Patents
Literature
Patsnap Eureka AI that helps you search prior art, draft patents, and assess FTO risks, powered by patent and scientific literature data.

5 results about "Calpain" patented technology

A calpain (/ˈkælpeɪn/; EC 3.4.22.52, EC 3.4.22.53) is a protein belonging to the family of calcium-dependent, non-lysosomal cysteine proteases (proteolytic enzymes) expressed ubiquitously in mammals and many other organisms. Calpains constitute the C2 family of protease clan CA in the MEROPS database. The calpain proteolytic system includes the calpain proteases, the small regulatory subunit CAPNS1, also known as CAPN4, and the endogenous calpain-specific inhibitor, calpastatin.

Colletotrichum protein nanopore system and application thereof in protein sequencing

PendingCN121385318ABiological testingMaterial electrochemical variablesProtein Sequence DeterminationProtein sequencing
The invention relates to an anthrax protein nanopore system and application thereof in protein sequencing, and belongs to the technical field of nanopore detection. The invention aims to solve the problems of low flux, insufficient accuracy and limited nanopore resolution in the existing protein sequencing technology. According to the invention, an anthrax protein PA63 heptamer nanopore electrochemical detection device is constructed, an asymmetric pH buffer system is adopted, Trypsin, Calpain-1, Pancreative Elatase, CarboxyceptidaseA enzyme and the like are added step by step for polypeptide enzyme digestion, voltage is applied to drive amino acid to pass through nanopores, current signals are collected, amplitude, retardation time and frequency characteristics are analyzed, and polypeptide amino acid sequence detection is realized. The nanopore is small in opening current (fA level) and high in resolution ratio, detection accuracy and sensitivity are enhanced by combining multi-enzyme step-by-step cutting and carving, and a direct and efficient sequencing means is provided for protein function research.
Owner:CHONGQING INST OF GREEN & INTELLIGENT TECH CHINESE ACAD OF SCI

Beta-lactoglobulin nanofiber as adjuvant for oral delivery of therapeutic polypeptide drugs and application of beta-lactoglobulin nanofiber

The invention discloses a beta-lactoglobulin nanofiber as an adjuvant for oral delivery of therapeutic polypeptide drugs and application of the beta-lactoglobulin nanofiber, and belongs to the technical field of drug delivery adjuvants, the nanofiber is formed by heat treatment of BLG under an acidic condition, and has good gastrointestinal tract stability and severe environment tolerance; in the oral administration process, the nanofibers can temporarily induce the activity of calcium-dependent calpain to be improved, so that the intestinal epithelial permeability is enhanced, and the absorption of polypeptide drugs is facilitated; the rapid recovery of the intestinal barrier function can also be promoted. Insulin is loaded in an enteric capsule coated with 3% of sodium alginate, and by utilizing the BLG nanofiber mediated intestinal barrier regulation effect, compared with subcutaneous injection, the oral administration of insulin shows that the area under a blood glucose curve (AUC) is obviously reduced in a mouse model, and the blood glucose AUC is reduced by about 20.8%. The nanofiber is high in safety and meets the clinical large-scale production requirement.
Owner:SHANGHAI JIAOTONG UNIV

Antisense oligonucleotides targeting calpain-2

PCT designated stageWO2026036030A1Organic active ingredientsDNA/RNA fragmentationCalpactinsDisease progression
Provided herein are methods and compositions for treating at least one symptom of ALS, slowing ALS disease progression, or reducing the deterioration of one or more bodily functions affected by ALS in a subject. The methods can include administering to the subject an antisense oligonucleotide that targets calpain-2, which is encoded by the CAPN2 gene.
Owner:AMYLYX PHARMA

Processing method of pan-fried white fish

PendingCN122439836ABiotechnologyVegetable oil
The application discloses a processing method of fried white fish, and relates to the field of aquatic product processing, and comprises the following steps: S1, obtaining fish fillets with skin; S2, gradient pickling the fish fillets in pickling liquid; S3, rinsing the surface of the fish fillets with clean water, draining, and then carrying out dehydration treatment; S4, two-stage frying of the fish fillets after the dehydration treatment is carried out by taking vegetable oil as a medium; and S5, cooling the fried fish fillets to room temperature, vacuum packaging, and then carrying out ultrahigh pressure treatment. According to the method, endogenous calpain in fish meat is selectively activated, muscle fiber protein is moderately degraded, the pickling time is shortened, and a continuous natural protein film is formed. In the process of gradient temperature frying, the protein film forms a water-locking barrier and is converted into a crisp outer shell, and the internal fish meat is cooked in a nearly micro-steaming environment under the steam blocking effect of the film, so that water is retained, and finally, a texture level with a crisp outer layer and a tender internal layer is formed.
Owner:HEILONGJIANG MIGONG FOOD CO LTD