Lipolytic Enzyme. Uses Thereof In The Food Industry
The invention also encompasses the use of a lipolytic enzyme obtainable from one of the following genera: Streptomyces, Corynebacterium and Thermobifida in various methods and uses, wherein said lipolytic enzyme is capable of hydrolysing a glycolipid or a phospholipid or transferring an acyl group f...
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| creator | POVELAINEN, MIRA MIKKELSEN, JOERN MIASNIKOV, ANDREI SOE, JOERN PITKANEN, VIRVE |
| description | The invention also encompasses the use of a lipolytic enzyme obtainable from one of the following genera: Streptomyces, Corynebacterium and Thermobifida in various methods and uses, wherein said lipolytic enzyme is capable of hydrolysing a glycolipid or a phospholipid or transferring an acyl group from a glycolipid or phospholipids to a acyl acceptor. Preferably, the lipolytic enzyme for use in these methods and uses comprises an amino acid sequence as shown in any one of SEQ. ID. No.s 4, 5, 7, 8, 12, 14 or 16 or an amino acid sequence having at least 70% identity therewith or comprises a nucleotide sequence shown as SEQ ID No. 3, 6, 9, 13, 15 or 17 or a nulceotide seqeunce which has at least 70% identity therewith. The present invention also relates to a lipolytic enzyme capable of hydrolysing at least a galactolipid or capable of transferring an acyl group from a galactolipid to one or more acyl acceptor substrates, wherein the enzyme is obtainable from Steptomyces species and includes a lipolytic enzyme comprising an amino acid sequence as shown in SEQ ID No. 4 or an amino acid sequence which has at least 60% identity thereto. The enzyme may be encoded by a nucleic acid selected from the group consisting of:
a nucleic acid comprising a nucleotide sequence shown in SEQ ID No. 3;
a nucleic acid which is related to the nucleotide sequence of SEQ ID No. 3 by the degeneration of the genetic code; and
a nucleic acid comprising a nucleotide sequence which has at least 70% identity with the nucleotide sequence shown in SEQ ID No. 3. |
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| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_EP2267107A3</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>EP2267107A3</sourcerecordid><originalsourceid>FETCH-epo_espacenet_EP2267107A33</originalsourceid><addsrcrecordid>eNrjZDD2ySzIz6ksyUxWcM2rqsxN1VMILU4tVgjJSC1KzU9T8MwDMRXc8vNTgOyU0uKSokoeBta0xJziVF4ozc2g4OYa4uyhm1qQH59aXJCYnJqXWhLvGmBkZGZuaGDuaGxMhBIASLMrJg</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>Lipolytic Enzyme. Uses Thereof In The Food Industry</title><source>esp@cenet</source><creator>POVELAINEN, MIRA ; MIKKELSEN, JOERN ; MIASNIKOV, ANDREI ; SOE, JOERN ; PITKANEN, VIRVE</creator><creatorcontrib>POVELAINEN, MIRA ; MIKKELSEN, JOERN ; MIASNIKOV, ANDREI ; SOE, JOERN ; PITKANEN, VIRVE</creatorcontrib><description>The invention also encompasses the use of a lipolytic enzyme obtainable from one of the following genera: Streptomyces, Corynebacterium and Thermobifida in various methods and uses, wherein said lipolytic enzyme is capable of hydrolysing a glycolipid or a phospholipid or transferring an acyl group from a glycolipid or phospholipids to a acyl acceptor. Preferably, the lipolytic enzyme for use in these methods and uses comprises an amino acid sequence as shown in any one of SEQ. ID. No.s 4, 5, 7, 8, 12, 14 or 16 or an amino acid sequence having at least 70% identity therewith or comprises a nucleotide sequence shown as SEQ ID No. 3, 6, 9, 13, 15 or 17 or a nulceotide seqeunce which has at least 70% identity therewith. The present invention also relates to a lipolytic enzyme capable of hydrolysing at least a galactolipid or capable of transferring an acyl group from a galactolipid to one or more acyl acceptor substrates, wherein the enzyme is obtainable from Steptomyces species and includes a lipolytic enzyme comprising an amino acid sequence as shown in SEQ ID No. 4 or an amino acid sequence which has at least 60% identity thereto. The enzyme may be encoded by a nucleic acid selected from the group consisting of:
