Ajinomoto Co., Ltd.

Amano Enzyme Inc.

Tomohiro Kodera

Sergey Vasilievich Smirnov

Natalia Nikolaevna Samsonova

Sakayu Shimizu

Jun Ogawa

Yury Ivanovich Kozlov

Makoto Hibi

Natalia Yurievna Rushkevich

Nami Nakamura

Vitaly Grigorievich Paraskevov, Legal Representative

Kazuhiko Matsui

Hiroaki Sato

Veronika Aleksandrovna Kotliarova

Noriki Nio

Hidehiko Wakabayashi

Yuzuru Eto

Hiroyuki Nakagoshi

Noriko Miwa

Minao Asano

Yoshinori Mine

Tomohiro Sakamoto

Noriaki Yamada

Tetsuay Miwa

An immunostimulating agent, which can stimulate immunity effectively, is described. The immunostimulating agent contains an active ingredient including a calcium receptor activator such as &#x3b3;-Glu-X-Gly [wherein X represents an amino acid or a derivative thereof other than Cys], &#x3b3;-Glu-Val-Y [wherein Y represents an amino acid or a derivative thereof], &#x3b3;-Glu-Ala, &#x3b3;-Glu-Gly, &#x3b3;-Glu-Met, &#x3b3;-Glu-Thr, &#x3b3;-Glu-Val, &#x3b3;-Glu-Orn, Asp-Gly, Cys-Gly, Cys-Met, Glu-Cys, Gly-Cys, Leu-Asp, &#x3b3;-Glu-Met(O), &#x3b3;-Glu-&#x3b3;-Glu-Val, &#x3b3;-Glu-Val-NH2, &#x3b3;-Glu-Val-ol, &#x3b3;-Glu-Ser, &#x3b3;-Glu-Tau, &#x3b3;-Glu-Cys(S-Me)(O), &#x3b3;-Glu-Leu, &#x3b3;-Glu-Ile, &#x3b3;-Glu-t-Leu, &#x3b3;-Glu-Cys(S-Me), a cation having a valency of 2 or more, protamine, polylysine, spermine, spermidine, putrescine, cinacalcet, a cinacalcet analogue compound, and a salt of any one of the aforementioned components.

Immunostimulating agent

A highly active L-isoleucine dioxygenase fromis provided. A method for manufacturing (2S,3R,4S)-4-hydroxy-L-isoleucine or a salt thereof by reacting L-isoleucine in an aqueous solvent in the presence of L-isoleucine dioxygenase and isolating (2S,3R,4S)-4-hydroxy-L-isoleucine is also provided.

Method for producing 4-hydroxy-L-isoleucine

The present invention provides a dairy product with smooth oral sensation and suppressed acidic taste and bitter taste and a method for manufacturing the same, wherein a protein deamidating enzyme is added to raw milk to act on the milk protein in the raw milk.

Dairy products and method of manufacturing the same

A novel aldolase is described. 4-hydroxy-3-methyl-2-keto-pentanoic acid, which is useful as an intermediate in the synthesis of 4-hydroxy-L-isoleucine, may be synthesized from acetaldehyde and &#x3b1;-ketobutyric acid using a novel aldolase, which is derived from the genus

Aldolase and production process of 4-hydroxy-L-isoleucine

The present invention discloses a method for producing foods and/or beverage having improved taste and/or flavour, comprising reacting a microbial aminopeptidase on a protein material optionally under the co-existence of a protease, wherein said aminopeptidase has the properties of: (a) having an activity of catalyzing the reaction of specifically releasing a glutamic acid and an aspartic acid from the N-terminal of a peptide and/or a protein; (b) having 50% or more activity at pH6.0-9.0 as compared with the activity at the optimum pH; (c) having 40% or more activity after heating at 25-60&#xb0; C., pH7.5 for 30 minutes as compared with the activity of the non-heated enzyme; (d) having a molecular weight of about 40-60 kD as measured by SDS-PAGE and about 300-480 kD as measured by native-PAGE; (e) having a hydrolyzing activity of the aminopeptidase toward Glu-Glu dipeptide is 5 U/mg or more, preferably 10 U/mg or more.

Method of improving taste and/or flavour of foods and beverages

A method for producing a protein hydrolysate with low bitterness by contacting a protein with a protease having a low specificity to cleave a site of a hydrophobic amino acid residue in the protein.

Method for producing a protein hydrolysate with low bitterness

Growing community of inventors

Kawasaki, Japan

Tomohiro Kodera