Genes encoding proteolytic enzymes from aspargilli
The invention relates to newly identified gene sequences that encode novel proteases obtainable from Aspergillus niger. The invention features the full length gene sequence of the novel genes, their cDNA sequences as well as the full-length functional protein and fragments thereof. The invention als...
Gespeichert in:
| Hauptverfasser: | , , , , , , , , , , , , , , , , , , |
|---|---|
| Format: | Patent |
| Sprache: | eng ; fre ; ger |
| Schlagworte: | |
| Online-Zugang: | Volltext bestellen |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | |
|---|---|
| container_issue | |
| container_start_page | |
| container_title | |
| container_volume | |
| creator | EDENS, LUPPO STOCK, ALEXANDER HOPPER, SYLVIA WAGNER, CHRISTIAN SPREAFICO, FABIO KRUSBASIK, PHILIPP KIMPEL, ERIK FRITZ, ANDREAS ALBANG, RICHARD FOLKERS, ULRIKE TAN, PAMELA MAIER, DIETER KLUGBAUER, SABINE VON GUSTEDT, WILK KEMMNER, WOLFRAM STIEBLER, JOSEPHINE VAN DIJK, ALBERTUS ALARD HEINRICH, OLIVER ALBERMANN, KAJ |
| description | The invention relates to newly identified gene sequences that encode novel proteases obtainable from Aspergillus niger. The invention features the full length gene sequence of the novel genes, their cDNA sequences as well as the full-length functional protein and fragments thereof. The invention also relates to methods of using these enzymes in industrial processes and methods of diagnosing fungal infections. Also included in the invention are cells transformed with DNA according to the invention and cells wherein a protease according to the invention is genetically modified to enhance or reduce its activity and/or level of expression. |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_EP2077324A2</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>EP2077324A2</sourcerecordid><originalsourceid>FETCH-epo_espacenet_EP2077324A23</originalsourceid><addsrcrecordid>eNrjZDByT81LLVZIzUvOT8nMS1coKMovSc3PqSzJTAYKVlXmAiXTivJzFRKLCxKL0jNzcjJ5GFjTEnOKU3mhNDeDgptriLOHbmpBfnwqUFky0MiSeNcAIwNzc2MjE0cjYyKUAACtiiwz</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>Genes encoding proteolytic enzymes from aspargilli</title><source>esp@cenet</source><creator>EDENS, LUPPO ; STOCK, ALEXANDER ; HOPPER, SYLVIA ; WAGNER, CHRISTIAN ; SPREAFICO, FABIO ; KRUSBASIK, PHILIPP ; KIMPEL, ERIK ; FRITZ, ANDREAS ; ALBANG, RICHARD ; FOLKERS, ULRIKE ; TAN, PAMELA ; MAIER, DIETER ; KLUGBAUER, SABINE ; VON GUSTEDT, WILK ; KEMMNER, WOLFRAM ; STIEBLER, JOSEPHINE ; VAN DIJK, ALBERTUS ALARD ; HEINRICH, OLIVER ; ALBERMANN, KAJ</creator><creatorcontrib>EDENS, LUPPO ; STOCK, ALEXANDER ; HOPPER, SYLVIA ; WAGNER, CHRISTIAN ; SPREAFICO, FABIO ; KRUSBASIK, PHILIPP ; KIMPEL, ERIK ; FRITZ, ANDREAS ; ALBANG, RICHARD ; FOLKERS, ULRIKE ; TAN, PAMELA ; MAIER, DIETER ; KLUGBAUER, SABINE ; VON GUSTEDT, WILK ; KEMMNER, WOLFRAM ; STIEBLER, JOSEPHINE ; VAN DIJK, ALBERTUS ALARD ; HEINRICH, OLIVER ; ALBERMANN, KAJ</creatorcontrib><description>The invention relates to newly identified gene sequences that encode novel proteases obtainable from Aspergillus niger. The invention features the full length gene sequence of the novel genes, their cDNA sequences as well as the full-length functional protein and fragments thereof. The invention also relates to methods of using these enzymes in industrial processes and methods of diagnosing fungal infections. Also included in the invention are cells transformed with DNA according to the invention and cells wherein a protease according to the invention is genetically modified to enhance or reduce its activity and/or level of expression.