Fudan University

Conopco, Inc.

Unilever Plc

Unilever, N.v.

Huijun Wang

Duan Ma

Jiping Wang

Wang Liang

Jingui Mu

Mark Ian Fowler

Foods or meals high in available carbohydrate such as sucrose or starch increase postprandial blood glucose concentrations. According to Node et al. (Cardiovascular diabetology, 8, 23 (2009)), repeated high post-prandial plasma glucose 'spikes' are associated with an increased risk of developing type II diabetes. Unregulated glycemic excursions are undesirable, and any reduction or 'blunting' of the post-prandial glucose concentration in blood is potentially beneficial. This invention relates to an edible composition for delay of intestinal glucose uptake through synergistic inhibition of both active sodium glucose co-transporter 1 (SGLT1) and passive glucose transporter 2 (GLUT2) leading to flattening or blunting of the post-prandial glucose peak. Thus in a first aspect of the invention, an edible composition provided in the form of a single serving of one or more unit dosages comprising a combination of 2 to 200 mg of at least one homoisoflavonoid and 20 to 2000 mg of at least one flavonoid monoglucoside, and salts thereof.

Edible composition

The present invention provides long half life genetically modified TFPI sequences (LTFPI) for anticoagulation. On the genetically modified TFPI sequence, the lysine at the carboxy-terminal sites 241, 254, 260 and 261 are replaced by alanin and the amino acid asparagine at glycosylation sites 117, 167, 228 and the amino acids serine and threonine at glycosylation sites 174 and 175 are substitutionally mutated. The present invention also provides methods of making the LTFPI through high efficient LTFPI expression from yeast production system.

Genetically modified TFPI and method of treating coagulation using the same

Nucleic acids encoding genetically modified tissue factor pathway inhibitor (TFPI) and method of making the same

Growing community of inventors

Shanghai, China

Huijun Wang