535 results about "Ribonucleotide synthesis" patented technology

A method of detecting the presence of an ion includes contacting a nucleic acid enzyme with a sample suspected of containing the ion, where the enzyme contains a ribonucleotide and is dependent on the ion to produce a product from a substrate, and measuring an amount of the product produced. The ion is Pb<2+>, and is in the presence of other ions.

Method for synthesis, one-pot deprotection, and purification of molecules comprising one or more ribonucleotides.

Methods are provided for amplification of a nucleic acid sequence. The method use RNA/DNA chimeric oligonucleotides as primers. The primers have RNA residues scattered along their length and no two ribonucleotides in the prime are adjacent to one another. The methods are useful for reducing non-specific amplification products, such as primer dimers. The invention also provides kits comprising RNA/DNA chimeric oligonucleotide primers for practicing the amplification methods.

The invention relates to a compound mushroom flavoring and a preparation method thereof. The main raw materials of the compound mushroom flavoring comprise meadow mushroom powder, straw mushroom powder, sodium glutamate, salt, sugar, maltodextrin, yeast extract, disodium 5'-ribonucleotide and yolk powder. The preparation method of the compound mushroom flavoring comprises the following steps: rinsing, boiling, pulverizing, pulping, homogenizing, concentrating and spray-drying fresh mushrooms, and then, obtaining mushroom powder; adding other raw materials; and carrying out the processes of mixing, granulating, drying and the like to obtain the compound mushroom flavoring. The compound mushroom flavoring has the flavor of the meadow mushroom and the straw mushroom simultaneously by organically mixing the sodium glutamate, the yeast extract, the disodium 5'-ribonucleotide and the mushroom powder, has strong functions of increasing freshness and increasing fragrance and has soft flavor. The cell walls of mushrooms can be broken by the homogenizing action to better release the substances in the cells of the mushrooms, thereby further improving the nutrient value of the product. The sugar is added in the concentration process, thereby further improving and increasing the flavor of the materials. The compound mushroom flavoring is granular and is convenient in use.

A method for cloning and expressing a beta-glucosaccharase gene and application in preparing gentian oligose belongs to the field of enzyme gene engineering and enzyme engineering. In the invention, cDNA of beta-glucosaccharase gene (bgl)SEQ ID NO: 1 synthesized by the reverse transcription of the gross RNA of Aspergillus niger WX-07 uses plasmid pPIC9K as an expression vector and P.pastoris as an expression host to realize the solubility expression of the bgl gene outside a cell; the full length of the cDNA of the bgl is 2523 ribonucleotide and 841 amino acids are coded; the constructed bgl/pPIC9K transforms P.pastoris KM71 so that P.pastoris KM71 can express BGL enzyme. The BGL enzyme has the activity of transglycosylation and can generate dextrose into the gentian oligose by transglycosylation. The technique of preparing the gentian oligose by enzyme process is optimized; and resin cation is used to carry out separation and refining to achieve a better effect. The prepared gentian oligose product, as functional food ingredient, has the physiological functions of low energy, low decayed tooth and stimulating the gastrointestinal mucosa. The invention provides a new approach with commercial values for preparing the gentian oligose.

The invention discloses cathelicidin-BF and a gene and application thereof, which belong to the field of biomedicine. The cathelicidin-BF is straight chain polypeptide and contains thirty amino acid residues, the molecular weight is 3,637.54Da, and the isoelectric point is 11.79. The complete sequence of the cathelicidin-BF is lysine-phenyl alanine-phenyl alanine-arginine-lysine-leucine- lysine-lysine-serine-valine-lysine-lysine-arginine-lactamine-lysine-glutamic acid-phenyl alanine- phenyl alanine-lysine-lysine-proline-arginine-valine-isoleucine-glycin-valine-serine-isoleucine- praline-phenyl alanine. The gene for encoding the cathelicidin-BF consists of 750 ribonucleotides, wherein 484th to 573rd ribonucleotides are used for encoding a mature peptide part. The cathelicidin-BF has small molecular weight, strong sterilization effect, and quick action time, and has quite strong killing function to a plurality of kinds of clinical drug-fast bacteria. In addition, the cathelicidin-BF also has the advantages of broad-spectrum antibiotics, salt independence and so on.

Methods for identifying ribonucleotide sequences, in vitro, using the ribosome-mediated translation, are provided.

The invention discloses a bone soup seasoning, which is characterized by comprising the following raw materials in parts by weight: 45-50 parts of fresh bones, 6-10 parts of pigskins, a right amount of white sugar, a right amount of salt, a right amount of powdered monosodium glutamate, 2-4 parts of disodium 5'-ribonucleotide, 2-3 parts of mashed garlic, 4-5 parts of pitaya flowers, 3-4 parts of peach leaves, 2-3 parts of ginger, 10-15 parts of starches, 1-2 parts of Rhodiola rosea, 3-5 parts of agaricus blazei murill, 1-2 parts of bengal waterdropwort herbs, 2-3 parts of hericium, 3-5 parts of rhizoma ligustici wallichii and 0.08-0.12 part of xanthan gum. Through adding traditional Chinese medicinal materials such as pitaya flowers, peach leaves and rhodiola rosea, the seasoning disclosed by the invention not only has the characteristics that the seasoning is fresh, fragrant, delicious and rich in tastes, but also enhances the health care value, and further enhances the health-care benefits of the product.

