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1. 发明公开

EP3255151A3 METHOD OF PRODUCING (-)-ROTUNDONE 审中-公开
标题翻译：生产（ - ） - 罗丹酮的方法
公开(公告)号：EP3255151A3
公开(公告)日：2018-02-21
申请号：EP17174027.7
申请日：2017-06-01
申请人： T. Hasegawa Co., Ltd.
发明人： Kino, Kuniki , Furuya, Toshiki
IPC分类号： C12P7/26
CPC分类号： C12Y117/99 , C07C13/52 , C07C49/215 , C07C2602/30 , C12N15/66 , C12P7/26 , C12Y111/02004 , C12Y114/14
摘要： The present invention provides a method of producing (-)-rotundone from α-guaiene. The method includes the steps of: (1) allowing a cytochrome P450 protein to act on α-guaiene, which cytochrome P450 belongs to the CYP152 family and is capable of oxidizing the methylene group at position 3 of α-guaiene to the carbonyl group; and/or (2) allowing a cytochrome P450 protein to act on α-guaiene in the presence of an electron transfer protein capable of transferring electrons to the cytochrome P450 protein, which cytochrome P450 belongs to the CYP152, CYP106, or CYP107 family and is capable of oxidizing the methylene group at position 3 of α-guaiene to the carbonyl group.
摘要翻译：本发明提供了一种由α-愈创木烯生产（ - ） - 呋喃酮的方法。该方法包括以下步骤：（1）使细胞色素P450蛋白质作用于α-愈创木酚，该细胞色素P450属于CYP152家族，并且能够将α-三烯烃的3位上的亚甲基氧化成羰基; 和/或（2）在存在能够将电子转移至细胞色素P450蛋白的电子转移蛋白的情况下，使细胞色素P450蛋白作用于α-愈创木烯，该细胞色素P450属于CYP152，CYP106或CYP107家族，并且是能够将α-三烯烃3位的亚甲基氧化成羰基。

2. 发明公开

EP2508534A9 HUMAN SWEET TASTE RECEPTOR AGONIST SWEETNESS REGULATING SUBSTANCE FOR SWEET SUBSTANCES 审中-公开
标题翻译：人类甜味口感受体激动剂甜味物质对甜味物质的调节物质
公开(公告)号：EP2508534A9
公开(公告)日：2013-05-08
申请号：EP10834424.3
申请日：2010-09-08
申请人： T. Hasegawa Co., Ltd. , The University of Tokyo
发明人： ABE, Keiko , MISAKA, Takumi , FUJIWARA, Satoshi
IPC分类号： C07K14/47 , A23L1/22 , C12N15/09
CPC分类号： G01N33/502 , A23L27/30 , A23L27/39 , C07K14/705 , G01N2333/726
摘要： [Object] An object of the present invention is to provide a human sweet taste receptor-acting sweet taste regulating substance to a sweet taste substance by which the advantageous effects such as improvement in a taste, saving of a sweetener, reduction in calorie, low caries etc. can be obtained by applying to various foods and beverages.
[Solution] The sweet taste receptor-acting sweet taste regulating substance of the present invention is identified by measurement of a physiological response by a sweet taste substance, using a cultured cell strain which is allowed to express hT1R2 and hT1R3, and a G protein α subunit, by transferring an expression construct obtained by inserting respective cDNAs encoding the hT1 R2 and the hT1 R3, and the G protein α subunit into the same plasmid, into a 293 cell in which an FRT (Flippase Recognition Target) site has been incorporated into one place in a genome DNA.
摘要翻译：本发明的目的是提供一种甜味物质用甜味受体作用甜味调节物质，其通过改善味道，节省甜味剂，降低卡路里，低龋齿等可以通过应用于各种食品和饮料来获得。 [解决方法]本发明的甜味受体作用甜味调节物质通过使用允许表达hT1R2和hT1R3的培养细胞株以及G蛋白α测定甜味物质的生理反应来鉴定通过将编码hT1R2和hT1R3的各种cDNA和G蛋白α亚基插入到相同质粒中获得的表达构建体转移到其中已经整合了FRT（Flippase Recognition Target）位点的293细胞中基因组DNA中的一个位置。

