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    • 5. 发明申请
    • METHOD FOR PRODUCING COMPLEX MULTIENZYMATICAL, STORAGE RESISTANT REACTION MIXTURES AND USE THEREOF
    • 生产复合多元,耐储存反应混合物的方法及其用途
    • US20020039771A1
    • 2002-04-04
    • US09230070
    • 1999-03-30
    • LARS-ERIK PETERSPETER BENDZKO
    • C12N009/00C12N009/96
    • C12N9/96
    • The invention describes a method and its use for producing complex multienzymatical, storage resistant reaction mixtures for synthesizing, modifying or analyzing polypeptides and optionally nucleic acids characterized in that native or artificial enzymatical, active protein mixtures with reaction buffers, cofactors and substrates are prepared so that they are ready for use and are storage resistant such that only user-specific key components (e.g. mRNS) are missing to start the desired enzymatical reaction(s). In the method a stabilizer is added to the reaction mixtures in the solution which, on the one hand, increases the reacting capacity of the multienzymatical systems and, on the other hand, protects the unstable reaction components from losing their biological activity or their biologically active structure while being made storage resistant and during storage. The reaction mixture is made storage resistant by being easily freeze dried under a vacuum and then durably stored at 4-10null C. (refrigerator temperature). Before use the user has to simply reconstitute the ready prepared reaction mixture by adding the original volume of H2O and start the desired enzymatical reaction(s) by adding the user-specific component(s).
    • 本发明描述了一种制备用于合成,修饰或分析多肽和任选的核酸的复合多酶,耐贮存的反应混合物的方法及其用途,其特征在于制备天然或人造酶活性蛋白质混合物与反应缓冲液,辅因子和底物,使得 它们已经准备好使用并且是耐贮存的,使得仅缺少用户特定的关键组分(例如mRNS)以启动所需的酶反应。 在该方法中,将稳定剂加入到溶液中的反应混合物中,一方面增加多酶体系的反应能力,另一方面,保护不稳定的反应组分免于丧失其生物活性或其生物活性 结构,同时防止存储和储存期间。 通过在真空下容易地冷冻干燥,然后在4-10℃(冰箱温度)下耐久地储存,使反应混合物成为储存的抗性。 在使用前,用户必须通过加入原始体积的H 2 O来简单地重建准备好的反应混合物,并通过添加用户特定的组分开始所需的酶反应。
    • 6. 发明申请
    • Long-term shelf preservation by vitrification
    • 通过玻璃化长期保存
    • US20030022333A1
    • 2003-01-30
    • US10174007
    • 2002-06-18
    • Victor Bronshtein
    • C12N009/96A01N001/00C12N001/04C12N005/00C12N005/02
    • A01N1/0284A01N1/02A01N1/0221A61K35/18A61K35/52A61K39/00C12N1/04C12N7/00C12N9/00
    • A method of shelf preserving biologically active specimens by vitrifying them, i.e., dehydrating them in such a way as to achieve a true glass state at storage temperature by subsequent cooling. The method is founded upon the recognition that to store samples in a true glass state the dehydration temperature of the material to be dehydrated must be higher than the suggested storage temperature. Because the vitrification temperature quickly decreases with increasing water content (for example, pure water vitrifies at Tgnullnull145null C., whereas 80 percent by weight sucrose solution vitrifies at Tgnullnull40null C. and anhydrous sucrose vitrifies at Tgnull60null C.) the sample needs to be strongly dehydrated to increase the Tg above the temperature of storage (Ts). As determined by the inventor, the dehydration temperature should be selected as higher than the suggested storage temperature, and the glass state is subsequently achieved by cooling after dehydration.
    • 通过将它们玻璃化来保存生物活性样品的方法,即将其脱水以便通过随后的冷却在储存温度下实现真正的玻璃状态。 该方法建立在认识到将样品储存在真实玻璃状态下,待脱水材料的脱水温度必须高于建议的储存温度。 因为玻璃化温度随着水含量的增加而迅速降低(例如,Tg = -145℃的纯水玻璃化,而在Tg = -40℃下80重量%的蔗糖溶液玻璃化,Tg = 60℃的无水蔗糖玻璃化 ℃),样品需要强力脱水才能使Tg高于储存温度(Ts)。 由发明人确定,脱水温度应选择为高于建议的储存温度,然后通过脱水后的冷却来实现玻璃状态。
    • 8. 发明申请
    • Implantable glucose sensor
    • 植入式葡萄糖传感器
    • US20020068860A1
    • 2002-06-06
    • US10058453
    • 2002-01-28
    • Implanted Biosystems, Inc.
    • Leland C. Clark JR.
    • A61B005/00C12N009/96A61B005/04A61B005/05
    • A61B5/14865C12Q1/002C12Q1/006
    • The sensitivity of enzyme-based polarographic electrodes to oxygen concentration can be significantly reduced or eliminated by providing an oxygen-reservoir in intimate contact with the oxidative enzyme. This is achieved by making a stabilized emulsion between the enzyme and a compound in which oxygen is extremely soluble. An aqueous glucose oxidase solution is emulsified with a perfluorocarbon liquid, and the resulting emulsion is stabilized by chemically crosslinking the mixture to form a gel. Thin layers of the emulsion are fabricated by spreading a layer of the liquid emulsion before gelation occurs. Additional carrier proteins such as albumin may be added to the enzyme prior to crosslinking to protect enzymatic activity and enhance gel strength. Additional electron transport compounds may be added to further reduce sensitivity to oxygen concentration.
    • 通过提供与氧化酶紧密接触的氧气储存器,可以显着降低或消除基于酶的极谱法电极对氧浓度的敏感性。 这是通过在酶和氧气极易溶解的化合物之间制备稳定的乳液来实现的。 葡萄糖氧化酶水溶液用全氟化碳液体乳化,所得乳液通过化学交联混合物形成凝胶来稳定。 通过在凝胶化发生之前铺展液体乳液层来制造乳液的薄层。 可以在交联之前将另外的载体蛋白如白蛋白加入到酶中以保护酶活性并增强凝胶强度。 可以加入另外的电子传输化合物以进一步降低对氧浓度的敏感性。