Métodos para produzir rebaudiosídeo d2 ou rebaudiosídeo m2 altamente purificados
glicosídeos de esteviol de alta pureza. trata-se de métodos descritos para preparar glicosídeos de esteviol altamente purificados, particularmente, ribaudiosídeos a, d e m. os métodos incluem utilizar microrganismos recombinantes para converter diversas composições iniciais em glicosídeos-alvo de es...
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creator | ROBER TER HALLE CYRILLE JARRIN BUNDERS CYNTHIA SONI PANKAJ PRAKASH INDRA MARKOSYAN AVETIK BADIE AURELIEN |
description | glicosídeos de esteviol de alta pureza. trata-se de métodos descritos para preparar glicosídeos de esteviol altamente purificados, particularmente, ribaudiosídeos a, d e m. os métodos incluem utilizar microrganismos recombinantes para converter diversas composições iniciais em glicosídeos-alvo de esteviol. além disso, glicosídeos de esteviol inovadores reb d2 e reb m2 são revelados, visto que são métodos para preparar os mesmos. os ribaudiosídeos altamente purificados são úteis como adoçante não calórico em composições mastigáveis e comestíveis, como quaisquer bebidas, confeitarias, produtos de panificação, biscoitos e chicletes.
Methods of preparing highly purified steviol glycosides, particularly rebaudiosides A, D and M are described. The methods include utilizing recombinant microorganisms for converting various staring compositions to target steviol glycosides. In addition, novel steviol glycosides reb D2 and reb M2 are disclosed, as are methods of preparing the same. The highly purified rebaudiosides are useful as non-caloric sweetener in edible and chewable compositions such as any beverages, confectioneries, bakery products, cookies, and chewing gums. |
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Methods of preparing highly purified steviol glycosides, particularly rebaudiosides A, D and M are described. The methods include utilizing recombinant microorganisms for converting various staring compositions to target steviol glycosides. In addition, novel steviol glycosides reb D2 and reb M2 are disclosed, as are methods of preparing the same. The highly purified rebaudiosides are useful as non-caloric sweetener in edible and chewable compositions such as any beverages, confectioneries, bakery products, cookies, and chewing gums.</description><language>por</language><subject>BEER ; BIOCHEMISTRY ; CHEMISTRY ; COMPOSITIONS THEREOF ; CULTURE MEDIA ; DERIVATIVES THEREOF ; ENZYMOLOGY ; FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; METALLURGY ; MICROBIOLOGY ; MICROORGANISMS OR ENZYMES ; MUTATION OR GENETIC ENGINEERING ; NUCLEIC ACIDS ; NUCLEOSIDES ; NUCLEOTIDES ; ORGANIC CHEMISTRY ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS ; SPIRITS ; SUGARS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; VINEGAR ; WINE</subject><creationdate>2022</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20220614&DB=EPODOC&CC=BR&NR=112015029684B1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25555,76308</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20220614&DB=EPODOC&CC=BR&NR=112015029684B1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>ROBER TER HALLE</creatorcontrib><creatorcontrib>CYRILLE JARRIN</creatorcontrib><creatorcontrib>BUNDERS CYNTHIA</creatorcontrib><creatorcontrib>SONI PANKAJ</creatorcontrib><creatorcontrib>PRAKASH INDRA</creatorcontrib><creatorcontrib>MARKOSYAN AVETIK</creatorcontrib><creatorcontrib>BADIE AURELIEN</creatorcontrib><title>Métodos para produzir rebaudiosídeo d2 ou rebaudiosídeo m2 altamente purificados</title><description>glicosídeos de esteviol de alta pureza. trata-se de métodos descritos para preparar glicosídeos de esteviol altamente purificados, particularmente, ribaudiosídeos a, d e m. os métodos incluem utilizar microrganismos recombinantes para converter diversas composições iniciais em glicosídeos-alvo de esteviol. além disso, glicosídeos de esteviol inovadores reb d2 e reb m2 são revelados, visto que são métodos para preparar os mesmos. os ribaudiosídeos altamente purificados são úteis como adoçante não calórico em composições mastigáveis e comestíveis, como quaisquer bebidas, confeitarias, produtos de panificação, biscoitos e chicletes.