</description><language>eng ; fre ; ger</language><subject>AGEING ; BEER ; BIOCHEMISTRY ; CHEMISTRY ; CLARIFICATION ; COMPOSITIONS OR TEST PAPERS THEREFOR ; COMPOSITIONS THEREOF ; CONDITION-RESPONSIVE CONTROL IN MICROBIOLOGICAL ORENZYMOLOGICAL PROCESSES ; CULTURE MEDIA ; ENZYMOLOGY ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIRCHEMICAL OR PHYSICAL PROPERTIES ; MEASURING ; MEASURING OR TESTING PROCESSES INVOLVING ENZYMES, NUCLEICACIDS OR MICROORGANISMS ; METALLURGY ; MICROBIOLOGY ; MICROORGANISMS OR ENZYMES ; MUTATION OR GENETIC ENGINEERING ; ORGANIC CHEMISTRY ; PASTEURISATION ; PEPTIDES ; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS ; PHYSICS ; PRESERVATION ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PROCESSES OF PREPARING SUCH COMPOSITIONS ; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS ; PROTEIN COMPOSITIONS FOR FOODSTUFFS ; PURIFICATION ; SPIRITS ; STERILISATION ; TESTING ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; VINEGAR ; WINE ; WORKING-UP PROTEINS FOR FOODSTUFFS</subject><creationdate>2009</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=20090708&DB=EPODOC&CC=EP&NR=2077324A2$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20090708&DB=EPODOC&CC=EP&NR=2077324A2$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>EDENS, LUPPO</creatorcontrib><creatorcontrib>STOCK, ALEXANDER</creatorcontrib><creatorcontrib>HOPPER, SYLVIA</creatorcontrib><creatorcontrib>WAGNER, CHRISTIAN</creatorcontrib><creatorcontrib>SPREAFICO, FABIO</creatorcontrib><creatorcontrib>KRUSBASIK, PHILIPP</creatorcontrib><creatorcontrib>KIMPEL, ERIK</creatorcontrib><creatorcontrib>FRITZ, ANDREAS</creatorcontrib><creatorcontrib>ALBANG, RICHARD</creatorcontrib><creatorcontrib>FOLKERS, ULRIKE</creatorcontrib><creatorcontrib>TAN, PAMELA</creatorcontrib><creatorcontrib>MAIER, DIETER</creatorcontrib><creatorcontrib>KLUGBAUER, SABINE</creatorcontrib><creatorcontrib>VON GUSTEDT, WILK</creatorcontrib><creatorcontrib>KEMMNER, WOLFRAM</creatorcontrib><creatorcontrib>STIEBLER, JOSEPHINE</creatorcontrib><creatorcontrib>VAN DIJK, ALBERTUS ALARD</creatorcontrib><creatorcontrib>HEINRICH, OLIVER</creatorcontrib><creatorcontrib>ALBERMANN, KAJ</creatorcontrib><title>Genes encoding proteolytic enzymes from aspargilli</title><description>The invention relates to newly identified gene sequences that encode novel proteases obtainable from Aspergillus niger. The invention features the full length gene sequence of the novel genes, their cDNA sequences as well as the full-length functional protein and fragments thereof. The invention also relates to methods of using these enzymes in industrial processes and methods of diagnosing fungal infections. Also included in the invention are cells transformed with DNA according to the invention and cells wherein a protease according to the invention is genetically modified to enhance or reduce its activity and/or level of expression.</description><subject>AGEING</subject><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CHEMISTRY</subject><subject>CLARIFICATION</subject><subject>COMPOSITIONS OR TEST PAPERS THEREFOR</subject><subject>COMPOSITIONS THEREOF</subject><subject>CONDITION-RESPONSIVE CONTROL IN MICROBIOLOGICAL ORENZYMOLOGICAL PROCESSES</subject><subject>CULTURE MEDIA</subject><subject>ENZYMOLOGY</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIRCHEMICAL OR PHYSICAL PROPERTIES</subject><subject>MEASURING</subject><subject>MEASURING OR TESTING PROCESSES INVOLVING ENZYMES, NUCLEICACIDS OR MICROORGANISMS</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MICROORGANISMS OR ENZYMES</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>ORGANIC