Patents by Inventor Filip Arnaut
Filip Arnaut 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).
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Patent number: 11510413Abstract: The present invention relates to a polypeptide having lipolytic enzyme activity, selected from the group consisting of: (a) a polypeptide having at least 65% sequence identity to amino acids 21 to 309 of SEQ ID NO: 1; (b) a polypeptide encoded by a polynucleotide that hybridizes under medium stringency conditions with the polypeptide coding sequence of SEQ ID NO: 2; (c) a polypeptide encoded by a polynucleotide having at least 65% sequence identity to the polypeptide coding sequence of SEQ ID NO: 2; and (d) a fragment of the polypeptide of (a), (b) or (c) that has lipolytic enzyme activity.Type: GrantFiled: June 3, 2021Date of Patent: November 29, 2022Assignees: Novozymes A/S, Puratos NV/SAInventors: Henrik Oestdal, Sara Maria Landvik, Robert Piotr Olinski, Evelien Agache, Bruno Van Winckel, Filip Arnaut
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Enzyme-inhibitor complexes comprising a thermostable hydrolase and a temperature sensitive inhibitor
Patent number: 11214783Abstract: The present invention concerns a method for selectively activating a thermostable hydrolase at a temperature above T1. The present invention provides compositions comprising a thermostable hydrolase and a temperature sensitive inhibitor, wherein said thermostable hydrolase and said temperature sensitive inhibitor form a hydrolase-inhibitor complex at a temperature below T1, but which dissociates at a temperature of about T1. The present invention also relates to uses of said compositions, and a method for preparing said compositions.Type: GrantFiled: December 4, 2019Date of Patent: January 4, 2022Assignee: PURATOS NVInventors: Geertrui Bosmans, Ellen Fierens, Kristof Brijs, Jan Delcour, Fabienne Verte, Jacques Georis, Valérie Dorgeo, Filip Arnaut -
Publication number: 20210321631Abstract: The present invention relates to a polypeptide having lipolytic enzyme activity, selected from the group consisting of: (a) a polypeptide having at least 65% sequence identity to amino acids 21 to 309 of SEQ ID NO: 1; (b) a polypeptide encoded by a polynucleotide that hybridizes under medium stringency conditions with the polypeptide coding sequence of SEQ ID NO: 2; (c) a polypeptide encoded by a polynucleotide having at least 65% sequence identity to the polypeptide coding sequence of SEQ ID NO: 2; and (d) a fragment of the polypeptide of (a), (b) or (c) that has lipolytic enzyme activity.Type: ApplicationFiled: June 3, 2021Publication date: October 21, 2021Applicants: Novozymes A/S, Puratos NV/SAInventors: Henrik Oestdal, Sara Maria Landvik, Robert Piotr Olinski, Evelien Agache, Bruno Van Winckel, Filip Arnaut
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Patent number: 11051520Abstract: A polypeptide having lipolytic enzyme activity, selected from the group consisting of: (a) a polypeptide having at least 65% sequence identity to amino acids 21 to 309 of SEQ ID NO: 1; (b) a polypeptide encoded by a polynucleotide that hybridizes under medium stringency conditions with the polypeptide coding sequence of SEQ ID NO: 2; (c) a polypeptide encoded by a polynucleotide having at least 65% sequence identity to the polypeptide coding sequence of SEQ ID NO: 2; and (d) a fragment of the polypeptide of (a), (b) or (c) that has lipolytic enzyme activity.Type: GrantFiled: February 19, 2018Date of Patent: July 6, 2021Assignees: Novozymes A/S, Puratos NV/SAInventors: Henrik Oestdal, Sara Maria Landvik, Robert Piotr Olinski, Evelien Agache, Bruno Van Winckel, Filip Arnaut
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Patent number: 10986845Abstract: The present invention relates to compositions and methods for the improvement of bakery products, in particular for the improvement of the texture of cakes and the tolerance of bakery doughs.Type: GrantFiled: April 28, 2017Date of Patent: April 27, 2021Assignee: PURATOS NVInventors: Jacques Georis, Valérie Dorgeo, Oksana Shegay, Fanny Nguyen, Bruno Van Winckel, Fabienne Verte, Filip Arnaut, Thierry Dauvrin
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Publication number: 20200102548Abstract: The present invention concerns a method for selectively activating a thermostable hydrolase at a temperature above T1. The present invention provides compositions comprising a thermostable hydrolase and a temperature sensitive inhibitor, wherein said thermostable hydrolase and said temperature sensitive inhibitor form a hydrolase-inhibitor complex at a temperature below T1, but which dissociates at a temperature of about T1. The present invention also relates to uses of said compositions, and a method for preparing said compositions.Type: ApplicationFiled: December 4, 2019Publication date: April 2, 2020Applicant: PURATOS NVInventors: Geertrui Bosmans, Ellen Fierens, Kristof Brijs, Jan Delcour, Fabienne Verte, Jacques Georis, Valérie Dorgeo, Filip Arnaut
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Patent number: 10550380Abstract: The present invention concerns a method for selectively activating a thermostable hydrolase at a temperature above T1. The present invention provides compositions comprising a thermostable hydrolase and a temperature sensitive inhibitor, wherein said thermostable hydrolase and said temperature sensitive inhibitor form a hydrolase-inhibitor complex at a temperature below T1, but which dissociates at a temperature of about T1. The present invention also relates to uses of said compositions, and a method for preparing said compositions.Type: GrantFiled: November 26, 2015Date of Patent: February 4, 2020Assignee: PURATOS NVInventors: Geertrui Bosmans, Ellen Fierens, Kristof Brijs, Jan Delcour, Fabienne Verte, Jacques Georis, Valérie Dorgeo, Filip Arnaut
