Danisco A/s

Dupont Nutrition Biosciences Aps

Other

Charlotte Horsmans Poulsen

Masoud Rajabi Zargahi

Jørn Borch Søe

Susan Mampusti Madrid

Preben Rasmussen

Jorn Borch Soe

Morten Krog Larsen

J&oslash;rn Borch S&oslash;e

Jacob B Visser

Karsten Matthias Kragh

Janne Brunstedt

Jorn Borch Søe

Henrik Pedersen

Lars Wexøe Petersen

Pernille Bak Hostrup

Inge Lise Povlsen

Torkil Steenholt Olsen

Pernille Bak H&oslash;strup

Ronald Peter De Vries

Pernille Bak Høstrup

Dana L Boll

Thomas Rand

Jens Frisbaek Soerensen

Richard Ray Bott

Marguerite A Cervin

Huaming Wang

Jørn Dalgaard Mikkelsen

Igor Nikolaev

Ole Cai Hansen

Peter Stougaard

Shukun Yu

Søren Kjaerulff

Charlotte Refdahl Thoudahl

Rene Mikkelsen

Birgit Michelsen

Jens Frisbaek Sorensen

René Mikkelsen

Svend Haaning

Lone Broend Miller

Tina Jørgensen

Susan Mampusta Madrid

Jens Frisbaæk Sørensen

Jo Slashedrn So Slashede

Charlotte Johansen Vedel

Jens F Sorensen

Claus Lindvald Johansen

Jens Frisbaek Sørensen

Soren Dalsgaard

Rikke H Lorentzen

Lene B Jensen

Birgitte Ø Wittschieben

Jens Frisbæk Sorensen

Kirsten Bojsen

Jens Frisbæk SØRENSEN

Søren Dalsgaard

Tina Jorgensen

Soren Kjaerulff

Disclosed are methods and compositions using glycoside hydrolases, such as an alpha-L-fucosidases, to prevent and/or treat a pathogenic infection and/or diarrhea in an animal wherein the pathogenic infection is caused by a pathogen capable of binding to an animal intestinal cell wherein said binding of the pathogen is dependent on the presence of a pathogen binding site having at least one glycan structure substituted with at least one alpha-1,2-L-fucose moiety comprising administering to the animal an effective amount of a glycoside hydrolase capable of removing the at least one alpha-1,2-L-fucose moiety from the pathogen binding site.

Glycoside hydrolases and their use in preventing and/or treating a pathogenic infection in an animal

The present invention provides methods and uses for treating pyropheophytin-containing compositions, particularly in order to remove pyropheophytin therefrom. The compositions are typically plant, algal, or bacterial derived products such as vegetable oils. The method comprises a step of contacting the compositions with an enzyme having pyropheophytinase activity. Also provided are related apparatus and products for performing such methods and uses.

Method for treating pyropheophytin-containing compositions

The present invention relates to the modification of lipids in lipid-containing plant material, such as cereal bran for the generation of functional lipids. The present invention further relates to the preparation of compositions comprising such functional lipids as well as the use of these compositions comprising functional lipids and other functional compounds derived from the action of lipid modifying enzymes for the preparation of composition suitable for the preparation of bio-ethanol as well as food products, such as bread.

Enzymatic generation of functional lipids from cereals or cereal bi-streams

The present invention relates to polypeptides, specifically polypeptides having transgalactosylating activity and nucleic acids encoding these, and their uses in e.g. dairy product.

Polypeptides having transgalactosylating activity

The present invention provides a method for preparing a variant lipid acyltransferase enzyme by expressing a nucleotide sequence encoding a lipid acyltransferase which may comprise at least one modification at a position(s) which corresponds in the encoded amino acid sequence to an amino acid(s) located in a) the canyon region of the enzyme (i.e. preferably amino acid residues 31, 27, 85, 86, 119, and 120); and/or b) insertion site 1 (i.e. amino acid residues 22-36) and/or c) insertion site 2 (i.e. amino acid residues 74-88), wherein the canyon region, insertion site 1 and/or insertion site 2 are defined as that region which when aligned based on primary or tertiary structure corresponds to the canyon region, insertion site 1 or insertion site 2 (or the corresponding amino acid residues taught above) of the enzyme shown herein as SEQ ID No. 16 or 6 in a host organism.

Lipid acyltransferase proteins and methods of making them

The present invention relates to amidase enzymes and a feed or food additive comprising the amidase enzyme capable of degrading ochratoxin.

Food additive comprising an amidase for detoxifying ochratoxin

There is provided a process for the prevention and/or reduction of acrylamide formation and/or acrylamide precursor formation in a foodstuff containing (i) a protein, a peptide or an amino acid and (ii) a reducing sugar, the process comprising contacting the foodstuff with an enzyme capable of oxidizing a reducing group of the sugar.

Method for the control of the formation of acrylamide in a foodstuff

A method of improving the rheological properties of a flour dough and the quality of the finished product made from such a dough, comprising adding an effective amount of an oxido-reductase capable of oxidizing maltose, in particular a hexose oxidase, e.g. isolated from an algal species such asorand a dough improving composition comprising the oxidoreductase.

Method of improving the properties of a flour dough, a flour dough improving composition and improved food products

Use of a preparation as an antimicrobial agent or as an anti-oxidant; wherein said preparation comprises a polypeptide having hexose oxidase activity, the polypeptide being in a substantially pure form, and said polypeptide comprises at least one amino acid sequence selected from the group consisting of where X represents an amino acid selected from the group consisting of Ala, Arg, Asn, Asp, Asx, Cys, Gln, Glu, Glx, Gly, His, Ile, Leu, Lys, Met, Phe, Pro, Ser, Thr, Trp, Tyr and Val.

Recombinant hexose oxidase

A method of improving the rheological and/or machineability properties of a flour dough and/or the quality of the product made from the dough, comprising adding to the dough a combination comprising a Hox and an emulsifying agent.

There is provided a process for the prevention and/or reduction of Maillard reaction in a foodstuff containing (i) a protein, a peptide or an amino acid and (ii) a reducing sugar, the process comprising contacting the foodstuff with an enzyme capable of oxidising a reducing group of the sugar.

Method

A method of improving the rheological properties of a flour dough and the quality of the finished product made from such a dough, comprising adding an effective amount of an oxidoreductase capable of oxidizing maltose, in particular a hexose oxidase, e.g. isolated from an algal species such asorand a dough improving composition comprising the oxidoreductase.

A method is described for releasing a soluble or membrane associated intracellular protein of interest (POI) comprising the steps of: providing a cell comprising a soluble or membrane associated intracellular POI; contacting the cell with a membrane extracting composition; and causing the POI to be released from the cell under conditions sufficient for the specific release of the POI and in a soluble form.

Method of extracting recombinant hexose oxidase

Method of improving the rheological properties of a flour dough and the quality of bread, alimentary paste products, noodles and cakes wherein glycerol oxidase or a combination of glycerol oxidase and a lipase is added to the dough and dough improving compositions comprising these enzymes. The strength of (B/C ratio) and the gluten index of the dough was improved and in the resulting products the improvements were higher specific volume, increased crumb pore homogeneity and reduced average crumb pore diameter.

Method for preparing flour doughs and products made from such doughs using lipase

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Brabrand, Denmark

Charlotte Horsmans Poulsen