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1. 发明授权

US07118895B2 Process for producing aglycon by using diglycosidase and flavor-improved food containing the aglycon and converting agent to be used in the process 失效
公开(公告)号：US07118895B2
公开(公告)日：2006-10-10
申请号：US10204679
申请日：2001-03-29
申请人： Kazutaka Tsuruhami , Atsuki Toumoto , Masataka Goto , Satoshi Koikeda
发明人： Kazutaka Tsuruhami , Atsuki Toumoto , Masataka Goto , Satoshi Koikeda
IPC分类号： C12P17/06 , C12P19/12 , C12N9/24
CPC分类号： C12N9/2402 , A23J3/16 , A23L5/25 , A23L11/33 , A23L33/105 , A23V2002/00 , C12P17/06 , C12Y302/01 , A23V2200/16 , A23V2250/5488 , A23V2250/21172 , A23V2250/21
摘要： A physiologically active substance of aglycon type, in particular, aglycon isoflavone, can be efficiently produced, without resort to any acid/alkali treatment or fermentation and substantially without changing the physical properties of a material, by treating the material with a sufficient amount of diglycosidase for a sufficient period of time at an appropriate temperature and pH so that a physiologically active substance of glycoside type contained in the material can be converted into the physiologically active substance of aglycon type. Moreover, by using diglycosidase and/or a specific enzyme preparation, the aglycon content in a protein or protein-containing food can be increased and the flavor thereof can be improved.

2. 发明申请

US20060216281A1 Process for producing aglycon and flavor-improved food containing the aglycon by diglycosidase, and converting agent to be used in the process 审中-公开
标题翻译：通过二糖苷酶生产含糖苷配基的糖苷配基和风味改良食品的方法以及用于该方法的转化剂
公开(公告)号：US20060216281A1
公开(公告)日：2006-09-28
申请号：US11444358
申请日：2006-06-01
申请人： Kazutaka Tsuruhami , Atsuki Toumoto , Masataka Goto , Satoshi Koikeda
发明人： Kazutaka Tsuruhami , Atsuki Toumoto , Masataka Goto , Satoshi Koikeda
IPC分类号： A61K38/47 , C12P21/06 , A23L1/10
CPC分类号： C12N9/2402 , A23J3/16 , A23L5/25 , A23L11/33 , A23L33/105 , A23V2002/00 , C12P17/06 , C12Y302/01 , A23V2200/16 , A23V2250/5488 , A23V2250/21172 , A23V2250/21
摘要： A physiologically active substance of aglycon type, in particular, aglycon isoflavone, can be efficiently produced, without resort to any acid/alkali treatment or fermentation and substantially without changing the physical properties of a material, by treating the material with a sufficient amount of diglycosidase for a sufficient period of time at an appropriate temperature and pH so that a physiologically active substance of glycoside type contained in the material can be converted into the physiologically active substance of aglycon type. Moreover, by using diglycosidase and/or a specific enzyme preparation, the aglycon content in a protein or protein-containing food can be increased and the flavor thereof can be improved.
摘要翻译：通过用足量的二糖苷酶处理该物质，可以有效地制备糖苷配基类型的生理活性物质，特别是糖苷配基异黄酮，而不需要任何酸/碱处理或发酵，并且基本上不改变物质的物理性质在适当的温度和pH下持续足够的时间，使得材料中所含的糖苷类的生理活性物质可以转化为糖苷配基型的生理活性物质。此外，通过使用二糖苷酶和/或特定酶制剂，可以增加蛋白质或蛋白质的食品中的糖苷配基含量，并且可以提高其风味。

3. 发明授权

US07109014B1 Diglycosidase isolated from microorganisms 失效
标题翻译：从微生物中分离出的二糖苷酶
公开(公告)号：US07109014B1
公开(公告)日：2006-09-19
申请号：US09806413
申请日：1999-09-29
申请人： Shigeru Yamamoto , Masamichi Okada , Taichi Usui , Kanzo Sakata , Atsuki Toumoto , Kazutaka Tsuruhami
发明人： Shigeru Yamamoto , Masamichi Okada , Taichi Usui , Kanzo Sakata , Atsuki Toumoto , Kazutaka Tsuruhami
IPC分类号： C12N9/26
CPC分类号： C12Y302/01149 , C12N9/2402 , C12P19/12 , C12Y302/01021
摘要： This invention relates to a novel microorganism-derived enzyme having an activity to cut disaccharide glycosides (particularly, β-primeveroside and/or analogous disaccharide glycosides) in disaccharide unit, a method for producing the enzyme, a gene which encodes the enzyme and use of the enzyme. Various components can be formed by the action of this enzyme upon disaccharide glycosides.
摘要翻译：本发明涉及一种具有二糖单位切割二糖苷（特别是β-主要糖苷和/或类似二糖苷）活性的新型微生物来源的酶，该酶的制备方法，编码该酶的基因及其用途该酶。可以通过该酶对二糖苷的作用形成各种成分。

