This inventor holds 2 USPTO granted patents. Top assignee: University of California. Active years: 1998-2001.
Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile
Company Filing History:
Years Active: 1998-2001
Title: Innovations of Richard W Ermel in Food Allergen Neutralization
Introduction
Richard W Ermel is an accomplished inventor based in Winters, CA (US). He has made significant contributions to the field of food science, particularly in the area of allergen neutralization. With a total of 2 patents, his work focuses on innovative solutions to reduce allergenicity in commonly consumed foods.
Latest Patents
One of Richard W Ermel's latest patents is centered around the neutralization of food allergens by thioredoxin. Thioredoxin is a small dithiol protein that acts as a specific reductant for major allergenic proteins found in widely used foods from both animal and plant sources. The targeted allergenic proteins contain disulfide (S—S) bonds, which are reduced to the sulfhydryl (SH) level by thioredoxin. In its oxidized state (S—S), these proteins are allergenically active. However, when reduced to the SH state, they lose their allergenicity. Thioredoxin can achieve this reduction when activated either by NADPH via NADP-thioredoxin reductase under physiological conditions or by dithiothreitol, a chemical reductant. Skin tests and feeding experiments conducted with sensitized dogs demonstrated that treating food with reduced thioredoxin prior to ingestion effectively eliminated or decreased the allergenicity of the food.
Career Highlights
Richard W Ermel is affiliated with the University of California, where he continues to advance research in food allergen neutralization. His innovative approach has garnered attention in the scientific community, contributing to a better understanding of food allergies and potential treatments.
Collaborations
Some of Richard W Ermel's notable coworkers include Rosa M Lozano and Karoly Kobrehel. Their collaborative efforts have further enhanced the research and development of allergen-neutralizing technologies.
Conclusion
Richard W Ermel's work in the field of food allergen neutralization showcases his dedication to improving food safety and health. His innovative use of thioredoxin represents a significant advancement in addressing food allergies, benefiting many individuals who suffer from these conditions.
Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile