子分类：
| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 1 | TYRP1, A NATURAL MIRNA SPONGE, AND ITS USE IN MANAGING HUMAN MELANOMA AGGRESSIVENESS | US15034262 | 2014-11-06 | US20160265063A1 | 2016-09-15 | David Gilot; Marie-Dominique Galibert; Ghanem Ghanem; Fabrice Journe |
| The present invention relates to methods and reagents for the treatment of melanoma and/or of metastatic melanoma that directly or indirectly target TYRP1 RNA transcript. The invention also relates to methods for predicting if a melanoma patient will be therapeutically responsive to such methods of treatment and reagents, and to methods for assessing the effectiveness of such methods of treatment and reagents. The invention further relates to a combination of biological markers that allows the prediction of melanoma patients' survival irrespective of the treatment administered. | ||||||
| 2 | METHOD FOR PRODUCING SPHINGOID BASE OR SPHINGOLIPID | US15898358 | 2018-02-16 | US20180179563A1 | 2018-06-28 | Markus Schwab; Corina Daniela Wirdnam; Thomas Oestergaard Tange; Maud Babau; Anaelle Hatsch; Fanny Delegrange; David Fischer; Sabina de Andrade Pereira Tavares |
| A method for producing an objective substance such as sphingoid bases and sphingolipids using yeast is provided. An objective substance is produced by cultivating yeast having an ability to produce the objective substance in a culture medium containing an additive that is able to associate with, bind to, solubilize, and/or capture the objective substance, and collecting the objective substance from cells of the yeast and/or the culture medium. | ||||||
| 3 | MANUFACTURING METHOD FOR IMPROVED PROTEIN-CONTAINING FOOD AND FORMULATION FOR IMPROVING PROTEIN-CONTAINING FOOD | US15201813 | 2016-07-05 | US20160309746A1 | 2016-10-27 | Hiroaki SATO; Hiroyuki NAKAGOSHI; Masao KOTANI; Yoshie KOBAYASHI |
| A method for producing a modified food containing a protein and a preparation for modifying a food containing a protein are provided. A food raw material containing a protein is treated by using an oxidizing agent and/or an oxidoreductase in combination with a metal and/or a metal-containing substance to produce a food containing a protein. | ||||||
| 4 | MANUFACTURING METHOD FOR IMPROVED PROTEIN-CONTAINING FOOD AND FORMULATION FOR IMPROVING PROTEIN-CONTAINING FOOD | EP15734961 | 2015-01-07 | EP3092907A4 | 2017-10-25 | SATO HIROAKI; NAKAGOSHI HIROYUKI; KOTANI MASAO; KOBAYASHI YOSHIE |
| 5 | スフィンゴイド塩基またはスフィンゴ脂質の製造法 | JP2018510904 | 2016-08-24 | JP2018525017A | 2018-09-06 | シュワブ,マーカス; ウィドナム,コリーナ ダニエラ; タンジェ,トーマス オスタガード; バボ,モウド; ハッシュ,アナエル; デレグランジ,ファニー; フィッシャー,ダビッド; タバレス,サビーナ デ アンドレド ペレイラ |
| スフィンゴイド塩基やスフィンゴ脂質等の目的物質の製造法を提供する。目的物質との会合、目的物質との結合、目的物質の可溶化、および/または目的物質の捕捉が可能な添加剤を含有する培地で目的物質を生産する能力を有する酵母を培養し、前記酵母の菌体および/または前記培地から目的物質を回収することにより、目的物質を製造する。 | ||||||
| 6 | 改質された蛋白質含有食品の製造方法及び蛋白質含有食品改質用の製剤 | JP2015556811 | 2015-01-07 | JPWO2015105112A1 | 2017-03-23 | 佐藤 弘明; 弘明 佐藤; 裕行 中越; 正男 小谷; 芳江 小林 |
| 改質された蛋白質含有食品の製造方法及び蛋白質含有食品改質用の製剤を提供する。酸化剤及び/又は酸化還元酵素と金属及び/又は金属含有物とを用いて蛋白質を含有する食品原料を処理し、蛋白質含有食品を製造する。 | ||||||
| 7 | METHOD FOR PRODUCING SPHINGOID BASE OR SPHINGOLIPID | EP16763597.8 | 2016-08-24 | EP3341488A1 | 2018-07-04 | SCHWAB, Markus; WIRDNAM, Corina Daniela; TANGE, Thomas Oestergaard; BABAU, Maud; HATSCH, Anaelle; DELEGRANGE, Fanny; FISCHER, David; TAVARES, Sabina de Andrade Pereira |
| A method for producing an objective substance such as sphingoid bases and sphingolipids using yeast is provided. An objective substance is produced by cultivating yeast having an ability to produce the objective substance in a culture medium containing an additive that is able to associate with, bind to, solubilize, and/or capture the objective substance, and collecting the objective substance from cells of the yeast and/or the culture medium. | ||||||
