Patents by Inventor Daoyou Chen

Daoyou Chen 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).

  • Lentinula edodes-derived saltiness enhancing peptide, method for preparing the same and use thereof
    Patent number: 12426614
    Abstract: A Lentinula edodes-derived saltiness enhancing peptide, a method for preparing the same and use thereof are provided herein, belonging to the technical field of active peptides. The Lentinula edodes-derived saltiness enhancing peptide is derived from an enzymolysis extract of a Lentinula edodes fruiting body by flavourzyme and shows a strong ability to enhance saltiness. Compared with the saltiness value of a 4.0 g/L NaCl solution, the Lentinula edodes-derived saltiness enhancing peptide could replace about 50% of NaCl, thus reducing salt without reducing saltiness. Moreover, the Lentinula edodes-derived saltiness enhancing peptide also has a high umami value and can be used in preparation of low-salt foods including low-salt and flavor-enhancing foods.
    Type: Grant
    Filed: October 10, 2024
    Date of Patent: September 30, 2025
    Assignee: Shanghai Academy of Agricultural Sciences
    Inventors: Yan Yang, Daoyou Chen, Wanchao Chen, Wen Li, Peng Liu, Di Wu, Zhong Zhang
  • LENTINULA EDODES-DERIVED SALTINESS ENHANCING PEPTIDE, METHOD FOR PREPARING THE SAME AND USE THEREOF
    Publication number: 20250143361
    Abstract: A Lentinula edodes-derived saltiness enhancing peptide, a method for preparing the same and use thereof are provided herein, belonging to the technical field of active peptides. The Lentinula edodes-derived saltiness enhancing peptide is derived from an enzymolysis extract of a Lentinula edodes fruiting body by flavourzyme and shows a strong ability to enhance saltiness. Compared with the saltiness value of a 4.0 g/L NaCl solution, the Lentinula edodes-derived saltiness enhancing peptide could replace about 50% of NaCl, thus reducing salt without reducing saltiness. Moreover, the Lentinula edodes-derived saltiness enhancing peptide also has a high umami value and can be used in preparation of low-salt foods including low-salt and flavor-enhancing foods.
    Type: Application
    Filed: October 10, 2024
    Publication date: May 8, 2025
    Inventors: Yan Yang, Daoyou Chen, Wanchao Chen, Wen Li, Peng Liu, Di Wu, Zhong Zhang