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    Method for identifying a barley variety and a barley having a brewing property
    3.
    发明授权
    Method for identifying a barley variety and a barley having a brewing property 失效
    识别大麦品种的方法和具有酿造性能的大麦

    公开(公告)号：US06492576B2

    公开(公告)日：2002-12-10

    申请号：US09104536

    申请日：1998-06-26

    申请人： Makoto Kihara ,  Takafumi Kaneko ,  Kensuke Fukuda ,  Kazutoshi Ito

    发明人： Makoto Kihara ,  Takafumi Kaneko ,  Kensuke Fukuda ,  Kazutoshi Ito

    IPC分类号： A01H500

    CPC分类号： C12N9/2411 ,  A01H1/04 ,  A01H5/10 ,  C12N9/2422 ,  C12Q1/40 ,  G01N33/68 ,  G01N2333/415 ,  G01N2333/926

    摘要： A method for identifying barley with good brewing properties using the thermostability of the barley &bgr;-amylase as an indicator. The thermostability of the barley &bgr;-amylase significantly affects the degree of the apparent attenuation limit. A method for determining the enzyme activity of a extract solution from one barley seed, an indirect method by an isoelectric point, and an indirect identifying method by DNA polymorphisms of the region containing the &bgr;-amylase structural gene have been developed as a method for determining the type of thermostability for a barley &bgr;-amylase. The selection method is not affected by environmental or climatic conditions.

    摘要翻译： 使用大麦β-淀粉酶的热稳定性作为指标来鉴定具有良好酿造性质的大麦的方法。 大麦β-淀粉酶的热稳定性显着影响表观衰减极限的程度。 已经开发了确定来自一个大麦种子的提取物溶液的酶活性，通过等电点的间接方法以及通过含有β-淀粉酶结构基因的区域的DNA多态性的间接鉴定方法的方法作为测定方法 大麦β-淀粉酶的热稳定性类型。 选择方法不受环境或气候条件的影响。

    Processed wheat product containing functional components in elevated amounts and processing method therefor
    4.
    发明申请
    Processed wheat product containing functional components in elevated amounts and processing method therefor 审中-公开
    含有功能成分的加工小麦产品的加工量和加工方法

    公开(公告)号：US20070141216A1

    公开(公告)日：2007-06-21

    申请号：US10582397

    申请日：2004-12-09

    申请人： Makoto Kihara ,  Yoshihiro Okada ,  Osamu Ishikawa ,  Kazutoshi Ito

    发明人： Makoto Kihara ,  Yoshihiro Okada ,  Osamu Ishikawa ,  Kazutoshi Ito

    IPC分类号： A23L1/216

    CPC分类号： A23L33/22 ,  A23L7/152 ,  A23L7/197 ,  A23L33/105 ,  A23L33/175 ,  A23V2002/00 ,  A23V2250/038 ,  A23V2250/064

    摘要： It is intended to provide processed products of wheat, barley, oats and rye and its processing method, in which any functional ingredients are increased with balanced, and originally physical properties and quality that are demanded by inhibiting activity of an unnecessary enzyme are held. Depending on functional ingredients condition of targeted free amino acids like GABA or dietary fibers, by soaking process of seeds of wheat, barley, oats and rye, controlling germination days after soaking, controlling the drying temperature and controlling the gibberellin process, then wheat, barley, oats and rye, in which functional ingredients contents such as GABA, free amino acids and dietary fibers can be increased, can be obtained. Then, the extraction process from seeds of wheat, barley, oats and rye in controlled and the extraction method is suited for extracting the targeted functional ingredients like GABA and β-glucan. Thus, the method for increasing functional ingredients contents and processed products by its method can be provided. Therefore, foods comprising increased functional ingredients contents such as GABA and β-glucan can be provided by including wheat, barley, oats and rye or processed products of wheat, barley, oats and rye which has increased functional ingredients contents as raw material in foods.