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Publication number: 20190364912Abstract: A polypeptide having lipolytic enzyme activity, selected from the group consisting of: (a) a polypeptide having at least 65% sequence identity to amino acids 21 to 309 of SEQ ID NO: 1; (b) a polypeptide encoded by a polynucleotide that hybridizes under medium stringency conditions with the polypeptide coding sequence of SEQ ID NO: 2; (c) a polypeptide encoded by a polynucleotide having at least 65% sequence identity to the polypeptide coding sequence of SEQ ID NO: 2; and (d) a fragment of the polypeptide of (a), (b) or (c) that has lipolytic enzyme activity.Type: ApplicationFiled: February 19, 2018Publication date: December 5, 2019Applicants: Novozymes A/S, Puratos NV/SAInventors: Henrik Oestdal, Sara Maria Landvik, Robert Piotr Olinski, Evelien Agache, Bruno Van Winckel, Filip Arnaut
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Publication number: 20190142019Abstract: The present invention relates to compositions and methods for the improvement of bakery products, in particular for the improvement of the texture of cakes and the tolerance of bakery doughs.Type: ApplicationFiled: April 28, 2017Publication date: May 16, 2019Inventors: Jacques GEORIS, Valérie DORGEO, Oksana SHEGAY, Fanny NGUYEN, Bruno VAN WINCKEL, Fabienne VERTE, Filip ARNAUT, Thierry DAUVRIN
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Publication number: 20190110484Abstract: The present invention relates to compositions and methods to improve properties of baked products that combine lipolytic enzymes having defined ratios of phospholipase A1 activity to phospholipase A2 activity.Type: ApplicationFiled: April 28, 2017Publication date: April 18, 2019Inventors: Jacques GEORIS, Valérie DORGEO, Oksana SHEGAY, Thierry DAUVRIN, Evelien AGACHE, Agnès DUTRON, Filip ARNAUT
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Publication number: 20170321201Abstract: The present invention concerns a method for selectively activating a thermostable hydrolase at a temperature above T1. The present invention provides compositions comprising a thermostable hydrolase and a temperature sensitive inhibitor, wherein said thermostable hydrolase and said temperature sensitive inhibitor form a hydrolase-inhibitor complex at a temperature below T1, but which dissociates at a temperature of about T1. The present invention also relates to uses of said compositions, and a method for preparing said compositions.Type: ApplicationFiled: November 26, 2015Publication date: November 9, 2017Applicant: PURATOS NVInventors: Geertrui Bosmans, Ellen Fierens, Kristof Brijs, Jan Delcour, Fabienne Verte, Jacques Georis, Valérie Dorgeo, Filip Arnaut
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Publication number: 20160374355Abstract: The present invention is related to a method for the prevention or retarding of staling during the baking process of bakery products which comprises the step of adding a sufficiently effective amount of at least one intermediate thermostable and/or thermostable serine protease in said bakery products. The present invention further relates to an improver composition for the prevention or retarding of staling during the baking process of bakery products, characterised in that it comprises at least one intermediate thermostable and/or thermostable serine protease.Type: ApplicationFiled: September 8, 2016Publication date: December 29, 2016Applicant: Puratos Naamloze VennootschapInventors: Filip Arnaut, Fabienne Verte, Nicole Vekemans
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Patent number: 9480262Abstract: A method for increasing in a baked product, after baking, the level of water-soluble arabinoxylan with an average degree of polymerization ranging from 5 to 50, comprising preparing a dough for a baked product with flour having a total arabinoxylan content of at least 2.0%, and adding to the dough an enzyme preparation comprising at least one thermophilic endoxylanase in an amount at least two-fold higher than the amount conferring 90% of the maximal bread volume increase obtained by addition of such enzyme preparation to the recipe of the baked product. Using this method, baked products can be obtained that have a level of arabinoxylan of at least 1.7% The present invention further relates to baked products obtainable by this method, and to an improver and a dough which may be used for the preparation of such products.Type: GrantFiled: January 16, 2008Date of Patent: November 1, 2016Assignee: Puratos N.V.Inventors: Ingrid Van Haesendonck, Willem Broekaert, Jacques Georis, Jan Delcour, Christophe Courtin, Filip Arnaut
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Patent number: 9456616Abstract: The present invention is related to a method for the prevention or retarding of staling during the baking process of bakery products which comprises the step of adding a sufficiently effective amount of at least one intermediate thermostable and/or thermostable serine protease in the bakery products. The present invention further relates to an improver for the prevention or retarding of staling during the baking process of bakery products, which comprises at least one intermediate thermostable and/or thermostable serine protease.Type: GrantFiled: April 7, 2003Date of Patent: October 4, 2016Assignee: Puratos Naamloze VennootschapInventors: Filip Arnaut, Fabienne Verte, Nicole Vekemans