a nucleic acid comprising a nucleotide sequence shown in SEQ ID No. 3;
a nucleic acid which is related to the nucleotide sequence of SEQ ID No. 3 by the degeneration of the genetic code; and
a nucleic acid comprising a nucleotide sequence which has at least 70% identity with the nucleotide sequence shown in SEQ ID No. 3.</description><language>eng ; fre ; ger</language><subject>ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES ; BEER ; BIOCHEMISTRY ; CANDLES ; CHEMISTRY ; COMPOSITIONS THEREOF ; CULTURE MEDIA ; DETERGENTS ; ENZYMOLOGY ; ESSENTIAL OILS ; FATTY ACIDS THEREFROM ; 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 ; PERFUMES ; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS ; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS ; PROTEIN COMPOSITIONS FOR FOODSTUFFS ; SPIRITS ; 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>2011</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=20110525&DB=EPODOC&CC=EP&NR=2267107A3$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76290</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20110525&DB=EPODOC&CC=EP&NR=2267107A3$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>POVELAINEN, MIRA</creatorcontrib><creatorcontrib>MIKKELSEN, JOERN</creatorcontrib><creatorcontrib>MIASNIKOV, ANDREI</creatorcontrib><creatorcontrib>SOE, JOERN</creatorcontrib><creatorcontrib>PITKANEN, VIRVE</creatorcontrib><title>Lipolytic Enzyme. Uses Thereof In The Food Industry</title><description>The invention also encompasses the use of a lipolytic enzyme obtainable from one of the following genera: Streptomyces, Corynebacterium and Thermobifida in various methods and uses, wherein said lipolytic enzyme is capable of hydrolysing a glycolipid or a phospholipid or transferring an acyl group from a glycolipid or phospholipids to a acyl acceptor. Preferably, the lipolytic enzyme for use in these methods and uses comprises an amino acid sequence as shown in any one of SEQ. ID. No.s 4, 5, 7, 8, 12, 14 or 16 or an amino acid sequence having at least 70% identity therewith or comprises a nucleotide sequence shown as SEQ ID No. 3, 6, 9, 13, 15 or 17 or a nulceotide seqeunce which has at least 70% identity therewith. The present invention also relates to a lipolytic enzyme capable of hydrolysing at least a galactolipid or capable of transferring an acyl group from a galactolipid to one or more acyl acceptor substrates, wherein the enzyme is obtainable from Steptomyces species and includes a lipolytic enzyme comprising an amino acid sequence as shown in SEQ ID No. 4 or an amino acid sequence which has at least 60% identity thereto. The enzyme may be encoded by a nucleic acid selected from the group consisting of:
a nucleic acid comprising a nucleotide sequence shown in SEQ ID No. 3;
a nucleic acid which is related to the nucleotide sequence of SEQ ID No. 3 by the degeneration of the genetic code; and
a nucleic acid comprising a nucleotide sequence which has at least 70% identity with the nucleotide sequence shown in SEQ ID No. 3.</description><subject>ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES</subject><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CANDLES</subject><subject>CHEMISTRY</subject><subject>COMPOSITIONS THEREOF</subject><subject>CULTURE MEDIA</subject><subject>DETERGENTS</subject><subject>ENZYMOLOGY</subject><subject>ESSENTIAL OILS</subject><subject>FATTY ACIDS THEREFROM</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>PERFUMES</subject><subject>PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS</subject><subject>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</subject><subject>PROTEIN COMPOSITIONS FOR