The invention discloses hotpot condiment and a preparation method. The method comprises the following steps: heating A grade rapeseed oil to 185-195 DEG C, adding dry red pepper powder, and stir-frying for 4 min at 175-185 DEG C; adding Pixian bean paste and fermented soya beans, and stir-frying for 3 min at 95-105 DEG C; adding ginger granules and garlic granules, and stir-frying for 4 min at 90-100 DEG C; adding pickled ginger and ciba pepper, and stir-frying for 2 min at 75-85 DEG C; adding compound spices and white granulated sugar, and stir-frying for 1 min at 80-90 DEG C; adding green pepper powder and red pepper powder, and stir-frying for 1.5 min at 75-85 DEG C; adding edible salt and monosodium glutamate, and stir-frying for 1 min at 80-90 DEG C; adding white spirit, millet wine, disodium 5'-ribonucleotide, yeast extract, edible essence, scallop powder, capsanthin and fermented glutinous rice, stir-frying for 1 min at 75-85 DEG C, and uniformly stirring the components. The hotpot is red in oil color, clear in soup color, spicy, fragrant, free of greasy feeling after eating for a long time and is led up to meaningful afterthoughts, thereby being well praised by consumers.

The invention provides a recombinant microorganism for producing cytidine and a method for producing the cytidine from the recombinant microorganism. A degradation and use gene of the cytidine is knocked off, and the gene encodes cytidine ammonialyase, ribonucleotide hydrolase, cytidine/uridine kinase and nucleoside transporter. Meanwhile key enzymes in biological synthesis process of the cytidine are over-expressed, including degrading cytidine triphosphoric acid to cytidine triphosphoric acid pyrophosphorylase of the cytidine monohosphoric acid, and catalyzing the cytidine monohosphoric acid to cytidine monohosphoric acid phosphorylase of the cytidine. In addition, pyrimidine nucleoside process is subjected to genetic engineering reform, and feedback inhibition of the synthesis process is relieved. By using a biological fermentation method, the cytidine yield greater than 20g/L can be achieved for a recombinant strain in a fermentation tank of 5L, industrial on-scale production can be achieved, and meanwhile the recombinant microorganism is low in cytidine production cost, small in pollution, green and environmental-friendly and relatively high in popularization and application value.

Point-of-care binding assays include at least one target nucleic acid binding in a multiplex structure with at least one sequence in a partner nucleic acid associated with a label, due to complementary base pairings between at least one sequence in the target nucleic acid and at least one sequence in the partner nucleic acid. The assays overcome the inherent deficiencies of antibody-protein antigen assays. In a preferred embodiment, color tagged nucleic acid sequences are used to bind a complementary target nucleic acid. The tagged nucleic acid sequences are preferably made from deoxyribonucleotides, ribonucleotides, or peptide nucleotides.

The invention mainly relates to detection of poultry-derived component, which mainly relates to detection of poultry-derived component by using PCR-mtDNA. A specific PCR-mtDNA amplification primers for detecting poultry-derived component is characterized by compring a upstream ribonucleotide with length of 18bp, a downstream ribonucleotide with length of 19bp, and the sequence of the upstream primer PF(18bp) is 5'-AGAACTACGAGCACAAAC-3', and the sequence of the downstream primer PR(19bp) is 5'-GCTATACCTTGACCTGTCT-3'. The detection of poultry-derived component by using PCR-mtDNA has the advantages that: the method is an accurate, rapid and reliable identification method and technology of poultry-derived component, and has the important practical significance of effective resistance on propagation and spread of bird flu and other poultry diseases. The research utilizes aseptic ultrapure water to dilute DNA template of poultry to cause the concentration to decrease to 12ng per Mul, 1.2 ng per Mul, 120 pg per Mul, 12 pg per Mul, 1.2 pg per Mul, 120 fg per Mul, 12 fg per Mul and 1.2 fg per Mul, and carries out PCR amplification. Known from the electrophoresis result of PCR product, the minimum concentration which can be detected is 120 pg per Mul, so the sensitivity of the primer is 120 pg per Mul.

The invention discloses a seasoning processing technique for spicy capsaicin, comprising the following steps of: soaking: soaking textured soybean protein by cold water, wherein the temperature of cold water is 10-15 DEG C and the soaking time is 4-6hours; dehydrating: dehydrating the soaked textured soybean protein till the water content is 45-50%, wherein the dehydration mode is natural drying dehydration or mechanical centrifugal dehydration; frying: slicing the hydrated textured soybean protein to obtain original capsaicin, and frying by a continuous automatic fryer, wherein the frying temperature is controlled at 145-170 DEG C, and the frying time is 70s; blending: adding seasoning in the fried capsaicin and blending. By strictly controlling the technical parameters of the seasoning processing technique, the produced product is even in color and luster, good in taste, more delicious after seasoning of a special formula is added, and is safe and healthy to eat, and only a food additive disodium 5'-ribonucleotide is added.

