65 results about "Protein oxidation" patented technology

Methods and compositions for preventing oxidative damage to proteins, particularly antibodies, are provided. The compositions include a combination of metal chelators, such as DTPA, EGTA, and / or DEF, and can further include one or more free radical scavengers, particularly scavengers of oxygen radicals. Methods for enhancing protein stability using the compositions of the invention are also disclosed.

The invention provides formulations comprising a protein in combination with a compound that prevents oxidation of the protein. The invention also provides methods for making such formulations and methods of using such formulations. The invention further provides methods of screening for compounds that prevent oxidation of a protein in a protein composition and methods of preventing oxidation of a protein in a formulation.

This invention discloses a thrombolytic zyme gene, a recombination protein and its preparation method relating to a thrombus dissolving material, relating to a source strain of thrombus dissolving gene and two reorganized strains containing said gene. Study shows that the zyme is a new plasmin and its vitality is 41000IUmg computed by the fibrin panel method having the function of anti-damage and suppressing protein oxidation arisen from beam, NaNO2 and H2O2.

The invention provides formulations comprising a protein in combination with a compound that prevents oxidation of the protein. The invention also provides methods for making such formulations and methods of using such formulations. The invention further provides methods of screening for compounds that prevent oxidation of a protein in a protein composition and methods of preventing oxidation of a protein in a formulation.

The invention discloses a processing technology of antioxidant sturgeon composite dried meat floss and relates to the technical field of food processing. The technology comprises the following steps of slaughtering and slicing, degreasing and deodorization, antioxidant treatment, pickling, curing, drying and twisting, frying and slackening, and seasoning and packaging. After the fish is treated by using a degreasing and deodorizing material, the porosity of dried fish floss is improved; antioxidant liquid treatment is capable of preventing fish protein from being oxidized and reducing the fishy smell of the dried fish floss, so that the prepared dried fish floss is good in taste, high in protein, low in fat and high in nutrient value. The technology is also suitable for processing single-variety dried fish floss of freshwater fish and suitable for home preparation and industrial large-scale production.

The invention discloses a bacteria reducing method for freshwater crawfish meat. The method comprises the following steps: (1) selecting a freshwater crawfish raw material; (2) cleaning; (3) carryingout ultra high pressure treatment; (4) soaking: removing a head and a tail of the whole crawfish in the step (3), removing a shell, pulling the crawfish meat out of the shell integrally, putting the crawfish meat in a fresh-keeping liquid, and carrying out ultrasonic treatment, wherein the fresh-keeping liquid is a mixed solution prepared with an acidic electrolyzed water solvent and containing chitosan, epsilon-polylysine, lactic acid, a Chinese yam peel extract and a corn peel extract; (5) carrying out vacuum prepackaging; (6) carrying out electron beam irradiation treatment: carrying out electron beam irradiation treatment of the crawfish meat after being vacuum-prepackaged in the step (5); and (7) storing. The method can inhibit the growth of exogenous microorganisms of raw crawfish meat of the freshwater crawfish, well keeps the color and texture characteristics of the crawfish meat, delays oxidation of proteins and degradation of astaxanthin, has no significant influence on the meat quality, color and odor of the crawfish meat, and solves the problem of difficult fresh keeping of raw crawfish meat.

The invention discloses an antigen stabilizer and a preparation method and application thereof. The antigen stabilizer comprises, by weight, 100 parts of Tris-HCl buffer solution, 1-5 parts of bovine serum albumin, 1-10 parts of glycerin, 1-10 parts of mannitol, 0.1-0.5 part of beta-mercaptoethanol and 0.01-1 part of Proclin-300. The antigen stabilizer can stabilize protein, inhibit protein oxidation, resist corrosion, avoid biological-source pollution and lower cost.

A method for determining the redox status of a protein sample, the method comprising the steps of: a) contacting the sample with a first label adapted to bind to at least one reduced cysteine group therein; b) contacting the sample with a reducing agent to reduce at least one oxidized cysteine group therein; c) contacting the sample with a second label adapted to bind to any reduced cysteine groups produced in step (b); and d) determining the ratio of the signal from the first label to the signal from the second label wherein the ratio indicates the redox status.

The invention discloses a beverage for maintaining beauty and keeping young and a preparation method and application of the beverage, and firstly discloses the beverage for maintaining beauty and keeping young. The beverage contains dipeptide collagen, low molecular weight elastin peptide, hibiscus sabdariffa, red wine powder, acerola cherry powder, strawberry powder, erythrite and sucralose. Thebeverage for maintaining beauty and keeping young provided by the invention can be prepared into healthy foods, and is convenient to take, moderate in sour and sweet degrees, and delicious. After test-meal test of the beverage by human bodies, skin collagen protein and elastin can be supplemented for skin, protein oxidation stress of skin can be alleviated, the water content of skin of young and mid-aged females can be rapidly increased, excessive sebum secretion can be alleviated, the skin elasticity can be improved, smooth and compact skin can be restored, and the skin age can be reduced. The beverage adopts an additive-free formula, so that the beverage is mild and safe.