| 8 | MANUFACTURING METHOD FOR IMPROVED PROTEIN-CONTAINING FOOD AND FORMULATION FOR IMPROVING PROTEIN-CONTAINING FOOD | EP15734961.4 | 2015-01-07 | EP3092907A1 | 2016-11-16 | SATO, Hiroaki; NAKAGOSHI, Hiroyuki; KOTANI, Masao; KOBAYASHI, Yoshie |
A method for producing a modified food containing a protein and a preparation for modifying a food containing a protein are provided. A food raw material containing a protein is treated by using an oxidizing agent and/or an oxidoreductase in combination with a metal and/or a metal-containing substance to produce a food containing a protein. |
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| 9 | Ｎ―아세틸뉴라민산을 포함하는 글리코마크로펩티드 뉴라미니다아제 분해물을 유효성분으로 하는 천연 항균제 조성물 | KR1020110069459 | 2011-07-13 | KR1020130008833A | 2013-01-23 | 김희경; 김재홍; 김민호; 김완식; 신용철; 조선정; 심희연 |
| PURPOSE: A natural antibacterial composition is provided to contain glycomacropeptide hydrolysate including natural N-acetylneuraminic acid as an active ingredient by using microorganisms applicable for infant food. CONSTITUTION: A natural antibacterial composition includes glycomacropeptide hydrolysate; and carbon number 6-12 medium-chain fatty acid or its ester compound as an active ingredient. Glygopeptide hydrolysate is manufactured by reacting neuraminidase separated from Arthrobacter ureafaciens KCTC 3387; and glycomacropeptide or protein containing glycomacropeptide. The glycomacropeptide hydrolysate includes 4-99 weight% of N-acetylneuraminic acid. The glycomacropeptide hydrolysate is manufactured by adding neuraminidase of 0.09-0.02 U per 1 g of glycomacropeptide to the reacting solution containing 3-8 weight% of glycomacropeptide, and reacting at 35-55deg.C, pH 4-5 for 2-5 hours. The carbon number 6-10 medium-chain fatty acid or its ester compound is at least one selected from caproic acid, caprylic acid, capric acid and their ester compounds. The glycomacropeptide hydrolysate contains 0.01-10 weight% of N-acetylneuraminic acid and carbon number 6-10 medium-chain fatty acid or its ester compound 0.01-10 weight%. Infant food contains the natural antibacterial composition 0.08-1 weight% in the formula 100 weight% which is diluted or formed so that infants are able to intake. | ||||||
| 10 | MANUFACTURING METHOD FOR IMPROVED PROTEIN-CONTAINING FOOD AND FORMULATION FOR IMPROVING PROTEIN-CONTAINING FOOD | PCT/JP2015050211 | 2015-01-07 | WO2015105112A9 | 2016-06-02 | SATO HIROAKI; NAKAGOSHI HIROYUKI; KOTANI MASAO; KOBAYASHI YOSHIE |
| Provided is a manufacturing method for an improved protein-containing food and a formulation for improving protein-containing food. A protein-containing food is manufactured by processing a food raw material containing protein with an oxidizer and/or an oxidoreductase, and a metal and/or a metal-containing material. | ||||||
| 11 | TYRP1, A NATURAL MIRNA SPONGE, AND ITS USE IN MANAGING HUMAN MELANOMA AGGRESSIVENESS | PCT/EP2014073961 | 2014-11-06 | WO2015067710A3 | 2015-06-25 | GILOT DAVID; GALIBERT MARIE-DOMINIQUE; GHANEM GHANEM; JOURNE FABRICE |
| The present invention relates to methods and reagents for the treatment of melanoma and/or of metastatic melanoma that directly or indirectly target TYRP1 RNA transcript. The invention also relates to methods for predicting if a melanoma patient will be therapeutically responsive to such methods of treatment and reagents, and to methods for assessing the effectiveness of such methods of treatment and reagents. The invention further relates to a combination of biological markers that allows the prediction of melanoma patients' survival irrespective of the treatment administered. | ||||||
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