Ajinomoto Co., Ltd.

Eiichiro Suzuki

Nobuhisa Shimba

Keiichi Yokoyama

Naoyuki Fukuchi

Morikazu Kito

Yutaka Honda

Naoyuki Yamada

Tatsuki Kashiwagi

Takashi Kayahara

Tsutomu Harada

Fumie Futaki

Kohki Ishikawa

Keigo Shima

Keiko Gondoh

Kenichi Mori

Masakazu Sugiyama

Masayo Date

Seiichi Taguchi

Mototaka Suzuki

A transglutaminase protein which is mutated to have improved heat resistance and/or pH stability. A mutation is introduced into WT transglutaminase at a cysteine residue capable of forming a disulfide bond (SS bond).

Transglutaminase having disulfide bond introduced therein

The present invention relates to variant aldolase enzymes that are modified so as to produce IHOG (4-(indol-3-ylmethyl)-4-hydroxy-2-oxoglutaric acid: IHOG), a process for producing an optically active IHOG using the same, and a process for producing an optically active monatin.

Variant aldolase and processes for producing an optically active IHOG and an optically active monatin using the same

A method for producing a protein having an antithrombotic activity, which comprises replacing, in a protein that has an amino acid sequence having a homology of not less than 30% to the amino acid sequence of SEQ ID NO: 1 and forms a higher order structure composed of a first &#x3b2; strand (&#x3b2;1), a first a helix (&#x3b1;1), a second &#x3b1; helix (&#x3b1;2), a second &#x3b2; strand (&#x3b2;2), a loop, a third &#x3b2; strand (&#x3b2;3), a fourth &#x3b2; strand (&#x3b2;4) and a fifth &#x3b2; strand (&#x3b2;5) in this order from the amino terminus, at least one amino acid residue in a region from &#x3b1;2 to &#x3b2;2 and/or a region from &#x3b2;3 to &#x3b2;4 so that electric charge of the amino acid residue is changed towards positive direction.

Protein having antithrombotic activity and method for producing the same

Method for isotope labeling of protein with enzyme

A method for producing a protein having an antithrombotic activity, which comprises replacing, in a protein that has an amino acid sequence having a homology of not less than 30% to the amino acid sequence of SEQ ID NO: 1 and forms a higher order structure composed of a first &bgr; strand (&bgr;1), a first &agr; helix (&agr;1), a second &agr; helix (&agr;2), a second &bgr; strand (&bgr;2), a loop, a third &bgr; strand (&bgr;3), a fourth &bgr; strand (&bgr;4) and a fifth &bgr; strand (&bgr;5) in this order from the amino terminus, at least one amino acid residue in a region from &agr;2 to &bgr;2 and/or a region from &bgr;3 to &bgr;4 so that electric charge of the amino acid residue is changed towards positive direction.

Compounds of the formula (1) ##STR1## wherein X and Y are each N or NH, Z is O or OH, (1) when X=N and Y=NH, Z=O, and *1 and *3 are double bonds, (2) when X=NH and Y=N, Z=O, and *2 and *3 are double bonds, (3) when X=N and Y=N, Z=OH, and *2 and *4 are double bonds, and R is a side chain derived from an amino acid; for example, the amino acid is glycine with R=H, alanine with R=CH.sub.3, glutamic acid with R=CH.sub.2 CH.sub.2 COOH, lysine with R=CH.sub.2 CH.sub.2 CH.sub.2 CH.sub.2 NH.sub.2, or leucine with R=CH.sub.2 CH.sub.2 CH.sub.2 CH.sub.3, and/or an analogues thereof are useful for imparting a 'thick, sour' taste to foods.

Seasoning material

A seasoning composition containing food and an amino acid derivative that imparts a 'thick, sour taste' to the food.

Growing community of inventors

Kawasaki, Japan

Eiichiro Suzuki