Patents by Inventor Jorn Soe
Jorn Soe 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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Publication number: 20080131936Abstract: The invention encompasses the use of a lipolytic enzyme obtainable from one of the following genera: Streptomyces, Corynebacterium and Thermobifida in various methods and uses, wherein said lipolytic enzyme is capable of hydrolysing a glycolipid or a phospholipid or transferring an acyl group from a glycolipid or phospholipids to an acyl acceptor. Preferably, the lipolytic enzyme for use in these methods and uses comprises an amino acid sequence as shown in any one of SEQ ID NOs: 4, 5, 7, 8, 12, 14 or 16 or an amino acid sequence having at least 70% identity therewith or comprises a nucleotide sequence shown as SEQ ID NO: 3, 6, 9, 13, 15 or 17 or a nucleotide sequence which has at least 70% identity therewith.Type: ApplicationFiled: January 16, 2007Publication date: June 5, 2008Inventors: Andrei Miasnikov, Jorn Soe, Jorn Mikkelsen, Mira Povelainen, Virve Pitkanen
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Publication number: 20080070287Abstract: The present invention relates to a method for the production of a variant lipid acyltransferase comprising the steps of: (i) selecting a parent enzyme which is a lipid acyltranserase enzyme; (ii) modifying one or more amino acids to produce a variant lipid acyltransferase; (iii) testing the activity of the variant lipid acyltransferase on a galactolipid and/or phospholipid and/or triglyceride substrate; (iv) selecting a variant enzyme with enhanced activity towards galactolipids compared with the parent enzyme; (v) providing a Bacillus licheniformis cell; (vi) transforming the Bacillus licheniformis cell with a heterologous nucleotide sequence encoding said variant lipid acyltransferase; and (iii) expressing said variant lipid acyltransferase in the cell under the control of a promoter sequence. The variant lipid acyltransferase can undergo post-translations modification, truncation and/or clipping, i.e., to remove a signal peptide.Type: ApplicationFiled: September 7, 2007Publication date: March 20, 2008Inventors: Jorn Soe, Jorn Mikkelson, Arno Kreij
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Publication number: 20080063783Abstract: A method for the in situ production of an emulsifier in a foodstuff, wherein a lipid acyltransferase is added to the foodstuff. Preferably the emulsifier is produced without an increase or without a substantial increase in the free fatty acid content of the foodstuff. Preferably, the lipid acyltransferase is one which is capable of transferring an acyl group from a lipid to one or more of the following acyl acceptors: a sterol, a stanol, a carbohydrate, a protein or a sub-unit thereof, glycerol. Preferably, in addition to an emulsifier one or more of a stanol ester or a stanol ester or a protein ester or a carbohydrate ester or a diglyceride or a monoglyceride may be produced. One or more of these may function as an additional emulsifier.Type: ApplicationFiled: February 6, 2007Publication date: March 13, 2008Inventors: Arno KREIJ, Susan Madrid, Jorn Mikkelsen, Jorn Soe, Mark Turner, Jonathan Goodwins
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Publication number: 20080038404Abstract: A fungal wild-type lipolytic enzyme having a higher ratio of activity on polar lipids compared with triglycerides, wherein the enzyme preferably has a phospholipid:triglyceride activity ratio of at least 4. Preferably, the lipolytic enzyme according to the present invention has a glycolipid:triglyceride hydrolyzing activity ratio of at least 1.5. In one embodiment, the fungal lipolytic enzyme according to the present invention comprises an amino acid sequence as shown in SEQ ID NO: 1 or SEQ ID No. 2 or SEQ ID No. 4 or SEQ ID No. 6 or an amino acid sequence which has at least 90% identity thereto. The present invention further encompasses a nucleic acid encoding a fungal lipolytic enzyme, which nucleic acid is selected from the group consisting of: (a) a nucleic acid comprising a nucleotide shown in SEQ ID No. 3, SEQ ID No. 5 or SEQ ID No. 7; (b) a nucleic acid which is related to the nucleotide sequence of SEQ ID No. 3, SEQ ID No. 5 or SEQ ID No.Type: ApplicationFiled: September 12, 2006Publication date: February 14, 2008Inventors: Janne Brunstedt, Jorn Mikkelsen, Henrik Pedersen, Jorn Soe
