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533results about How to "Enhance cell viability" patented technology

Novel elongase gene, and process for the preparation of polyunsaturated fatty acids

The invention relates to a novel elongase gene with the sequences stated in sequence SEQ ID NO:1, SEQ ID NO: 3, SEQ ID NO: 5 and SEQ ID NO: 7 or their homologs, derivatives or analogs, to a gene construct comprising this gene or its homologs, derivatives and analogs, and to its use. The invention also relates to vectors or transgenic organisms comprising an elongase gene with the sequence SEQ ID NO:1, SEQ ID NO: 3, SEQ ID NO: 5 and SEQ ID NO: 7 or its homologs, derivatives and analogs. The invention furthermore relates to the use of the elongase gene sequences alone or in combination with further elongases and / or further fatty acid biosynthesis genes. The present invention relates to a novel elongase gene with the sequence SEQ ID NO:1 or its homologs, derivatives and analogs.Furthermore, the invention relates to a process for the preparation of polyunsaturated fatty acids and to a process for introducing DNA into organisms which produce large amounts of oils and, in particular, oils with a high content of unsaturated fatty acids. Moreover, the invention relates to an oil and / or a fatty acid preparation with a higher content of polyunsaturated fatty acids with at least two double bonds and / or a triacylglycerol preparation with a higher content of polyunsaturated fatty acids with at least two double bonds.
Owner:BASF AG

Preparation method of enzyme

The invention relates to an enzyme preparation method. The enzyme is prepared by mixing, fermenting and extracting the following raw materials in parts by weight: 100 to 200 parts of natural organic fruits and vegetables, 100 to 200 parts of traditional Chinese herbals, 5 to 10 parts of clean water, 1 to 30 parts of probiotics, 500 to 2500 parts of edible sugar, and 100 to 400 parts of salt. Specifically, the preparation method comprises the following steps: picking, weighing, and washing natural organic fruits and vegetables and traditional Chinese herbals, drying natural organic fruits and vegetables and traditional Chinese herbals in the air, putting natural organic fruits and vegetables and traditional Chinese herbals into an extraction tank; after all raw materials have been added into the extraction tank, adding clean water, white sugar, salt, and probiotics, evenly mixing; carrying out primary fermentation for 7 to 15 days, naturally extracting a liquid containing effective components, controlling the indoor temperature in a range of 10 to 25 DEG C; filtering to obtain an enzyme primary liquid; delivering the obtained enzyme primary liquid into a tank body in a fermentation aging chamber by a liquid pump through a pipeline, keeping a constant room temperature (25-37 DEG C) of the fermentation aging chamber; and carrying out fermentation aging for 240 to 480 days to obtain the liquid enzyme stock solution.
Owner:李健明
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