Abstract: An Escherichia coil mutant strain deficient in dihydrodipicolinate synthase or dihydrodipicolinate reductase is transformed by using a chromosome gene library of Bacillus methanolicus, a transformant strain which can grow on a minimal medium is selected, and recombinant DNA containing DNA which codes for dihydrodipicolinate synthase or dihydrodipicolinate reductase is obtained from the transformant.

Abstract: A hydrolyzed protein which can be used as seasonings or the like is produced by heating and maintaining an aqueous dispersion of a protein-containing starting material, while under an acidic condition, with a plate-type heat exchanger using a liquid as a heat medium to make the aqueous dispersion substantially aseptic and then subjecting the resulting aqueous dispersion with an action of a proteolytic enzyme.

Abstract: The spore germination inhibitor of the invention is 6-carbamoyl-2-pyridine carboxylic acid which is produced by a microorganism of genus Bacillus, such as Bacillus subtilis, and can inhibit germination of sporogenous bacteria resulting in the prevention of spoilage and putrefaction of foods, particularly in combination with D-alanine.

Abstract: An edible microcapsule comprising a core and a capsule wall, wherein the core is an edible hydrophobic substance, the capsule wall is formed by salting-out of a combination of a protein and an edible salt, and transglutaminase is used as a crosslinking agent for hardening (solidifying) the capsule wall, and a food containing the edible microcapsule.

Abstract: N-[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-L-&agr;-aspartyl]-L-phenylalanine 1-methyl ester useful as a sweetener with a high potency of sweetness, is provided in the crystalline form having a high stability and a good purity which is favorable as a commercial product.

Abstract: Disclosed is a coryneform bacterium having resistance to azaserine or &bgr;-(2-thienyl)-DL-alanine and having L-serine productivity.

Abstract: A method for controlling the temperature of edible dough to efficiently and promptly control the dough temperature without adversely affecting the working environments, to operate them for a long period of time, and to apply them to any type of a mixer. The method for controlling the temperature of the edible dough during a kneading step includes a step of kneading the edible dough. During the kneading of the edible dough, the method includes a step of introducing a predetermined amount of gas having a predetermined temperature and a predetermined humidity into a mixer. It is preferable that the gas for controlling the temperature of the edible dough has been prepared and kept in advance at a predetermined temperature and humidity, and is then introduced into the mixer on demand. It is also preferable that the gas is circulated and re-used without being discharged out of a system in which the mixer operates.

Abstract: Provided are a latent curing agent that gives an epoxy resin composition with improved storage stability and low-temperature curability; and a curable epoxy resin composition prepared by mixing the said curing agent and an epoxy compound. The epoxy resin composition has improved storage stability, and cures at lower temperatures for a shorter period of time than conventional ones. The latent curing agent for epoxy resin comprises two components, (A) a radically polymerized polymer of a monomer having at least a polymerizable double bond, which has at least a tertiary amino group in the molecule, and (B) a polymer having at least a hydroxyl group in the molecule, and forms a solid solution that is solid at 25° C.

Abstract: Novel intermediates of nucleoside derivatives, of which the 6-position of the nucleic acid base moiety is substituted with a halogen atom, are produced. Using those novel intermediates, even substrates, of which the 3′-position of the saccharide moiety is deoxylated, can be substituted at the 2′-position at an extremely high yield. Specifically, by subjecting a 3′-deoxy derivative of inosine to 6-halogenation to give a 6-halide of the derivative, and then subjecting it to 2′-deoxylation/substitution with a fluorine atom or the like, followed by further subjecting it to substitution with an amino group, a hydroxyl group or any other intended substituent at the 6-positioned halogen atom, nucleoside derivatives are produced at a high yield.

Abstract: L-Glutamine is produced by culturing a coryneform bacterium which has L-glutamine producing ability and has been modified so that its intracellular glutamine synthetase activity should be enhanced, preferably which has been further modified so that its intracellular glutamate dehydrogenase activity should be enhanced, in a medium to produce and accumulate L-glutamine in the medium and collecting the L-glutamine.

Abstract: The present invention relates to an inhibitor of matrix metalloprotease (MMP) production and tumor necrosis factor (TNF) production, and medicines for the treatment of diseases such as chronic rheumatoid arthritis, osteoarthritis, allergic diseases, psoriasis, transplant rejection, arterial sclerosis, ischemic re-perfusion disorder, diabetic nephritic and ocular diseases, cancer, autoimmune glomerulonephritis, infectious diseases, Crohn's disease, inflammatory intestinal diseases and autoimmune hepatitis, each comprising certain polyazanaphthalene compounds or pharmaceutically acceptable salts thereof as active ingredients.

