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    • 2. 发明申请
    • STAY GREEN CUCUMBER PLANT
    • 保持绿色的CUCUMBER植物
    • WO2016012346A1
    • 2016-01-28
    • PCT/EP2015/066310
    • 2015-07-16
    • ENZA ZADEN BEHEER B.V.
    • DE BOER, Geert JohannesGROOT, Mattheus NicolaasLOUWERSE, Jeanine Danielle
    • A01H1/04A01H5/08C07K14/415C12N15/82
    • A01H5/08A01H1/04C07K14/415C12N15/8251
    • The present invention relates to a Cucumber plant ( Cucumis sativus ) which provides fruits having an improved shelf life, wherein said plant comprises a stay green gene providing the improved fruit shelf life, wherein said stay green gene encodes a protein comprising the amino acid sequence as shown in SEQ ID No. 2, or amino acid sequences with more than 90% identity, preferably more than 94% identity, more preferably more than 96% identity, even more preferably more than 98% identity; and wherein the expression of said stay green gene is reduced as compared to the expression of said stay green gene in a cucumber plant not providing fruits having an improved shelf life or the enzymatic activity of said protein is reduced as compared to the enzymatic activity of said protein in a cucumber plant not providing fruits having an improved shelf life.
    • 本发明涉及提供具有改善的保存期限的水果的黄瓜植物(Cucumis sativus),其中所述植物包含提供改善的水果保质期的保持绿色基因,其中所述保持绿色基因编码包含氨基酸序列的蛋白质 或SEQ ID No.2所示的氨基酸序列,或具有多于90%同一性,优选大于94%同一性,更优选大于96%同一性,甚至更优选大于98%同一性的氨基酸序列; 并且其中与不提供具有改善的保质期的水果的黄瓜植物中的所述残留绿色基因的表达相比,所述残留绿色基因的表达减少,或者所述蛋白的酶活性与所述蛋白的酶活性相比降低 黄瓜植物中的蛋白质不能提供具有改善的保质期的水果。
    • 6. 发明申请
    • CHARGED NUTRITIVE PROTEINS AND METHODS
    • 充足的营养蛋白和方法
    • WO2013148329A1
    • 2013-10-03
    • PCT/US2013/032212
    • 2013-03-15
    • PRONUTRIA, INC.
    • BERRY, David, ArthurBOGHIGIAN, Brett, AdamSILVER, Nathaniel, W.VON MALTZAHN, GeoffreyCHILLAKURU, RajeevHAMILL, Michael, J.
    • C07K14/435A23J3/04C12N15/12C12N15/63C12N15/74
    • C07K14/001A23J3/04A23L33/17A23L33/18A23L33/30A23V2002/00A61K31/198A61K38/00A61K38/16C07K14/415C12N15/8251Y02A50/473A23V2200/316A23V2250/55A61K2300/00
    • Charged nutritive proteins are provided. In some embodiments the nutritive proteins an aqueous solubility of at least 12.5 g/L at pH 7. In some embodiments the nutritive proteins an aqueous solubility of at least 50 g/L at pH 7. In some embodiments the nutritive proteins an aqueous solubility of at least 100 g/L at pH 7. In some embodiments the nutritive proteins comprise at least one of a level of a) a ratio of branch chain amino acid residues to total amino acid residues present in the nutritive protein equal to or greater than the ratio of branch chain amino acid residues to total amino acid residues present in a benchmark protein; b) a ratio of leucine residues to total amino acid residues present in the nutritive protein equal to or greater than the ratio of leucine residues to total amino acid residues present in a benchmark protein; and c) a ratio of essential amino acid residues to total amino acid residues present in the nutritive protein equal to or greater than the ratio of essential amino acid residues to total amino acid residues present in a benchmark protein. Also provided are nucleic acids encoding the proteins, recombinant microorganisms that make the proteins, methods of making the proteins using recombinant microorganisms, compositions that comprise the proteins, and methods of using the proteins, among other things.
    • 提供带电的营养蛋白质。 在一些实施方案中,营养蛋白质在pH7下的水溶解度至少为12.5g / L。在一些实施方案中,营养蛋白质在pH7下具有至少50g / L的水溶解度。在一些实施方案中,营养蛋白质的水溶解度为 在一些实施方案中,营养蛋白质包含以下中的至少一种:a)支链氨基酸残基与存在于营养蛋白中的总氨基酸残基的比例等于或大于 支链氨基酸残基与基准蛋白中存在的总氨基酸残基的比例; b)营养蛋白中存在的亮氨酸残基与总氨基酸残基的比例等于或大于存在于基准蛋白中的亮氨酸残基与总氨基酸残基的比例; 和c)营养蛋白中存在的必需氨基酸残基与总氨基酸残基的比例等于或大于基本蛋白质中存在的必需氨基酸残基与总氨基酸残基的比例。 还提供了编码蛋白质的核酸,制备蛋白质的重组微生物,使用重组微生物制备蛋白质的方法,包含蛋白质的组合物,以及使用蛋白质的方法等。