504 results about "Glutaminase" patented technology

The invention provides compositions for the treatment of disorders characterized by dryness including dry eye and dry mouth. The compositions commonly comprise a conjugate of hyaluronic acid and polylysine. These conjugates are attached to affected body tissues or surfaces using transglutaminase, and preferably endogenous transglutaminase.

Two types of compositions having an eye-drop delivery system are used during or after an orthokeratology procedure to prevent or retard relaxation of corneal tissue back to the original anterior curvature of the cornea. Each composition functions independently from the others and is a different approach of preparing a stabilizing agent. The first composition is directed to a biologically compatible composition comprising fibril associated collagens with interrupted triple helices (FACITs) and/or small leucine-rich repeat proteoglycans (SLRPs). The fibril associated collagen family includes various types of collagens, such as type VI, type XX, type XII, and type XIV. The small leucine-rich repeat proteoglycans family includes decorin, keratocan, biglycan, epiphycan, lumican, mimecan, and fibromodulin. The second composition includes the enzyme found as a normal component of tissues, plasma, or epidermis, such as transglutaminase.

Novel site-specific mono-conjugates of Granulocyte Colony Stimulating Factor (G-CSF) are hereby described, with analogues and derivatives thereof, which stimulate proliferation and differentiation of progenitor cells to mature neutrophiles. These conjugates have been obtained using transglutaminase to covalently and site-specifically bind a hydrophilic, non-immunogenic polymer to a single glutamine residue of the human G-CSF native sequence and analogues thereof. These novel site-specific mono-conjugated derivatives are recommended for therapeutic use since they are stable in solution and exhibit significant biological activity in vitro and a longer bloodstream half-life, as compared to the non-conjugated protein, with a consequent prolonged pharmacological activity.

The invention relates to novel heterocyclic compounds and pharmaceutical preparations thereof. The invention further relates to methods of treating or preventing cancer using the novel heterocyclic compounds of the invention.

The present invention relates to methods for producing consumable products from potatoes, comprising: (a) treating a potato substance with an effective amount of one or more exogenous enzymes selected from the group consisting of an amyloglucosidase, glucose oxidase, laccase, lipase, maltogenic amylase, pectinase, pentosanase, protease, and transglutaminase, and (b) processing the enzyme-treated potato substance to produce a potato product. The invention also relates to consumable products obtained from potatoes by the methods of the present invention.

The invention relates to novel heterocyclic compounds and pharmaceutical preparations thereof. The invention further relates to methods of treatment using the novel heterocyclic compounds of the invention.

An adhesive material for medical use comprising gelatin and a non-toxic cross-linking material such as transglutaminase. An optional embodiment of the invention includes dressings in which a layer of a transglutaminase is sandwiched between a first and second layer of gelatin. The hemostatic products are useful for the treatment of wounded tissue.

The invention relates to food pachaging material, in particular edible packing film prepared from soybean protein isolate and glutin and its preparing method and use. The packing film is composed mainly of soybean protein isolate and glutin. Film solution for preparing the film is obtained by mixing two solutions of soybean protein isolate and glutin. The film solution contains soybean protein isolate, glutin, and further adding auxiliary haulages for improving film property, such as glycerin, crosslinking agnet (genipin,transglutaminase or alum), alkaline matter(sodium carbonate, sodium hydroxide).The film appearance is similar to plastic film, can be solved in 30-100deg.C water, and has certain nutritive value. The invention makes the best of advantage of glutin and soybean protein isolate, and obtains edible packing film with definite mechanical stength and low cost.

The invention discloses a recombinant bacillus subtilis and a method for producing transglutaminase by utilizing the recombinant bacillus substilis. The recombinant bacillus subtilis is obtained by the following steps of: (1) by virtue of fusion PCR (polymerase chain reaction), connecting a P43 promoter and a signal peptide gene with a subtilisin-like protease gene, and converting a fusion PCR amplification product into bacillus subtilis WB800 to obtain bacillus subtilis B.subtilis WB800S; and (2) carrying out PCR amplification on streptoverticillium mobaraense transglutaminase protogene, andthen converting amplification product into the bacillus subtilis B.subtilis WB800S to obtain bacillus subtilis B.subtilis WB800S/proMTG. The bacillus subtilis B.subtilis WB800S/proMTG is fermented and purified to obtain soluble transglutaminase. By adopting the method disclosed by the invention, the transglutaminase with biological activity can be directly obtained in supernatant of fermentation liquor, fussy processes of breaking cells and activating proenzyme after purification are eliminated, and a fermentation production process is simplified.

The invention relates to a preparation method of a high-gelation soybean protein, and belongs to the technical field of soybean protein processing. The method comprises the following steps: (1) mixing soybean protein isolate and water to obtain a protein solution, and performing ultrasound preprocessing on the protein solution; and (2) adjusting the pH and temperature of the protein solution subjected to ultrasound preprocessing in the step (1), adding transglutaminase for cross linking reaction, cooling the product after cross linkage to room temperature, and then concentrating and freeze drying to obtain the high-gelation soybean protein. The method has the beneficial effects that the needed equipment is simple and safe to operate; the enzyme needed in production is small in amount, short in enzymolysis time, low in cost and environmentally-friendly; the obtained soybean protein is high in gel strength, and meanwhile the gel stability is good; and the application range of the soybean protein in foodstuff is expanded.