3. 发明公开

EP2508534A1 HUMAN SWEET TASTE RECEPTOR AGONIST SWEETNESS REGULATING SUBSTANCE FOR SWEET SUBSTANCES 审中-公开
标题翻译：物质用于调节甜点由人类受体激动剂甜味甜味
公开(公告)号：EP2508534A1
公开(公告)日：2012-10-10
申请号：EP10834424.3
申请日：2010-09-08
申请人： T. Hasegawa Co., Ltd. , The University of Tokyo
发明人： ABE, Keiko , MISAKA, Takumi , FUJIWARA, Satoshi
IPC分类号： C07K14/47 , A23L1/22 , C12N15/09
CPC分类号： G01N33/502 , A23L27/30 , A23L27/39 , C07K14/705 , G01N2333/726
摘要： [Object] An object of the present invention is to provide a human sweet taste receptor-acting sweet taste regulating substance to a sweet taste substance by which the advantageous effects such as improvement in a taste, saving of a sweetener, reduction in calorie, low caries etc. can be obtained by applying to various foods and beverages.
[Solution] The sweet taste receptor-acting sweet taste regulating substance of the present invention is identified by measurement of a physiological response by a sweet taste substance, using a cultured cell strain which is allowed to express hT1R2 and hT1R3, and a G protein α subunit, by transferring an expression construct obtained by inserting respective cDNAs encoding the hT1 R2 and the hT1 R3, and the G protein α subunit into the same plasmid, into a 293 cell in which an FRT (Flippase Recognition Target) site has been incorporated into one place in a genome DNA.
摘要翻译：本发明的课题本发明的目的是提供一种人类甜味受体作用的甜味调节物质对甜味物质通过其有利的效果：如改善味道，甜味剂的节能，减少热量，低龋齿等，可以通过应用各种食品和饮料中获得。 [解决方法]该甜味受体作用的甜味调节本发明的物质被识别通过由甜味物质的生理反应的测定中，使用培养的细胞株的所有被允许表达hT1R2和hT1R3，和G蛋白± 亚基，由通过将编码HT1 R2和HT1 R3和G蛋白±亚基到同一质粒中，成FRT的哪一个293细胞respectivement的cDNA得到的表达构建体的传递环（翻转酶识别目标）站点已经并入在基因组DNA一个地方。

4. 发明授权

EP2520647B1 SWEET TASTE RECEPTOR EXPRESSION CONSTRUCT, CELL BODY EXPRESSING SAME, AND USES THEREFOR 有权
公开(公告)号：EP2520647B1
公开(公告)日：2018-07-04
申请号：EP10834423.5
申请日：2010-09-08
申请人： T. Hasegawa Co., Ltd. , The University of Tokyo
发明人： ABE, Keiko , MISAKA, Takumi , IMADA, Takamasa , FUJIWARA, Satoshi
IPC分类号： C07K14/705 , C12N15/09 , C12N5/10 , C12Q1/02
CPC分类号： C07K14/705 , G01N33/5308 , G01N2333/705 , G01N2400/00
摘要： [Object] An object of the present invention is to provide a sweet taste receptor-expressing construct which can functionally stably express both of a sweet taste receptor (T1R2+T1R3) and a G protein ± subunit at a high expression efficacy, and a stable expression cell body expressing the construct. [Solution] The sweet taste receptor-expressing construct of the present invention is such that respective genes encoding sweet taste receptor subunits T1 R2 and T1R3, and a G protein ± subunit are inserted into the same plasmid. The cell body of the present invention is such that the sweet taste receptor-expressing construct of the present invention is gene-introduced into a 293 cell in which an FRT (Flippase Recognition Target) sequence is incorporated into one place in a genome, to express sweet taste receptor subunits T1 R2 and T1R3, and a G protein ± subunit simultaneously.

5. 发明公开

EP2793022A1 METHOD FOR EVALUATING FLAVOR IMPROVING AGENT 有权
标题翻译：程序。评估增味剂
公开(公告)号：EP2793022A1
公开(公告)日：2014-10-22
申请号：EP12856891.2
申请日：2012-07-25
申请人： T. Hasegawa Co., Ltd.
发明人： SAITO Kana , NAKAMURA Akio , MATSUMOTO Tomona , FUJIKI Ayano
IPC分类号： G01N33/00 , A23L1/22
CPC分类号： G01N33/02 , A23L27/00 , A23L27/88 , A23V2002/00 , G01N33/0001 , G01N33/5088
摘要： [Problem to be Solved] Provided is a method for evaluating a flavor-improving agent that can efficiently and objectively evaluate the flavor-improving effect of a flavor-improving agent noninvasively, low restrictively, in a short time by solving disadvantages of sensory evaluation and other methods.
[Solution] The method includes the steps of (1) giving subjects a solution prepared by adding a known flavor-improving agent to an aqueous solution of a taste substance selected from the group consisting of sweet substances, salty substances, acid substances, bitter substances, and umami substances and measuring a change in signal strength at a periphery of the temple of the forehead caused by the drinking of the solution with an apparatus for in vivo optical measurement; (2) selecting a subject showing a change in signal strength at the periphery of the temple of the forehead by the addition of the known flavor-improving agent in the step (1); (3) giving a solution prepared by adding a test flavor-improving agent to an aqueous solution of the taste substance to the subject selected in the step (2) as an object, measuring a change in signal strength at the periphery of the temple of the forehead caused by the drinking of the solution with an apparatus for in vivo optical measurement, and evaluating the flavor-improving effect from the change in signal strength as an index.