4. 发明申请

US20100221810A1 NOVEL DIGLYCOSIDASE AND GENE ENCODING THE SAME 有权
标题翻译：新型大分子酶和基因编码它们
公开(公告)号：US20100221810A1
公开(公告)日：2010-09-02
申请号：US11997005
申请日：2006-07-27
申请人： Kazutaka Tsuruhami , Shigeharu Mori , Yoshinao Koide
发明人： Kazutaka Tsuruhami , Shigeharu Mori , Yoshinao Koide
IPC分类号： C12N9/24 , C07K14/385 , C12N15/31 , C12N15/63 , C12N1/15
CPC分类号： C12R1/80 , C12N9/2402 , C12P19/12
摘要： A novel diglycosidase produced by a microorganism belonging to the genus Penicillium, having the following physicochemical properties:(1) action and substrate specificity: it acts on a disaccharide glycoside, releasing the disaccharide sugar and the aglycone thereof; (2) optimum pH: around 4.5; (3) pH stability: it is stable at pH 4.0 to 8.0 under the processing condition of 37° C. for 30 minutes, and retains its 80% or more of the activity even after processing at pH 4.0 or lower; (4) optimum temperature: around 60° C. in a sodium acetate-acetic acid buffer solution (pH 5.5); (5) thermal stability: it is stable at 50° C. or lower in a sodium acetate-acetic acid buffer solution (pH 5.5) and retains 45% of the activity even after processing at 60° C. for 40 minutes; (6) molecular weight: 40,000±5,000 Da based on SDS-PAGE measurement; and (7) isoelectric point (pI): about 4.3.
摘要翻译：一种由属于青霉属的微生物产生的新型二糖苷酶，具有以下物理化学性质：（1）作用和底物特异性：其作用于二糖苷，释放二糖和其糖苷配基; （2）最适pH：约4.5; （3）pH稳定性：在37℃的加工条件下在pH4.0〜8.0下稳定30分钟，即使在pH4.0以下处理后仍保持80％以上的活性; （4）最适温度：约60℃在乙酸钠 - 乙酸缓冲溶液（pH5.5）中; （5）热稳定性：在乙酸钠 - 乙酸缓冲溶液（pH5.5）中在50℃以下稳定，即使在60℃下处理40分钟后也保持45％的活性; （6）基于SDS-PAGE测定的分子量：40,000±5,000Da; 和（7）等电点（pI）：约4.3。

5. 发明授权

US07998721B2 Diglycosidase and gene encoding the same 有权
标题翻译：二糖苷酶和编码基因的基因
公开(公告)号：US07998721B2
公开(公告)日：2011-08-16
申请号：US11997005
申请日：2006-07-27
申请人： Kazutaka Tsuruhami , Shigeharu Mori , Yoshinao Koide
发明人： Kazutaka Tsuruhami , Shigeharu Mori , Yoshinao Koide
IPC分类号： C12N9/24 , C12N1/00 , C12N15/00 , C07H21/04
CPC分类号： C12R1/80 , C12N9/2402 , C12P19/12
摘要： A novel diglycosidase produced by a microorganism belonging to the genus Penicillium, having the following physicochemical properties:(1) action and substrate specificity: it acts on a disaccharide glycoside, releasing the disaccharide sugar and the aglycone thereof;(2) optimum pH: around 4.5;(3) pH stability: it is stable at pH 4.0 to 8.0 under the processing condition of 37° C. for 30 minutes, and retains its 80% or more of the activity even after processing at pH 4.0 or lower;(4) optimum temperature: around 60° C. in a sodium acetate-acetic acid buffer solution (pH 5.5);(5) thermal stability: it is stable at 50° C. or lower in a sodium acetate-acetic acid buffer solution (pH 5.5) and retains 45% of the activity even after processing at 60° C. for 40 minutes;(6) molecular weight: 40,000±5,000 Da based on SDS-PAGE measurement; and(7) isoelectric point (pI): about 4.3.
摘要翻译：一种由属于青霉属的微生物产生的新型二糖苷酶，具有以下物理化学性质：（1）作用和底物特异性：其作用于二糖苷，释放二糖和其糖苷配基; （2）最适pH：约4.5; （3）pH稳定性：在37℃的加工条件下在pH4.0〜8.0下稳定30分钟，即使在pH4.0以下处理后仍保持80％以上的活性; （4）最适温度：约60℃在乙酸钠 - 乙酸缓冲溶液（pH5.5）中; （5）热稳定性：在乙酸钠 - 乙酸缓冲溶液（pH5.5）中在50℃以下稳定，即使在60℃下处理40分钟后也保持45％的活性; （6）基于SDS-PAGE测定的分子量：40,000±5,000Da; 和（7）等电点（pI）：约4.3。