CHEMISTRY</subject><subject>PASTEURISATION</subject><subject>PEPTIDES</subject><subject>PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS</subject><subject>PHYSICS</subject><subject>PRESERVATION</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PROCESSES OF PREPARING SUCH COMPOSITIONS</subject><subject>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</subject><subject>PROTEIN COMPOSITIONS FOR FOODSTUFFS</subject><subject>PURIFICATION</subject><subject>SPIRITS</subject><subject>STERILISATION</subject><subject>TESTING</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><subject>WORKING-UP PROTEINS FOR FOODSTUFFS</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2009</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZDByT81LLVZIzUvOT8nMS1coKMovSc3PqSzJTAYKVlXmAiXTivJzFRKLCxKL0jNzcjJ5GFjTEnOKU3mhNDeDgptriLOHbmpBfnwqUFky0MiSeNcAIwNzc2MjE0cjYyKUAACtiiwz</recordid><startdate>20090708</startdate><enddate>20090708</enddate><creator>EDENS, LUPPO</creator><creator>STOCK, ALEXANDER</creator><creator>HOPPER, SYLVIA</creator><creator>WAGNER, CHRISTIAN</creator><creator>SPREAFICO, FABIO</creator><creator>KRUSBASIK, PHILIPP</creator><creator>KIMPEL, ERIK</creator><creator>FRITZ, ANDREAS</creator><creator>ALBANG, RICHARD</creator><creator>FOLKERS, ULRIKE</creator><creator>TAN, PAMELA</creator><creator>MAIER, DIETER</creator><creator>KLUGBAUER, SABINE</creator><creator>VON GUSTEDT, WILK</creator><creator>KEMMNER, WOLFRAM</creator><creator>STIEBLER, JOSEPHINE</creator><creator>VAN DIJK, ALBERTUS ALARD</creator><creator>HEINRICH, OLIVER</creator><creator>ALBERMANN, KAJ</creator><scope>EVB</scope></search><sort><creationdate>20090708</creationdate><title>Genes encoding proteolytic enzymes from aspargilli</title><author>EDENS, LUPPO ; STOCK, ALEXANDER ; HOPPER, SYLVIA ; WAGNER, CHRISTIAN ; SPREAFICO, FABIO ; KRUSBASIK, PHILIPP ; KIMPEL, ERIK ; FRITZ, ANDREAS ; ALBANG, RICHARD ; FOLKERS, ULRIKE ; TAN, PAMELA ; MAIER, DIETER ; KLUGBAUER, SABINE ; VON GUSTEDT, WILK ; KEMMNER, WOLFRAM ; STIEBLER, JOSEPHINE ; VAN DIJK, ALBERTUS ALARD ; HEINRICH, OLIVER ; ALBERMANN, KAJ</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_EP2077324A23</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre ; ger</language><creationdate>2009</creationdate><topic>AGEING</topic><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>CHEMISTRY</topic><topic>CLARIFICATION</topic><topic>COMPOSITIONS OR TEST PAPERS THEREFOR</topic><topic>COMPOSITIONS THEREOF</topic><topic>CONDITION-RESPONSIVE CONTROL IN MICROBIOLOGICAL ORENZYMOLOGICAL PROCESSES</topic><topic>CULTURE MEDIA</topic><topic>ENZYMOLOGY</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIRCHEMICAL OR PHYSICAL PROPERTIES</topic><topic>MEASURING</topic><topic>MEASURING OR TESTING PROCESSES INVOLVING ENZYMES, NUCLEICACIDS OR MICROORGANISMS</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MICROORGANISMS OR ENZYMES</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>ORGANIC CHEMISTRY</topic><topic>PASTEURISATION</topic><topic>PEPTIDES</topic><topic>PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS</topic><topic>PHYSICS</topic><topic>PRESERVATION</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PROCESSES OF PREPARING SUCH COMPOSITIONS</topic><topic>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</topic><topic>PROTEIN COMPOSITIONS FOR FOODSTUFFS</topic><topic>PURIFICATION</topic><topic>SPIRITS</topic><topic>STERILISATION</topic><topic>TESTING</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><topic>WORKING-UP PROTEINS FOR