公开(公告)号：US20220225653A1

公开(公告)日：2022-07-21

申请号：US17608581

申请日：2020-05-08

申请人： MycoTechnology, Inc.

发明人： Bhupendra Kumar SONI ,  Brendan SHARKEY ,  Alan D. HAHN ,  James Patrick LANGAN ,  Brooks John KELLY ,  Anthony J. CLARK

IPC分类号： A23L31/00 ,  A01G18/20

摘要： Disclosed is a method to prepare a myceliated low-quality protein composition, which includes culturing a filamentous fungus an aqueous media. Examples of low-quality protein compositions include corn gluten meal. After culturing, the material is harvested by obtaining the myceliated low-quality protein composition via drying or concentrating. The resultant composition may have its taste, flavor, or aroma modulated, such as by deflavoring and/or deodorizing. Also disclosed are myceliated low-quality protein compositions, food products comprising such compositions, and methods to make such products.

公开(公告)号：US20220183333A1

公开(公告)日：2022-06-16

申请号：US17680818

申请日：2022-02-25

申请人： MycoTechnology, Inc.

发明人： Marina NADAL ,  Anthony J. CLARK ,  Zheyuan GUO ,  Stephen A. GRAVINA ,  Anthony WESTGATE ,  Bassam ALKOTAINI ,  Ashley HAN ,  Brendan SHARKEY ,  Evan STRASSBURGER ,  Joseph MEILEN ,  Hyung CHANG

IPC分类号： A23L27/30 ,  C07K1/20 ,  C07K14/37

摘要： Newly identified fungal sweet-taste modifying proteins, and the cDNA encoding said proteins are described. Specifically, Myd proteins active in sweet taste activation, and the cDNA encoding the same, are described, along with methods for isolating such cDNA and for isolating and expressing such proteins. Also disclosed is use of a sweetening composition which includes the proteins of the invention, and methods to provide improved flavor to a product for oral administration.

公开(公告)号：US20240263129A1

公开(公告)日：2024-08-08

申请号：US18566975

申请日：2022-06-10

申请人： MYCOTECHNOLOGY, INC.

发明人： Berenice VERGARA-PORRAS ,  Phillip VO ,  Bassam ALKOTAINI ,  James Patrick LANGAN ,  Miles INGWERS ,  Matthew MALONE ,  Ross CORNELISSEN ,  Rick Lynn BECKER ,  Megan McMASTER ,  Brendan SHARKEY ,  Chase GARDNER ,  Joseph MEILEN ,  Nicholas DAWSON ,  Todd McDONALD ,  Anthony J. CLARK ,  Marina NADAL

IPC分类号： C12N1/14 ,  A23L19/00

CPC分类号： C12N1/14 ,  A23L19/00 ,  C12N2500/34 ,  C12N2500/46 ,  C12N2500/76

摘要： Provided are methods to produce an edible filamentous fungal biomass using an aqueous media which has a carbon source including an extract of dates; and a nitrogen source into which is inoculated filamentous fungal culture followed by culturing in a submerged fungal culture to produce an edible filamentous fungal biomass, wherein the fungal culture comprises Pleurotus spp. The culture may be grown to at least about 25 g/L (dry weight) with a productivity of at least 2.5 g/L/day (dry weight) during the culturing step. Also provided herein are compositions including an edible filamentous fungus.

公开(公告)号：US20220095646A1

公开(公告)日：2022-03-31

申请号：US17424402

申请日：2020-01-24

申请人： MycoTechnology, Inc.

发明人： Bhupendra Kumar SONI ,  Anthony J. CLARK ,  Alan D. HAHN ,  James Patrick LANGAN ,  Brooks John KELLY ,  Brendan SHARKEY ,  Ashley HAN

IPC分类号： A23J3/14 ,  A23L33/175 ,  A23L33/185 ,  A23L31/00 ,  A23J3/26 ,  A21D2/26 ,  A21D2/24

摘要： Methods, and compositions derived thereof, for preparing a myceliated amino-acid-supplemented high-protein food product having desired digestibility and amino acid content. An aqueous medium comprising a high-protein material is inoculated with a fungal culture to produce a myceliated amino acid-supplemented high-protein food product. The plant protein can include pea, rice and/or chickpea protein. The fungi can include Lentinula spp., Agaricus spp., Pleurotus spp., Boletus spp., or Laetiporus spp. Preferably, the myceliated amino acid-supplemented high-protein food product has reduced bitterness and/or reduced volatile amino-acid-derived aroma compared to high-protein amino acid-supplemented material that is not myceliated. Also disclosed are myceliated amino-acid-supplemented high-protein food products and compositions, such as dairy alternative products, beverages and beverage bases, extruded and extruded/puffed products, meat analogs and extenders, baked goods and baking mixes, texturized plant-based protein products, granola products, bar products, smoothies and juices, and soups and soup bases.

