| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 81 | Use Of Galerina Marginata Genes And Proteins For Peptide Production | US13362561 | 2012-01-31 | US20120276588A1 | 2012-11-01 | Heather E. Hallen-Adams; John S. Scott-Craig; Jonathan D. Walton; Hong Luo |
| The present invention relates to compositions and methods comprising genes and peptides associated with cyclic peptides and cyclic peptide production in mushrooms. In particular, the present invention relates to using genes and proteins from Galerina species encoding peptides specifically relating to amatoxins in addition to proteins involved with processing cyclic peptide toxins. In a preferred embodiment, the present invention also relates to methods for making small peptides and small cyclic peptides including peptides similar to amanitin. Further, the present inventions relate to providing kits for making small peptides. | ||||||
| 82 | Enzyme Treatment of Foodstuffs for Celiac Sprue | US13053120 | 2011-03-21 | US20110293724A1 | 2011-12-01 | Felix Hausch; Gary Gray; Lu Shan; Chaitan Khosla |
| Administering an effective dose of glutenase to a Celiac or dermatitis herpetiformis patient reduces levels of toxic gluten oligopeptides, thereby attenuating or eliminating the damaging effects of gluten. | ||||||
| 83 | Enzyme treatment of foodstuffs for Celiac Sprue | US11927533 | 2007-10-29 | US07928056B2 | 2011-04-19 | Felix Hausch; Gary Gray; Lu Shan; Chaitan Khosla |
| Administering an effective dose of glutenase to a Celiac or dermatitis herpetiformis patient reduces levels of toxic gluten oligopeptides, thereby attenuating or eliminating the damaging effects of gluten. | ||||||
| 84 | Methods for diagnosing celiac sprue and reagents useful therein | US11927527 | 2007-10-29 | US07923532B2 | 2011-04-12 | Felix Hausch; Gary Gray; Lu Shan; Chaitan Khosla |
| Administering an effective dose of glutenase to a Celiac or dermatitis herpetiformis patient reduces levels of toxic gluten oligopeptides, thereby attenuating or eliminating the damaging effects of gluten. | ||||||
| 85 | Enzyme treatment of foodstuffs for celiac sprue | US11927532 | 2007-10-29 | US07910541B2 | 2011-03-22 | Felix Hausch; Gary Gray; Lu Shan; Chaitan Khosla |
| Administering an effective dose of glutenase to a Celiac or dermatitis herpetiformis patient reduces levels of toxic gluten oligopeptides, thereby attenuating or eliminating the damaging effects of gluten. | ||||||
| 86 | PROCESS FOR THE HYDROLYSIS OF MILK PROTEINS | US12295005 | 2007-04-02 | US20100233318A1 | 2010-09-16 | Luppo Edens |
| The present invention provides a composition based on comprising hydrolyzed whey protein and hydrolyzed casein protein in a ratio of between 4:1 to 4:6 (dry weight), preferably the whey protein to casein protein ratio is of between 3:1 to 1:1, more preferably the whey protein to casein protein ratio is of between 2:1 to 1:1 and most preferably this ratio is 3:2. | ||||||
| 87 | FOOD PRODUCT COMPRISING A PROLINE SPECIFIC PROTEASE, THE PREPARATION THEREOF AND ITS USE FOR DEGRADING TOXIC OR ALLERGENIC GLUTEN PEPTIDES | US12162512 | 2007-01-30 | US20090304670A1 | 2009-12-10 | Luppo Edens; Emile de Deckere |
| The present invention relates to a pasteurized food product having a water activity of at least 0.80, preferably at least 0.85 and containing a proline specific protease. | ||||||
| 88 | ENZYME TREATMENT OF FOODSTUFFS FOR CELIAC SPRUE | US11927532 | 2007-10-29 | US20080213427A1 | 2008-09-04 | Felix Hausch; Gary Gray; Lu Shan; Chaitan Khosla |
