Patents by Inventor Brendan SHARKEY

Brendan SHARKEY has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).

  • Publication number: 20220225653
    Abstract: Disclosed is a method to prepare a myceliated low-quality protein composition, which includes culturing a filamentous fungus an aqueous media. Examples of low-quality protein compositions include corn gluten meal. After culturing, the material is harvested by obtaining the myceliated low-quality protein composition via drying or concentrating. The resultant composition may have its taste, flavor, or aroma modulated, such as by deflavoring and/or deodorizing. Also disclosed are myceliated low-quality protein compositions, food products comprising such compositions, and methods to make such products.
    Type: Application
    Filed: May 8, 2020
    Publication date: July 21, 2022
    Applicant: MycoTechnology, Inc.
    Inventors: Bhupendra Kumar SONI, Brendan SHARKEY, Alan D. HAHN, James Patrick LANGAN, Brooks John KELLY, Anthony J. CLARK
  • Publication number: 20220183333
    Abstract: Newly identified fungal sweet-taste modifying proteins, and the cDNA encoding said proteins are described. Specifically, Myd proteins active in sweet taste activation, and the cDNA encoding the same, are described, along with methods for isolating such cDNA and for isolating and expressing such proteins. Also disclosed is use of a sweetening composition which includes the proteins of the invention, and methods to provide improved flavor to a product for oral administration.
    Type: Application
    Filed: February 25, 2022
    Publication date: June 16, 2022
    Applicant: MycoTechnology, Inc.
    Inventors: Marina NADAL, Anthony J. CLARK, Zheyuan GUO, Stephen A. GRAVINA, Anthony WESTGATE, Bassam ALKOTAINI, Ashley HAN, Brendan SHARKEY, Evan STRASSBURGER, Joseph MEILEN, Hyung CHANG
  • Patent number: 11297861
    Abstract: Newly identified fungal sweet-taste modifying proteins, and the cDNA encoding said proteins are described. Specifically, Myd proteins active in sweet taste activation, and the cDNA encoding the same, are described, along with methods for isolating such cDNA and for isolating and expressing such proteins. Also disclosed is use of a sweetening composition which includes the proteins of the invention, and methods to provide improved flavor to a product for oral administration.
    Type: Grant
    Filed: June 25, 2021
    Date of Patent: April 12, 2022
    Assignee: MycoTechnology, Inc.
    Inventors: Marina Nadal, Anthony J. Clark, Zheyuan Guo, Stephen A. Gravina, Anthony Westgate, Bassam Alkotaini, Ashley Han, Brendan Sharkey, Evan Strassburger, Joseph Meilen, Hyung Chang
  • Publication number: 20220095646
    Abstract: Methods, and compositions derived thereof, for preparing a myceliated amino-acid-supplemented high-protein food product having desired digestibility and amino acid content. An aqueous medium comprising a high-protein material is inoculated with a fungal culture to produce a myceliated amino acid-supplemented high-protein food product. The plant protein can include pea, rice and/or chickpea protein. The fungi can include Lentinula spp., Agaricus spp., Pleurotus spp., Boletus spp., or Laetiporus spp. Preferably, the myceliated amino acid-supplemented high-protein food product has reduced bitterness and/or reduced volatile amino-acid-derived aroma compared to high-protein amino acid-supplemented material that is not myceliated.
    Type: Application
    Filed: January 24, 2020
    Publication date: March 31, 2022
    Applicant: MycoTechnology, Inc.
    Inventors: Bhupendra Kumar SONI, Anthony J. CLARK, Alan D. HAHN, James Patrick LANGAN, Brooks John KELLY, Brendan SHARKEY, Ashley HAN
  • Publication number: 20210401013
    Abstract: Newly identified fungal sweet-taste modifying proteins, and the cDNA encoding said proteins are described. Specifically, Myd proteins active in sweet taste activation, and the cDNA encoding the same, are described, along with methods for isolating such cDNA and for isolating and expressing such proteins. Also disclosed is use of a sweetening composition which includes the proteins of the invention, and methods to provide improved flavor to a product for oral administration.
    Type: Application
    Filed: June 25, 2021
    Publication date: December 30, 2021
    Inventors: Marina NADAL, Anthony J. CLARK, Zheyuan GUO, Stephen A. GRAVINA, Anthony WESTGATE, Bassam ALKOTAINI, Ashley HAN, Brendan SHARKEY, Evan STRASSBURGER, Joseph Meilen, Hyung Chang
  • Publication number: 20210251271
    Abstract: Disclosed is a method to prepare myceliated vegetable product which includes culturing fungi in an aqueous media which contains vegetables, fruits, and/or combinations thereof. Examples of vegetables used in the processes of the invention include carrot, spinach, kale, beet, broccoli, and combinations thereof. Fungi used include Lentinula edodes. The resultant myceliated nutrient food product has its flavor, or aroma modulated, such as by decreasing undesirable flavor of bitterness, beet, hay/herbal/grassy or decreasing undesirable aroma of beet or hay/herbal/grassy. Products made according to the invention have a nutritional profile comprising a measurable level of at least one of potassium, calcium, magnesium, iron, selenium, folate, Vitamin D, Vitamin A, Vitamin E, or Vitamin C, and a dose 10 g of the myceliated vegetable product can provide a significant amount of the daily requirement of certain vitamins and minerals.
    Type: Application
    Filed: May 22, 2019
    Publication date: August 19, 2021
    Applicant: MycoTechnology, Inc.
    Inventors: Bhupendra Kumar SONI, Anthony J. CLARK, James Patrick LANGAN, Brooks John KELLY, Huntington DAVIS, Brendan SHARKEY, Andrew MESTDAGH, Alan D. HAHN