309 results about "Trypsin inhibitor" patented technology

Disclosed are methods of producing eukaryotic disulfide bond-containing polypeptides in bacterial hosts, and compositions resulting therefrom. Co-expression of a eukaryotic foldase and a disulfide bond-containing polypeptide in a bacterial host cell is demonstrated. In particular embodiments, the methods have been used to produce mammalian pancreatic trypsin inhibitor and tissue plasminogen activator (tPA) in soluble, biologically-active forms, which are isolatable from the bacterial periplasm. Also disclosed are expression systems, recombinant vectors, and transformed host cells.

Compounds of formula (I) are useful as inhibitors of trypsin like serine protease enzymes such as thrombin, factor VIIa, factor Xa, TF/FVIIa, and trypsin. These compounds could be useful to treat and/or prevent clotting disorders, and as anticoagulating agents.

Provided herein are novel and useful compounds having a tryptase inhibition activity, pharmaceutical compositions comprising such compounds, and methods treating subjects suffering from a condition, disease, or disorder that can be ameliorated by the administration of an inhibitor of tryptase, e.g., asthma and inflammatory diseases, to name only a few.

The present invention relates to a micro-particle for extending satiety and controlling blood glucose and lipid levels, comprising a core having the protein extract from sweet potato, an active ingredient layer coated on the core, and a protection layer coated over the active ingredient layer as an external layer, wherein the protein extract from sweet potato contains trypsin inhibitor and glycoprotein. The micro-particle comprising a protein extract from sweet potato can effectively extend satiety, control blood glucose and lipid levels and increase metabolism effectively.

Disclosed are fermented soybean protein products with enhanced enzyme productivity and methods for producing them by solid fermentation using Bacillus subtilis GR-101 and additionally Aspergillus oryzae GB-107 (KCTC 10258BP). A novel Bacillus subtilis GR-101 strain (KCCM 10673P), which has excellent protease productivity in soybean meal, is also disclosed. Fermentation using Bacillus subtilis GR-101 strain (KCCM 10673P) producing protease combined with Aspergillus oryzae GB-107 (KCTC 10258BP) having amylase activity can remove trypsin inhibitors known as anti-nutritional factors and thus can provide soybean peptides with high digestion ratio and excellent enzyme activities. Feed comprising the soybean peptides as active component and capable of improving productivity of livestock and food for human comprising the soybean peptides supply is further disclosed.

The present invention relates to thermostable proteases having an amino acid sequence which homologous to the amino acid sequence of proteases derived from Nocardiopsis, and the production thereof by wild-type and recombinant host cells including transgenic plants and non-human transgenic animals. The proteases are effective in animal feed, in particular fish feed, and detergents. The proteases are capable of degrading the soybean Bowman-Birk inhibitor, and other antinutritional factors such as soybean agglutinin and the Kunitz trypsin inhibitor, as well as the isolated soy storage proteins glycinin and beta-conglycinin. Characteristic structural features of relevance for the thermostability of these proteases of peptidase family S2A or S1E are disclosed.

The present invention relates to subtilases having a reduced tendency towards inhibition by substances present in eggs, such as the trypsin inhibitor type IV-0. These subtilases are useful exhibiting excellent or improved wash performance on egg stains when used in e.g. cleaning or detergent compositions, such as laundry detergent compositions and dishwash compositions, including automatic dishwash compositions.

The invention provides a process for producing fermented soybean meal through the solid state fermentation of mixed culture. A homemade breeding culture medium can be used for simultaneously breeding and culturing four kinds of cultures and then obtained culture solutions are used for fermenting the soybean meal; few breeding and fermentation procedures are adopted, the process is easy in operation and easy to achieve large-scale production; the fermented soybean meal is low in water content, loose, non-viscous and short in drying time, so that the production cost is lowered; in addition, the drying is performed at a relatively-low temperature, so that the biological activity of probiotics in the soybean meal is maintained. The process disclosed by the invention is used for fermentation production of the soybean meal by using mixed cultures of candida utilis, bacillus subtilis, lactobacillus and bifidobacterium; the fermented soybean meal contains a great number of probiotic groups, and a trypsin inhibitor is removed effectively; as an animal feed, the fermented soybean meal can be used for improving the immunity of animals and reducing the occurrence of diseases. Used as the animal feed, the fermented soybean meal produced by adopting the process disclosed by the invention is relatively easy to digest and absorb and can be used for replacing fish meal to be applied to aquaculture feeds and pig and chicken feeds.

