11 results about "Inosinic acid" patented technology

The present invention relates to a novel PTS transporter subunit EIIC variant and a method of producing 5′-inosinic acid using the same. The PTS transporter subunit EIIC variant is obtained by substituting one or more amino acids in the amino acid sequence constituting PTS transporter subunit EIIC to change the activity of the protein, and a recombinant microorganism comprising the PTS transporter subunit EIIC variant is capable of efficiently producing 5′-inosinic acid.

This invention provides a kit for the simultaneous detection of nine flavor nucleotides in livestock and poultry products. The flavor nucleotides are cytidine monophosphate, uridine monophosphate, guanylic acid, inosine monophosphate, adenosine monophosphate, hypoxanthine, inosine, adenosine diphosphate, and adenosine triphosphate. The kit includes: a high-concentration extraction reagent, a standard curve solution, a high-concentration phosphate buffer solution, pH adjustment solution A, and pH adjustment solution B. The high-concentration extraction reagent is perchloric acid; the standard curve solution is a mixed solution of the nine flavor nucleotides; the high-concentration phosphate buffer solution is a solution of potassium dihydrogen phosphate and dipotassium hydrogen phosphate; pH adjustment solution A is sodium hydroxide; and pH adjustment solution B is phosphate. This invention also provides a method for the simultaneous detection of the nine flavor nucleotides using the above kit. This invention enables the simultaneous determination of the content of nine flavor nucleotides in livestock and poultry products. The method is simple, rapid, accurate, and sensitive, and can be used for batch determination, showing good prospects for practical application.

The application belongs to the technical field of crystallization, and relates to a crystallization method of inosine disodium phosphate with controllable crystal size. The method comprises the following steps: mixing inosine disodium phosphate crude product with water and adjusting pH to obtain inosine disodium phosphate crude product aqueous solution; under the condition of constant temperature stirring, adding anhydrous ethanol to the crystallization system until turbidity appears in the system, stopping the addition of ethanol, then adding inosine disodium phosphate / ethanol suspension liquid to carry out the first crystal growth; after the first crystal growth is completed, continue to add anhydrous ethanol, and at the same time, the temperature of the crystallization system is lowered, and the second crystal growth is carried out under stirring; after the second crystal growth is completed, solid-liquid separation and drying are carried out to obtain inosine disodium phosphate crystals. Through step-by-step crystal growth and regulation, the effective control of the crystal size is realized, the process is stable, the product quality is excellent, the obtained inosine disodium phosphate crystals have controllable particle size, good fluidity and high purity.

The present invention discloses a pharmaceutical composition, its manufacturing method, and its use, wherein the pharmaceutical composition comprises a first active ingredient, a second active ingredient, and a pharmaceutically acceptable carrier or excipient, the first active ingredient being a microbial agent containing one or more of Staphylococcus aureus, Bordetella pertussis, diphtheria toxoid, tetanus toxoid, Salmonella typhi, or Salmonella paratyphi, and the second active ingredient comprising polyinosinic acid, polycytidylic acid, and vitamins. The pharmaceutical composition is an artificial active immunotherapy for tumors, which, by "stimulating" the entire immune system, activates the human immune system using bacteria to kill cancer cells, making the treatment extremely stable and reliable, significantly saving and extending the lives of cancer patients, while simultaneously being extremely safe, having very few toxic side effects, and having low manufacturing costs.

The application discloses a molecular marker related to a chicken meat inosinic acid content character and a breeding application method thereof, and belongs to the technical field of molecular breeding. The InDel molecular marker corresponds to the sequence information of a chicken reference genome Gallus_gallus-6.0 version sequence information No. 5 chromosome 14,447,547 bp (genotype CTGAAACTGAAA, CTGAAAC, CC). Here, the base is the advantageous genotype of the CTGAAACTGAAA genotype of the site, and the inosinic acid content of the individual carrying the site is significantly higher than that of the individual carrying the CC genotype. Molecular assisted breeding using the molecular marker can realize screening of high inosinic acid individuals at an early stage, effectively reduce production costs, promote genetic improvement progress, and has high economic benefits and application value.

A comprehensive evaluation method for mutton quality belongs to the fields of food science and animal husbandry. This method includes: (1) determination of multi-dimensional indicators: measuring the meat color brightness L... * , redness a * Yellowness b * (1) Shear force, water loss rate, pH value at 45 minutes and 24 hours post-slaughter, muscle fiber diameter, density, total area, area and total number of individual fibers, marbling grade, and key metabolites such as inosinic acid and fatty acids; (2) Standardized scoring conversion: convert the 14 indicators into 1 to 5 points according to preset thresholds; (3) Comprehensive scoring calculation: T=∑Sᵢ(i=1~14); (4) Quality grade classification: Special grade (T≥65), Excellent grade (55≤T<65), Good grade (35≤T<55), Ordinary grade (15≤T<35), Poor grade (T<15). This invention realizes the multi-dimensional integrated evaluation of sensory, texture, physicochemical, microstructure, appearance and flavor quality, and solves the problems of single indicators, inconsistent dimensions and lack of unified standards across parts in existing methods, providing technical support for accurate grading of mutton, market pricing and breed selection.

The present application relates to a microorganism with reduced branched-chain amino acid transporter activity, and a method for producing 5'-inosinic acid using same.

The application provides a kind of for hot processing meat product and its preparation method of inhibiting harm low sodium flavor salt, belong to food processing technical field. The application mixes edible salt, flavor enhancer (including inosinic acid and guanylic acid) and water, obtains mixed solution;The mixed solution is carried out spray drying, and the obtained granular material is annealed, to obtain flavor-enhanced salt compound. The flavor-enhanced salt compound of the application can effectively release components with hydroxyl radical scavenging activity during cooking, and improve local moisture distribution through its unique hygroscopicity, thereby significantly inhibiting the generation of heterocyclic amines, advanced glycation end products and dihydroxyphenylalanine. At the same time, the flavor-enhanced salt compound has fast ion release kinetics and flavor synergy effect, so that the salty taste perception and overall sensory acceptability of roast beef patties are maintained or even improved under the condition of reducing sodium salt addition to 22%.

The present disclosure relates to a microorganism producing 5'-inosinic acid and a method for producing 5'-inosinic acid using same.

This invention discloses a complete feed for improving the sweetness value of the longissimus dorsi muscle of Shawutou pigs and its formulation method. This invention uses barley, wheat, and other bulk raw materials as macronutrient sources to enhance sweetness, silage and stevia residue for feed appetite regulation, and γ-aminobutyric acid (GABA), various vitamins, and minerals as micronutrients to regulate body health and fat metabolism, resulting in a complete feed that improves the sweetness value of the longissimus dorsi muscle of Shawutou pigs. This feed formulation improves the growth performance and feed utilization of Shawutou pigs; optimizes carcass composition, reduces backfat thickness while maintaining ideal intramuscular fat content; and significantly increases the content of sweet amino acids (such as glycine, alanine, serine, and proline), umami amino acids (glutamic acid), and inosinic acid (IMP) in the longissimus dorsi muscle, thereby enhancing the perceived sweetness value of the muscle and providing consumers with distinctive Shawutou pork with a prominent sweetness profile, thus increasing its market value.