| Administering an effective dose of glutenase to a Celiac or dermatitis herpetiformis patient reduces levels of toxic gluten oligopeptides, thereby attenuating or eliminating the damaging effects of gluten. | ||||||
| 89 | ENZYME TREATMENT OF FOODSTUFFS FOR CELIAC SPRUE | US11927525 | 2007-10-29 | US20080145356A1 | 2008-06-19 | Felix Hausch; Gary Gray; Lu Shan; Chaitan A. Khosla |
| Administering an effective dose of glutenase to a Celiac or dermatitis herpetiformis patient reduces levels of toxic gluten oligopeptides, thereby attenuating or eliminating the damaging effects of gluten. | ||||||
| 90 | Enzyme treatment of foodstuffs for celiac sprue | EP11177678.7 | 2003-02-14 | EP2409711B1 | 2018-11-21 | Hausch, Felix; Gray, Gary; Shan, Lu; Khosla, Chaitan |
| Administering an effective dose of glutenase to a Celiac or dermatitis herpetiformis patient reduces levels of toxic gluten oligopeptides, thereby attenuating or eliminating the damaging effects of gluten. | ||||||
| 91 | NEW PROTEASES ABLE TO HYDROLYZE GLUTEN PEPTIDES AND PROTEINS AT ACIDIC PH, FROM THE ACTINOMYCETE ACTINOALLOMURUS | EP12781098.4 | 2012-11-05 | EP2788018B1 | 2016-06-29 | CAVALETTI, Linda; CARRANO, Lucia; ABBONDI, Monica; BRUNATI, Mara; TARAVELLA, Anna |
| 92 | PREPARATION OF A STABLE BEVERAGE | EP13805334.3 | 2013-12-10 | EP2931869A1 | 2015-10-21 | MUTSAERS, Johanna Henrica Gerdina Maria; EDENS, Luppo; HEIJNE, Wilbert Herman Marie |
| The present invention relates to a process for the preparation of a beverage comprising adding a proline-specific protease and a polyphenoloxidase to the beverage, and preparing the beverage, and a beverage obtainable by the process of the present invention. | ||||||
| 93 | NEW PROTEASES ABLE TO HYDROLYZE GLUTEN PEPTIDES AND PROTEINS AT ACIDIC PH, FROM THE ACTINOMYCETE ACTINOALLOMURUS | EP12781098.4 | 2012-11-05 | EP2788018A1 | 2014-10-15 | CAVALETTI, Linda; CARRANO, Lucia; ABBONDI, Monica; BRUNATI, Mara; TARAVELLA, Anna |
| The invention relates to a new family of proteolytic enxymes having the ability to hydrolize at a p H between 3 and 8 gluten olygopeptides which are resistant to cleavage by gastric and pancreatic enzymes and whose presence in the intestinal lumen results in toxic effects. The enzymes have been identified as endopeptidases of the S8/S53 family and are produced by an Actinoallomurus strain. The object of the invention includes also methods for producing enzymes composition comprising the endopeptidases by cultivation of native Actinoallomurus strains, mutants thereof, or recombinant host cells comprising nucleic acids codifying for the endopeptidases. Said nucleic acids constitute a further object of the invention. The enzyme compositions comprising at least one endopeptidase of the invention are useful for the treatment and/or prevention of celiac sprue, dermatitis herpetiformis and any other disorder associated with gluten intolerance as ingredients of pharmaceutical formulations or as additives of foods and drinks. | ||||||
| 94 | A NOVEL DIAGNOSTIC AND THERAPEUTIC TARGET IN INFLAMMATORY AND/OR CARDIOVASCULAR DISEASES | EP11754640.8 | 2011-08-29 | EP2609211A1 | 2013-07-03 | BROKOPP, Chad; HOERSTRUP, Simon |
| Methods for diagnosing inflammatory and/or cardiovascular diseases by assaying for Fibroblast Activation Protein (FAP) expression in a body fluid is provided as well as therapeutic means based thereon. | ||||||
| 95 | ENZYME TREATMENT OF FOODSTUFFS FOR CELIAC SPRUE | EP03711089 | 2003-02-14 | EP1572127A4 | 2009-03-18 | HAUSCH FELIX; GRAY GARY; SHAN LU; KHOSLA CHAITAN |
