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CL2018000041A1 - Desarrollo de una levadura reductora de asparagina por evolución adaptativa y usos de los mismos para reducir la formación de acrilamida - Google Patents

Desarrollo de una levadura reductora de asparagina por evolución adaptativa y usos de los mismos para reducir la formación de acrilamida

Info

Publication number
CL2018000041A1
CL2018000041A1 CL2018000041A CL2018000041A CL2018000041A1 CL 2018000041 A1 CL2018000041 A1 CL 2018000041A1 CL 2018000041 A CL2018000041 A CL 2018000041A CL 2018000041 A CL2018000041 A CL 2018000041A CL 2018000041 A1 CL2018000041 A1 CL 2018000041A1
Authority
CL
Chile
Prior art keywords
development
adaptive evolution
acrylamide formation
reduce acrylamide
yeast due
Prior art date
Application number
CL2018000041A
Other languages
English (en)
Inventor
Zachari J Turgeon
Jessica Marie Swanson
Matthew S Dahabieh
John I Husnik
Original Assignee
Renaissance Bioscience Corp
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Renaissance Bioscience Corp filed Critical Renaissance Bioscience Corp
Publication of CL2018000041A1 publication Critical patent/CL2018000041A1/es

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
    • A23F5/02—Treating green coffee; Preparations produced thereby
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/18—Roasted or fried products, e.g. snacks or chips
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/18—Roasted or fried products, e.g. snacks or chips
    • A23L19/19—Roasted or fried products, e.g. snacks or chips from powdered or mashed potato products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/14—Yeasts or derivatives thereof
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
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    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/14—Fungi; Culture media therefor
    • C12N1/16—Yeasts; Culture media therefor
    • C12N1/18—Baker's yeast; Brewer's yeast
    • C—CHEMISTRY; METALLURGY
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    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/14—Fungi; Culture media therefor
    • C12N1/16—Yeasts; Culture media therefor
    • C12N1/18—Baker's yeast; Brewer's yeast
    • C12N1/185—Saccharomyces isolates
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
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    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/36—Adaptation or attenuation of cells
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    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
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    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/14—Hydrolases (3)
    • C12N9/78—Hydrolases (3) acting on carbon to nitrogen bonds other than peptide bonds (3.5)
    • C12N9/80—Hydrolases (3) acting on carbon to nitrogen bonds other than peptide bonds (3.5) acting on amide bonds in linear amides (3.5.1)
    • C12N9/82—Asparaginase (3.5.1.1)
    • C—CHEMISTRY; METALLURGY
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    • C12Q1/00—Measuring or testing processes involving enzymes, nucleic acids or microorganisms; Compositions therefor; Processes of preparing such compositions
    • C12Q1/02—Measuring or testing processes involving enzymes, nucleic acids or microorganisms; Compositions therefor; Processes of preparing such compositions involving viable microorganisms
    • C12Q1/04—Determining presence or kind of microorganism; Use of selective media for testing antibiotics or bacteriocides; Compositions containing a chemical indicator therefor
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    • C12Q1/00—Measuring or testing processes involving enzymes, nucleic acids or microorganisms; Compositions therefor; Processes of preparing such compositions
    • C12Q1/02—Measuring or testing processes involving enzymes, nucleic acids or microorganisms; Compositions therefor; Processes of preparing such compositions involving viable microorganisms
    • C12Q1/04—Determining presence or kind of microorganism; Use of selective media for testing antibiotics or bacteriocides; Compositions containing a chemical indicator therefor
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    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
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    • C12Q1/00—Measuring or testing processes involving enzymes, nucleic acids or microorganisms; Compositions therefor; Processes of preparing such compositions
    • C12Q1/34—Measuring or testing processes involving enzymes, nucleic acids or microorganisms; Compositions therefor; Processes of preparing such compositions involving hydrolase
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    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/645—Fungi ; Processes using fungi
    • C12R2001/85—Saccharomyces
    • C12R2001/865—Saccharomyces cerevisiae

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Organic Chemistry (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Mycology (AREA)
  • Genetics & Genomics (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Microbiology (AREA)
  • Biotechnology (AREA)
  • Food Science & Technology (AREA)
  • General Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
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  • Physics & Mathematics (AREA)
  • Analytical Chemistry (AREA)
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  • Tropical Medicine & Parasitology (AREA)
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  • Botany (AREA)
  • Toxicology (AREA)
  • Cell Biology (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Beans For Foods Or Fodder (AREA)
  • Tea And Coffee (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Dairy Products (AREA)

Abstract

<p>LA PRESENTE INVENCIÓN SE REFIERE A UN MÉTODO PARA AISLAR UNA CEPA DE LEVADURA QUE ES CAPAZ DE DEGRADAR L-ASPARAGINA BAJO CONDICIONES NO INDUCTORAS. TAMBIÉN SE INCLUYEN LAS CEPAS DE LEVADURA OBTENIDAS MEDIANTE EL MÉTODO, Y MÉTODOS Y USOS DE LAS MISMAS PARA REDUCIR ASPARAGINA, Y POR ENDE ACRILAMIDA, DURANTE LA PREPARACIÓN Y EL PROCESAMIENTO DE LOS ALIMENTOS.</p>
CL2018000041A 2015-07-07 2018-01-05 Desarrollo de una levadura reductora de asparagina por evolución adaptativa y usos de los mismos para reducir la formación de acrilamida CL2018000041A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US201562189547P 2015-07-07 2015-07-07

