BR0106663A - Cepa de saccharomyces cerevisiae, extrato de levedura produzido por cultivo de uma cepa de saccharomyces cerevisiae, e, processo para reprodução de uma cepa de saccharomyces cerevisiae que contém epsilon-glutamilcisteìna - Google Patents

Cepa de saccharomyces cerevisiae, extrato de levedura produzido por cultivo de uma cepa de saccharomyces cerevisiae, e, processo para reprodução de uma cepa de saccharomyces cerevisiae que contém epsilon-glutamilcisteìna

Info

Publication number
BR0106663A
BR0106663A BR0106663-3A BR0106663A BR0106663A BR 0106663 A BR0106663 A BR 0106663A BR 0106663 A BR0106663 A BR 0106663A BR 0106663 A BR0106663 A BR 0106663A
Authority
BR
Brazil
Prior art keywords
strain
saccharomyces cerevisiae
yeast extract
yeast
glutamilcisteìna
Prior art date
Application number
BR0106663-3A
Other languages
English (en)
Inventor
Hiroaki Nishiuchi
Kouichiro Sano
Reiko Sugimoto
Yoichi Ueda
Original Assignee
Ajinomoto Kk
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 Ajinomoto Kk filed Critical Ajinomoto Kk
Publication of BR0106663A publication Critical patent/BR0106663A/pt

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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • 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
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P13/00—Preparation of nitrogen-containing organic compounds
    • C12P13/04—Alpha- or beta- amino acids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
    • A23L31/10—Yeasts or derivatives thereof
    • A23L31/15—Extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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
    • A23L33/145—Extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • 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
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/93—Ligases (6)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P1/00—Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes
    • C12P1/02—Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes by using fungi
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • C—CHEMISTRY; METALLURGY
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Organic Chemistry (AREA)
  • Mycology (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Microbiology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Genetics & Genomics (AREA)
  • Biotechnology (AREA)
  • General Health & Medical Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • Biochemistry (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Biomedical Technology (AREA)
  • Medicinal Chemistry (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Virology (AREA)
  • Botany (AREA)
  • Molecular Biology (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)

Abstract

"CEPA DE SACCHAROMYCES CEREVISIAE, EXTRATO DE LEVEDURA PRODUZIDO POR CULTIVO DE UMA CEPA DE SACCHAROMYCES CEREVISIAE, E, PROCESSO PARA REPRODUçãO DE UMA CEPA DE SACCHAROMYCES CEREVISIAE QUE CONTéM EPSILON-GLUTAMILCISTEìNA". Extrato de levedura é produzido usando-se uma cepa de Saccharomyces cerevisiae, que pode conter 1% ou mais de y-glutamilcisteina e contém 0,004-0, 1 % em peso de glutationa durante a sua fase de crescimento logarítmico, quando a cepa é cultivada em um meio em que uma cepa de Saccharomyces cerevisiae deficiente em glutationa sintetase apresenta uma taxa de crescimento menor do que uma cepa do tipo selvagem, por exemplo, uma cepa de Saccharomyces cerevisiae, em que a glutationa sintetase codificada por um gene de glutationa sintetase sobre um cromossomo tem deleção de uma região C-terminal partindo do 370<198> residuo de arginina. é fornecida levedura que pode ser usada para a produção a nivel industrial e apresenta uma alta quantidade de acúmulo de y-glutamilcisteína e extrato de levedura produzido pelo uso da levedura.
BR0106663-3A 2000-05-25 2001-05-24 Cepa de saccharomyces cerevisiae, extrato de levedura produzido por cultivo de uma cepa de saccharomyces cerevisiae, e, processo para reprodução de uma cepa de saccharomyces cerevisiae que contém epsilon-glutamilcisteìna BR0106663A (pt)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2000155121 2000-05-25
PCT/JP2001/004366 WO2001090310A1 (en) 2000-05-25 2001-05-24 PROCESS FOR PRODUCING η-GLUTAMYLCYSTEINE

Publications (1)

Publication Number Publication Date
BR0106663A true BR0106663A (pt) 2002-04-02

Family

ID=18660112

Family Applications (1)

Application Number Title Priority Date Filing Date
BR0106663-3A BR0106663A (pt) 2000-05-25 2001-05-24 Cepa de saccharomyces cerevisiae, extrato de levedura produzido por cultivo de uma cepa de saccharomyces cerevisiae, e, processo para reprodução de uma cepa de saccharomyces cerevisiae que contém epsilon-glutamilcisteìna

Country Status (12)

Country Link
US (1) US20030124684A1 (pt)
EP (1) EP1201747B1 (pt)
JP (1) JP4622204B2 (pt)
KR (1) KR20020019564A (pt)
CN (1) CN1386134A (pt)
AT (1) ATE280824T1 (pt)
BR (1) BR0106663A (pt)
DE (1) DE60106711T2 (pt)
DK (1) DK1201747T3 (pt)
ES (1) ES2230306T3 (pt)
MY (1) MY128920A (pt)
WO (1) WO2001090310A1 (pt)

