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54 results about "Fatty acid formation" patented technology

Preparation process of fat emulsion injection products and fat emulsion injection products

InactiveCN101836956AHigh methoxyaniline valueMetabolism disorderEmulsion deliveryOil and greaseDecomposition
The invention provides a preparation process of fat emulsion injection products and the fat emulsion injection products, which are characterized in that the preparation process comprises the following steps of: oil phase preparation; aqueous phase preparation; neogala preparation; high-pressure homogenization; oxygen-free filling; and sterilization to prepare the fat emulsion injection products, wherein in the aqueous phase preparation, an appropriate amount of water for injection, glycerol and sodium hydroxide are added into a preparation tank B, and the mixture is stirred and heated to the temperature of between 50 and 90 DEG C; the sodium hydroxide is used for regulating pH values and forming sodium aliphatate with fatty acid; and before the sterilization, the pH values of the products are regulated to between 7.0 and 12.0, and the products are subjected to vacuumization and nitrogenization to prepare an aqueous phase. The preparation process of the fat emulsion injection products can improve the stability of fat emulsion, and have the advantages of simple process and convenient operation; and the phenomena of hyperoxide generated due to oil oxidation or harmful substances such as aldehyde, ketone and the like which are generated due to the continuous decomposition of the hyperoxide occurs rarely under the condition that auxiliary materials such as antioxidant and the like are not added.
Owner:HUAREN PHARMACEUTICAL CO LTD

Genes participating in the synthesis of fatty acid having trans-11-,cis-13-conjugated double bond and utilization thereof

An object of the present invention is to clone a gene which is involved in synthesis of fatty acid having trans-11-, cis-13-conjugated double bonds from fatty acid having a double bone at position Δ12. The present invention provides a gene having any one of the following nucleotide sequences:(A) a nucleotide sequence encoding an amino acid sequence shown in SEQ ID NO: 1 or 12;(B) a nucleotide sequence encoding an amino acid sequence comprising a deletion, addition or substitution of one or several amino acids with respect to the amino acid sequence shown in SEQ NO: 1 or 12, and having an ability of synthesizing fatty acid having trans-11-, cis-13-conjugated double bonds from fatty acid having a double bond at position Δ12;(C) a nucleotide sequence shown in SEQ ID NO: 2 or 13;(D) a nucleotide sequence comprising a deletion, addition or substitution of one or several nucleotides with respect to the nucleotide sequence shown in SEQ ID NO: 2 or 13, and encoding a protein having an ability of synthesizing fatty acid having trans-11-, cis-13-conjugated double bonds from fatty acid having a double bond at position Δ12; and(E) a nucleotide sequence hybridizing with the nucleotide sequence shown in SEQ ID NO: 2 or 13 or a complementary sequence thereof under stringent conditions, and encoding a protein having an ability of synthesizing fatty acid having trans-11-, cis-13-conjugated double bonds from fatty acid having a double bond at position Δ12.
Owner:PLANTECH RES INST +1

Function candidate gene for affecting meat quality trait of pig and screening method of function candidate gene

The invention discloses function candidate gene for affecting the meat quality trait of a pig and a screening method of t function candidate gene. The function candidate geneisRXRG, GPI, CPT2 and/or GABARAPL1. The screening method comprises the following steps: (1), selecting longissimus muscles of two extreme pig breeds with large meat quality trait difference, extracting DNA, and independently creating databases; (2), performing whole genome DNA methylation sequencing on sample DNA databases by adoptingan MeDIP-Seq technology; (3), obtaining maps of whole genome DNA methylation levels of the two extreme pig breeds, and screeningdifferentialmethylationexpressed genes; (4), performing GO functional annotation and KEGG Pathway analysis on the differentialmethylationgenes, and screening out functional genes and regulatory pathways related to meat quality traits, such as fatty acid formation and decomposition; (5), performing DNA methylation and expression profileconjoint analysis through MeDIP-seq and RNA-seqtest results, and obtaining the function candidate gene of the meat quality trait of the pig. According to the method, the function candidate geneparticipatinginregulationof the meat quality trait of the pig is screened out, and a foundation is laid for the future deep research.
Owner:INST OF ANIMAL HUSBANDRY & VETERINARY MEDICINE ANHUI ACAD OF AGRI SCI

Feed added with protein-mulberry leaf additive for reducing cholesterol contents of livestock meat, poultry meat and eggs as well as preparation method thereof

The invention relates to the field of animal feeds for livestock and poultry, and especially relates to a feed added with a protein-mulberry leaf additive for reducing cholesterol contents of livestock meat, poultry meat and eggs as well as a preparation method thereof. The feed added with the protein-mulberry leaf additive for reducing the cholesterol contents of the livestock meat, the poultry meat and the eggs comprises the following raw-material ingredients in parts by weight: 35-60 parts of protein-mulberry leaves, 15-20 parts of pine needle powder, 1.2-2.0 parts of dendranthema indicum, 2.0-2.7 parts of wormwood, 1.0-1.5 parts of eucommia ulmoides leaves, 1.0-1.5 parts of lotus leaves, 10-20 parts of rice bran, 10-20 parts of corn powder and 10-30 parts of fermentation broth of live bacteria. The protein-mulberry leaves, the dendranthema indicum, the wormwood, the pine needle powder, the eucommia ulmoides leaves, the lotus leaves and so on are mixed according to a certain ratio in the preparation method, and the mixture is then fermented; thus, the fermented materials are enabled to exert synergistic effects, and the feed is capable of improving qualities of the livestock meat, the poultry meat and the eggs. Moreover, the feed is capable of enhancing antioxidant capabilities of living bodies and slaughtered muscle tissues of the livestock and the poultry, so as to reduce oxidation products and prevent fatty acid formation in the meat; thus, the feed greatly reduces the low-density cholesterol contents in the livestock bodies and the poultry bodies.
Owner:LUOYANG YIBAI AGRI & HUSBANDRY TECH CO LTD
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