6. 发明授权

EP2168939B1 6,8,10-UNDECATRIEN-3-OL OR 6,8,10-UNDECATRIEN-4-OL, AND PERFUME COMPOSITION 有权
标题翻译： 6,8,10-十一碳三烯-3-醇或者6,8,10-十一碳三烯-4-醇和香料组合物
公开(公告)号：EP2168939B1
公开(公告)日：2014-06-25
申请号：EP08765550.2
申请日：2008-06-06
申请人： T. Hasegawa Co., Ltd.
发明人： NAKANISHI, Akira , OHKUBO, Yasutaka , TOMITA, Naomi , MAEDA, Tomoko , MIYAZAWA, Norio
IPC分类号： C07C33/02 , C07C29/143 , C07C29/36 , C11B9/00 , C07C29/32
CPC分类号： C07C29/143 , C07B2200/07 , C07C29/32 , C07C33/02 , C11B9/0015

8. 发明授权

EP0822259B1 Process for the production of delta-decalactone 失效
标题翻译：一种用于增量癸内酯的制备方法
公开(公告)号：EP0822259B1
公开(公告)日：2001-11-14
申请号：EP97113083.6
申请日：1997-07-30
申请人： T. HASEGAWA CO., LTD.
发明人： Gocho, Shinobu , Kitazawa, Rumi , Komai, Tsuyoshi
IPC分类号： C12P7/62
CPC分类号： C12P17/06 , Y10S435/822 , Y10S435/828 , Y10S435/832 , Y10S435/859 , Y10S435/873 , Y10S435/875 , Y10S435/876 , Y10S435/877 , Y10S435/91

9. 发明公开

EP1023842A2 Edible powder material having excellent shelf stability 有权
标题翻译：具有良好的保质期食用粉
公开(公告)号：EP1023842A2
公开(公告)日：2000-08-02
申请号：EP00100273.2
申请日：2000-01-19
申请人： T. Hasegawa Co., Ltd.
发明人： Watanabe, Takayuki, c/o Technical Research Center , Suzuki, Hisashi, c/o Technical Research Center , Nakamura, Tetsuya, c/o Technical Research Center
IPC分类号： A23L1/22 , A23L2/39 , A23L2/64 , B01J3/00 , A61K7/48 , A61K47/38 , A23G3/00 , C07H3/00 , A23L1/0534
CPC分类号： C07H3/00 , A23L27/70 , A23L27/80 , A23L29/262 , A23P10/30 , A61K8/02 , A61K8/34 , A61K8/60 , A61K8/65 , A61K8/671 , A61K8/678 , A61K8/73 , A61K8/731 , A61K8/922 , A61K9/1623 , A61K9/1652 , A61K9/1658 , A61K2800/43 , A61Q13/00 , A61Q19/00
摘要： The present invention provides a powder material obtained by drying an aqueous emulsion containing at least one component selected from the group consisting of perfumes, coloring agents and functional substances, trehalose and water-soluble hemicellulose. This powder material has excellent shelf stability of the perfume, coloring agent and/or functional substance, and can impart a desired fragrance, flavor, color and/or function stably to various drinks, foods, cosmetics and the like for a long period of time.

10. 发明授权

EP2793022B1 METHOD FOR EVALUATING FLAVOR IMPROVING AGENT 有权
标题翻译：评价风味改良剂的方法
公开(公告)号：EP2793022B1
公开(公告)日：2018-02-21
申请号：EP12856891.2
申请日：2012-07-25
申请人： T. Hasegawa Co., Ltd.
发明人： SAITO Kana , NAKAMURA Akio , MATSUMOTO Tomona , FUJIKI Ayano
IPC分类号： G01N33/00 , A23L27/00
CPC分类号： G01N33/02 , A23L27/00 , A23L27/88 , A23V2002/00 , G01N33/0001 , G01N33/5088
摘要： [Problem to be Solved] Provided is a method for evaluating a flavor-improving agent that can efficiently and objectively evaluate the flavor-improving effect of a flavor-improving agent noninvasively, low restrictively, in a short time by solving disadvantages of sensory evaluation and other methods. [Solution] The method includes the steps of (1) giving subjects a solution prepared by adding a known flavor-improving agent to an aqueous solution of a taste substance selected from the group consisting of sweet substances, salty substances, acid substances, bitter substances, and umami substances and measuring a change in signal strength at a periphery of the temple of the forehead caused by the drinking of the solution with an apparatus for in vivo optical measurement; (2) selecting a subject showing a change in signal strength at the periphery of the temple of the forehead by the addition of the known flavor-improving agent in the step (1); (3) giving a solution prepared by adding a test flavor-improving agent to an aqueous solution of the taste substance to the subject selected in the step (2) as an object, measuring a change in signal strength at the periphery of the temple of the forehead caused by the drinking of the solution with an apparatus for in vivo optical measurement, and evaluating the flavor-improving effect from the change in signal strength as an index.

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