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    • 7. 发明授权
    • Stabilization of hypoallergenic, hyperdigestible previously reduced proteins
    • 稳定低变应原,超可消化的先前减少的蛋白质
    • US06677433B2
    • 2004-01-13
    • US09779375
    • 2001-02-07
    • Bob B. BuchananSusumu MorigasakiGregorio del ValOscar L. Frick
    • Bob B. BuchananSusumu MorigasakiGregorio del ValOscar L. Frick
    • C07K1400
    • A21D2/26A21D2/264A21D2/265A21D2/266A21D2/36A21D8/04A21D13/064A23C9/1209A23C9/1213A23C9/152A23J1/12A23J1/14A23J3/08A23J3/18A23K20/147A23L5/27A23L7/109A23L11/34A23L13/48A23L33/17A61K38/00A61K39/35A61K2035/122C07K1/1133C07K14/415C07K14/43504C07K14/46C07K14/76C07K14/811C12N9/0036C12N9/20C12P21/02C12Q1/26C12Q1/34C12Y108/01008C12Y108/01009
    • Disulfide proteins showed mitigated allergenicity and increased digestibility by pepsin following reduction by thioredoxin. The sulfhydryl groups newly formed on reduction by thioredoxin (at 4° C.) or dithiothreitol (DTT) (at 55° C.) were blocked with a physiological disulfide, such as cystamine or oxidized glutathione (GSSG) to obtain stable forms of the disarmed allergen. When derivatized with cystamine, BLG was separated from its oxidized and reduced forms on non-reducing SDS-PAGE and appeared to lack sulfhydryl groups. Although less effective GSSG, gave similar results. Allergenicity of the two derivatives was compared with that of the oxidized, reduced and reoxidized forms of BLG by skin testing dogs from a colony sensitized to cow's milk. Both the cystamine and GSSG derivatized BLG showed decreased allergenicity and increased sensitivity to pepsin as compared to controls. The reoxidized form resembled the derivatives in having lower allergenicity. The thioredoxin- and DTT-reduced forms showed hypoallergenic, hyperdigestible properties, most effectively when the reduced proteins were heated at 55° C. Whole milk subjected to these procedures showed results similar to those obtained with pure BLG. Other proteins are similarly stabilized. Stable forms of such disarmed, hypoallergenic and hyperdigestible disulfide protein allergens or just hypoallergenic or just hyperdigestible protein allergens are useful in foods as well as clinical preparations.
    • 二硫化物蛋白质在硫氧还蛋白还原后显示减轻的过敏原性和胃蛋白酶的消化率增加。 通过硫氧还蛋白(4℃)还原二硫苏糖醇(DTT)(在55℃)下新形成的巯基用生理二硫化物如胱氨酸或氧化型谷胱甘肽(GSSG)封闭,得到稳定形式的 解除武装的过敏原 当用胱胺衍生化时,BLG在非还原性SDS-PAGE上从其氧化和还原形式分离出来,并且似乎缺少巯基。 虽然GSSG效果较差,但得到了类似的结果。 将两种衍生物的过敏原与来自对牛奶敏感的菌落进行皮肤测试的狗的氧化,还原和再氧化形式的BLG进行比较。 与对照相比,胱氨酸和GSSG衍生的BLG都显示出降低的过敏原性和对胃蛋白酶的敏感性增加。 再氧化形式类似于具有较低过敏原性的衍生物。 当减少的蛋白质在55℃下加热时,硫氧还蛋白和DTT减少的形式显示出低变应原性,超消化性质,最有效的是,经过这些程序的全脂乳显示出与用纯BLG获得的结果相似的结果。 其他蛋白质同样稳定。 这种解除武装,低变应原和超可消化的二硫化物蛋白质过敏原或刚刚低变应原或仅仅是超可消化的蛋白质过敏原的稳定形式可用于食物以及临床制剂。
    • 10. 发明授权
    • Use of thiol redox proteins for reducing protein intramolecular disulfide bonds, for improving the quality of cereal products, dough and baked goods and for inactivating snake, bee and scorpion toxins
