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    • 3. 发明申请
    • THERMOSTABLE L-RIBOSE ISOMERASE AND METHOD FOR PRODUCING SAME AND USE OF SAME
    • 可热裂解的L-赖氨酸异构体及其生产方法及其用途
    • US20090325231A1
    • 2009-12-31
    • US12515596
    • 2007-03-26
    • Ken IzumoriKenji MorimotoGoro TakataMasaaki TokudaYoshio TsujisakaKei TakeshitaKeiji TsusakiKazuhiro Okuma
    • Ken IzumoriKenji MorimotoGoro TakataMasaaki TokudaYoshio TsujisakaKei TakeshitaKeiji TsusakiKazuhiro Okuma
    • C12P21/00C12N9/90C12N1/21C12P19/24
    • C12N9/90C12P19/24C12R1/01
    • Object: To provide a thermostable L-ribose isomerase.Means for Resolution: The thermostable L-ribose isomerase with MW. 32,000 (by SDS-PAGE), optimal temperature of 45° C., optimal pH of pH 9.0 (glycine-NaOH buffer), and stable physicochemical properties such as temperature stability up to 45° C. during thermal treatment at pH 9.0 for 10 minutes, and with an action to isomerize L-ribose to generate L-ribulose or of inversely to isomerize L-ribulose to generate L-ribose. A conversion method between an aldose and a ketose comprising allowing the thermostable L-ribose isomerase as an enzyme derived from (1) Raoultella ornithinolytica strain MB426 (NITE BP-277) to interact with an aldose selected from L-ribose, D-lyxose, D-tallose, D-mannose, L-allose and L-gulose to isomerize the aldose to generate a ketose selected from the individually corresponding L-ribulose, D-xylulose, D-tagatose, D-fructose, L-psicose and L-sorbose or to interact with a ketose selected from L-ribulose, D-xylulose, D-tagatose, D-fructose, L-psicose and L-sorbose to isomerize the ketose to generate an aldose selected from the individually corresponding L-ribose, D-lyxose, D-tallose, D-mannose, L-allose and L-gulose.
    • 目的:提供热稳定的L-核糖异构酶。 解决方法:具有MW的热稳定的L-核糖异构酶。 32,000(通过SDS-PAGE),最适温度为45℃,pH 9.0的最佳pH(甘氨酸 - NaOH缓冲液),以及稳定的物理化学性质,例如在pH 9.0的热处理期间温度稳定性高达45℃,为10 分钟,并且具有异构化L-核糖以产生L-核酮糖的作用或者与L-核酮糖异构化以产生L-核糖的作用。 醛糖和酮糖之间的转化方法,包括使热稳定的L-核糖异构酶作为源自(1)鸟氨酸解脂耶氏杆菌菌株MB426(NITE BP-277)的酶与选自L-核糖,D-赖索糖, D-山梨糖醇,D-甘露糖,L-丙氨酸和L-古洛糖醇以使醛糖异构化以产生选自单独对应的L-核酮糖,D-木酮糖,D-塔格糖,D-果糖,L-灵芝蛋白和L- 山梨糖或与选自L-核酮糖,D-木酮糖,D-塔格糖,D-果糖,L-灵敏糖和L-山梨糖的酮糖相互作用以使酮糖异构化以产生选自相应的L-核糖,D D-果糖,D-甘露糖,D-甘露糖,L-阿洛糖和L-古洛糖。
    • 4. 发明授权
    • Microorganism with ability to produce deoxy polyol dehydrogenase and use thereof
    • 具有生产脱氧多元醇脱氢酶能力的微生物及其用途
    • US08530222B2
    • 2013-09-10
    • US12515602
    • 2007-03-27
    • Ken IzumoriKenji MorimotoGoro TakataMasaaki TokudaYoshio TsujisakaKei TakeshitaKeiji TsusakiKazuhiro Okuma
    • Ken IzumoriKenji MorimotoGoro TakataMasaaki TokudaYoshio TsujisakaKei TakeshitaKeiji TsusakiKazuhiro Okuma
    • C12N1/20
    • C12R1/01A61K8/60A61K2800/86A61Q19/00C12N9/0006C12P19/02
    • Problem: To provide a microorganism with an ability to produce deoxy polyol dehydrogenase.Means for Resolution: A microorganism belonging to genus Enterobacter with an ability to produce a dehydrogenase for deoxy polyol of the same structure at the positions C2 and C3 as that of ribitol or L-iditol. The bacterial cell IK7 of the genus Enterobacter (accession No. NITE P-271). A method for producing deoxy ketose comprising allowing a culture containing the deoxy polyol dehydrogenase obtained by the culturing of the microorganism of the invention or allowing the deoxy polyol dehydrogenase to react with a solution containing deoxy polyol of the same structure at the positions C2 and C3 as that of ribitol or L-iditol to oxidize deoxy polyol to produce the corresponding deoxy ketose and then collecting the deoxy ketose. The deoxy polyol is 1-deoxy-D-allitol, while the corresponding deoxy ketose is 1-deoxy-L-psicose. Otherwise, the deoxy polyol is L-rhamnitol, while the corresponding deoxy ketose is 1-deoxy-L-fructose.