This invention relates to a transglutaminase-coupled vegetable protein composition and a process for preparing said composition. Further, this invention relates to soy fish and meat products and analogs thereof and a process for making the same.

The invention is a bio-modified recombinant growth hormone (rhGH) complex and preparing method, making glutamine residue-containing rhGH react with amino donor polyethylene glycol alkyl amine PEG or monomethoxypolyethylene glycol (mPEG) under the catalysis of transglutaminase (mTG), to make acylamide in gamma-bit of the glutamine residue and amino in primary amine bit of the amino donor form an amido bond, thus obtaining it, namely PEG-rhGH or Mpeg-rhGH. It has high biostability and long in vivo half life, applied to prepare permanent injection drugs or develop oral drugs.

The invention relates to a preparation method for improving the gel hardness of fish balls, which is characterized by comprising the following steps of: separating fish meat by using a meat separator, removing fish bones and black films, putting fish fillets into 5 to 8 percent salt solution and soaking for 20 to 40 minutes with continuous stirring; putting the fish meat from which fishy smell is removed into clear water in an amount which is 4 to 6 times that of fish meat, slowly stirring for 8 to 10 minutes, repeatedly washing by using circulating water, dissolving 2 to 4 percent of salt in water, adding into minced fillets, milling for 2 to 4 minutes, adding 0.1 to 0.6 percent of transglutaminase (TGase), milling for 6 to 10 minutes, adding seasonings into the minced fillets, and milling for 1 to 4 minutes; adding 3 to 6 percent of wheat gluten into the minced fillets, and milling for 2 to 5 minutes; putting the minced fillets into a 0 DEG C refrigerator for 1 to 3 hours, forming by using a ball making machine, and ensuring that the weight of each ball is 7 to 15g; and heating the fish balls to the temperature of between 37 and 45 DEG C, keeping for 15 to 25 minutes, putting into a 70 to 85 DEG C water bath for 20 to 30 minutes, fishing out, quickly cooling, quickly freezing, and packaging. The fish balls prepared by the method have smooth and mellow appearance, smooth mouthfeel, high elasticity and rich nutrition.

Methods for conjugating peptides are provided comprising i) reacting a peptide with a first compound comprising a functional group in the presence of a transglutaminase capable of incorporating said compound into the peptide to form a transaminated peptide, and ii) reacting said transaminated peptide with e.g. a functionalized polymer capable of reacting with the functional group incorporated in the peptide in the enzymatic reaction.

The invention relates to a method for modification of rice protein and oryzenin with protein glutaminase, which comprises the following steps: adding the rice protein or oryzenin into a constant-temperature enzyme reactor with phosphate buffer solution while stirring to obtain protein dispersion solution with a certain substrate concentration; adding protein glutaminase to obtain a system with a certain proportion of enzyme and substrate, wherein the temperature of enzymatic reaction is 36-38 DEG C, the time of the enzymatic reaction is 0.1-48 hour(s), and the pH value of the enzymatic reaction is maintained 7.0; adding dialysis solution, i.e. acetic acid solution of 0.10mol/L, wherein the dialysis time is about 8 hours; and carrying out vacuum freeze-drying, thereby obtaining the product. The invention can improve the protein solubility of the rice protein or the oryzenin, and can also enhance the emulsification, foaming performance, gelation and other functional properties of the rice protein or the oryzenin.

A method for improving flame retardance of wool by bioenzyme treatment is disclosed, belonging to the field of textile biotechnology. The invention utilizes a catalytic action of transglutaminase (MTG) to graft a type of compounds containing primary amino groups and a large number of phosphorus elements onto the wool so as to improve the flame retardance of the wool, the technological procedures comprise: pretreatment, treatment with a phosphoric finishing agent containing the MTG, water rinsing and drying. Wool yarns and fabrics treated by the inventive technology can not only be improved in the flame retardance, but also be enhanced in some other performances to a certain extent, in particularly the strength of the wool yarns and the fabrics is enhanced to play a role of powerful repair, which is outstandingly superior to other flame-retardant finishing agents or flame-retardant finishing technologies. In addition, in contrast to chemical finishing, the invention is healthier and more environmentally-friendly due to the employment of bioenzyme technique and the pollution-free treatment technology.

The present invention provides a method for producing an improved biomaterial comprising treating a collagen biomaterial with a transglutaminase under conditions which permit the formation of cross-links within the collagen. Preferably, the transglutaminase is a tissue transglutaminase, a plasma transglutaminase or a microbial transglutaminase. In a preferred embodiment, the collagen biomaterial further comprises a cell adhesion factor, such as fibronectin. The invention further provides biomaterials obtainable by the methods of the invention, and medical implants and wound dressings comprising the same.

The invention provides an enzymatic-process method for improving emulsifying property and gelation property of pea protein, which belongs to the technical fields of agricultural-product deep processing and food industry. The invention relates to the modification of transglutaminase (also named glutamine transamine enzyme) to pea protein. The method takes pea protein as raw material and utilizes transglutaminase to modify the pea protein in different degrees so as to improve the emulsifying property and gelation property of the pea protein. A process of modifying the pea protein comprises the steps of mixing pulp, regulate pH, adding the transglutaminase, performing enzyme modification, concentrating, drying and obtaining modified pea protein. The method can obviously improve the emulsifying property and gelation property of the pea protein.