The components of cigarette smoke, known until now, do not explain the overwhelming hazardous effects of smoking; this invention describes the isolation, identification and procedures for determination of the structure, properties and assay of a relatively stable major harmful oxidant (cs-oxidant) present in the cigarette smoke, the content of which is about 190±10 mug per cigarette; the cs-oxidant alone almost quantitatively accounts for the oxidative damage of proteins produced by the aqueous extract of whole cigarette smoke, it is also responsible for the oxidative damage of DNA; since the cs-oxidant is relatively stable, it further explains the deleterious effects of the side stream smoke and passive smoking; a number of chemical compounds / agents including vitamin C have been found to prevent the cs-oxidant induced protein oxidation in vitro.

A method for determining the redox status of a protein sample, the method comprising the steps of: a) contacting the sample with a first label adapted to bind to at least one reduced cysteine group therein; b) contacting the sample with a reducing agent to reduce at least one oxidized cysteine group therein; c) contacting the sample with a second label adapted to bind to any reduced cysteine groups produced in step (b); and d) determining the ratio of the signal from the first label to the signal from the second label wherein the ratio indicates the redox status.

The components of cigarette smoke, known until now, do not explain the overwhelming hazardous effects of smoking; this invention describes the isolation, identification and procedures for determination of the structure, properties and assay of a relatively stable major harmful oxidant (cs-oxidant) present in the cigarette smoke, the content of which is about 190±10 mug per cigarette; the cs-oxidant alone almost quantitatively accounts for the oxidative damage of proteins produced by the aqueous extract of whole cigarette smoke, it is also responsible for the oxidative damage of DNA; since the cs-oxidant is relatively stable, it further explains the deleterious effects of the side stream smoke and passive smoking; a number of chemical compounds / agents including vitamin C have been found to prevent the cs-oxidant induced protein oxidation in vitro.

The invention relates to a compound type antifreeze agent for preventing protein oxidation from causing coregonus peled muscle deterioration and a preparation method thereof. The antifreeze agent is prepared from soybean protein isolate, nanometer titanium dioxide, sodium lactate, glycerol, absolute ethyl alcohol, and the balance of distilled water. The soybean protein isolate (SPI) has the characteristics of excellent film-forming property, water resistance, oxygen resistance and oil resistance, the titanium dioxide (nanoscale) has the characteristics of no poison, antibiosis, bacteria decomposition, ultraviolet protection, super-hydrophilicity and super-oleophilicity, and the sodium lactate has the effects on preventing corrosion, holding water and preventing protein denaturation, so that not only are the problems that the meat quality is deteriorated caused by protein oxidation and the freshness is reduced caused by water loss during a coregonus peled preservation and freshness process solved, but also an effect on bacteria resistance and bacteriostasis can be improved. The meat quality and the freshness retaining level of a coregonus peled storage period are effectively improved.

The invention provides formulations comprising a protein in combination with a compound that prevents oxidation of the protein. The invention also provides methods for making such formulations and methods of using such formulations. The invention further provides methods of screening for compounds that prevent oxidation of a protein in a protein composition and methods of preventing oxidation of a protein in a formulation.

The invention discloses a usage of Jilin ginseng oligopeptides in preparation of foods or health foods with antioxidant functions. The Jilin ginseng oligopeptides are a mixture of small-molecule bioactive peptides which is prepared from Jilin ginsengs by utilizing a biological enzymatic hydrolysis technology. The Jilin ginseng oligopeptides are easy to absorb, rapid to absorb, low in viscosity and high in biologic utilization rate. Being applied on oxidation models of rats by using intragastric administration in the form of aqueous solution for 45 days, the Jilin ginseng oligopeptides are proven to be capable of reducing lipid oxidation product levels of the normal rats as well as improving antioxidant enzyme activities of the normal rats so as to play antioxidant functions; and the Jilin ginseng oligopeptides are also capable of obviously reducing lipid oxidation product levels and protein oxidation product levels of the oxidation-model rats as well as improving antioxidant enzyme activities of the oxidation-model rats so as to play antioxidant functions. The Jilin ginseng oligopeptides have the potential of being a novel preparation with antioxidant functions. The antioxidant functions of the Jilin ginseng oligopeptides are discovered by the invention. The Jilin ginseng oligopeptides can be used for preparing foods or health foods with antioxidant functions, so that a new way for exerting antioxidant functions through diets is provided.

