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    • 6. 发明授权
    • Complex inducible promoter system derivable from a phage of a lactic
acid bacterium (LAB), and its use in a LAB for production of a desired
protein
    • 可从乳酸菌(LAB)的噬菌体衍生的复合诱导型启动子系统及其在LAB中用于产生所需蛋白质的用途
    • US6143525A
    • 2000-11-07
    • US737226
    • 1997-04-03
    • Arjan NautaGerard VenemaJan KokAdrianus Marinus Ledeboer
    • Arjan NautaGerard VenemaJan KokAdrianus Marinus Ledeboer
    • C12N15/09C12N1/21C12N9/64C12N15/74C12P21/02C12R1/01C12P21/04
    • C12N15/746
    • The invention provides a complex inducible promoter system from a phage of a lactic acid bacterium, especially one having the DNA sequence of SEQ. ID. No: 3 given in FIG. 2, or a DNA sequence essentially corresponding to those sequences, and a modification of (an essential part of) such promoter system in which the mitomycin C induction system is replaced by a good-grade system, e.g. a temperature-initiated induction system or a salt-initiated induction system. Also is provided a recombinant vector and a transformed lactic acid bacterium comprising (an essential part of) such promoter system. Further a process for producing a desired protein by such transformed bacterium is provided, comprising expressing a gene encoding said desired protein or a precursor thereof under control of such promoter system or an essential part thereof. Preferably, the transformed lactic acid bacterium is made food-grade due to using food-grade DNA sequences and/or removing non-food-grade DNA sequences. When required, the desired protein can be secreted by the lactic acid bacterium if a DNA sequence fused to the gene encoding the desired protein is present which effects secretion of the desired protein or its precursor. The process can be used in a fermentation process, in which the desired protein causes lysis of the bacterial cells so that the contents of the cells can be released, or in which the desired protein is an enzyme involved in flavour formation, or in which the desired protein has a function in a cheese production process, such as chymosin or a precursor thereof, or an enzyme involved in flavour formation.
    • PCT No.PCT / NL95 / 00172 Sec。 371日期1997年4月3日 102(e)日期1997年4月3日PCT提交1995年5月12日PCT公布。 公开号WO95 / 31563 日期:1995年11月23日本发明提供了来自乳酸菌噬菌体的复合诱导型启动子系统,特别是具有SEQ ID NO: ID。 图3中给出。 2或基本上对应于这些序列的DNA序列,以及其中丝裂霉素C诱导系统被优良系统替代的(启动子系统的(其主要部分)的修饰)。 温度启动的诱导系统或盐引发的诱导系统。 还提供了重组载体和包含这种启动子系统的(必要部分)的转化的乳酸菌。 此外,提供了通过这种转化细菌产生所需蛋白质的方法,包括在该启动子系统或其主要部分的控制下表达编码所述期望蛋白质或其前体的基因。 优选地,由于使用食品级DNA序列和/或去除非食品级DNA序列,所述转化的乳酸菌被制成食品级。 当需要时,如果存在与编码所需蛋白质的基因融合的DNA序列,则所需的蛋白质可以由乳酸菌分泌,其影响所需蛋白质或其前体的分泌。 该方法可用于发酵过程中,其中期望的蛋白质引起细菌细胞的裂解,使得细胞的内容物可以释放,或其中所需的蛋白质是涉及风味形成的酶,或其中 所需蛋白质在奶酪生产过程中具有功能,例如凝乳酶或其前体,或涉及风味形成的酶。
    • 7. 发明授权
    • Salt-inducible promoter derivable from a lactic acid bacterium, and its
use in a lactic acid bacterium for production of a desired protein
    • 衍生自乳酸菌的盐诱导型促进剂,以及其在乳酸菌中用于产生所需蛋白质的用途
    • US6140078A
    • 2000-10-31
    • US68195
    • 1998-07-29
    • Jan W. SandersJan KokGerard VenemaAdrianus M Ledeboer
    • Jan W. SandersJan KokGerard VenemaAdrianus M Ledeboer
    • C12N15/09C07K14/335C12N1/21C12N15/74C12R1/01C12P21/06
    • C12N15/746C07K14/335
    • The invention provides a salt-inducible promoter present in SEQ ID NO: 10 and derivable from a lactic acid bacterium in isolation from the coding sequence normally controlled by said promoter in a wild-type lactic acid bacterium, with modifications and important parts thereof. Also provided are a recombinant vector and a transformed lactic acid bacterium comprising such promoter, and the production of a desired protein by such transformed bacterium, whereby the gene encoding said desired protein or a precursor thereof is expressed under control of such promoter. The desired protein can be secreted by the bacterium due to the presence of a signal sequence. The action of the salt-inducible promoter is enhanced at a pH of about 4-4.5 and/or by the presence of glutamic acid. Such process can be used in a fermentation process, in which the desired protein is a lytic protein causing lysis of the cells and release of the cell content. Or the desired protein can be an enzyme involved in flavour formation, e.g. in producing dressings, spreads, sausages and sour dough, or a protein functioning in a cheese production process, such as chymosin or a precursor thereof, or an enzyme involved in cheese flavour formation.
    • PCT No.PCT / EP97 / 04755 Sec。 371日期1998年7月29日第 102(e)日期1998年7月29日PCT 1997年8月20日PCT PCT。 公开号WO98 / 10080 PCT 日期1998年3月12日本发明提供了存在于SEQ ID NO:10中的衍生自乳酸菌的盐诱导型启动子,其与野生型乳酸菌通常由所述启动子控制的编码序列分离, 其重要部分。 还提供了包含这种启动子的重组载体和转化的乳酸菌,并且通过这种转化细菌产生所需的蛋白质,由此编码所述所需蛋白质或其前体的基因在这种启动子的控制下表达。 由于信号序列的存在,所需的蛋白质可被细菌分泌。 在约4-4.5的pH和/或谷氨酸的存在下,盐诱导型启动子的作用增强。 这种方法可用于发酵过程中,其中所需蛋白质是引起细胞裂解和释放细胞内容物的裂解蛋白。 或者所需的蛋白质可以是参与风味形成的酶,例如 在制作敷料,酱油,香肠和酸面团中,或在酪乳生产过程中起作用的蛋白质,例如凝乳酶或其前体,或涉及奶酪香味形成的酶。