Abstract: Novel intermediates of nucleoside derivatives, of which the 6-position of the nucleic acid base moiety is substituted with a halogen atom, are produced. Using those novel intermediates, even substrates, of which the 3′-position of the saccharide moiety is deoxylated, can be substituted at the 2′-position at an extremely high yield. Specifically, by subjecting a 3′-deoxy derivative of inosine to 6-halogenation to give a 6-halide of the derivative, and then subjecting it to 2′-deoxylation/substitution with a fluorine atom or the like, followed by further subjecting it to substitution with an amino group, a hydroxyl group or any other intended substituent at the 6-positioned halogen atom, nucleoside derivatives are produced at a high yield.

Abstract: Herein is disclosed a flame-retarded thermoplastic resin composition which comprises an original flame-retarded thermoplastic resin composition comprising certain amounts of a thermoplastic resin and of a brominated flame-retardant, and, in combination therewith, a certain amount of a dolomite compound, or in addition thereto, a certain amount of at least one compound selected from a hydrotalcite, a zinc-substituted hydrotalcite compound, or a zeolite compound, which flame-retarded thermoplastic resin composition of the present invention are remarkably improved in heat stabilizing effects as compared with the original flame-retarded thermoplastic resin composition.

Abstract: An amino group of an &agr;-amino acid ester is protected as an imine, and it is then reacted with a halomethyllithium to obtain an N-protected-&agr;-aminohalomethylketone. Further, this N-protected-&agr;-aminohalomethylketone is treated with an acid to obtain an &agr;-aminohalomethylketone. This process is suited for industrial production, and can produce an &agr;-aminohalomethylketone and its related compounds economically and efficiently.

Abstract: The therapeutic agent for hepatitis, containing alanine and glycine, has only a slight toxicity and it can be administered either orally or intravenously to improve the liver function.

Abstract: A fond de veau is produced by boiling baked meats for extraction independently, separating a boiled extract therefrom, and reacting a protease with at least a residue of the meats to produce a protein decomposition solution, and then using said protein decomposition solution and said boiled extract separated from the baked meats boiled; or a protein hydrolytic solution obtained by reacting a protease on baked meats without boiling, with a boiled extract of fried vegetables. There is provided a process for easily producing a fond de veau in an industrial manner that has a quality equivalent to a fond de veau produced by a professional culinarian in a high yield.

Abstract: A method for producing a protein having an antithrombotic activity, which comprises replacing, in a protein that has an amino acid sequence having a homology of not less than 30% to the amino acid sequence of SEQ ID NO: 1 and forms a higher order structure composed of a first &bgr; strand (&bgr;1), a first &agr; helix (&agr;1), a second &agr; helix (&agr;2), a second &bgr; strand (&bgr;2), a loop, a third &bgr; strand (&bgr;3), a fourth &bgr; strand (&bgr;4) and a fifth &bgr; strand (&bgr;5) in this order from the amino terminus, at least one amino acid residue in a region from &agr;2 to &bgr;2 and/or a region from &bgr;3 to &bgr;4 so that electric charge of the amino acid residue is changed towards positive direction.

Abstract: Disclosed in the present application are a method for preparing highly-stable A-type crystals by controlling and maintaining the product temperature of B-type N-(3,3-dimethylbutyl)-APM crystals at 25 to 80° C. under an absolute humidity of 0.203 kg/kg or less environment, thereby effecting crystal transition; and a method for preparing A-type crystals by controlling and maintaining the product temperature of D-type crystals of N-(3,3-dimethylbutyl)-APM at 25 to 80° C. under an absolute humidity of 0.0550 kg/kg or less environment, thereby effecting crystal transition. According to these crystal transition methods, highly stable crystals can be prepared stably and at a low cost.

Abstract: A protein or a variant thereof, which has a binding activity to IRR and the following characteristics and an insulin receptor-related receptor are allowed to bind in the presence of a test substance, and inhibition of the binding is measured to search for an agonist or antagonist of IRR ligand.

Abstract: A method for producing L-glutamic acid by fermentation, which comprises culturing a microorganism having L-glutamic acid-producing ability in a medium having pH of 5.0 or less, wherein a total content of an organic acid that inhibits growth of the microorganism at the pH is one at which the growth of the microorganism is not inhibited; and a method for producing L-glutamic acid by fermentation, which comprises culturing a microorganism having L-glutamic acid-producing ability at a first pH at which growth of the microorganism is not inhibited by an organic acid in a medium, and then culturing the microorganism at a second pH that is suitable for L-glutamic acid production by the microorganism and is lower than the first pH.