    摘要翻译： 旨在提供小麦，大麦，燕麦和黑麦的加工产品及其加工方法，其中任何功能成分均衡地增加，并且保持通过抑制不需要的酶的活性所要求的原始物理性质和质量。 根据目标游离氨基酸如GABA或膳食纤维的功能成分条件​​，通过浸泡小麦，大麦，燕麦和黑麦种子的过程，控制浸泡后的发芽日，控制干燥温度和控制赤霉素过程，然后小麦，大麦 燕麦和黑麦，其中可以增加诸如GABA，游离氨基酸和膳食纤维之类的功能成分含量。 然后，从控制的小麦，大麦，燕麦和黑麦的种子提取过程和提取方法适合提取目标功能成分如GABA和β-葡聚糖。 因此，可以提供通过其方法增加功能成分含量和加工产品的方法。 因此，可以通过包括小麦，大麦，燕麦，黑麦或小麦，大麦，燕麦和黑麦的加工产品，将功能成分含量增加为食品中的原料，从而提供包含功能成分含量增加的食品如GABA和β-葡聚糖的食品。

    Tissue-specific promoter
    5.
    发明授权
    Tissue-specific promoter 失效
    组织特异性启动子

    公开(公告)号：US5952489A

    公开(公告)日：1999-09-14

    申请号：US793599

    申请日：1997-03-04

    申请人： Yukio Okada ,  Naohiro Yoshigi ,  Kazutoshi Ito ,  Makoto Kihara

    发明人： Yukio Okada ,  Naohiro Yoshigi ,  Kazutoshi Ito ,  Makoto Kihara

    IPC分类号： C07K14/415 ,  C12N9/26 ,  C12N15/82 ,  C12N5/04 ,  A01H5/00 ,  C12N15/29

    CPC分类号： C12N9/2422 ,  C07K14/415 ,  C12N15/8234 ,  C12N9/2425

    摘要： The invention provides a promoter capable of expressing an introduced gene in plant seeds, a vector comprising said promoter, a method for producing transgenic plants through transformation of plants with said vector, and a transgenic plant as transformed with said vector.After a suitable foreign gene and a terminator are linked to the promoter, the resulting vector may be introduced into seeds of barley or other plants, thereby intentionally modifying the seeds and making the resulting seeds produce foreign substances therein.

    摘要翻译： PCT No.PCT / JP96 / 01866 Sec。 371日期1997年3月4日 102（e）1997年3月4日PCT PCT 1996年7月5日PCT公布。 公开号WO97 / 02353 日期1997年1月23日本发明提供能够在植物种子中表达引入基因的启动子，包含所述启动子的载体，通过用所述载体转化植物产生转基因植物的方法，以及用所述载体转化的转基因植物。 在合适的外源基因和终止子与启动子连接之后，所得到的载体可以被引入大麦或其他植物的种子中，从而有意地修饰种子并使得到的种子在其中产生异物。

    PROCESSED BARLEY PRODUCT AND PROCESSING METHOD THEREFOR
    6.
    发明申请
    PROCESSED BARLEY PRODUCT AND PROCESSING METHOD THEREFOR 审中-公开
    加工的BARLEY产品及其加工方法

    公开(公告)号：US20090208631A1

    公开(公告)日：2009-08-20

    申请号：US12293964

    申请日：2007-03-22

    申请人： Makoto Kihara ,  Kazutoshi Ito ,  Brian G. Rossnagel

    发明人： Makoto Kihara ,  Kazutoshi Ito ,  Brian G. Rossnagel

    IPC分类号： A23L2/38 ,  A21D6/00

    CPC分类号： A23L33/175 ,  A23F3/34 ,  A23L2/38 ,  A23L7/198 ,  A23V2002/00 ,  C12H6/02 ,  A23V2250/038

    摘要： The object of the present invention is to provide processed barley products which are rich in GABA even after milling of barley seeds, and a processing method therefore. The present invention provides a method for processing barley comprising a step in which barley seeds, whose GABA residue when processed to a pearling degree of 60% is 50% or greater compared to that of the unprocessed seeds, are milled without germination.

