Abstract: The present invention provides a mutated histidine decarboxylase suitable for a practical use. Specifically, the present invention provides a mutated histidine decarboxylase having at least one amino acid residue mutated as compared to a wild-type histidine decarboxylase, and having higher histidine decarboxylase activity and/or stability than the wild-type histidine decarboxylase, and also a use thereof. The mutated histidine decarboxylase has Motifs (1) to (6), and an amino acid residue in at least one motif thereof can be mutated. The mutated histidine decarboxylase can also have a mutation of at least one amino acid residue in an amino acid sequence designated by SEQ ID NO: 3 and in a homologous sequence thereto.
Abstract: Frozen gyoza dumplings containing a plurality of frozen gyoza dumplings connected by a frozen batter permit easy division into the required number in a frozen state, and can be easily taken out in a connected state from a tray.
Abstract: The frozen gyoza dumplings with a support, containing a plurality of frozen gyoza dumplings connected by a wing-forming frozen composition, and a support in contact with a connecting surface thereof, wherein the support has a shape permitting the frozen gyoza dumplings in a connected state to slide thereon, or is deformed so as to permit sliding, make it possible to arrange gyoza dumplings all at once on a cooking utensil such as a frying pan by sliding them on the support without touching the gyoza dumplings with a hand.
Abstract: Controlling the number of modifying groups introduced into a surface of ferritin affords a modified ferritin containing a human ferritin H chain, in which the human ferritin H chain contains a modifying group that is covalently bonded specifically to a cysteine residue at position 91 and/or position 103 according to a reference position of a natural human ferritin H chain.
Abstract: A mutant transglutaminase (mutant TG) having high thermostability and/or high pH stability is provided. A mutant TG having a mutation at amino acid residue(s) such as D1, Y24, R48, S101, G102, N139, D142, L147, K152, G157, R167, N176, K181, E182, H188, D189, R208, T245, S246, G250, G275, S284, H289, G301, and K327 and/or a mutation of introducing a disulfide bond.
Abstract: An information processing apparatus includes a control unit. The control unit includes a predicting unit that inputs, to a first machine learning model that outputs predicted composition data including a predicted composition value regarding a composition of a thermosetting resin composition when target characteristic data including a characteristic value regarding a characteristic of the thermosetting resin composition is input, or to a second machine learning model that outputs predicted characteristic data including a predicted characteristic value regarding the characteristic of the thermosetting resin composition when target composition data including a target composition value regarding the composition of the thermosetting resin composition is input, the target characteristic data or the target composition data, and acquires the predicted composition data output from the first machine learning model or the predicted characteristic data output from the second machine learning model.
Abstract: Provided is a technology to enhance the saltiness of food. The saltiness of food is enhanced by adding the following ingredients (A) to (D): (A) potassium chloride; (B) arginine or a salt thereof; (C) lysine or a salt thereof; and (D) a nucleic acid-containing yeast extract.
Abstract: Water-in-oil type emulsion cosmetics containing (a) polyaspartic acid or a salt thereof, (b) a spherical powder, (c) an oily component, (d) a lipophilic surfactant, (e) a pigment, and (f) water can achieve superior makeup effects, good moist feeling, superior emulsion stability and pigment dispersibility.
Abstract: Compounds containing, in one molecule thereof, a structure represented by formula (1), a structure represented by formula (2), and a structure represented by formula (3) (all the symbols are those described in the specification). are useful as epoxy resin curing agents.
Abstract: Flavoring compositions containing at least two compounds selected from the group consisting of (A) a compound represented by the formula (I): wherein each symbol is as defined in the present specification, (B) ?-caryophyllene oxide, and (C) a compound represented by the formula (II): wherein each symbol is as defined in the present specification, are useful for effectively enhancing a mouth-coating feel and the like.
Abstract: A technique for inducing tolerance to environmental stress in a plant is provided. Tolerance to environmental stress in a plant is induced by applying to the plant an abscisic acid-like substance, such as abscisic acid and agonists thereof, in combination with a nitrogen-containing compound, such as amino acids and amino acid derivatives.
December 13, 2022
July 6, 2023
AJINOMOTO CO., INC.
Taito Takeda, Yuki Tahara, Seiichi Sato
Abstract: A method for producing a protein is provided. An objective protein is produced by culturing in a culture medium Talaromyces cellulolyticus having an objective protein-producing ability, which has been modified so that the activity of a Pep4 protein is reduced.
Abstract: An in-oil-heated substance of cyclotene, an in-oil-heated substance of a cyclotene analogous compound, or an in-oil-heated substance of a substance capable of producing cyclotene or a cyclotene analogous compound by heating are effective as mouth-coating feel enhancers.
Abstract: The present invention provides an alternative L-glutamate oxidase that allows for measurement of L-glutamate. More specifically, the present invention provides the following L-glutamate oxidase mutant (a) or (b) and the like: (a) an L-glutamate oxidase mutant including an amino acid sequence that has 90% or more identity to an amino acid sequence of SEQ ID NO: 3 and exhibits an activity of oxidizing L-glutamate, except an L-glutamate oxidase including an amino acid sequence of SEQ ID NO: 1; or (b) an L-glutamate oxidase mutant comprising a peptide linker consisting of 1 to 20 amino acid residues which is inserted into one or more sites selected from the group consisting of (1) a site in a region proximity to a boundary between ?1 and ?2 regions, (2) a site in a region proximity to a boundary between ?2 and ? regions and (3) a site in a region proximity to a boundary between ? and ? regions in the L-glutamate oxidase mutant (a), and having the activity of oxidizing L-glutamate.
September 19, 2022
June 29, 2023
AJINOMOTO CO., INC.
Kazutoshi Takahashi, Hiroki Yamaguchi, Uno Tagami
Abstract: A microwavable frozen steamed dumpling including a noodle-strip food and a batter, the batter containing water in an amount of at least 70 wt. %, based on a total weight of the batter, thereby enabling microwaving from a frozen state to provide cooked steamed dumplings with excellent mouthfeel, textural properties, and appearance. Also provided is a method of making the microwavable frozen steamed dumpling whereby the noodle-strip food is contacted with the batter and subsequently frozen to form the microwavable frozen steamed dumpling, and a method of preparing a cooked steamed dumpling whereby the microwavable frozen steamed dumpling is heated in a microwave oven.
Abstract: A method for producing an objective substance such as vanillin and vanillic acid is provided. An objective substance is produced from a carbon source or a precursor of the objective substance by using a microorganism that is able to produce the objective substance, which microorganism has been modified so that the activity of an enzyme involved in SAM cycle (SAM cycle enzyme) is increased.
Abstract: A resin composition includes (A) a polyolefin epoxy resin, (B) an epoxy resin having a condensed polycyclic aromatic hydrocarbon, (C) a nitrogen-containing novolak resin, and (D) an inorganic filler, in which an epoxy equivalent of the (A) component is 200 g/eq. or more, a nitrogen content in the (C) component is 13% by mass or more and/or the (C) component has a cresol novolak structure, and a content of the (D) component is 60% by mass or more on the basis of 100% by mass of non-volatile components in the resin composition.
Abstract: Compositions containing one or more kinds of essential amino acids other than leucine and not less than 35 mol % of leucine, relative to the total content of essential amino acids, are useful for preventing or improving dementia or a depressive state, in particular, a depressive state caused by stress, have high safety, and can be continuously ingested or administered.
Abstract: An aspect is to provide a composition effective for preventing or improving bone strength decrease. A composition for preventing or improving bone strength decrease, that is, bone strength decreases due to bone density decrease, bone quality decrease, bone metabolism decrease, and the like, containing ornithine as an active ingredient.