Phytases bactériennes recombinantes et leurs utilisations

N° de brevet: EP1892292 (A2)
Date de publication: 2008-02-27
Inventeur(s): SHORT JAY M [US];KRETZ KEITH A [US];GRAY KEVIN A [US];BARTON NELSON ROBERT [US];GARRETT JAMES B [US];O';DONOGHUE EILEEN [US];
Demandeur(s): VERENIUM CORP [US];
Classification: C12N9/16;C12N15/01;C12N15/82;A23K1/165;A23L1/015;A23L1/03;C12N15/09;C12N15/29;C12N15/55;C12N15/63;C12N15/79;C12N5/10;C12N5/14;A23K1/00;A23K1/18;A23K1/20;A23L1/30;A01H5/00;A01K67/027;A23J3/14;A23K1/14;A23L1/105;A23L1/211;A61K36/48;A61K38/46;A61P1/14;C12N1/15;C12N1/19;C12N1/21;C12N15/14;G06F17/30;
N° de demande: EP20070075392 20010524 
Numéro(s) de priorité: EP20010937752 20010524;US20000580515 20000525 
A purified and modified phytase enzyme from Escherichia coli K12 appA phytase is provided. The enzyme has phytase activity and improved thermal tolerance as compared with the wild-type enzyme. In addition, the enzyme has improved protease stability at low pH. Glycosylation of the modified phytase provided a further improved enzyme having improved thermal tolerance and protease stability. The enzyme can be produced from native or recombinant host cells and can be used to aid in the digestion of phytase where desired. In particular, the phytase of the present invention can be used in foodstuffs to improve the feeding value of phytase rich ingredients.

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