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    DNA and vector for repressing expression of gene of lachrymatory factor-producing enzyme, method for repressing expression of gene of lachrymatory factor-producing enzyme with them and vegetables having repressed expression of gene of lachrymatory factor-producing enzyme
    1.
    发明申请
    DNA and vector for repressing expression of gene of lachrymatory factor-producing enzyme, method for repressing expression of gene of lachrymatory factor-producing enzyme with them and vegetables having repressed expression of gene of lachrymatory factor-producing enzyme 失效
    用于抑制产生Lachrymatory因子的酶基因表达的DNA和载体，用它们抑制产生lachrymative因子的酶基因表达的方法和产生产生Lachrymatory因子的酶的基因的表达的蔬菜

    公开(公告)号：US20050022263A1

    公开(公告)日：2005-01-27

    申请号：US10932950

    申请日：2004-09-01

    申请人： Shinsuke Imai ,  Nobuaki Tsuge ,  Yasuhiro Kamata ,  Noriya Masamura ,  Jinji Shono ,  Kentaro Horie

    发明人： Shinsuke Imai ,  Nobuaki Tsuge ,  Yasuhiro Kamata ,  Noriya Masamura ,  Jinji Shono ,  Kentaro Horie

    IPC分类号： C12N9/90 ,  C12N15/29 ,  C12N15/82 ,  A01H1/00 ,  C07H21/04 ,  C12N5/04 ,  C12N9/02

    CPC分类号： C12N15/8243 ,  C12N9/90 ,  C12N15/8242

    摘要： The object of the present invention is to provide DNA and RNA designed on the basis of the sequence of an enzyme gene for repressing the expression of the enzyme gene generating a lachrymatory factor from a precursor of the lachrymatory factor, and also a vector required for introducing DNA for repressing the expression of the gene of the lachrymatory factor-producing enzyme into a vegetable. The present invention relates to DNA comprising at least one sequence selected from the following sequences and a regulatory sequence connected to said sequence so as to make the transcription possible: (a) a DNA sequence encoding a protein or a polypeptide of a lachrymatory factor-producing enzyme or a part of the DNA sequence in a sense orientation, an antisense orientation or both the orientations, wherein the protein or the polypeptide has an effect of converting 1-propenylsulfenic acid into the lachrymatory factor; (b) a regulatory sequence of a DNA in a vegetable genome determined on the basis of the DNA encoding the protein or the polypeptide of the lachrymatory factor-producing enzyme or a part of the regulatory sequence in a sense orientation, an antisense orientation or both the orientations; and (c) a DNA sequence located between the DNA encoding the protein or the polypeptide of the lachrymatory factor-producing enzyme and the regulatory sequence of the DNA in the vegetable genome DNA determined on the basis of the DNA encoding the protein or the polypeptide of the lachrymatory factor-producing enzyme or a part of the DNA sequence in a sense orientation, an antisense orientation or both the orientations.

    摘要翻译： 本发明的目的是提供基于酶基因序列设计的DNA和RNA，其用于抑制来自产生泪液因子的前体的产生泪液因子的酶基因的表达，以及引入所需的载体 用于将产生致命菌素的酶的基因的表达抑制成植物的DNA。 本发明涉及包含至少一个选自以下序列的序列的DNA，以及与所述序列连接的调控序列，以使转录成为可能：（a）编码产生产生泪液的因子的蛋白质或多肽的DNA序列 酶或一部分DNA序列在正义取向，反义方向或取向两者中，其中所述蛋白质或多肽具有将1-丙烯基亚磺酸转化为变应原因子的作用; （b）基于编码产生产生泪液因子的酶的蛋白质或多肽的DNA或有义方向，反义方向或两者的一部分调节序列确定的植物基因组DNA的调节序列 方向; 和（c）位于编码产生致命菌素的酶的蛋白质或多肽的DNA与植物基因组DNA中的DNA的调节序列之间的DNA序列，其基于编码所述蛋白质或多肽的DNA 衍生因子产生酶或部分DNA序列在正向，反义方向或取向上。

    Process for producing baked confectionery product with at least one green leaf attached thereto
    3.
    发明授权
    Process for producing baked confectionery product with at least one green leaf attached thereto 失效
    用于生产附着有至少一个绿叶的焙烤糖果产品的方法

    公开(公告)号：US5238692A

    公开(公告)日：1993-08-24

    申请号：US905211

    申请日：1992-06-29

    申请人： Kazumitsu Taga ,  Akio Sakurai ,  Yasuhiro Kamata ,  Yutaka Taneda ,  Chikako Hioka

    发明人： Kazumitsu Taga ,  Akio Sakurai ,  Yasuhiro Kamata ,  Yutaka Taneda ,  Chikako Hioka

    IPC分类号： A21D13/00

    CPC分类号： A21D13/0087

    摘要： Green plant leaves (herbs) are blanched with an aqueous medium having a pH of 6.5 to 11 and heated at a temperature of 80.degree. to 102.degree. C. The reverse surfaces of the blanched herbs and/or the upper surfaces of dough sheet units are coated with an aqueous coating medium such as an aqueous solution of pullulan or gelatin, followed by attachment of the herbs to the dough sheet units. The dough sheet units-cum-herb(s) are baked to produce baked confectionery products with a bright green herb(s) free from the grassy smell and hardly liable to be discolored. The dough sheet units may be either of a single-layer structure or of a multi-layer structure including a vegetable-containing layer(s). According to the foregoing process, biscuits, pies, crackers, bread, etc. with a healthy touch can be produced.

    摘要翻译： 将绿色植物叶（草本植物）用pH为6.5至11的水性介质漂洗并在80至102℃的温度下加热。漂白的草本植物和/或面片单元的上表面的相反表面是 涂覆有水性包衣介质，例如支链淀粉或明胶的水溶液，然后将草药连接到面片单元上。 将面团单元 - 草本植物烘烤以产生具有不含草质气味的明亮绿色植物的焙烤糖果产品，并且几乎不易变色。 面片单元可以是单层结构，也可以是含有植物层的多层结构。 根据上述方法，可以生产具有健康触感的饼干，馅饼，饼干，面包等。