The invention overcomes the deficiencies of the art by providing an agronomically elite soybean plant with non-transgenic mutations of at least two of the glycinin subunits selected from the group consisting of Gy1, Gy2, Gy3, Gy4, and Gy5, such as conferring a Gy3 and Gy4 null phenotype and increased β-conglycinin content in seed. The invention also provides derivatives, and plant parts of these plants and uses thereof. Methods for marker assisted selection of soybean varieties comprising non-transgenic mutations conferring a reduced Gy1, Gy2, Gy3, Gy4, and Gy5 phenotype are also provided as part of the current invention. Methods for producing such plants that are further lipoxygenase and/or Kunitz Trypsin Inhibitor null and the plants produced thereby are also provided. The invention is significant in that soybeans from such plants are preferred dietary additives and provide important health benefits.

The invention discloses an instant mackerel minced fillet product with smoke taste, and a preparation method thereof. According to the preparation method, mackerel minced fillet is subjected to unfreezing, mixing and kneading without seasonings, mixing and kneading with salt, and mixing and kneading with seasonings, wherein transglutaminase, soybean trypsin inhibitor, a smoke solution, modified starch, and seasonings are added in the step of mixing and kneading with seasonings; an obtained mixture is subjected to low-temperature and high-temperature two-stage heat seating, cooling, and packaging; and the finished products are obtained via electron beam cold sterilization. One portion of mackerel minced fillet comprises, by mass, 0.2 to 0.4% of transglutaminase, 0.2 to 0.3% of the smoke solution, 0.08 to 0.012% of soybean trypsin inhibitor, and 10 to 12% of modified starch. Advantages are that: gel strength and water holding capacity of the minced fillet product are improved; oxidation resistance, and antiseptic and preservation effects are excellent; and the instant mackerel minced fillet product is convenient for eating, is excellent in taste, and is high in nutritional value.

The invention discloses a method used for increasing gel strength of mackerel minced fillet. The method comprises following steps: mackerel is subjected to washing, flesh collecting, rising, dehydrating, and fine filtering; a composite antifreeze agent prepared via mixing of cane sugar, sorbitol, polyphosphate, a mackerel flesh enzymolysis product, and soybean trypsin inhibitor, is added with blending; and frozen mackerel minced fillet is obtained via packaging and quick freezing; wherein 1.6 to 2.4g of cane sugar, 1.6 to 2.4g of sorbitol, 0.08 to 0.12g of polyphosphate, 2 to 3g of the mackerel flesh enzymolysis product, and 0.01g of soybean trypsin inhibitor are added into 100g of mackerel minced fillet. Advantages of the method are that: degradation and salt-soluble protein content decreasing of fish protein are slowed down, and mackerel minced fillet water holding capacity and gel quality are improved.

The embodiments provide prodrug compounds of Formulae I-XVII. The present disclosure also provides compositions, and their methods of use, where the compositions comprise a prodrug compound of Formulae I-XVII that provides controlled release of an active agent. Such compositions can optionally provide a trypsin inhibitor that interacts with the enzyme that mediates the controlled release of an active agent from the prodrug so as to attenuate enzymatic cleavage of the prodrug.

The present invention relates to a Bacillus amyloliquefaciens K2G strain, which is excellent in removal of anti-nutritional factors and in protease activity, and shows excellent antimicrobial activity against pathogens and reduced productivity of viscous substances, a method for producing a fermented soybean meal using the strain, a fermented soybean meal produced therefrom, and a feed composition including the same. The fermented soybean meal prepared by Bacillus amyloliquefaciens K2G strain according to the present invention has few anti-nutritional factors such as trypsin inhibitors, soybean oligosaccharides, and polysaccharides, a high content of crude proteins, and high protein solubility, and also consists of small-sized peptides digestible by livestock due to low-molecularization, thereby being effectively used as a high-quality vegetable protein feed having excellent absorption rate and feed efficiency.

The invention belongs to the field of biological feed, and relates to a high-efficiency and low-cost fermentation feed processing method based on bean dregs and application; the processing method comprises the steps of activating a strain to obtain fermentation seed liquid of bacillus, yeast and lactic acid bacteria; mixing the bean dregs with bran or rice bran, then adding sucrose, adding cellulase, cellobiase, glucoamylase, xylanase, mannanase and beta-glucanase, mixing to obtain a primary aerobic fermentation medium, inoculating the bacillus fermentation seed liquid and the yeast fermentation seed liquid for primary aerobic fermentation, obtaining a primary fermentation mixture after fermentation, and then inoculating the lactic acid bacteria fermentation seed liquid for anaerobic fermentation under sealed conditions to obtain a finished product; an bacteria-enzyme cooperative fermentation and aerobic and anaerobic step-by-step fermentation mode is adopted, the fermentation is completed, the conversion degree of soybean peptide is high, the removal rate of trypsin inhibitor is 85% or above, each mycotoxin is lower than the feed hygiene limit standard of China; the feed is good in palatability, and favored by animals, and the economic efficiency is high.