FOODSTUFFS</subject><subject>SPIRITS</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>2011</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZDD2ySzIz6ksyUxWcM2rqsxN1VMILU4tVgjJSC1KzU9T8MwDMRXc8vNTgOyU0uKSokoeBta0xJziVF4ozc2g4OYa4uyhm1qQH59aXJCYnJqXWhLvGmBkZGZuaGDuaGxMhBIASLMrJg</recordid><startdate>20110525</startdate><enddate>20110525</enddate><creator>POVELAINEN, MIRA</creator><creator>MIKKELSEN, JOERN</creator><creator>MIASNIKOV, ANDREI</creator><creator>SOE, JOERN</creator><creator>PITKANEN, VIRVE</creator><scope>EVB</scope></search><sort><creationdate>20110525</creationdate><title>Lipolytic Enzyme. Uses Thereof In The Food Industry</title><author>POVELAINEN, MIRA ; MIKKELSEN, JOERN ; MIASNIKOV, ANDREI ; SOE, JOERN ; PITKANEN, VIRVE</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_EP2267107A33</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre ; ger</language><creationdate>2011</creationdate><topic>ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES</topic><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>CANDLES</topic><topic>CHEMISTRY</topic><topic>COMPOSITIONS THEREOF</topic><topic>CULTURE MEDIA</topic><topic>DETERGENTS</topic><topic>ENZYMOLOGY</topic><topic>ESSENTIAL OILS</topic><topic>FATTY ACIDS THEREFROM</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>PERFUMES</topic><topic>PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS</topic><topic>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</topic><topic>PROTEIN COMPOSITIONS FOR FOODSTUFFS</topic><topic>SPIRITS</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>POVELAINEN, MIRA</creatorcontrib><creatorcontrib>MIKKELSEN, JOERN</creatorcontrib><creatorcontrib>MIASNIKOV, ANDREI</creatorcontrib><creatorcontrib>SOE, JOERN</creatorcontrib><creatorcontrib>PITKANEN, VIRVE</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>POVELAINEN, MIRA</au><au>MIKKELSEN, JOERN</au><au>MIASNIKOV, ANDREI</au><au>SOE, JOERN</au><au>PITKANEN, VIRVE</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Lipolytic Enzyme. Uses Thereof In The Food Industry</title><date>2011-05-25</date><risdate>2011</risdate><abstract>The invention also encompasses the use of a lipolytic enzyme obtainable from one of the following genera: Streptomyces, Corynebacterium and Thermobifida in various methods and uses, wherein said lipolytic enzyme is capable of hydrolysing a glycolipid or a phospholipid or transferring an acyl group from a glycolipid or phospholipids to a acyl acceptor. Preferably, the lipolytic enzyme for use in these methods and uses comprises an amino acid sequence as shown in any one of SEQ. ID. No.s 4, 5, 7, 8, 12, 14 or 16 or an amino acid sequence having at least 70% identity therewith or comprises a nucleotide sequence shown as SEQ ID No. 3, 6, 9, 13, 15 or 17 or a nulceotide seqeunce which has at least 70% identity therewith. The present invention also relates to a lipolytic enzyme capable of hydrolysing at least a galactolipid or capable of transferring an acyl group from a galactolipid to one or more acyl acceptor substrates, wherein the enzyme is obtainable from Steptomyces species and includes a lipolytic enzyme comprising an amino acid sequence as shown in SEQ ID No. 4 or an amino acid sequence which has at least 60% identity thereto. The enzyme may be encoded by a nucleic acid selected from the group consisting of:
a nucleic acid comprising a nucleotide sequence shown in SEQ ID No. 3;
a nucleic acid which is related to the nucleotide sequence of SEQ ID No. 3 by the degeneration of the genetic code; and
a nucleic acid comprising a nucleotide sequence which has at least 70% identity with the nucleotide sequence shown in SEQ ID No. 3.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES BEER BIOCHEMISTRY CANDLES CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA DETERGENTS ENZYMOLOGY ESSENTIAL OILS FATTY ACIDS THEREFROM 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 PERFUMES PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS PROTEIN COMPOSITIONS FOR FOODSTUFFS SPIRITS 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 | Lipolytic Enzyme. Uses Thereof In The Food Industry |
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