The invention discloses medical biological equipment, which comprises a box body, wherein a cavity is formed in the box body, the inner wall of the upper side of the cavity is connected with two solute boxes in a sliding mode, the two solute boxes extend up and down and are symmetrical left and right, and solute cavities with openings in the upper sides are formed in the solute boxes. According tothe invention, main body glue and a catalyst can be automatically mixed with a dissolving solution respectively, full dissolution is achieved in a shaking and gentle shaking mode, and the shaking amplitude can be adjusted and controlled. The device can reduce air entering during dissolution and reduce the probability that protein is oxidized by air. The device can quantitatively discharge the dissolved solution, the discharge amount can be controlled, and the main body glue solution reacts with the catalyst solution. Due to a spiral spiral pipe, the solution can fully react, and the use is convenient.

The invention relates to a small molecular compound N-alkyl acyl cystamine for simulating the function of folding enzyme, a preparation method thereof and a method for assisting protein oxidizing and refolding. The small molecule is used as an oxidizing agent, so the small molecular compound can promote the formation of protein disulfide even in the strongly reducing environment, and an operatingstep of removing a strong reducer DTT from reduced and denatured protein solution is saved; therefore, the refolding time and cost are saved. The small molecular compound N-alkyl acyl cystamine for simulating the function of the folding enzyme can greatly improve the protein oxidizing and refolding speed which is 7 to 10 times that of oxidized L-glutathione for assisting refolding under the same conditions; the N-alkyl acyl cystamine can effectively assist protein oxidizing and refolding under lower concentration, and the consumption of the oxidizing agent can be greatly reduced; and the adopted N-alkyl acyl cystamine can be coupled with strong reducer carried by the denatured and reduced protein to form an redox couple, so the reducer is not needed to be added into refolding solution, the operation is simple and the refolding cost is reduced.

The invention provides formulations comprising a protein in combination with a compound that prevents oxidation of the protein. The invention also provides methods for making such formulations and methods of using such formulations. The invention further provides methods of screening for compounds that prevent oxidation of a protein in a protein composition and methods of preventing oxidation of a protein in a formulation.

The invention discloses a laying duck additive premix for relieving salted egg yolk core hardening and a use thereof and relates to the field of feed additive premix production. The laying duck additive premix comprises additives and a carrier. The additives comprise 6-15mg / kg of soy isoflavone and 20-100mg / kg of vitamin E. The carrier is cob powder, zeolite powder or bentonite. The laying duck additive premix is rich in biologically active substances and vitamins, has biological functions of improving a body antioxidation capability, has no toxic or side effect, is beneficial for laying duck laying and human health and is prepared and used through simple and convenient processes. The laying duck additive premix is used for laying duck and laying breeding duck feed, improves a body antioxidation capability, improves duck egg quality, reduces salted egg yolk fat and protein oxidation, promotes salted egg yolk oil production and arenaceous taste formation, reduces salted egg yolk core hardening and is environmentally friendly and safe.

The metabolization of certain phenols, monophenols or benzenediols into reactive quinone compounds, in particular ortho-quinones and related reactive intermediates, which is brought about by oxidation of monophenols and benzenediols by proteins exhibiting tyrosinase activity, such as human tyrosinase and the related proteins TRP1 and TRP2. The compounds function as haptens that become covalently bound to the tyrosinase enzymes, in particular to histidine moieties, in or near the catalytic site of proteins exhibiting tyrosinase activity, such as tyrosinase, TRP1 and TRP2. An immune response is then to be mounted against these haptenized auto-antigens to treat malignancies.

The invention discloses a method for improving quality of freeze-stored meat. The method comprises the following steps: performing pretreatment on meat; preparing fresh-keeping liquid; carrying out low-voltage electricity-assisted non-freezing liquid freezing; and then, carrying out two-stage low-temperature and high-humidity unfreezing. Being used for treating freeze-stored meat, the method can effectively solve the problems of large ice crystal generation during freezing as well as protein oxidation and crosslinking during unfreezing; and thus, juice loss rate and cooking loss rate of the freeze-stored meat after unfreezing are reduced so as to have water-retaining property of the freeze-stored meat improved to achieve a relatively good quality maintaining effect.

