a polynucleotide sequence derived from Solanum tuberosum and encoding a xylosyltransferase capable of glycosylating gentisic acid to produce gentisic acid 5-O-β-D xylopyranoside, a transcription template having such a polynucleotide and adapted for in vitro transcription in a cell-free system, a method for producing gentisic acid 5-O-β-D xylopyranoside by culturing a recombinant host cell containing such an expression vector under conditions in which the cell expresses the xylosyltransferase from the polynucleotide, and a method for producing gentisic acid 5-O-β-D xylopyranoside by contacting a composition including gentisic acid and UDP-xylose with a recombinant xylosyltransferase. The recombinant host cell containing such an expression vector can be a bacterial cell, a plant cell, or a fungal cell, an animal cell, or a multicellular organism such as a plant.

公开(公告)号：US20220248732A1

公开(公告)日：2022-08-11

申请号：US17168464

申请日：2021-02-05

Applicant: Frito-Lay North America, Inc.

Inventor： Nickolas Anderson ,  Devin Peterson ,  Julie Peterson ,  Eric Schwartz

IPC: A23L27/40 ,  A23L27/10 ,  A23L27/00 ,  A23L19/18 ,  A23L23/00 ,  A23L2/56

Abstract: A seasoning composition having enhanced salt intensity includes a salt component and a sodium-free saltiness-perception enhancing compound. The saltiness-perception enhancing compound includes at least one of gentisic acid 5-O-β-D xylopyranoside or kukoamine A. The seasoning composition exhibits a mean saltiness intensity that is about the same as a second seasoning compound that has an amount of the salt component that is greater than the salt component in the seasoning composition and that does not contain the saltiness-perception enhancing compound. A seasoned food product may include a food product and the sodium-free saltiness-perception enhancing compound. The sodium-free saltiness-perception enhancing compound may be used in a method of reducing sodium intake and a method of enhancing the salt taste of a food product. The sodium-free saltiness-perception enhancing compound may be derived from Solanum tuberosum.

公开(公告)号：US20220186275A1

公开(公告)日：2022-06-16

申请号：US17122027

申请日：2020-12-15

Applicant: Frito-Lay North America, Inc.

Inventor： Nickolas Anderson ,  Amanda Waters

IPC: C12P19/44 ,  C12N9/10 ,  C12P19/18 ,  C12N15/82

Abstract: An expression vector that includes a polynucleotide having a heterologous regulatory element operably linked to a polynucleotide sequence derived from Solanum tuberosum and encoding a xylosyltransferase capable of glycosylating gentisic acid to produce gentisic acid 5-O-β-D xylopyranoside, a transcription template having such a polynucleotide and adapted for in vitro transcription in a cell-free system, a method for producing gentisic acid 5-O-β-D xylopyranoside by culturing a recombinant host cell containing such an expression vector under conditions in which the cell expresses the xylosyltransferase from the polynucleotide, and a method for producing gentisic acid 5-O-β-D xylopyranoside by contacting a composition including gentisic acid and UDP-xylose with a recombinant xylosyltransferase. The recombinant host cell containing such an expression vector can be a bacterial cell, a plant cell, or a fungal cell, an animal cell, or a multicellular organism such as a plant.