Amano Enzyme Inc.

National Institute of Advanced Industrial Science and Technology

National Institute of Technology and Evaluation

National Research Institute of Brewing

Atsuki Toumoto

Kazutaka Tsuruhami

Kensuke Yuuki

Kiyoshi Asai

Masayuki Machida

Masamichi Okada

Keietsu Abe

Shigeharu Mori

Naotake Ogasawara

Katsuya Gomi

Motoaki Sano

Hideki Nagasaki

Taishin Kin

Osamu Akita

Akira Hosoyama

Satoshi Koikeda

Kanzo Sakata

Taichi Usui

Ryoko Mizuguchi

Kei-ichi Ando

Satoru Hisahara

Masataka Goto

Shigeru Yamamoto

Kei-Ichi Ando

It is intended to provide a thermostable AMP deaminase originating in a microorganism. Namely, an AMP deaminase having the following characteristics. (1) Catalyzing the reaction: 5'-adenylic acid+HO&#x2192;5&#x2032;-inosinic acid+NH; (2) being stable at a temperature of 65&#xb0; C. or below (in an acetate buffer (pH 5.6)); (3) having a molecular weight of 48,000&#xb1;2,000 in gel filtration; and (4) having the optimum pH value at around 5.6 (in McIlvaine buffer).

AMP deaminase originating streptomyces and utilization thereof

Lysyl oxidase derived from filamentous fungi and a DNA encoding thereof are provided. Lysyl oxidase including a protein described in of the following (a) or (b): (a) a protein having an amino acid sequence set forth in SEQ ID NO: 2; or (b) a protein having an amino acid sequence obtained by modifying a part of the amino acid sequence set forth in SEQ ID NO: 2, and functioning as lysyl oxidase.

Fungus-origin lysyl oxidases

A physiologically active substance of aglycon type, in particular, aglycon isoflavone, can be efficiently produced, without resort to any acid/alkali treatment or fermentation and substantially without changing the physical properties of a material, by treating the material with a sufficient amount of diglycosidase for a sufficient period of time at an appropriate temperature and pH so that a physiologically active substance of glycoside type contained in the material can be converted into the physiologically active substance of aglycon type. Moreover, by using diglycosidase and/or a specific enzyme preparation, the aglycon content in a protein or protein-containing food can be increased and the flavor thereof can be improved.

Process for producing aglycon by using diglycosidase and flavor-improved food containing the aglycon and converting agent to be used in the process

This invention relates to a novel microorganism-derived enzyme having an activity to cut disaccharide glycosides (particularly, &#x3b2;-primeveroside and/or analogous disaccharide glycosides) in disaccharide unit, a method for producing the enzyme, a gene which encodes the enzyme and use of the enzyme. Various components can be formed by the action of this enzyme upon disaccharide glycosides.

Diglycosidase isolated from microorganisms

Growing community of inventors

Kakamigahara, Japan

Atsuki Toumoto