Patents Assigned to Kikkoman Corporation
  • HbA1c DEHYDROGENASE
    Publication number: 20190119715
    Abstract: This invention provides an HbA1c dehydrogenase that is capable of directly acting on hemoglobin A1c and is less likely to be influenced by oxygen concentration and a method for measurement and a kit of assay reagents using such HbA1c dehydrogenase. The HbA1c dehydrogenase having dehydrogenase activity and capable of directly acting on HbA1c is obtained by substitution of one or more amino acid residues at positions corresponding to positions 280, 269, 54, 241, and 267 of the amadoriase that is capable of directly acting on hemoglobin A1c and is derived from, for example, the genus Coniochaeta. This invention also provides a method for measurement of HbA1c, a kit of assay reagents, and a sensor using such HbA1c dehydrogenase. Such HbA1c dehydrogenase is capable of directly acting on hemoglobin A1c and has lowered oxidase activity and/or enhanced dehydrogenase activity.
    Type: Application
    Filed: April 21, 2017
    Publication date: April 25, 2019
    Applicant: Kikkoman Corporation
    Inventors: Atsushi Ichiyanagi, Yosuke MASAKARI
  • COMPOSITION FOR PROMOTING INTERFERON LAMBDA PRODUCTION AND PRODUCTION METHOD THEREFOR
    Publication number: 20190099456
    Abstract: An object of the present invention is to provide a composition for promoting interferon ? production, which contains an active ingredient exhibiting an effect of promoting interferon ? production with respect to BDCA3 DC, and a production method therefor. The present invention relates to (1) a composition for promoting interferon ? production, which contains a bacterial cell, a bacterial component, or a culture of lactic acid bacteria capable of being cultured under stress conditions, as an active ingredient, and (2) a method for producing a composition for promoting interferon ? production, which includes culturing lactic acid bacteria capable of being cultured under stress conditions so as to obtain a bacterial cell, a bacterial component, or a culture of the lactic acid bacteria.
    Type: Application
    Filed: April 4, 2017
    Publication date: April 4, 2019
    Applicants: KIKKOMAN CORPORATION, NATIONAL CENTER FOR GLOBAL HEALTH AND MEDICINE, NATIONAL INSTITUTE OF ADVANCED INDUSTRIAL SCIENCE AND TECHNOLOGY
    Inventors: Sachiyo YOSHIO, Tatsuya KANTO, Tadaomi KAWASHIMA, Naho IKARI, Noriko TSUJI
  • SOY SAUCE-LIKE LIQUID SEASONING AND METHOD FOR PRODUCING SAME
    Publication number: 20190008194
    Abstract: Provided herein is a salt-free or low-salt soy sauce-like liquid seasoning having a desirable flavor and desirable functionality with no contamination by microorganisms. A method for producing such a sauce-like liquid seasoning is also provided. The salt-free or low-salt soy sauce-like liquid seasoning having a desirable flavor and desirable functionality is obtained by inoculating raw material grains of primarily soybean or wheat with a koji mold to prepare a solid koji, adding salt-free or low-salt water for brewing to the solid koji to prepare a moromi, pasteurizing the moromi, and fermenting the moromi with yeast in a container adapted to reduce entry of harmful microorganisms.
    Type: Application
    Filed: December 24, 2015
    Publication date: January 10, 2019
    Applicant: Kikkoman Corporation
    Inventors: Junya TAKEICHI, Akitoshi KOMURA, Takeharu NAKAHARA
  • AMADORIASE HAVING IMPROVED SPECIFIC ACTIVITY
    Publication number: 20180371429
    Abstract: This invention provides an amadoriase having improved specific activity on a glycated substrate, compared with conventional amadoriase. Provided is an amadoriase comprising a substitution of the amino acid at the position corresponding to position 64 of the amino acid sequence as shown in SEQ ID NO: 1 with an amino acid selected from the group consisting of glycine, serine, methionine, leucine, threonine, valine, and isoleucine, a method for measurement of HbA1c, and a reagent kit for measurement of HbA1c using such amadoriase. Such method and kit for measurement enable rapid, simple, and accurate quantification of HbA1c.
