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    • 3. 发明申请
    • NOVEL DIGLYCOSIDASE AND GENE ENCODING THE SAME
    • 新型大分子酶和基因编码它们
    • US20100221810A1
    • 2010-09-02
    • US11997005
    • 2006-07-27
    • Kazutaka TsuruhamiShigeharu MoriYoshinao Koide
    • Kazutaka TsuruhamiShigeharu MoriYoshinao Koide
    • C12N9/24C07K14/385C12N15/31C12N15/63C12N1/15
    • C12R1/80C12N9/2402C12P19/12
    • 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.
    • 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。
    • 4. 发明授权
    • Diglycosidase and gene encoding the same
    • 二糖苷酶和编码基因的基因
    • US07998721B2
    • 2011-08-16
    • US11997005
    • 2006-07-27
    • Kazutaka TsuruhamiShigeharu MoriYoshinao Koide
    • Kazutaka TsuruhamiShigeharu MoriYoshinao Koide
    • C12N9/24C12N1/00C12N15/00C07H21/04
    • C12R1/80C12N9/2402C12P19/12
    • 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.
    • 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
    • Antioxidant Material, Anti-Deterioration Agent and Food or Beverage
    • 抗氧化材料,抗衰老剂和食品或饮料
    • US20070244189A1
    • 2007-10-18
    • US11578849
    • 2005-12-27
    • Syuichi FukumotoKazutaka TsuruhamiShigeharu Mori
    • Syuichi FukumotoKazutaka TsuruhamiShigeharu Mori
    • A61K31/35
    • A23L3/3472A23L2/44A23L2/52C07D311/32C12P17/06
    • 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.
    • 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。
    • 7. 发明授权
    • Antioxidant material, anti-deterioration agent and food or beverage
    • 抗氧化剂,抗变质剂,食品或饮料
    • US08247002B2
    • 2012-08-21
    • US12379742
    • 2009-02-27
    • Syuichi FukumotoKazutaka TsuruhamiShigeharu Mori
    • Syuichi FukumotoKazutaka TsuruhamiShigeharu Mori
    • A61K36/00A61K36/752
    • A23L3/3472A23L2/44A23L2/52C07D311/32C12P17/06
    • 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.
    • 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。