FOODSTUFFS</topic><toplevel>online_resources</toplevel><creatorcontrib>EDENS, LUPPO</creatorcontrib><creatorcontrib>STOCK, ALEXANDER</creatorcontrib><creatorcontrib>HOPPER, SYLVIA</creatorcontrib><creatorcontrib>WAGNER, CHRISTIAN</creatorcontrib><creatorcontrib>SPREAFICO, FABIO</creatorcontrib><creatorcontrib>KRUSBASIK, PHILIPP</creatorcontrib><creatorcontrib>KIMPEL, ERIK</creatorcontrib><creatorcontrib>FRITZ, ANDREAS</creatorcontrib><creatorcontrib>ALBANG, RICHARD</creatorcontrib><creatorcontrib>FOLKERS, ULRIKE</creatorcontrib><creatorcontrib>TAN, PAMELA</creatorcontrib><creatorcontrib>MAIER, DIETER</creatorcontrib><creatorcontrib>KLUGBAUER, SABINE</creatorcontrib><creatorcontrib>VON GUSTEDT, WILK</creatorcontrib><creatorcontrib>KEMMNER, WOLFRAM</creatorcontrib><creatorcontrib>STIEBLER, JOSEPHINE</creatorcontrib><creatorcontrib>VAN DIJK, ALBERTUS ALARD</creatorcontrib><creatorcontrib>HEINRICH, OLIVER</creatorcontrib><creatorcontrib>ALBERMANN, KAJ</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>EDENS, LUPPO</au><au>STOCK, ALEXANDER</au><au>HOPPER, SYLVIA</au><au>WAGNER, CHRISTIAN</au><au>SPREAFICO, FABIO</au><au>KRUSBASIK, PHILIPP</au><au>KIMPEL, ERIK</au><au>FRITZ, ANDREAS</au><au>ALBANG, RICHARD</au><au>FOLKERS, ULRIKE</au><au>TAN, PAMELA</au><au>MAIER, DIETER</au><au>KLUGBAUER, SABINE</au><au>VON GUSTEDT, WILK</au><au>KEMMNER, WOLFRAM</au><au>STIEBLER, JOSEPHINE</au><au>VAN DIJK, ALBERTUS ALARD</au><au>HEINRICH, OLIVER</au><au>ALBERMANN, KAJ</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Genes encoding proteolytic enzymes from aspargilli</title><date>2009-07-08</date><risdate>2009</risdate><abstract>The invention relates to newly identified gene sequences that encode novel proteases obtainable from Aspergillus niger. The invention features the full length gene sequence of the novel genes, their cDNA sequences as well as the full-length functional protein and fragments thereof. The invention also relates to methods of using these enzymes in industrial processes and methods of diagnosing fungal infections. Also included in the invention are cells transformed with DNA according to the invention and cells wherein a protease according to the invention is genetically modified to enhance or reduce its activity and/or level of expression.</abstract><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext_linktorsrc |
| identifier | |
| ispartof | |
| issn | |
| language | eng ; fre ; ger |
| recordid | cdi_epo_espacenet_EP2077324A2 |
| source | esp@cenet |
| subjects | AGEING BEER BIOCHEMISTRY CHEMISTRY CLARIFICATION COMPOSITIONS OR TEST PAPERS THEREFOR COMPOSITIONS THEREOF CONDITION-RESPONSIVE CONTROL IN MICROBIOLOGICAL ORENZYMOLOGICAL PROCESSES CULTURE MEDIA ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIRCHEMICAL OR PHYSICAL PROPERTIES MEASURING MEASURING OR TESTING PROCESSES INVOLVING ENZYMES, NUCLEICACIDS OR MICROORGANISMS METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING ORGANIC CHEMISTRY PASTEURISATION PEPTIDES PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PHYSICS PRESERVATION PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROCESSES OF PREPARING SUCH COMPOSITIONS PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS PROTEIN COMPOSITIONS FOR FOODSTUFFS PURIFICATION SPIRITS STERILISATION TESTING THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE WORKING-UP PROTEINS FOR FOODSTUFFS |
| title | Genes encoding proteolytic enzymes from aspargilli |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-06T10%3A40%3A13IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=EDENS,%20LUPPO&rft.date=2009-07-08&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3EEP2077324A2%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true |