6. 发明申请

US20050208177A1 Compositions for improving the flavor of alcoholic beverage made from grape 审中-公开
标题翻译：用于改善由葡萄制成的酒精饮料的风味的组合物
公开(公告)号：US20050208177A1
公开(公告)日：2005-09-22
申请号：US10509672
申请日：2003-04-15
申请人： Kazutaka Tsuruhami , Hitoshi Amano , Shigeharu Mori , Nami Goto , Isao Aramaki , Akiko Fujita
发明人： Kazutaka Tsuruhami , Hitoshi Amano , Shigeharu Mori , Nami Goto , Isao Aramaki , Akiko Fujita
IPC分类号： A23L19/00 , C12G1/022 , C12H1/00 , C12G1/00
CPC分类号： C12G1/0203 , C12H1/003
摘要： It is intended to provide novel compositions usable in improving the flavor of an alcoholic beverage made from grapes typified by wine. Namely, a composition usable in improving the flavor of an alcoholic beverage made from grapes which contains the culture of a strain belonging to a genus Aspergillus, Penicillium, Rhizopus, Rhizomucor, Talaromyces, Mortierella, Cryptococcus, Microbacterium, Corynebacterium or Actinoplanes and being capable of producing diglycosidase.
摘要翻译：旨在提供可用于改善由葡萄酒代表的葡萄制成的酒精饮料的风味的新型组合物。即，可用于改善由葡萄制成的含酒精饮料的风味的组合物，其中含有属于曲霉属，青霉属，根霉属，根霉属，塔拉霉菌属，高山被孢霉属，隐球菌属，微杆菌属，棒状杆菌属或溶胶球菌属的菌株的培养物，生产二糖苷酶。

7. 发明申请

US20070244189A1 Antioxidant Material, Anti-Deterioration Agent and Food or Beverage 审中-公开
标题翻译：抗氧化材料，抗衰老剂和食品或饮料
公开(公告)号：US20070244189A1
公开(公告)日：2007-10-18
申请号：US11578849
申请日：2005-12-27
申请人： Syuichi Fukumoto , Kazutaka Tsuruhami , Shigeharu Mori
发明人： Syuichi Fukumoto , Kazutaka Tsuruhami , Shigeharu Mori
IPC分类号： A61K31/35
CPC分类号： A23L3/3472 , A23L2/44 , A23L2/52 , C07D311/32 , C12P17/06
摘要： An antioxidant material of the present invention contains flavonoid aglycon and vitamin C. The flavonoid aglycon is eriodictyol and/or diosmetin obtained by treatment of a raw material containing flavonoid glycoside derived from lemons, limes, or sudachis to form the aglycones thereof. It is preferred that this antioxidant material be produced through a step of mixing the flavonoid aglycon and the vitamin C after the treatment to form the aglycones. The treatment to form the aglycones is glycosidase treatment using a β-glycosidase derived from a microorganism of the genus Aspergillus or Penicillium multicolor, or microbial fermentative treatment using a microorganism of the genus Aspergillus. An anti-deterioration agent and a food or beverage of the present invention contain the antioxidant material.
摘要翻译：本发明的抗氧化剂材料含有类黄酮糖苷配基和维生素C.所述黄酮糖苷配基是通过处理含有衍生自柠檬，酸橙或皂草的类黄酮糖苷的原料而形成的二碘酪蛋白和/或脱水甜菜蛋白，以形成其糖苷配基。优选通过在处理后混合类黄酮苷元和维生素C以形成糖苷配基的步骤来制备该抗氧化剂材料。形成糖苷配基的处理是使用衍生自曲霉属微生物或多色青霉菌的β-糖苷酶进行糖苷酶处理，或使用曲霉属微生物的微生物发酵处理。本发明的防变质剂，食品或饮料含有抗氧化剂材料。