The invention discloses a making method for producing biologic protein feeds by using corncobs; the solid-state fermenting process of the making method for producing the biologic protein feeds by using the corncobs comprises the following steps of: crushing the corncobs after naturally drying the corncobs; sieving the crushed corncobs through a 60-mesh sieve; and then adding bran and a nutritive salt solution; treating an obtained mixture under high pressure at 126 DEG C; culturing the mixture by using aspergillus niger for 48-72 hours and then inoculating yeast; adding 20% of bean pulp after culturing the mixture by using the aspergillus niger for 72-96 hours; fermenting for 48 hours again; drying a fermentation product after the fermentation is finished; and crushing the fermentation product to obtain the corncob protein feeds. In the biologic protein feed product disclosed by the invention, the crude protein content reaches more than 25.3% and the net protein incremental is more than 10.8%. In addition, by using an enzyme system with rich aspergillus niger, the antinutritional substances, such as a trypsin inhibitor, a urease, hemagglutinin and the like, in a soybean protein are reduced to a larger degree; the antigenicity of the soybean protein is effectively eliminated, useful metabolic products like oligopeptides, amino acids, vitamins, enzymes and the like are increased so that the palatability of the feed is improved and the nutritional value is increased. According to the invention, the biologic protein feeds are produced by using a microbial fermentation method so that the biologic protein feeds have certain effects on reducing rural environmental pollution, saving feed grains, easing protein resource supply tension, reducing the feed cost and increasing the farmer income and can be used as raw materials of the feeds.

The present invention relates to aspergillus oryzae strain and a fermentation method on a solid cultivation medium. The aspergillus oryzae strain (Aspergillus oryza) ZW-06 of the high-producing neutral proteinase of the present invention is conserved in the China committee for culture collection of microorganisms on July 10th in 2006, and the collection number is CGMCC No.1754. The aspergillus oryzae strain of the present invention can highly produce the neutral proteinase, the produced neutral proteinase has high enzyme activity, and besides the depressant of the trypsase in the cake and meal feed material can be effectively degraded.

A method for producing influenza virus on large scale is provided. A method for propagating influenza virus which comprises, after removing or decreasing a trypsin inhibitor secreted into culture of MDCK cells (cell line derived from dog kidney) by washing with a culture medium or a buffer, inoculating influenza virus into said cells and culturing said influenza virus-inoculated cells in a culture medium supplemented with trypsin.

The invention is directed to non-invasive methods of detecting gastric cancer in an individual in need thereof comprising determining an expression level of inter-alpha-trypsin inhibitor heavy chain H3 (ITIH3) in the individual and comparing the expression level to a control, wherein an increase in the expression level of ITIH3 in the individual compared to the control is indicative of gastric cancer in the individual.

The invention discloses a continuous gradient countercurrent extraction method for producing soybean protein concentrate, which takes low-temperature defatted soybean expeller or high-temperature defatted expeller as the raw materials, and ethanol solution as the extraction agent; a multilayer and continuous extraction equipment is adopted for extracting the defatted soybean expeller continuously with a completed closure operating technology, and a soybean molasses is obtained from the extraction liquid which is made by the extraction technology. The soybean protein concentrate made by the method of the invention has light white color and pure flavor without salty taste, which can eliminate the anti-nutritional factors, and can be widely used in the food industry, which also is an indispensable nutritional additive in high-grade feed. The soybean molasses production which is made by the method of the invention is the best raw materials for further processing soybean isoflavones, soybean saponins, soybean oligosaccharides and extracting trypsinase inhibitor.

The invention relates to preparation technique and application of non-odor soybean. The preparation technique of non-odor soybean comprises cleaning, alkali treatment, microwave treatment, drainage and drying treatment and package, wherein the aqueous alkali comprises one or mixture of a plurality of sodium carbonate, sodium bicarbonate, potassium carbonate, potassium bicarbonate, sodium hydroxide and potassium hydroxide. The preparation technique combines the chemical treatment mode with the physical treatment mode to remove the beany flavor, the activity of the lipoxidase of the treated soybean is completely lost, and bean products prepared by the non-odor soybean do not generate n-hexylaldehyde or any beany flavor; besides, the preparation technique provided by the invention can eliminate the antinutritional factors in the soybean, the activity of the hemagglutinin and the urease of the treated soybean is completely lost, and the activity loss rate of the trypsin inhibitor is larger than 75%; and meanwhile, the nutritive value of the soybean is not being damaged at all.