Methods of preparing highly purified steviol glycosides, particularly rebaudiosides A, D and M are described. The methods include utilizing recombinant microorganisms for converting various staring compositions to target steviol glycosides. In addition, novel steviol glycosides reb D2 and reb M2 are disclosed, as are methods of preparing the same. The highly purified rebaudiosides are useful as non-caloric sweetener in edible and chewable compositions such as any beverages, confectioneries, bakery products, cookies, and chewing gums.</description><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CHEMISTRY</subject><subject>COMPOSITIONS THEREOF</subject><subject>CULTURE MEDIA</subject><subject>DERIVATIVES THEREOF</subject><subject>ENZYMOLOGY</subject><subject>FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MICROORGANISMS OR ENZYMES</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>NUCLEIC ACIDS</subject><subject>NUCLEOSIDES</subject><subject>NUCLEOTIDES</subject><subject>ORGANIC CHEMISTRY</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</subject><subject>SPIRITS</subject><subject>SUGARS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>VINEGAR</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2022</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZAj2PbyyJD8lv1ihILEoUaGgKD-ltCqzSKEoNSmxNCUzv_jw2pTUfIUUI4X8UnTBXCOFxJySxNzUvJJUhYLSosy0zOREoFE8DKxpiTnFqbxQmptB1c01xNlDN7UgPz61uCAxOTUvtSTeKcjQ0MjA0NTAyNLMwsTJ0JhYdQBZojw4</recordid><startdate>20220614</startdate><enddate>20220614</enddate><creator>ROBER TER HALLE</creator><creator>CYRILLE JARRIN</creator><creator>BUNDERS CYNTHIA</creator><creator>SONI PANKAJ</creator><creator>PRAKASH INDRA</creator><creator>MARKOSYAN AVETIK</creator><creator>BADIE AURELIEN</creator><scope>EVB</scope></search><sort><creationdate>20220614</creationdate><title>Métodos para produzir rebaudiosídeo d2 ou rebaudiosídeo m2 altamente purificados</title><author>ROBER TER HALLE ; CYRILLE JARRIN ; BUNDERS CYNTHIA ; SONI PANKAJ ; PRAKASH INDRA ; MARKOSYAN AVETIK ; BADIE AURELIEN</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_BR112015029684B13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>por</language><creationdate>2022</creationdate><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>CHEMISTRY</topic><topic>COMPOSITIONS THEREOF</topic><topic>CULTURE MEDIA</topic><topic>DERIVATIVES THEREOF</topic><topic>ENZYMOLOGY</topic><topic>FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MICROORGANISMS OR ENZYMES</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>NUCLEIC ACIDS</topic><topic>NUCLEOSIDES</topic><topic>NUCLEOTIDES</topic><topic>ORGANIC CHEMISTRY</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</topic><topic>SPIRITS</topic><topic>SUGARS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>VINEGAR</topic><topic>WINE</topic><toplevel>online_resources</toplevel><creatorcontrib>ROBER TER HALLE</creatorcontrib><creatorcontrib>CYRILLE JARRIN</creatorcontrib><creatorcontrib>BUNDERS CYNTHIA</creatorcontrib><creatorcontrib>SONI PANKAJ</creatorcontrib><creatorcontrib>PRAKASH INDRA</creatorcontrib><creatorcontrib>MARKOSYAN AVETIK</creatorcontrib><creatorcontrib>BADIE AURELIEN</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>ROBER TER HALLE</au><au>CYRILLE JARRIN</au><au>BUNDERS CYNTHIA</au><au>SONI PANKAJ</au><au>PRAKASH INDRA</au><au>MARKOSYAN AVETIK</au><au>BADIE AURELIEN</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Métodos para produzir rebaudiosídeo d2 ou rebaudiosídeo m2 altamente purificados</title><date>2022-06-14</date><risdate>2022</risdate><abstract>glicosídeos de esteviol de alta pureza. trata-se de métodos descritos para preparar glicosídeos de esteviol altamente purificados, particularmente, ribaudiosídeos a, d e m. os métodos incluem utilizar microrganismos recombinantes para converter diversas composições iniciais em glicosídeos-alvo de esteviol. além disso, glicosídeos de esteviol inovadores reb d2 e reb m2 são revelados, visto que são métodos para preparar os mesmos. os ribaudiosídeos altamente purificados são úteis como adoçante não calórico em composições mastigáveis e comestíveis, como quaisquer bebidas, confeitarias, produtos de panificação, biscoitos e chicletes.
Methods of preparing highly purified steviol glycosides, particularly rebaudiosides A, D and M are described. The methods include utilizing recombinant microorganisms for converting various staring compositions to target steviol glycosides. In addition, novel steviol glycosides reb D2 and reb M2 are disclosed, as are methods of preparing the same. The highly purified rebaudiosides are useful as non-caloric sweetener in edible and chewable compositions such as any beverages, confectioneries, bakery products, cookies, and chewing gums.</abstract><oa>free_for_read</oa></addata></record> |
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subjects | BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA DERIVATIVES THEREOF ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING NUCLEIC ACIDS NUCLEOSIDES NUCLEOTIDES ORGANIC CHEMISTRY PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS SUGARS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE |
title | Métodos para produzir rebaudiosídeo d2 ou rebaudiosídeo m2 altamente purificados |
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