    Type: Application
    Filed: April 4, 2016
    Publication date: December 27, 2018
    Applicant: Kikkoman Corporation
    Inventors: Atsushi ICHIYANAGI, Airi KOMATSUZAKI
  • SOY SAUCE-LIKE SEASONING
    Publication number: 20180325153
    Abstract: Provided herein is a soy sauce-like seasoning containing at least 0.3 mM ?-ketoglutaric acid.
    Type: Application
    Filed: May 23, 2016
    Publication date: November 15, 2018
    Applicant: Kikkoman Corporation
    Inventors: Junya TAKEICHI, Hiroki WADA, Takeharu NAKAHARA
  • Low-pH soy sauce
    Patent number: 10092027
    Abstract: The object of the present invention is to provide a soy sauce with a pH of less than 4.6, which has reduced acidic taste and acidic odor and improved umami in the aftertaste. The soy sauce with a pH of less than 4.6, which has reduced acidic taste and acidic odor and improved umami in the aftertaste can be obtained by adjusting the ethyl lactate concentration per 1 w/v % of total nitrogen concentration in the soy sauce to 20 ppm or more.
    Type: Grant
    Filed: October 14, 2015
    Date of Patent: October 9, 2018
    Assignee: KIKKOMAN CORPORATION
    Inventors: Hiroki Umezawa, Takanobu Owaki
  • CAP
    Publication number: 20180251274
    Abstract: A cap includes a main unit fit onto the mouth of a double-walled container, a spout cylinder provided on the main unit, an inner stopper that is provided in the main unit, and a first inner valve. The inner stopper includes a communicating part that communicates with the inside of the inner container and the inside of the spout cylinder. The first inner valve includes a first valve body that covers the communicating part. The first valve body has passage holes. The first valve body being deformed from a closing position S toward an opening position O keeps acting as a partition between the communicating part and the spout cylinder.
    Type: Application
    Filed: September 6, 2016
    Publication date: September 6, 2018
    Applicants: MIKASA INDUSTRY CO., LTD., KIKKOMAN CORPORATION
    Inventors: Takehisa Hashimoto, Eisuke Miura, Hirotaka Hori, Aya Sakanoue, Hiroaki Mori, Satoshi Ikeda, Tatsuhiro Maeda, Denmi Kuwagaki
  • METHOD FOR PRODUCING SELENONEINE
    Publication number: 20180237815
    Abstract: The purpose of the present invention is to provide a method for producing selenoneine that allows production of selenoneine at higher yields as compared with a conventional technology, and, therefore, enables selenoneine production on an industrial scale. This purpose can be achieved by a method for producing selenoneine, comprising the step of applying histidine and a selenium compound to a transformant that has a gene encoding an enzyme of (1) below introduced therein and that can overexpress the introduced gene, to obtain selenoneine. (1) An enzyme that catalyzes a reaction in which hercynylselenocysteine is produced from histidine and selenocysteine in the presence of S-adenosylmethionine and iron (II).
    Type: Application
    Filed: June 17, 2016
    Publication date: August 23, 2018
    Applicant: KIKKOMAN CORPORATION
    Inventors: Keiichi ICHIKAWA, Yasutomo SHINOHARA, Seiichi HARA, Keiko KUROSAWA, Yumiko YAMASHITA, Michiaki YAMASHITA
  • AMADORIASE HAVING ENHANCED ANIONIC SURFACTANT TOLERANCE
    Publication number: 20180237755
    Abstract: The present invention provides a composition that enables measurement of glycated hemoglobin in the presence of a stronger surfactant than conventional surfactants. To this end, the present invention provides an amadoriase in which one or more amino acids have been substituted at positions corresponding to positions selected from the group consisting of positions 80, 71, 175, 172, 279, 12, 9, 77, 30, 28, 13, 3, 4, 286, 204, 338, 44, 340, and 194 of the amadoriase derived from the genus Coniochaeta having the amino acid sequence as shown in SEQ ID NO: 1 as well as a composition for measurement of glycated hemoglobin comprising an amadoriase that retains activity in the presence of an anionic surfactant. The present invention can provide an enzyme and a composition for measurement of glycated hemoglobin that sufficiently remain stable even when exposed to anionic surfactants.