    • 使用硫醇氧化还原蛋白来减少蛋白质分子内二硫键,用于提高谷物,面团和烘焙食品的质量,以及灭活蛇,蜜蜂和蝎毒素
    • US06610334B1
    • 2003-08-26
    • US09447615
    • 1999-11-23
    • Bob B. BuchananKaroly KobrehelBoihon C. Yee
    • Bob B. BuchananKaroly KobrehelBoihon C. Yee
    • A21D1000
    • C12P21/02A21D2/26A21D2/265A21D2/266A21D8/04A23C9/1213A23J1/12A23J1/14A23J3/18A23L5/27A23L7/109A23L7/196A23L11/34A23L13/48A61K38/00C07K1/1133C07K14/415C07K14/46C07K14/76C07K14/811C12N9/0036C12N9/20C12Y108/01008C12Y108/01009Y02A50/473A61K38/44A61K2300/00
    • Methods of reducing cystine containing animal and plant proteins, and improving dough and baked goods' characteristics is provided which includes the steps of mixing dough ingredients with a thiol redox protein to form a dough and baking the dough to form a baked good. The method of the present invention preferably uses reduced thioredoxin with wheat flour which imparts a stronger dough and higher loaf volumes. Methods for reducing snake, bee and scorpion toxin proteins with a thiol redox (SH) agent and thereby inactivating the protein or detoxifying the protein in an individual are also provided. Protease inhibitors, including the, Kunitz and Bowman-Birk trypsin inhibitors of soybean, were also reduced by the NADP/thioredoxin system (NADPH, thioredoxin, and NADP-thioredoxin reductase) from either E. coli or wheat germ. When reduced by thioredoxin, the Kunitz and Bowman-Birk soybean trypsin inhibitors lose their ability to inhibit trypsin. Moreover, the reduced form of the inhibitors showed increased susceptibility to heat and proteolysis by either subtilisin or a protease preparation from germinating wheat seeds. The 2S albumin of castor seed endosperm was reduced by thioredoxin from either wheat germ or E. coli. Thioredoxin was reduced by either NADPH and NADP-thioredoxin reductase or dithiothreitol. Analyses showed that thioredoxin actively reduced the intramolecular disulfides of the 2S large subunit, but was ineffective in reducing the intermolecular disulfides that connect the large to the small subunit. A novel cystine containing protein that inhibits pullulanase was isolated. The protein was reduced by thioredoxin and upon reduction its inhibitory activity was destroyed or greatly reduced.
    • 提供了减少含有动物和植物蛋白质的方法,以及改善面团和焙烤食品的特性,包括将生面团成分与硫醇氧化还原蛋白混合以形成面团并烘焙面团以形成烤制品的步骤。 本发明的方法优选使用减少的硫氧还蛋白与小麦粉,其赋予更强的面团和更高的面包体积。 还提供了用硫醇氧化还原(SH)试剂降低蛇,蜂和蝎毒素蛋白,从而使个体灭活蛋白或使蛋白质解毒的方法。 包括大豆的Kunitz和Bowman-Birk胰蛋白酶抑制剂的蛋白酶抑制剂也被来自大肠杆菌或小麦胚芽的NADP /硫氧还蛋白体系(NADPH,硫氧还蛋白和NADP-硫氧还蛋白还原酶)还原。 当被硫氧还蛋白减少时,Kunitz和Bowman-Birk大豆胰蛋白酶抑制剂失去了抑制胰蛋白酶的能力。 此外,还原形式的抑制剂显示由发芽小麦种子中的枯草杆菌蛋白酶或蛋白酶制剂对热和蛋白水解的敏感性增加。 蓖麻种子胚乳的2S白蛋白由小麦胚芽或大肠杆菌的硫氧还蛋白降低。 硫氧还蛋白被NADPH和NADP硫氧还蛋白还原酶或二硫苏糖醇还原。 分析表明,硫氧还蛋白活性降低了2S大亚基的分子内二硫化物,但在减少连接大亚基与小亚基的分子间二硫化物方面无效。 分离出含有蛋白质的新型胱氨酸,其抑制支链淀粉酶。 蛋白质被硫氧还蛋白还原,当其还原时,其抑制活性被破坏或大大降低。