Modified milk growth factor

The invention provides a process for preparing a plurality of modified milk growth factors which process includes: providing a milk product extract including a plurality of milk growth factors having basic to approximately neutral isoelectric points and a source of acid; subjecting the milk product...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	BELFORD DAVID ANDREW, BALLARD FRANCIS JOHN, REGESTER GEOFFREY OWEN, FRANCIS GEOFFREY LEONARD, SMITHERS GEOFFREY WELSFORD, ROGERS MARY-LOUISE
Format:	Patent
Sprache:	eng
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY FOODS OR FOODSTUFFS HUMAN NECESSITIES HYGIENE MEDICAL OR VETERINARY SCIENCE METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING ORGANIC CHEMISTRY PEPTIDES PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS PROTEIN COMPOSITIONS FOR FOODSTUFFS SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS ORMEDICINAL PREPARATIONS SPIRITS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE WORKING-UP PROTEINS FOR FOODSTUFFS
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Beschreibung
Zusammenfassung:	The invention provides a process for preparing a plurality of modified milk growth factors which process includes: providing a milk product extract including a plurality of milk growth factors having basic to approximately neutral isoelectric points and a source of acid; subjecting the milk product extract to transient acidification utilising the acid source; and isolating a plurality of modified milk growth factors from the transiently acidified milk product extract. Also provided are growth promoting compositions, cell culture compositions, and pharmaceutical or veterinary compositions for the treatment of surface wounds, gastrointestinal injuries, diseases or ulcers, each including a plurality of modified milk growth factors having isoelectric points above approximately 6.0 and molecular weights in the range of approximately 5000 to 30.000, the milk growth factors being modified by transient acidification.