    • 问题:提供具有生产脱氧多元醇脱氢酶能力的微生物。 解决方法:属于肠杆菌属的微生物,其在位置C2和C3处产生与核糖醇或L-阿托糖醇相同结构的脱氧多羟基化脱氢酶的能力。 肠杆菌属细菌细胞IK7(登录号NITE P-271)。 一种生产脱氧酮糖酮的方法,包括使含有通过培养本发明的微生物获得的脱氧多元醇脱氢酶的培养物或使脱氧多元醇脱氢酶与位置C2和C3处于相同结构的含有脱氧多羟基化合物的溶液反应,作为 核糖醇或L-天冬氨酸氧化脱氧多元醇以产生相应的脱氧酮糖,然后收集脱氧酮糖酮。 脱氧多元醇是1-脱氧-D-多糖,而相应的脱氧酮基是1-脱氧-L-精氨酸。 否则,脱氧多元醇为L-麦芽糖醇,而相应的脱氧酮糖为1-脱氧-L-果糖。
    • 5. 发明授权
    • Thermostable L-ribose isomerase and method for producing same and use of same
    • 热稳定性L-核糖异构酶及其制备方法及用途
    • US08227232B2
    • 2012-07-24
    • US12515596
    • 2007-03-26
    • Ken IzumoriKenji MorimotoGoro TakataMasaaki TokudaYoshio TsujisakaKei TakeshitaKeiji TsusakiKazuhiro Okuma
    • Ken IzumoriKenji MorimotoGoro TakataMasaaki TokudaYoshio TsujisakaKei TakeshitaKeiji TsusakiKazuhiro Okuma
    • C12N9/90C12N1/00C12P19/24C07H1/00C07H1/06
    • C12N9/90C12P19/24C12R1/01
    • Object: To provide a thermostable L-ribose isomerase.Means for Resolution: The thermostable L-ribose isomerase with MW. 32,000 (by SDS-PAGE), optimal temperature of 45° C., optimal pH of pH 9.0 (glycine-NaOH buffer), and stable physicochemical properties such as temperature stability up to 45° C. during thermal treatment at pH 9.0 for 10 minutes, and with an action to isomerize L-ribose to generate L-ribulose or of inversely to isomerize L-ribulose to generate L-ribose. A conversion method between an aldose and a ketose comprising allowing the thermostable L-ribose isomerase as an enzyme derived from (1) Raoultella ornithinolytica strain MB426 (NITE BP-277) to interact with an aldose selected from L-ribose, D-lyxose, D-tallose, D-mannose, L-allose and L-gulose to isomerize the aldose to generate a ketose selected from the individually corresponding L-ribulose, D-xylulose, D-tagatose, D-fructose, L-psicose and L-sorbose or to interact with a ketose selected from L-ribulose, D-xylulose, D-tagatose, D-fructose, L-psicose and L-sorbose to isomerize the ketose to generate an aldose selected from the individually corresponding L-ribose, D-lyxose, D-tallose, D-mannose, L-allose and L-gulose.
    • 目的:提供热稳定的L-核糖异构酶。 解决方法:具有MW的热稳定性L-核糖异构酶。 32,000(通过SDS-PAGE),最适温度为45℃,pH 9.0的最佳pH(甘氨酸 - NaOH缓冲液),以及稳定的物理化学性质,例如在pH 9.0的热处理期间温度稳定性高达45℃,为10 分钟,并且具有异构化L-核糖以产生L-核酮糖的作用或者与L-核酮糖异构化以产生L-核糖的作用。 醛糖和酮糖之间的转化方法,包括使热稳定的L-核糖异构酶作为源自(1)鸟氨酸解脂耶氏杆菌菌株MB426(NITE BP-277)的酶与选自L-核糖,D-赖索糖, D-山梨糖醇,D-甘露糖,L-丙氨酸和L-古洛糖醇以使醛糖异构化以产生选自单独对应的L-核酮糖,D-木酮糖,D-塔格糖,D-果糖,L-灵芝蛋白和L- 山梨糖或与选自L-核酮糖,D-木酮糖,D-塔格糖,D-果糖,L-灵敏糖和L-山梨糖的酮糖相互作用以使酮糖异构化以产生选自相应的L-核糖,D D-果糖,D-甘露糖,D-甘露糖,L-阿洛糖和L-古洛糖。