The invention relates to a preparation method of high-resistance protein oxidation soybean flour. The preparation method comprises the following steps of (1) preparing the following raw materials in parts by weight: 15-54.06% of wrapping bodies, 0-30% of carriers, 45-80% of peeled soybeans, 0.3-0.8% of an emulsifying agent, 0.1-0.2% of vitamin E, 0.5-2.0% of beta-carotene, 0.01-0.2% of litsea cubeba oil and 0.01-0.3% of rosemary oil; (2) dissolving the wrapping bodies into water, then adding the vitamin E, the beta-carotene, the litsea cubeba oil and the rosemary oil, and performing uniform mixing so as to obtain antibody slurry; (3) soaking the peeled soybeans, then performing pulp grinding, and during pulp grinding, adding the antibody slurry into the peeled soybeans so as to obtain soybean milk; (4) adding the carriers and the emulsifying agent into the soybean milk so as to obtain mixed pulp; (5) cooking the mixed pulp; (6) performing grinding and homogenizing; and (7) performing spray drying. According to the preparation method disclosed by the invention, in the processing course, soybean protein can be wrapped and protected, so that protein can be prevented from getting denatured, deteriorated and oxidized, and protein protection is realized.

The invention provides a compound preparation for protein oxidation inhibition of frozen minced freshwater fish. The compound preparation is prepared from, by mass, 6-10 parts of low-value porphyra haitanensis polysaccharides, 1-2 parts of epigallocatechin gallate and 1000 parts of water. The invention further provides a utilization method of the compound preparation. The method includes steps: adding the compound preparation into the minced freshwater fish, well stirring and mixing, and performing low-temperature freezing storage. The compound preparation for protein oxidation inhibition of the frozen minced freshwater fish has a great anti-freeze protecting effect, especially in protein carbonylation inhibition. The formula has advantages of low calorie and low additive amount in accordance with the current green and low-calorie consumption trend, and a promising application prospect is achieved.

The invention discloses a novel method for oxidative folding of a protein, wherein the protein contains at least one disulfide bond when the protein is in an active state. The method comprises changing the state of the protein from a denatured state to an active state so as to obtain bioactive protein products. In the method, through a contact and / or the adsorption between a chromatographic matrix and a denatured protein, a denaturant and other impurities are separated from the denatured protein, and thus the denatured protein or / and a composition intermediate thereof form rapidly a stable intermediate with a nearly natural structure, wherein the stable intermediate can be treated only by an oxidizing agent. Through utilizing the method, formations of disulfide bonds with correct conformations in protein molecules are promoted and active protein products can be obtained under a wide range of reaction conditions.

The invention discloses a method for determining the influence of an antifreeze agent on the quality and nutrition change of dough, wherein the antifreeze agent comprises the following raw materials in parts by weight: 15-20 parts of trehalose, 15-20 parts of konjaku flour, 10-15 parts of soybean protein powder, 10-15 parts of Vc, 5-10 parts of modified starch and 5-10 parts of vital gluten. The selected antifreeze agent can effectively inhibit protein oxidation and deformation in the freezing process of the frozen flour product, effectively improves the water-retaining property and the gel property of the frozen flour product, is safe and efficient, and can significantly prolong the shelf life of the frozen flour product.

The invention discloses a processing method of cured fish, a film coating agent for the cured fish and an application of the film coating agent. The film coating agent for the cured fish comprises thefollowing components in percentage by mass of 3-8% of wheat gluten protein, 0.3-1.5% of glycerine, 0.1-1% of a mangosteen chitin extract and the balance water. The processing method comprises the following steps of uniformly applying table salt onto the surfaces of fresh fish bodies, performing compacting with objects, performing pickling, and cutting the pickled fish bodies into fish blocks; anduniformly applying the film coating agent for the cured fish onto the surfaces of the pickled fish blocks, and performing drying so as to obtain the cured fish. The composite film coating agent is used for treating the cured fish, and a novel processing method for the cured fish is developed, so that fat and protein oxidation in the drying course of the cured fish can be effectively reduced, growth and propagation of spoilage microorganisms are restrained, color, mouth feel and flavor of the cured fish are improved, quality and safety of the cured fish are improved, and the shelf life of thecured fish in the storage course is prolonged.

The invention discloses a preparation method of a pollution-free pasture disinfectant, comprising the steps of 1) selecting 15-22 parts of leaf of argy wormwood, 17-23 parts of immature flower of Japanese honeysuckle, 8-14 parts of garlic, 16-20 parts of clove, and 17-34 parts of absolute ethyl alcohol. The ingredients of the disinfectant are extracted from plants to prepare the disinfectant, theprocess of preparing the disinfectant is simplified, and the cost of producing the disinfectant is also reduced; in addition, the produced disinfectant can effectively kill pathogenic germs in a pasture without causing damage to the original ecological balance of the pasture; efficient environmental disinfecting is achieved; deionized water is used to perform diluting while minced garlic is used to perform handling, and garlic juice in the garlic can be flushed down as much as possible during suction filtering; hydrogen peroxide has great oxidizing capacity and is capable of oxidizing proteinsin the germs, and accordingly, the disinfecting capacity of the disinfectant is improved.