The invention discloses a seasoning powder with natural strong mushroom flavor and a preparation method thereof. The method comprises the steps of using Agaricus bisporus precooked water or extract, condensing, adding a certain amount of monosaccharide, adjusting the pH to be 6-7, and performing the Maillard reaction at 65-75 DEG C for more than 6 hours to obtain a concentrated solution with the natural strong mushroom flavor, then adding maltodextrin, dissolving the maltodextrin completely, performing spray drying to obtain concentrated mushroom powder, and finally, mixing the concentrated mushroom powder, common salt, sodium glutamate, sucrose, flavor-development disodium ribonucleotide, supercritical CO2 extract of spice, calcium phosphate and starch-maltodextrin mixture, adequately agitating until above materials are mixed uniformly, granulating and drying to prepare the seasoning powder with natural strong mushroom flavor.

The invention discloses crispy black rice and a method. The crispy black rice comprises the following components in weight portion: 25-35 portions of black rice, 55-65 portions of corn meal, 0-10 portions of soybean and 3-5 portions of seasoning, wherein the seasoning comprises the following components in weight portion: 1.2-1.4 portions of hot pepper, 1.1-1.3 portions of salt, 2-3 potions of white sugar, 0.2-0.3 portion of monosodium glutamate, 0.01-0.03 portion of disodium 5'-ribonucleotide, 0.05-0.55 portion of cumin powder, 0.1-0.2 potion of Chinese prickly ash, 0.1-0.2 portion of white pepper, 0.5-0.55 portion of maltodextrin and 0.04-0.08 portion of aniseed. The method comprises the following steps: soaking, cleaning, steaming, cooking and pulverizing the black rice and the soybean, then stirring with the corn meal, molding, cutting into pieces; frying by oil, cooking, and mixing with seasoning to obtain a finished product. The crispy black rice has high nutritive value and unique taste, and is crispy; and the preparation method is simple and convenient to operate.

The invention discloses a method for brewing composite selenium-enriched mushroom nutritious soy sauce. The method takes mushroom leftovers to partly replace soybean cakes for making starters and hydrolyzes the other part of the mushroom leftovers through proteinase; then the hydrolysate solution and the starters are mixed round and are fermented so that the rich protein, amino acid, flavor developing ribonucleotide, mushroom amylase and vitamins can thoroughly enter the soy sauce mash; and active slenium ferment rich in organic selenium is added into the soy sauce mash in the post-maturation process. A small amount of aroma-enhancing substances like ethanol and ester are produced during the fermentation process and the slenium ferment is totally autolyzed in the soy sauce mash. In this way, characteristic high-quality soy sauce can be prepared, which is rich in biologic selenium, amino acid, ribonucleotide, mushroom amylase and microelements and has the unique flavor of mushroom. Meanwhile, the method is good for recovering mushroom leftovers, thus reducing environment pollution and saving a large amount of soybean material.

The invention provides novel dye-labeled ribonucleotide analogs and methods for synthesizing those analogs. The compounds of the invention are especially useful for DNA sequencing by the polymerase chain reaction.

The invention discloses a method of detecting the quality of pork. In the method, the gene type of the pig is determined by detecting that the ribonucleotide is C or G on the 451st site on the 51end of the sequence 1 or the 112th site on the 5 (1) end of the sequence 2; and the quality of pork is determined by the gene type; the method of determining the gene type of the pig is as follows: when the ribonucleotide is C on the 451st site on the 5 (1) end of the sequence 1, the homozygote gene type is AA; when the ribonucleotide is G on the 112th site on the 51 end of the sequence 2, the homozygote gene type is BB; the heterozygous gene type is AB; the method of determining the quality of pork via the gene type is as follows: the AA gene type pork tenderness and pH are higher than the AB gene type pork; the AB gene type AB gene type are higher than the BB gene type pork. The method of invention can be applied to detect the tenderness and pH value of the pig which indicate the quality of muscle, which provides a method of accurately and conveniently detecting the hereditary character for the molecular breeding of pig.

The invention discloses a gene related to a heading date of rice as well as a coding protein and application thereof. The gene of OsDof12 related to the heading date of the rice is one of the following ribonucleotide sequences: 1) the sequence 1 in a sequence list; 2) the sequence 2 in the sequence list; 3) the ribonucleotide sequence of the protein sequence of the sequence 3 in a coding sequence list; and 4) a ribonucleotide sequence which has homology of more than 90 percent with the ribonucleotide sequence limited in the sequence 1 or the sequence 2 in the sequence list and codes the proteins with the same functions. The coding protein of the gene related to the heading date of the rice is an amino acid sequence which has the sequence 3 in the sequence list or the amino acid residue sequence of the sequence 3 which is substituted by one or a plurality of amino acid residues as well as deleted or added and has the protein derived from the sequence 3 with the same activity of the amino acid sequence of the sequence 3. The coding gene of OsDof12 related to the protein of the heading date of rice of the invention has important meanings on culturing the early plant variety, enlarging the crop planting area and improving the crop output.