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Publication number: 20070298157Abstract: A process of enzymatic degumming edible oils, comprising treating edible oil with a lipid acyltransferase so as to transfer an acyl group from a major part of the phospholipid to one or more acyl acceptors, wherein the acyl acceptor may be any compound comprising a hydroxyl group. In one embodiment preferably the acyl acceptor is water and in another embodiment preferably the acyl acceptor is one or more sterols and/or stanols. When the acyl acceptor is a stanol and/or sterol, one or more sterol esters and/or stanol esters are produced.Type: ApplicationFiled: January 16, 2007Publication date: December 27, 2007Inventors: Jorn Soe, Mark Turner
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Publication number: 20070166439Abstract: There is provided a process for the prevention and/or reduction of acrylamide formation and/or acrylamide precursor formation in a foodstuff comprising (i) a protein, a peptide or an amino acid and (ii) a first reducing sugar; the process comprising the steps of: (a) contacting the foodstuff with a first enzyme capable of converting the first reducing sugar into a second reducing sugar; and (b) contacting the foodstuff with a second enzyme capable of oxidising a reducing group of the second reducing sugar.Type: ApplicationFiled: October 9, 2006Publication date: July 19, 2007Inventors: Jorn Soe, Charlotte Poulsen, Thomas Rand
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Publication number: 20070122525Abstract: A method for the in situ production of an emulsifier in a foodstuff, wherein a lipid acyltransferase is added to the foodstuff. Preferably the emulsifier is produced without an increase or without a substantial increase in the free fatty acid content of the foodstuff. Preferably, the lipid acyltransferase is one which is capable of transferring an acyl group from a lipid to one or more of the following acyl acceptors: a sterol, a stanol, a carbohydrate, a protein or a sub-unit thereof, glycerol. Preferably, in addition to an emulsifier one or more of a stanol ester or a stanol ester or a protein ester or a carbohydrate ester or a diglyceride or a monoglyceride may be produced. One or more of these may function as an additional emulsifier.Type: ApplicationFiled: July 7, 2006Publication date: May 31, 2007Inventors: Arno Kreij, Susan Madrid, Jorn Mikkelsen, Jorn Soe
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Publication number: 20070026106Abstract: A method for the in situ production of an emulsifier in a foodstuff, wherein a lipid acyltransferase is added to the foodstuff. Preferably the emulsifier is produced without an increase or without a substantial increase in the free fatty acid content of the foodstuff. Preferably, the lipid acyltransferase is one which is capable of transferring an acyl group from a lipid to one or more of the following acyl acceptors: a sterol, a stanol, a carbohydrate, a protein or a sub-unit thereof, glycerol. Preferably, in addition to an emulsifier one or more of a stanol ester or a stanol ester or a protein ester or a carbohydrate ester or a diglyceride or a monoglyceride may be produced. One or more of these may function as an additional emulsifier.Type: ApplicationFiled: July 7, 2006Publication date: February 1, 2007Inventors: Arno Kreij, Susan Madrid, Jorn Mikkelsen, Jorn Soe
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Publication number: 20060078648Abstract: A method for the in situ production of an emulsifier in a foodstuff, wherein a lipid acyltransferase is added to the foodstuff. Preferably the emulsifier is produced without an increase or without a substantial increase in the free fatty acid content of the foodstuff. Preferably, the lipid acyltransferase is one which is capable of transferring an acyl group from a lipid to one or more of the following acyl acceptors: a sterol, a stanol, a carbohydrate, a protein or a sub-unit thereof, glycerol. Preferably, in addition to an emulsifier one or more of a stanol ester or a stanol ester or a protein ester or a carbohydrate ester or a diglyceride or a monoglyceride may be produced. One or more of these may function as an addition emulsifier.Type: ApplicationFiled: July 15, 2005Publication date: April 13, 2006Inventors: Arno De Kreij, Susan Madrid, Jorn Mikkelsen, Jorn Soe