    摘要翻译： 本发明的目的是提供即使在研磨大麦种子之后也富含GABA的加工大麦制品，因此加工方法。 本发明提供了一种加工大麦的方法，该方法包括以下步骤：其中加工成具有60％的珠光度的GABA残余物的大麦种子与未加工的种子相比为50％或更大，其中GABA残留物没有发芽而被研磨。

    Gene expression regulatory DNA, expression cassette, expression vector and transgenic plant
    8.
    发明授权
    Gene expression regulatory DNA, expression cassette, expression vector and transgenic plant 失效
    基因表达调控DNA，表达盒，表达载体和转基因植物

    公开(公告)号：US5955649A

    公开(公告)日：1999-09-21

    申请号：US899336

    申请日：1997-07-23

    申请人： Naohiko Hirota ,  Makoto Kihara ,  Hisao Kuroda ,  Kazutoshi Ito

    发明人： Naohiko Hirota ,  Makoto Kihara ,  Hisao Kuroda ,  Kazutoshi Ito

    IPC分类号： A01H5/00 ,  C07K14/415 ,  C12N5/10 ,  C12N15/09 ,  C12N15/29 ,  C12N15/82 ,  A01H4/00 ,  C12N5/04

    CPC分类号： C07K14/415 ,  C12N15/8234

    摘要： The present invention provides new gene expression regulatory DNA. This gene expression regulatory DNA comprises a promotor region derived from the barley D-hordein gene enabling the expression of a desired gene, and a regulatory region for regulating the expression of said gene based on said promoter region. This regulatory region consists at least of an activating region to activate the expression of said gene and a suppressing region to suppress the same.Use of this gene expression regulatory DNA enables controlling as desired the expression of gene within a plant cell such as barley.

    摘要翻译： 本发明提供新的基因表达调控DNA。 该基因表达调控DNA包含来源于能够表达所需基因的大麦D-大麦尔多蛋白基因的启动子区域，以及用于基于所述启动子区域调节所述基因表达的调节区域。 该调节区域至少包含激活所述基因表达的活化区域和抑制基因的抑制区域。 使用这种基因表达调控DNA可以根据需要控制植物细胞如大麦中基因的表达。

    Construction of barley with reduced gel protein content
    10.
    发明授权
    Construction of barley with reduced gel protein content 失效
    建立具有降低凝胶蛋白含量的大麦

    公开(公告)号：US07074986B1

    公开(公告)日：2006-07-11

    申请号：US10048987

    申请日：2000-08-16

    申请人： Naohiko Hirota ,  Makoto Kihara ,  Kazutoshi Ito

    发明人： Naohiko Hirota ,  Makoto Kihara ,  Kazutoshi Ito

    IPC分类号： A01H5/00 ,  C12N15/82

    CPC分类号： C12N15/8242 ,  C07K14/415 ,  C12N15/8251

    摘要： In barley, the formation of D-hordein constituting gel protein is to be reduced. This reduction in the formation of D-hordein causes a reduction of gel protein because D-hordein fraction decreases in the gel protein; and in addition, it brings about the transformation (reduction) of proteins other than D-hordein which constitute the gel protein from the gel protein. Therefore, by introducing into barley D-hordein expression suppressing vector 1 capable of suppressing the D-hordein formation and transforming the barley therewith, it is possible to attain the reduction of gel protein based on the reduction in the D-hordein formation.

    摘要翻译： 在大麦中，减少构成凝胶蛋白的D-大麦醇溶蛋白的形成。 这种形成D-大麦醇溶蛋白的减少导致凝胶蛋白质的减少，因为D-大麦醇溶蛋白部分在凝胶蛋白中降低; 此外，还引起了来自凝胶蛋白质的构成凝胶蛋白质的除了大麦醇溶蛋白以外的蛋白质的转化（降低）。 因此，通过将能够抑制D-大麦芽糖苷形成和大麦转化的大麦醇溶蛋白表达抑制载体1导入，可以基于D-大麦醇溶蛋白形成的降低而获得凝胶蛋白质的还原。