公开(公告)号：US20210401013A1

公开(公告)日：2021-12-30

申请号：US17359048

申请日：2021-06-25

申请人： MycoTechnology, Inc.

发明人： Marina NADAL ,  Anthony J. CLARK ,  Zheyuan GUO ,  Stephen A. GRAVINA ,  Anthony WESTGATE ,  Bassam ALKOTAINI ,  Ashley HAN ,  Brendan SHARKEY ,  Evan STRASSBURGER ,  Joseph Meilen ,  Hyung Chang

IPC分类号： A23L27/30 ,  C07K1/20 ,  C07K14/37

摘要： Newly identified fungal sweet-taste modifying proteins, and the cDNA encoding said proteins are described. Specifically, Myd proteins active in sweet taste activation, and the cDNA encoding the same, are described, along with methods for isolating such cDNA and for isolating and expressing such proteins. Also disclosed is use of a sweetening composition which includes the proteins of the invention, and methods to provide improved flavor to a product for oral administration.

公开(公告)号：US20240122220A1

公开(公告)日：2024-04-18

申请号：US18507346

申请日：2023-11-13

申请人： MycoTechnology, Inc.

发明人： Marina NADAL ,  Anthony J. CLARK ,  Zheyuan GUO ,  Stephen A. GRAVINA ,  Anthony WESTGATE ,  Bassam ALKOTAINI ,  Ashley HAN ,  Brendan SHARKEY ,  Evan STRASSBURGER ,  Joseph MEILEN ,  Hyung CHANG ,  Alan D. HAHN

IPC分类号： A23L27/30 ,  C07K1/20 ,  C07K14/37

CPC分类号： A23L27/31 ,  C07K1/20 ,  C07K14/37

摘要： Newly identified fungal sweet-taste modifying proteins, and the cDNA encoding said proteins are described. Specifically, Myd proteins active in sweet taste activation, and the cDNA encoding the same, are described, along with methods for isolating such cDNA and for isolating and expressing such proteins. Also disclosed is use of a sweetening composition which includes the proteins of the invention, and methods to provide improved flavor to a product for oral administration.

公开(公告)号：US20230210154A1

公开(公告)日：2023-07-06

申请号：US18146958

申请日：2022-12-27

申请人： MYCOTECHNOLOGY, INC.

发明人： Marina NADAL ,  Anthony J. CLARK ,  Zheyuan GUO ,  Stephen A. GRAVINA ,  Anthony WESTGATE ,  Bassam ALKOTAINI ,  Ashley HAN ,  Brendan SHARKEY ,  Evan STRASSBURGER ,  Joseph MEILEN ,  James Patrick LANGAN

IPC分类号： A23L27/23 ,  C12N15/63 ,  C07K1/16

CPC分类号： A23L27/23 ,  C12N15/63 ,  C07K1/16

摘要： Newly identified fungal sweet-taste modifying proteins (designated Honey Truffle Sweetener (HTS)), and polynucleotides encoding the proteins are described. Specifically, Myd proteins with sweet taste modulation activity, and the cDNA encoding the same, are described, along with methods for isolating such cDNA and for isolating and expressing such proteins. Also disclosed are sweetening composition which includes the proteins of the invention, and methods to provide improved flavor to a product for oral administration.

公开(公告)号：US20210251271A1

公开(公告)日：2021-08-19

申请号：US17055870

申请日：2019-05-22

申请人： MycoTechnology, Inc.

发明人： Bhupendra Kumar SONI ,  Anthony J. CLARK ,  James Patrick LANGAN ,  Brooks John KELLY ,  Huntington DAVIS ,  Brendan SHARKEY ,  Andrew MESTDAGH ,  Alan D. HAHN

IPC分类号： A23L31/00 ,  A01G18/20 ,  A23L19/00 ,  A23L5/30 ,  A23L5/20 ,  A23L33/15 ,  A23L33/16

摘要： Disclosed is a method to prepare myceliated vegetable product which includes culturing fungi in an aqueous media which contains vegetables, fruits, and/or combinations thereof. Examples of vegetables used in the processes of the invention include carrot, spinach, kale, beet, broccoli, and combinations thereof. Fungi used include Lentinula edodes. The resultant myceliated nutrient food product has its flavor, or aroma modulated, such as by decreasing undesirable flavor of bitterness, beet, hay/herbal/grassy or decreasing undesirable aroma of beet or hay/herbal/grassy. Products made according to the invention have a nutritional profile comprising a measurable level of at least one of potassium, calcium, magnesium, iron, selenium, folate, Vitamin D, Vitamin A, Vitamin E, or Vitamin C, and a dose 10 g of the myceliated vegetable product can provide a significant amount of the daily requirement of certain vitamins and minerals. The product can be added to foods and/or beverages to improve the nutrient composition of foods without adding undesirable tastes or aromas.