4 results about "Kilodalton" patented technology

Agents that are less than 100 kilodaltons, bind a membranal immune receptor on a surface of a cell and inhibit proteolytic cleavage of the immune receptor are provided. Methods of treating cancer and improving immunotherapy comprising administering the agents are also provided.

This invention provides methods for quantitatively determining the concentration of free iron and ferritin-bound iron in a sample. The method includes diluting a ferritin-containing sample with a diluent to create a slurry, processing the slurry through a crossflow filtration system equipped with a membrane of at least 500 kilodaltons molecular weight cutoff, collecting the permeate containing free iron and the retentate containing ferritin-bound iron analyzing the iron concentrations in the permeate and retentate using a suitable analytical technique and calculating the mass balance of the total iron content. The invention also provides an antibody for use in quantitating the amount of ferritin in a sample and methods of treating iron deficiency in a patient in need thereof.

The invention discloses a preparation method of a salty-taste-enhanced ferrous chelate special for low-sodium food, and belongs to the technical field of food nutrition enhancement and vegetable protein deep processing. Red bean protein serves as a raw material, salty-taste-enhanced red bean protein zymolyte with the molecular weight ranging from one thousand Daltons to three thousand Daltons and rich in glutamic acid and aspartic acid is prepared through directional enzymolysis of alkaline protease, a stable three-dimensional cross-linking chelation system is constructed with carboxyl bidentate coordination as a core mode, and the salty-taste-enhanced red bean protein zymolyte with the molecular weight ranging from one thousand Daltons to three thousand Daltons is obtained. And preparing to obtain the difunctional ferrous chelate. Under the optimal process, the ferrous ion chelation rate reaches 67.49%, the chelate has excellent stability under the conditions of weak acidity, high salt and hot processing, metal peculiar smell of ferrous ions can be effectively masked, meanwhile, the salty taste and umami taste characteristics of red bean peptide are reserved, the double functions of iron nutrition enhancement and salty taste enhancement are achieved, and the chelate is suitable for being used in the field of food processing. And a technical support is provided for high-value utilization of the red bean protein and development of a novel bifunctional iron enhancer.

This invention provides methods for quantitatively determining the concentration of free iron and ferritin-bound iron in a sample. The method includes diluting a ferritin- containing sample with a diluent to create a slurry, processing the slurry through a crossflow filtration system equipped with a membrane of at least 500 kilodaltons molecular weight cutoff, collecting the permeate containing free iron and the retentate containing ferritin-bound iron analyzing the iron concentrations in the permeate and retentate using a suitable analytical technique and calculating the mass balance of the total iron content. The invention also provides an antibody for use in quantitating the amount of ferritin in a sample and methods of treating iron deficiency in a patient in need thereof.