8. 发明申请

US20050163901A1 Process for producing tea drink and tea drink product 审中-公开
标题翻译：生产茶饮料和茶饮料的方法
公开(公告)号：US20050163901A1
公开(公告)日：2005-07-28
申请号：US10498824
申请日：2002-12-25
申请人： Kazutaka Tsuruhami , Shigeharu Mori , Kanzo Sakata
发明人： Kazutaka Tsuruhami , Shigeharu Mori , Kanzo Sakata
IPC分类号： A23F3/10 , A23F3/16 , A23L1/28
CPC分类号： A23F3/10 , A23F3/166
摘要： There is provided a method of producing a tea beverage having a further reinforced or improved flavor. Further provided is a method of producing a tea beverage having an improved flavor, with good productivity and stable quality. In the process of producing a tea beverage, a diglycosidase derived from a microorganism is allowed to act.
摘要翻译：提供了具有进一步增强或改善的风味的茶饮料的制造方法。本发明提供一种具有改善风味，生产性好，质量稳定的茶饮料的制造方法。在制造茶饮料的过程中，允许衍生自微生物的二糖苷酶起作用。

9. 发明授权

US08247002B2 Antioxidant material, anti-deterioration agent and food or beverage 有权
标题翻译：抗氧化剂，抗变质剂，食品或饮料
公开(公告)号：US08247002B2
公开(公告)日：2012-08-21
申请号：US12379742
申请日：2009-02-27
申请人： Syuichi Fukumoto , Kazutaka Tsuruhami , Shigeharu Mori
发明人： Syuichi Fukumoto , Kazutaka Tsuruhami , Shigeharu Mori
IPC分类号： A61K36/00 , A61K36/752
CPC分类号： A23L3/3472 , A23L2/44 , A23L2/52 , C07D311/32 , C12P17/06
摘要： An antioxidant material of the present invention contains flavonoid aglycon and vitamin C. The flavonoid aglycon is eriodictyol and/or diosmetin obtained by treatment of a raw material containing flavonoid glycoside derived from lemons, limes, or sudachis to form the aglycones thereof. It is preferred that this antioxidant material be produced through a step of mixing the flavonoid aglycon and the vitamin C after the treatment to form the aglycones. The treatment to form the aglycones is glycosidase treatment using a β-glycosidase derived from a microorganism of the genus Aspergillus or Penicillium multicolor, or microbial fermentative treatment using a microorganism of the genus Aspergillus. An anti-deterioration agent and a food or beverage of the present invention contain the antioxidant material.
摘要翻译：本发明的抗氧化剂材料含有类黄酮糖苷配基和维生素C.所述黄酮糖苷配基是通过处理含有衍生自柠檬，酸橙或皂草的类黄酮糖苷的原料而形成的二碘酪蛋白和/或脱水甜菜蛋白，以形成其糖苷配基。优选通过在处理后混合类黄酮苷元和维生素C以形成糖苷配基的步骤来制备该抗氧化剂材料。用于形成糖苷配基的处理是使用衍生自曲霉属微生物或多色青霉菌的β-糖苷酶进行糖苷酶处理，或使用曲霉属微生物的微生物发酵处理。本发明的防变质剂，食品或饮料含有抗氧化剂材料。

10. 发明申请

US20090304859A1 Compositions for improving the flavor of alcoholic beverage made from grape 审中-公开
标题翻译：用于改善由葡萄制成的酒精饮料的风味的组合物
公开(公告)号：US20090304859A1
公开(公告)日：2009-12-10
申请号：US12461572
申请日：2009-08-17
申请人： Kazutaka Tsuruhami , Hitoshi Amano , Shigeharu Mori , Nami Goto , Isao Aramaki , Akiko Fujita
发明人： Kazutaka Tsuruhami , Hitoshi Amano , Shigeharu Mori , Nami Goto , Isao Aramaki , Akiko Fujita
IPC分类号： C12G1/022 , A23L1/212
CPC分类号： C12G1/0203 , C12H1/003
摘要： It is intended to provide novel compositions usable in improving the flavor of an alcoholic beverage made from grapes typified by wine. Namely, a composition usable in improving the flavor of an alcoholic beverage made from grapes which contains the culture of a strain belonging to a genus Aspergillus, Penicillium, Rhizopus, Rhizomucor, Talaromyces, Mortierella, Cryptococcus, Microbacterium, Corynebacterium or Actinoplanes and being capable of producing diglycosidase.
摘要翻译：旨在提供可用于改善由葡萄酒代表的葡萄制成的酒精饮料的风味的新型组合物。即，可用于改善由葡萄制成的含酒精饮料的风味的组合物，其中含有属于曲霉属，青霉属，根霉属，根霉属，塔拉霉菌属，高山被孢霉属，隐球菌属，微杆菌属，棒状杆菌属或溶胶球菌属的菌株的培养物，生产二糖苷酶。

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