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47results about How to "Increase and decrease level" patented technology

Bone and/or joint disease-associated genes

This invention provides a method for obtaining a gene involved in regulation of cartilage differentiation, in which a transcription factor, preferably Runx2/Cbfa1, is forcedly expressed in a cell that is deficient such transcription factor, preferably in a Runx2/Cbfa1-deficient chondrocyte, and the gene, the expression of which is thereby induced, is selected using DNA chip analysis, subtraction, or other means as well as a Runx2/Cbfa1-deficient chondrocyte useful for carrying out such method. The invention also provides a polynucleotide obtained by such method, a polypeptide encoded by such polynucleotide, an antibody against such polypeptide, a recombinant vector comprising such polynucleotide, a transformant comprising such recombinant DNA vector, a cell expressing such polypeptide, a transgenic animal of such polynucleotide, an animal model of a bone and/or joint disease (preferably osteoarthritis), a method for screening for a therapeutic agent and/or prophylactic agent for a bone and/or joint disease (preferably osteoarthritis) using the aforementioned objects, a candidate compound for a therapeutic agent and/or prophylactic agent selected by such method, a pharmaceutical composition for a bone and/or joint disease (preferably osteoarthritis), and a method for diagnosing such disease.
Owner:KOMORI TOSHIHISA +1

Food material technology with controllable functional characteristics and industrial process applications, and the resulting fabricated foods

A novel high-protein, reduced carbohydrate food material technology, and high-protein, reduced carbohydrate food products made therefrom, in which the food products meet high organoleptic, stability, and taste / texture standards. This novel material technology possesses numerous controllable functional characteristics, including high to low adhesion, high to low volume expansion, high to low tensile strength, and high to low break elongation, all of which are critical to both processing needs as well as final food product specifications. The material technology allows for the processing of proteinaceous foods on common process equipment, the foods including but not limited to chips, snacks, crackers, wafers, bars, flat breads, cookies, biscuits, breads, bagels, cakes, waffles, pancakes, french fries, pasta, pizza dough, breakfast cereals, muffins, doughnuts, pastries, and meat analogs. The material is an edible dough that possesses the material characteristics necessary for numerous industrial food processes, including direct reduction sheeting, lamination sheeting, extrusion, die cutting, and rotary molding, followed by on or more of baking, drying, microwaving, boiling, steaming, frying, seasoning, and enrobing.
Owner:SEARS IP LLC
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