    Type: Application
    Filed: November 6, 2015
    Publication date: August 23, 2018
    Applicant: Kikkoman Corporation
    Inventors: Yosuke MASAKARI, Airi KOMATSUZAKI
  • POWDERY SEASONING AND METHOD FOR MANUFACTURING SAME
    Publication number: 20180125102
    Abstract: The present invention relates to a powdery seasoning produced by drying and powdering a seasoning liquid obtained by enzymatically decomposing a protein-containing raw material derived from at least one of wheat and a soybean in the presence of salt, which has an inorganic material concentration of 50000 ppm or less, and a method for producing the same.
    Type: Application
    Filed: December 15, 2017
    Publication date: May 10, 2018
    Applicant: Kikkoman Corporation
    Inventors: Satoru NAKAMURA, Yasushi TAKAHAGI
  • AMADORIASE HAVING ENHANCED DEHYDROGENASE ACTIVITY
    Publication number: 20170355967
    Abstract: Provided are an amadoriase that is less likely to be influenced by oxygen concentration and a method and a reagent kit for measurement of HbA1c using such amadoriase. Provided are an amadoriase that is obtained via substitution of one or more amino acid residues at a position or positions corresponding to the position(s) selected from the group consisting of positions 280, 267, 269, 54, and 241 of the amadoriase derived from the genus Coniochaeta, a method for measurement of HbA1c, a reagent kit for measurement, and a sensor using such amadoriase. The modified amadoriase according to the invention has a lowered oxidase activity and an enhanced dehydrogenase activity, and this enables the use of an electron mediator, and this reduces the influence of oxygen concentration. Thus, HbA1c can be measured with high sensitivity.
    Type: Application
    Filed: October 23, 2015
    Publication date: December 14, 2017
    Applicant: Kikkoman Corporation
    Inventors: Yosuke Masakari, Airi KOMATSUZAKI, Atsushi ICHIYANAGI
  • TRANSFORMED FUNGUS HAVING ENHANCED ERGOTHIONEINE PRODUCTIVITY AND METHOD FOR PRODUCING ERGOTHIONEINE
    Publication number: 20170321235
    Abstract: The purpose of the present invention is to provide an organism having an ergothioneine productivity that is capable of easily producing ergothioneine within a short period of time at a high yield, as compared with a conventional technology, and, therefore, enables ergothioneine production on an industrial scale. This purpose can be achieved by a transformed fungus into which a gene encoding enzyme (1) or genes encoding enzymes (1) and (2) have been inserted and in which the inserted gene(s) are overexpressed. (1) an enzyme catalyzing a reaction of synthesizing hercynyl cysteine sulfoxide from histidine and cysteine in the presence of S-adenosyl methionine, iron (II) and oxygen. (2) An enzyme catalyzing a reaction of synthesizing ergothioneine from hercynyl cysteine sulfoxide using pyridoxal 5?-phosphate as a coenzyme.
    Type: Application
    Filed: December 25, 2015
    Publication date: November 9, 2017
    Applicant: KIKKOMAN CORPORATION
    Inventors: Seiichi HARA, Keiko KUROSAWA, Keiichi ICHIKAWA
  • Taste-improving agent
    Patent number: 9795161
    Abstract: Provided is a taste-improving agent that suppresses the unpleasant taste of potassium, such as harshness, irritativeness, and bitterness without reducing the salty taste of a potassium-containing food or drink. The taste-improving agent for a potassium-containing food or drink comprises a lactic acid-fermented yeast extract that is obtainable by fermenting a yeast extract with a lactic acid bacterium and contains 7.5 (w/w) % or more of lactic acid relative to the solid content of the yeast extract.
