Ensuiko Sugar Refining Co., Ltd.

Other

Osaka-shi

Toyo Boseki Kabushiki Kaisha

Kyoko Koizumi

Sumio Kitahata

Nobuhiro Kuwahara

Koki Fujita

Koji Hara

Hisashi Okemoto

Takemi Tanaka

Kozo Hara

Katsuhiko Mikuni

Hideki Takahashi

Hitoshi Hashimoto

Yuzo Hayashi

Hirofumi Nakano

Hiroki Hamada

Keiichi Majima

Kyoko Saito

Teruo Nagano

Takuzo Shibata

Ikuo Yashiki

Shin-ichi Teshima

There is provided an unbranched cyclodextrin or a branched cyclodextrin inclusion complex of taxol. The complex is produced by adding an unbranched cyclodextrin of a branched cyclodextrin to taxol at a molar ratio of 1-20 times with respect to taxol. A method is provided for the improvement of the solubility of taxol in water by adding an unbranched cyclodextrin or a branched cyclodextrin thereto at a molar ratio of 1-20 times with respect to taxol. The solubility of taxol in water is improved by the present invention. A cyclodextrin inclusion complex of taxol according to the present invention serves to make taxol more easily absorbed when administered to a cancer patient, which is beneficial to cancer patients and the physiological effects of taxol may therefore be more effectively induced.

Cyclodextrin inclusion complex of taxol, and method for its production

A cyclodextrin having a galactosyl group which is bonded to a 6-hydroxyl group of a glucosyl group of the cyclodextrin via an .alpha.-bond or a .beta.-bond; a cyclodextrin having a mannosyl group which is bonded to a 6-hydroxyl group of the cyclodextrin via an .alpha.-bond.

Galactosyl and mannosyl cyclodextrins

A method of producing a mannosyl-cyclodextrin having a mannosyl group bonded to the hydroxyl group of the glucosyl group of a cyclodextrin via an alpha-bond. The method includes treating a liquid containing a cyclodextrin and an alpha-mannosyl compound with an alpha-mannosyl transfer agent.

Method of preparing a mannosyl-cyclodextrin

Disclosed are (1) a novel galactosyl-cyclodextrin having a galactosyl group as bonded to the hydroxyl group of the glucosyl group of a cyclodextrin via an .alpha.-bond and a method of producing said galactosyl-cyclodextrin; (2) a novel galactosyl-cyclodextrin having a galactosyl group as bonded to the hydroxyl group of the glucosyl group of a cyclodextrin via a .beta.-bond and a method of producing said galactosyl-cyclodextrin; and (3) a novel mannosyl-cyclodextrin having a mannosyl group as bonded to the hydroxyl group of the glucosyl group of a cyclodextrin via an .alpha.-bond and a method of producing said mannosyl-cyclodextrin. The new branched cyclodextrins are expected to be widely useful in various fields of drug industry, food industry and cosmetic industry.

Method of producing a galactosyl-cyclodextrin

A method of preparing a hetero-branched cyclodextrin comprising a glucosyl or a maltosyl group side chain and a mannosyl group .alpha.-bonded to a hydroxyl group of the glucosyl group or the maltosyl group of the side chain, the method involving reacting a liquid containing a branched cyclodextrin having a glucosyl or maltosyl group as the side chain and an .alpha.-mannosyl compound with an .alpha.-mannosyl transfer enzyme.

Method of preparing hetero-branched cyclodextrins

A quercetin-containing colorant which has as an effective component a quercetin included by cyclodextrin. Effective use thereof as a colorant is possible by imparting thereto resistance against light, heat and chemicals to quercetin which is a flavonoid yellow substance. The colorant may be added to various food products for use of quercetin as a stable coloring matter.

Quercetin-containing coloring

A stabilized crocetin-containing colorant which has as an effective component a crocetin included by cyclodextrin. This colorant is imparted with resistance against light and various chemicals to crocetin, which is a hydrolysate of crocin, the main component of the carotenoid gardenia yellow pigment. The colorant may be added to various food products for use of crocetin as a stable coloring matter.

Crocetin-containing coloring

A reagent for determining a-amylase activity, comprising a maltooligosaccharide derivative of the following formula ##STR1## (wherein either one of R.sub.1 and R.sub.2 is .beta.-galactopyranosil and the other is hydrogen, R.sub.3 is a group bonded to the reducing terminal glucose via a bond cleavable by .alpha.-amylase, which becomes a measurable substance upon cleavage of the bond, and n is an integer of 0-2), which does not comprise adjuvant enzymes; and a method for determining .alpha.-amylase activity which comprises use of the reagent. The reagent of the present invention does not require use of any adjuvant enzyme and is stable since the substrate is not exposed to the decomposition by an adjuvant enzyme. The substrate used in the present invention has high affinity for .alpha.-amylase. Thus, the reagent and the determination method of the present invention make it possible to determine .alpha.-amylase activity with high sensitivity.

Reagent for Determining .alpha.-amylase activity and method for

Disclosed is a method of producing a branched cyclodextrin where a liquid containing a cyclodextrin and a branched oligosaccharide is treated with a debranching enzyme. By the method, a branched cyclodextrin having a maltosyl or maltotriosyl group as bonded to the glucose of a CD molecule via an .alpha.-1,6 bond is obtained efficiently.

Method of preparing branched cyclodextrin

A hetero-branched cyclodextrin (CD) having a glucosyl or maltosyl group as the side chain, in which a mannosyl group is .alpha.-bonded to the hydroxyl group of the glucosyl group of the side chain; and a method of efficiently preparing the same by reacting a branched cyclodextrin with an .alpha.-mannosidase. The hetero-branched CDs are useful in various fields such as in drugs, foods and cosmetics.

Hetero-branched cyclodextrins

The invention provides a method for pulverizing or granulating nuts or seeds which comprises mechanically grinding a mixture of nuts or seeds with a cyclodextrin. The invention also provides a stable particulate admixture of cyclodextrin containing nuts or seeds. The admixture is highly stable during storage and provides a versatile product for use in food processing.

Growing community of inventors

Yokohama, Japan

Nobuhiro Kuwahara