Food Industry Research and Development Institute

Jen-Tao Chen

Chiou-Yen Wen

Wen-Shen Chu

Mei-Li Chao

Meng-Jen Tsai

Fang-Hwa Sheu

Disclosed herein is a method of reducing the purine content of an edible material, including treating an edible material having a first level of purine content with a microorganism capable of digesting purine compounds, such that the thus treated edible material has a second level of purine content lower than the first level of purine content, wherein the microorganism is selected fromATCC 11493,ATCC 26850,ATCC 44193,ATCC 26831,ATCC 52362, and combinations thereof. An edible material obtained from the aforementioned method is also disclosed.

Method of reducing the purine content of an edible material

Proteins isolated fromhaving prolyl oligopeptidase activity, nucleic acids encoding the protein and methods for producing and using the protein, wherein SEQ ID NO:5, SEQ ID NO:6, SEQ ID NO:9 and SEQ ID NO:10 must be contained therein to at least 60% similarity. The proteins and nucleic acids have improved heat stability and perform more favorably in vivo having optimum activity conditions around 40 degrees centigrade and around pH 7, and can therefore be used in medicaments for the treatment of celiac disease caused by proline abundant gluten or other applications.

Protein having prolyl oligopeptidase activity, nucleic acid encoding same and method for producing and using same

A protein of amino acid sequence SEQ ID NO:6 isolated from. The protein is stable at 30 to 37 degrees centigrade and has an optimal prolyl oligopeptidase activity at about 45 degree centigrade and at about pH 7. The present invention also relates to a medicament comprising such protein for treating celiac disease caused by proline abundant gluten.

Growing community of inventors

Hsinchu, Taiwan

Jen-Tao Chen