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Publication number Priority date Publication date Assignee Title
JP4273689B2 (ja) * 2001-11-26 2009-06-03 味の素株式会社 γ−グルタミルシステイン産生酵母
JP2003159048A (ja) * 2001-11-26 2003-06-03 Ajinomoto Co Inc γ−グルタミルシステイン産生酵母とそのスクリーニング法
MY142328A (en) 2002-03-26 2010-11-15 Ajinomoto Kk CANDIDA UTILIS CONTAINING y-GLUTAMYLCYSTEINE
EP1428873B1 (en) * 2002-12-13 2008-08-20 Ajinomoto Co., Inc. Method for producing gamma-glutamylcysteine
BRPI0400697B1 (pt) * 2003-03-10 2015-07-28 Ajinomoto Kk Método para a produção de um material alimentício contendo uma alta quantidade de cisteína
JP2005073638A (ja) * 2003-09-02 2005-03-24 Ajinomoto Co Inc キャンディダ・ユティリスのグルタチオン合成酵素をコードする遺伝子
CN100347287C (zh) * 2004-09-30 2007-11-07 汪和睦 一种重组多形汉逊酵母菌及其构建方法与应用
CN1313597C (zh) * 2004-10-17 2007-05-02 肖强 一种生物工程法生产谷胱甘肽的方法
CN100334066C (zh) * 2006-02-21 2007-08-29 南京大学 γ－L－谷氨酰－L－半胱氨酸的合成方法
US7371557B2 (en) 2006-02-22 2008-05-13 Food Industry Research And Development Institute Saccharomyces cerevisiae strains for hyper-producing glutathione and γ-glutamylcysteine and processes of use
CN101215588B (zh) * 2008-01-04 2010-12-15 南京工业大学 酶法合成γ-L-谷氨酰-L-半胱氨酸的方法
JP5434597B2 (ja) 2008-01-11 2014-03-05 味の素株式会社 植物用病害耐性増強剤およびそれを用いた植物病害防除法
WO2009102050A1 (ja) 2008-02-15 2009-08-20 Ajinomoto Co., Inc. 腸管免疫賦活剤
EP2251413A4 (en) * 2008-03-04 2015-03-25 Ajinomoto Kk GAMMA GLUTAMYLCYSTEIN PRODUCING YEAST AND METHOD FOR PRODUCING A YEAST EXTRACT
TWI491361B (zh) * 2008-06-10 2015-07-11 Oriental Yeast Co Ltd 對食品用抗老化劑賦予耐熱性之用途
EP2554656B1 (en) * 2010-03-26 2018-05-16 Asahi Group Holdings, Ltd. Method for culturing yeast
EP2626430B1 (en) * 2010-10-05 2017-07-12 Ajinomoto Co., Inc. Yeast and yeast extract containing gamma-glu-abu, and method for producing the yeast or yeast extract containing gamma-glu-abu
DE102013209274A1 (de) 2013-05-17 2014-11-20 Wacker Chemie Ag Mikroorganismus und Verfahren zur fermentativen Überproduktion von Gamma-Glutamylcystein und Derivaten dieses Dipeptids
WO2016186010A1 (ja) * 2015-05-15 2016-11-24 味の素株式会社 酵母エキス含有乾燥組成物及びその製造方法
CN105238797B (zh) * 2015-10-23 2018-10-02 山东金城生物药业有限公司 一种无乳链球菌的gshF基因的突变基因及其应用
KR102546738B1 (ko) * 2021-01-04 2023-06-22 씨제이제일제당 주식회사 글루타메이트-시스테인 리가아제 변이체 및 이를 이용한 글루타치온 생산방법

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6174596A (ja) * 1984-09-21 1986-04-16 Kyowa Hakko Kogyo Co Ltd γ−グルタミルシステインの製造法
JP2903659B2 (ja) * 1990-07-06 1999-06-07 味の素株式会社 調味料の製造法
JPH0753102B2 (ja) * 1992-06-23 1995-06-07 アサヒビール株式会社 グルタチオン高含有酵母及びその製造法
JP3458514B2 (ja) * 1995-03-01 2003-10-20 味の素株式会社 糖及びアミノ酸を含有する調味料の製造方法
ID28839A (id) * 1998-11-26 2001-07-05 Ajinomoto Kk Proses untuk menghasilkan suatu bahan penyedap rasa untuk makanan

Also Published As

Publication number Publication date
WO2001090310A1 (en) 2001-11-29
DK1201747T3 (da) 2004-12-06
DE60106711D1 (de) 2004-12-02
EP1201747B1 (en) 2004-10-27
CN1386134A (zh) 2002-12-18
EP1201747A1 (en) 2002-05-02
KR20020019564A (ko) 2002-03-12
US20030124684A1 (en) 2003-07-03
ES2230306T3 (es) 2005-05-01
ATE280824T1 (de) 2004-11-15
DE60106711T2 (de) 2005-07-07
EP1201747A4 (en) 2003-01-22
JP4622204B2 (ja) 2011-02-02
MY128920A (en) 2007-02-28

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Legal Events

Date Code Title Description
B06F Objections, documents and/or translations needed after an examination request according [chapter 6.6 patent gazette]
B06F Objections, documents and/or translations needed after an examination request according [chapter 6.6 patent gazette]
B06A Patent application procedure suspended [chapter 6.1 patent gazette]
B11B Dismissal acc. art. 36, par 1 of ipl - no reply within 90 days to fullfil the necessary requirements