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:
Jan. 04, 2005
Filed:
Apr. 22, 1999
Bob B. Buchanan, Berkeley, CA (US);
Gregorio Del Val, Saint-Aubin, CH;
Rosa M. Lozano, Madrid, ES;
Jin-an Jiao, Ft. Lauderdale, FL (US);
Joshua H. Wong, South San Francisco, CA (US);
Boihon C. Yee, Walnut Creek, CA (US);
Bob B. Buchanan, Berkeley, CA (US);
Gregorio del Val, Saint-Aubin, CH;
Rosa M. Lozano, Madrid, ES;
Jin-an Jiao, Ft. Lauderdale, FL (US);
Joshua H. Wong, South San Francisco, CA (US);
Boihon C. Yee, Walnut Creek, CA (US);
The Regents of the University of California, Oakland, CA (US);
Abstract
Thioredoxin, a small dithiol protein, is a specific reductant for major food proteins, allergenic proteins and particularly allergenic proteins present in widely used foods from animal and plant sources. All targeted proteins contain disulfide (S—S) bonds that are reduced to the sulfhydryl (SH) level by thioredoxin. The proteins are allergenically active and less digestible in the oxidized (S—S) state. When reduced (SH state), they lose their allergenicity and/or become more digestible. Thioredoxin achieved this reduction when activated (reduced) either by NADPH via NADP-thioredoxin reductase (physiological conditions) or by dithiothreitol, a chemical reductant. Skin tests and feeding experiments carried out with sensitized dogs showed that treatment of the food with reduced thioredoxin prior to ingestion eliminated or decreased the allergenicity of the food. Studies showed increased digestion of food and food proteins by pepsin and trypsin following reduction by thioredoxin.