    Type: Grant
    Filed: September 12, 2012
    Date of Patent: October 24, 2017
    Assignees: RIKEN VITAMIN CO., LTD., KIKKOMAN CORPORATION
    Inventors: Yasuyuki Kobayashi, Takehiko Watanabe, Takeharu Nakahara, Yoshikazu Endo
  • Amadoriase having altered substrate specificity
    Patent number: 9708586
    Abstract: This invention provides an amadoriase having high substrate specificity to fructosyl valyl histidine. Such amadoriase comprises substitution of one or more amino acid residues at positions corresponding to amino acids selected from the group consisting of position 98, position 259, position 154, position 125, position 261, position 263, position 106, position 103, position 355, position 96, position 66, position 67, position 70, position 100, position 110, position 113, position 114, and position 156 in the amadoriase derived from the genus Coniochaeta. This invention enables accurate measurement of ?-fructosyl valyl histidine derived from the ?-chain amino terminus in glycated hemoglobin in the presence of ?-fructosyl lysine.
    Type: Grant
    Filed: May 19, 2015
    Date of Patent: July 18, 2017
    Assignee: Kikkoman Corporation
    Inventors: Atsushi Ichiyanagi, Kozo Hirokawa, Yasuko Tanabe, Yosuke Masakari
  • Amadoriase with improved thermostability, gene and recombinant DNA for the amadoriase, and method for production of amadoriase with improved thermostability
    Patent number: 9701949
    Abstract: An amadoriase having a substitution or a deletion of one or more amino acid residues at positions corresponding to amino acids selected from the group consisting of three amino acid residues from the carboxyl terminal and amino acids at positions 151, 43, 53, 267, 350, 185, 196, 299 and 323 in the amino acid sequence of amadoriase derived from the Coniochaeta species indicated in SEQ ID NO: 1. The amadoriase having a heat resistance which is superior to that of a conventional amadoriase.
    Type: Grant
    Filed: December 27, 2012
    Date of Patent: July 11, 2017
    Assignee: KIKKOMAN CORPORATION
    Inventors: Yosuke Masakari, Atsushi Ichiyanagi
  • LOW-PH SOY SAUCE
    Publication number: 20170172192
    Abstract: The object of the present invention is to provide a soy sauce with a pH of less than 4.6, which has reduced acidic taste and acidic odor and improved umami in the aftertaste. The soy sauce with a pH of less than 4.6, which has reduced acidic taste and acidic odor and improved umami in the aftertaste can be obtained by adjusting the ethyl lactate concentration per 1 w/v % of total nitrogen concentration in the soy sauce to 20 ppm or more.
    Type: Application
    Filed: October 14, 2015
    Publication date: June 22, 2017
    Applicant: KIKKOMAN CORPORATION
    Inventors: Hiroki UMEZAWA, Takanobu OWAKI
  • Container lid
    Patent number: D798712
    Type: Grant
    Filed: September 30, 2015
    Date of Patent: October 3, 2017
    Assignees: Kikkoman Corporation, Yoshino Kogyosho Co., Ltd.
    Inventors: Masashi Fukumoto, Denmi Kuwagaki, Keisuke Miyairi, Satoshi Sakamoto
  • Container lid
    Patent number: D848837
    Type: Grant
    Filed: August 16, 2017
    Date of Patent: May 21, 2019
    Assignees: Kikkoman Corporation, Yoshino Kogyosho Co., Ltd.
    Inventors: Masashi Fukumoto, Denmi Kuwagaki, Keisuke Miyairi, Satoshi Sakamoto
  • Container lid
    Patent number: D848840
    Type: Grant
    Filed: August 16, 2017
    Date of Patent: May 21, 2019
    Assignees: Kikkoman Corporation, Yoshino Kogyosho Co., Ltd.
    Inventors: Masashi Fukumoto, Denmi Kuwagaki, Keisuke Miyairi, Satoshi Sakamoto
  • Container
    Patent number: D848841
    Type: Grant
    Filed: August 16, 2017
    Date of Patent: May 21, 2019
    Assignees: Kikkoman Corporation, Yoshino Kogyosho Co., Ltd.
    Inventors: Masashi Fukumoto, Denmi Kuwagaki, Keisuke Miyairi, Satoshi Sakamoto