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Publication number: 20160037784Abstract: The present invention provides in dough or batter products and their use in bakery products, wherein the dough or batter product comprises functionalized grains. The functionalized grains more specifically comprise a high concentration of functional ingredients allowing reduction of the total amount of said functional ingredients in said dough or batter product.Type: ApplicationFiled: April 11, 2014Publication date: February 11, 2016Inventors: Paul De Pauw, Filip Arnaut
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Publication number: 20130101699Abstract: A method for preparing a liquid composition having a high arabinoxylan oligosaccharides content (AXOS), the product obtained by this method, and its use in food applications, in particular in baked products.Type: ApplicationFiled: May 3, 2011Publication date: April 25, 2013Applicant: Puratos N.V.Inventors: Guylaine Lacaze, Isabel Trogh, Bernard Genot, Filip Arnaut
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Patent number: 8187646Abstract: The present invention is related to a method for inhibiting nicotinamide coenzyme degradation in a cereal flour or wheat based product, comprising the addition of an effective amount of nucleotide pyrophosphatase inhibitor to said cereal flour based product, product such as a wheat based product. A further aspect of the present invention is a nucleotide pyrophosphatase having an amino acid N-terminal sequence being (G)IDDRHEVDLPPRP. In another aspect of the present invention, a dough comprising a nucleotide pyrophosphatase inhibitor such as pyrophosphate, and optionally a coenzyme regeneration system comprising at least one NAD(P) or NAD(P)H dependent hydrogenase or dehydrogenase is disclosed. Preferably the coenzyme regeneration system comprises (consists of) mannitol dehydrogenase and D-fructose.Type: GrantFiled: June 29, 2005Date of Patent: May 29, 2012Assignee: Puratos N.V.Inventors: Sofie Parmentier, Eric Vandamme, Joeri Beauprez, Filip Arnaut
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Publication number: 20100040736Abstract: The present invention relates to a method for increasing in a baked product, after baking, the level of water-soluble arabinoxylan with an average degree of polymerization ranging from 5 to 50, preferably ranging from 5 to 35, more preferably ranging from 5 to 25, said method comprising the steps of:—Preparing a dough for a baked product with flour, a mixture of flours or a mixture of flour (s) with milling fractions having a total arabinoxylan content of at least 2.0%, preferably at least 2.5%, and—Adding to said dough an enzyme preparation comprising at least one thermophilic endoxylanase in an amount at least 2-fold higher, preferably at least 3 to 6 times higher or even 10 times higher than the dose conferring 90% of the maximal bread volume increase obtained by addition of such enzyme preparation to the recipe of said baked product. Advantageously with said method baked products can be obtained that have a level of arabinoxylan of the desired type of at least 1.7%, more preferably at least 1.Type: ApplicationFiled: January 16, 2008Publication date: February 18, 2010Applicant: Puratos N.V.Inventors: Ingrid Paula Hilde Van Haesendonck, Willem Frans Broekaert, Jacques Georis, Jan Delcour, Christophe Courtin, Filip Arnaut
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Publication number: 20100028493Abstract: The present invention is related to a method for inhibiting nicotinamide coenzyme degradation in a cereal flour or wheat based product, comprising the addition of an effective amount of nucleotide pyrophosphatase inhibitor to said cereal flour based product, product such as a wheat based product. A further aspect of the present invention is a nucleotide pyrophosphatase having an amino acid N-terminal sequence being (G)IDDRHEVDLPPRP. In another aspect of the present invention, a dough comprising a nucleotide pyrophosphatase inhibitor such as pyrophosphate, and optionally a coenzyme regeneration system comprising at least one NAD(P) or NAD(P)H dependent hydrogenase or dehydrogenase is disclosed. Preferably the coenzyme regeneration system comprises (consists of) mannitol dehydrogenase and D-fructose.Type: ApplicationFiled: June 29, 2005Publication date: February 4, 2010Inventors: Sofie Parmentier, Eric Vandamme, Joeri Beauprez, Filip Arnaut
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Publication number: 20090098243Abstract: The present invention relates to a new isolated nucleic acid sequence comprising a gene that encodes a new fungal oxidase enzyme, and nucleic acid fragments thereof. It also relates to said new fungal oxidase isolated and purified from Aspergillus ficuum, its amino acid sequence as shown in SEQ ID NO 40 or 41, and functional equivalents or derivatives thereof. The present invention also relates to constructs, vectors and hosts cells comprising a nucleic acid molecule of the invention, as well as methods for producing an oxidase of the invention. The present invention also relates to the use of an oxidase of the invention in industrial processes.Type: ApplicationFiled: September 15, 2005Publication date: April 16, 2009Applicant: PURATOS N.V.Inventors: Filip Arnaut, Roland Contreras, Thierry Dauvrin, Guy Vanneste, Jasmine Viaene, Jacques Claude Eloi Georis