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Publication number: 20060068462Abstract: A method of producing one or more of a carbohydrate ester, a protein ester, a protein subunit ester or a hydroxyl acid ester, which method comprises admixing an acyl donor, an acyl acceptor and water to produce a high water environment comprising 5-98% water, wherein said acyl donor is a lipid substrate selected from one or more of the group consisting of a phospholipid, a lysophospholipid, a triacylglyceride, a diglyceride, a glycolipid or a lysoglycolipid and said acyl acceptor is selected from one ore more of the group consisting of a carbohydrate, a protein, a protein subunit, or a hydroxyl acid; and contacting the admixture with a lipid acyltransferase, such that said lipid acyl transferase catalyses one or both of the following reactions: alcoholysis or transesterification.Type: ApplicationFiled: July 15, 2005Publication date: March 30, 2006Inventors: Arno De Kreij, Susan Madrid, Jorn Mikkelsen, Jorn Soe
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Publication number: 20050281916Abstract: A method of preparing a flour dough, said method comprising adding to the dough components an enzyme that under dough conditions is capable of hydrolysing a glycolipid and a phospholipid, wherein said enzyme is incapable, or substantially incapable, of hydrolysing a triglyceride and/or a 1-monoglyceride, or a composition comprising said enzyme, and mixing the dough components to obtain the dough.Type: ApplicationFiled: August 3, 2005Publication date: December 22, 2005Inventors: Kirsten Bojsen, Charlotte Poulsen, Jorn Soe
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Publication number: 20050255574Abstract: The present invention relates to the isolation of and characterisation of a novel lipase inhibitor and its effect on different lipases. The present invention also relates to the use of a lipase inhibitor as a screen for lipases. The present invention also relates to the use of the inhibitor and/or lipases identified by a lipase inhibitor in food and/or feed technologies.Type: ApplicationFiled: March 25, 2005Publication date: November 17, 2005Inventors: Henrik Pedersen, Charlotte Poulsen, Jorn Soe, Masoud Zargahi
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Publication number: 20050202121Abstract: There is provided a process for the prevention and/or reduction of Maillard reaction in a foodstuff containing (i) a protein, a peptide or an amino acid and (ii) a reducing sugar, the process comprising contacting the foodstuff with an enzyme capable of oxidising a reducing group of the sugar.Type: ApplicationFiled: February 1, 2005Publication date: September 15, 2005Inventors: Jorn Soe, Lars Petersen, Charlotte Poulsen, Thomas Rand, Dana Boll
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Publication number: 20050196766Abstract: The present invention relates to a method of producing a variant lipid acyltransferase enzyme comprising: (a) selecting a parent enzyme which is a lipid acyltransferase enzyme characterised in that the enzyme comprises the amino acid sequence motif GDSX, wherein X is one or more of the following amino acid residues L, A, V, I, F, Y, H, Q, T N, M or S; (b) modifying one or more amino acids to produce a variant lipid acyltransferase; (c) testing the variant lipid acyltransferase for activity on a galactolipid substrate, and optionally a phospholipid substrate and/or optionally a triglyceride substrate; (d) selecting a variant enzyme with an enhanced activity towards galactolipids compared with the parent enzyme; and optionally (e) preparing a quantity of the variant enzyme.Type: ApplicationFiled: August 2, 2004Publication date: September 8, 2005Inventors: Jorn Soe, Jorn Mikkelson, Arno de Kreij
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Publication number: 20050142647Abstract: The present invention relates to a method of reducing and/or removing diglyceride from an edible oil, comprising a) admixing an edible oil with an acyl acceptor substrate and a diglyceride:glycerol acyltransferase, wherein the diglyceride:glycerol acyltransferase is characterized as an enzyme which in an edible oil is capable of transferring an acyl group from a diglyceride to glycerol. Preferably, the diglyceride:glycerol acyltransferase comprises the amino acid sequence motif GDSX, wherein X is one or more of the following amino acid residues L, A, V, I, F, Y, H, Q, T, N, M or S.Type: ApplicationFiled: July 26, 2004Publication date: June 30, 2005Inventors: Paul Wassell, Jorn Soe, Jorn Mikkelsen, Anna Kristensen