| Administering an effective dose of glutenase to a Celiac or dermatitis herpetiformis patient reduces levels of toxic gluten oligopeptides, thereby attenuating or eliminating the damaging effects of gluten. | ||||||
| 96 | FOOD PRODUCT COMPRISING A PROLINE SPECIFIC PROTEASE | EP07703225.8 | 2007-01-30 | EP1978829A2 | 2008-10-15 | EDENS, Luppo; DE DECKERE, Emile |
| The present invention relates to a pasteurized food product having a water activity of at least 0.80, preferably at least 0.85 and containing a proline specific protease. | ||||||
| 97 | A METHOD OF OBTAINING PROTEIN HYDROLYSATES | EP97921649.6 | 1997-05-20 | EP0969736B1 | 2006-06-28 | NIELSEN, Per, Munk |
| The present invention relates to a method of obtaining protein hydrolysates useful as flavoring agents. More specifically, the invention provides a method of obtaining from a proteinaceous substrate a hydrolysate enriched in free glutamic acid and/or peptide bound glutamic acid residues, which method comprises the steps of subjecting the substrate to a deamidation process, and subjecting the substrate to the action of a specific acting proteolytic enzyme. | ||||||
| 98 | ENZYME TREATMENT OF FOODSTUFFS FOR CELIAC SPRUE | EP03711089.7 | 2003-02-14 | EP1572127A2 | 2005-09-14 | HAUSCH, Felix; GRAY, Gary; SHAN, Lu; KHOSLA, Chaitan |
| Administering an effective dose of glutenase to a Celiac or dermatitis herpetiformis patient reduces levels of toxic gluten oligopeptides, thereby attenuating or eliminating the damaging effects of gluten. | ||||||
| 99 | PROLINE-SPECIFIC ENDOPROTEASE AND USE THEREOF | PCT/EP2015062327 | 2015-06-03 | WO2015185592A3 | 2016-02-11 | LAAN VAN DER JAN METSKE; VONDERVOORT VAN DE PETER JOZEF IDA; CHRISTIS CHANTAL; SPAANS MARTINE; BRUINE-PAULUS DE ANGELA |
| The present invention relates to a polypeptide having proline-specific endoprotease activity, wherein the polypeptide has less than 70% residual activity when the polypeptide has been kept at a temperature of 65°C for 15 min. The invention further relates to a polypeptide having proline-specific endoprotease activity comprising an amino acid sequence according to SEQ ID NO: 1, wherein SEQ ID NO: 1 comprises at least one amino acid substitution selected from the group consisting of M144L, S398F, V460A, I204F, Y205N, F279S, F263Y, P377A, L470P, and P477A, a nucleic acid encoding a polypeptide having proline-specific endoprotease activity, a method of making a variant polypeptide having proline-specific endoprotease activity, a recombinant host cell and a method of producing the polypeptide and a process for the preparation of a food or feed product wherein the polypeptide is used. | ||||||
| 100 | PROCESS TO PRODUCE A WINE OR FRUIT JUICE STABILISER | EP10722995.7 | 2010-05-17 | EP2432864B1 | 2018-11-14 | LANKHORST, Peter Philip |
| The present invention relates to a process to produce a wine or fruit juice stabiliser comprising contacting a composition comprising proteinaceous material with a prolyl-specific protease, as well as to a wine or fruit juice stabiliser obtainable by said process. The invention also relates to a composition comprising peptides, said peptides having a molar fraction (%) of peptides carrying a carboxy terminal prolyl residue of at least 0.25%. Said wine or fruit juice stabiliser or composition may be used as a stabiliser against the crystallisation of KHT or other organic acids without causing protein haze. | ||||||
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