4 results about "Protein supplementation" patented technology

The present invention belongs to the technical field of sensorineural hearing. Provided is the use of SPTBN1 as a target in the treatment of GJB2-related sensorineural hearing loss. The use comprises: the construction of a stably transfected cell line, wherein: HEK293T cells are cultured using a DMEM culture medium supplemented with 10% fetal bovine serum and 1% penicillin-streptomycin in a humidified incubator at 37ºC with 95% air and 5% CO2, and when the cells reach 80%-90% confluence, cell passage is performed; IP-MS analysis, wherein: protein complexes are purified using Protein A / G immunoprecipitation magnetic beads, a portion of the extracted proteins is used as input, and then 2 μg of anti-Cx26 antibody is added to the remaining protein extract, same are gently pipetted and mixed, and incubated on a rotating shaker at 4℃ overnight; immunofluorescence observation of the co-localization of Cx26 and SPTBN1, wherein: a stably transfected cell line expressing WT-Cx26 and Mut-Cx26 is constructed; and co-immunoprecipitation (Co-IP) validation, wherein: a stably transfected cell line expressing WT-Cx26 is constructed. The present invention overcomes the limitations of therapeutic methods, such as the relatively low targeting specificity and short therapeutic time windows associated with full-length protein supplementation via gene therapy, thereby providing new insight into GJB2-related hearing loss, and a new target and a new treatment for same.

This invention relates to the field of food technology, and in particular to a protein powder that promotes bowel movements. To address the problems of some protein powders with added dietary fiber, such as poor compatibility between dietary fiber and protein, poor solubility, rough texture, and insignificant bowel improvement effects, ultimately leading to constipation, this invention comprises whey protein powder, casein powder, inulin, fructooligosaccharides, psyllium husk powder, soybean lecithin, and β-mannanase. This protein powder offers dual benefits of protein supplementation and intestinal health regulation. It efficiently supplements the protein needed by the human body, improves protein absorption and utilization, and is suitable for individuals with lactose intolerance and weak intestinal function. Simultaneously, through the synergistic effect of prebiotics, dietary fiber, and enzymes, it gently improves constipation symptoms, regulates intestinal flora balance, enhances intestinal peristalsis, and fundamentally protects intestinal health.

Provided is a milk replacement composition for reducing the characteristic flavors (umami, sour) derived from a yeast raw material, and for the purpose of supplementing protein. Provided are: a composition for replacing milk, which contains a yeast extract cell residue or a cell wall lysing enzyme degradation product thereof, and which is characterized in that the total amount of free amino acids (particularly glutamic acids) contained in the residue or the degradation product is less than a prescribed amount; the composition of the present invention can be blended into various foods and drinks at a higher concentration than existing products as a milk replacement composition because the characteristic flavor unique to yeast is significantly reduced.

This invention relates to the field of microbial application technology, and particularly to a low-nucleic acid yeast protein, its preparation method, and its application. The preparation method of the low-nucleic acid yeast protein includes the following steps: (1) inactivating high-protein yeast; (2) enzymatically hydrolyzing the inactivated yeast with neutral protease, glucanase, mannanase, and a first nuclease, and separating the heavy phase after enzyme inactivation to obtain crude yeast protein; (3) homogenizing the crude yeast protein under high pressure; (4) enzymatically hydrolyzing the homogenized crude yeast protein with a second nuclease and lipase, and separating the heavy phase after enzyme inactivation to obtain low-nucleic acid yeast protein. This invention uses high-protein yeast as raw material, which undergoes inactivation, complex enzyme hydrolysis, high-pressure homogenization, and secondary enzymatic hydrolysis to obtain a yeast protein with a nucleic acid content of less than 1.0%. It has a neutral and pure taste and can be widely used in nutritional health and food fields such as protein supplementation and protein replacement.