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For the Inventor, By the Inventor

Walnut Creek, CA, United States of America

Boihon C Yee

USPTO Granted Patents = 10

Average Co-Inventor Count = 5.2

ph-index = 4

Forward Citations = 39(Granted Patents)


Company Filing History:

goldMedal10 out of 15,458 
 
University of California
 patents

Years Active: 1998-2005

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10 patents (USPTO):
1. 6838113 - Increasing the digestibility of food proteins by thioredoxin reduction (2005-01-04),
2. 6610334 - Use of thiol redox proteins for reducing protein intramolecular disulfide bonds, for improving the quality of cereal products, dough and baked goods and for inactivating snake, bee and scorpion toxins (2003-08-26),
3. 6600021 - Use of thiol redox proteins for reducing protein intramolecular disulfide bonds, for improving the quality of cereal products, dough and baked goods and for inactivating snake, bee and scorpion toxins (2003-07-29),
4. 6583271 - Use of thiol redox proteins for reducing protein intramolecular disulfide bonds, for improving the quality of cereal products, dough and baked goods and for inactivating snake, bee and scorpion toxins (2003-06-24),
5. 6555116 - Alleviation of the allergenic potential of airborne and contact allergens by thioredoxin (2003-04-29),
6. 6190723 - Neutralization of food allergens by thioredoxin (2001-02-20),
7. 6114504 - Use of thiol redox proteins for reducing protein intramolecular (2000-09-05),
8. 6113951 - Use of thiol redox proteins for reducing protein intramolecular (2000-09-05),
9. 5952034 - Increasing the digestibility of food proteins by thioredoxin reduction (1999-09-14),
10. 5792506 - Neutralization of food allergens by thioredoxin (1998-08-11),

Title: Innovations of Boihon C Yee

Introduction

Boihon C Yee is a prominent inventor based in Walnut Creek, California. He has made significant contributions to the field of food science and protein chemistry. With a total of 10 patents to his name, his work focuses on enhancing the digestibility of food proteins and reducing allergenicity.

Latest Patents

One of his latest patents involves increasing the digestibility of food proteins through thioredoxin reduction. Thioredoxin acts as a specific reductant for major food proteins, particularly allergenic proteins found in commonly consumed animal and plant sources. By reducing disulfide bonds in these proteins, thioredoxin transforms them from an allergenically active state to a more digestible form. This innovative approach has shown promising results in studies with sensitized dogs, where treatment of food with reduced thioredoxin prior to ingestion significantly decreased allergenicity.

Additionally, Yee's research includes methods for improving the quality of cereal products, dough, and baked goods by incorporating thiol redox proteins. His techniques not only enhance the characteristics of dough but also provide methods for inactivating toxins from snakes, bees, and scorpions. His work with protease inhibitors has also revealed that reduced forms of these inhibitors lose their ability to inhibit trypsin, showcasing the versatility of thioredoxin in food science.

Career Highlights

Boihon C Yee is affiliated with the University of California, where he continues to advance research in food protein chemistry. His innovative methods and discoveries have positioned him as a leading figure in his field.

Collaborations

Yee has collaborated with notable colleagues such as Bob B Buchanan and Rosa M Lozano, contributing to a rich environment of research and innovation.

Conclusion

Boihon C Yee's work exemplifies the intersection of science and innovation in food technology. His patents and research have the potential to transform food safety and quality, making significant strides in the industry.

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