The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.
The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.
Patent No.:
Date of Patent:
Oct. 27, 2020
Filed:
Feb. 01, 2018
Kyushu University, Nat'l University Corporation, Fukuoka-shi, Fukuoka, JP;
University of Miyazaki, Gakuen Kibanadai-nishi, JP;
Konan Gakuen, Kobe-shi, Hyogo, JP;
Nippon Suisan Kaisha, Ltd., Tokyo, JP;
Keishi Sakaguchi, Fukuoka, JP;
Takanori Matsuda, Fukuoka, JP;
Takumi Kobayashi, Fukuoka, JP;
Makoto Ito, Fukuoka, JP;
Naoki Nagano, Miyazaki, JP;
Masahiro Hayashi, Miyazaki, JP;
Daisuke Honda, Kobe, JP;
Yosuke Taoka, Tokyo, JP;
Yuji Okita, Tokyo, JP;
Hitoshi Izumida, Tokyo, JP;
Shinichi Sugimoto, Tokyo, JP;
KYUSHU UNIVERSITY, NATIONAL UNIVERSITY CORPORATION, Fukuoka-Shi, JP;
UNIVERSITY OF MIYAZAKI, Miyazaki-Shi, JP;
Konan Gakuen, Kobe-Shi, JP;
NIPPON SUISAN KAISHA, LTD., Tokyo, JP;
Abstract
A microbial oil is extracted from stramenopile transformed with a gene associated with synthesis of fatty acids, the gene encoding a fatty acid desaturase. The stramenopile belongs to the class Labyrinthulomycete. The microbial oil satisfies one or more of the following requirements: (a) an amount of arachidonic acid is 7% or less based on a total amount of the fatty acid composition; (b) an amount of DPA is 9% or less based on the total amount of the fatty acid composition; (c) an amount of ETA is 0.04% or more based on the total amount of the fatty acid composition; (d) an amount of EPA is 7% or more based on the total amount of the fatty acid composition; and (e) an amount of DHA is 45% or more based on the total amount of the fatty acid composition.