Publications (1)

Publication Number Publication Date
CL2018000041A1 true CL2018000041A1 (es) 2018-06-08

Family

ID=57684630

Family Applications (1)

Application Number Title Priority Date Filing Date
CL2018000041A CL2018000041A1 (es) 2015-07-07 2018-01-05 Desarrollo de una levadura reductora de asparagina por evolución adaptativa y usos de los mismos para reducir la formación de acrilamida

Country Status (14)

Country Link
US (1) US11051535B2 (es)
EP (1) EP3320084B9 (es)
JP (1) JP6997073B2 (es)
CN (1) CN108026505B (es)
AR (1) AR105287A1 (es)
AU (1) AU2016289705B2 (es)
CA (1) CA2991325A1 (es)
CL (1) CL2018000041A1 (es)
CO (1) CO2018001247A2 (es)
HK (1) HK1255069A1 (es)
RU (1) RU2764014C2 (es)
UA (1) UA126369C2 (es)
WO (1) WO2017004715A1 (es)
ZA (1) ZA201800650B (es)

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CN105861346B (zh) * 2016-06-14 2019-06-21 江南大学 一株低产尿素、产风味的异常威克汉姆酵母菌株及其在食品生产中的应用
CN105861345B (zh) * 2016-06-14 2019-05-17 江南大学 一株低产尿素、产风味的库德里阿兹威毕赤酵母及其在食品发酵中的应用
IT201700105265A1 (it) * 2017-09-20 2019-03-20 Univ Bologna Alma Mater Studiorum Ceppo di lievito utilizzabile per ridurre la quantità di acrilammide in un alimento trattato termicamente
WO2020112777A1 (en) * 2018-11-28 2020-06-04 Locus Ip Company, Llc Compositions and methods for enhancing quality of bread and baked goods
GB2591988B (en) 2019-12-20 2022-10-19 Douwe Egberts Bv A process to prepare a liquid coffee concentrate with reduced acrylamide content by resin treatment
GB2591989B (en) 2019-12-20 2022-10-12 Douwe Egberts Bv A process to prepare a liquid coffee concentrate with reduced acrylamide content by treatment with a selectively permeable membrane
US12053009B2 (en) * 2021-01-08 2024-08-06 Intercontinental Great Brands Llc Method of reducing asparagine in whole grain flours
CN114763544A (zh) * 2021-01-15 2022-07-19 黑龙江省科学院微生物研究所 一种铜绿假单胞菌高产蛋白菌株的生物诱变方法
CN113717874B (zh) * 2021-09-27 2023-04-11 四川大学 一种耐高温、耐高糖的酿酒酵母菌株及其构建方法和应用
US12035729B2 (en) * 2022-02-15 2024-07-16 Eterno Wellvations LLC Coffee bean infusion of health and fitness supplements
CN117947015A (zh) * 2023-04-19 2024-04-30 安琪酵母股份有限公司 一种高通量快速选育高核糖核酸酵母的方法
CN118141086B (zh) * 2024-04-23 2024-08-23 天津新致餐饮管理有限公司 一种荔枝口味香辣烤鱼酱及其制备工艺

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SU1742320A1 (ru) 1990-07-19 1992-06-23 Московский технологический институт пищевой промышленности Штамм дрожжей SасснаRомYсеS ceReVISIae - продуцент биомассы на крахмале, используемой в хлебопечении
WO1998031784A1 (en) * 1997-01-16 1998-07-23 The Regents Of The University Of California Improved wine yeast cultures
US20050239763A1 (en) 2004-04-21 2005-10-27 Albion International, Inc. Non-GMO metal amino acid chelates and non-GMO metal amino acid chelate-containing compositions
ES2550362T3 (es) * 2007-04-20 2015-11-06 Dsm Ip Assets B.V. Nuevas asparaginasas y usos de las mismas
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Also Published As

Publication number Publication date
RU2018104263A3 (es) 2019-12-30
BR112018000198A2 (pt) 2018-09-11
US11051535B2 (en) 2021-07-06
HK1255069A1 (zh) 2019-08-02
UA126369C2 (uk) 2022-09-28
EP3320084B1 (en) 2023-06-07
EP3320084A1 (en) 2018-05-16
US20180192676A1 (en) 2018-07-12
CO2018001247A2 (es) 2018-04-30
AU2016289705A1 (en) 2018-03-01
ZA201800650B (en) 2022-08-31
EP3320084B9 (en) 2023-10-04
CN108026505A (zh) 2018-05-11
JP2018524002A (ja) 2018-08-30
WO2017004715A1 (en) 2017-01-12
JP6997073B2 (ja) 2022-02-04
CN108026505B (zh) 2022-03-22
CA2991325A1 (en) 2017-01-12
RU2764014C2 (ru) 2022-01-12
RU2018104263A (ru) 2019-08-08
AR105287A1 (es) 2017-09-20
AU2016289705B2 (en) 2021-12-23
EP3320084A4 (en) 2019-01-09

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