Abstract: Disclosed is a method for preparing a template DNA from a processed vegetable food, comprising the steps of: extracting a crude DNA fraction from a processed vegetable food subjected to at least one of a high temperature treatment, a high temperature grinding treatment, a high pressure treatment and a fermentation treatment, and optionally subjected to defatting; and performing a DNA fractionation treatment of the crude DNA fraction by a polyethylene glycol precipitation method and/or a polyacrylamide gel electrophoresis method. Also disclosed is a method for detecting a gene of a plant in a processed vegetable food derived from the plant by a PCR method in which such a template DNA is used. The processed vegetable food may be an oil source seed.

Abstract: Isolation of a cDNA encoding a plant-derived epoxide hydrolase and an expression system of the enzyme in Escherichia coli are established, so as to permit the mass-scale production of the plant-derived epoxide hydrolase. The invention provides a cDNA encoding the plant-derived epoxide hydrolase having the amino acid sequence of SQ ID No. 1 in the Sequence Listing, a gene encoding the plant-derived epoxide hydrolase having the amino acid sequence of SQ ID No. 2 in the Sequence Listing, a plasmid vector carrying the cDNA and the transformant (FERM BP-6624) retaining the plasmid vector.

Abstract: Isolation of a cDNA encoding a plant-derived epoxide hydrolase and an expression system of the enzyme in Escherichia coli are established, so as to permit the mass-scale production of the plant-derived epoxide hydrolase. The invention provides a cDNA encoding the plant-derived epoxide hydrolase having the amino acid sequence of SQ ID No. 1 in the Sequence Listing, a gene encoding the plant-derived epoxide hydrolase having the amino acid sequence of SQ ID No. 2 in the Sequence Listing, a plasmid vector carrying the cDNA and the transformant (FERM BP-6624) retaining the plasmid vector.

Abstract: Disclosed is a method for preparing a template DNA from a processed vegetable food, comprising the steps of: extracting a crude DNA fraction from a processed vegetable food subjected to at least one of a high temperature treatment, a high temperature grinding treatment, a high pressure treatment and a fermentation treatment, and optionally subjected to defatting; and performing a DNA fractionation treatment of the crude DNA fraction by a polyethylene glycol precipitation method and/or a polyacrylamide gel electrophoresis method. Also disclosed is a method for detecting a gene of a plant in a processed vegetable food derived from the plant by a PCR method in which such a template DNA is used. The processed vegetable food may be an oil source seed.

Abstract: A quick assay method for the activity of a plant-derived, asparagine residue-specific endoprotease is disclosed which comprises measuring fluorescence generated by a fluorescence quenching substrate split by an asparagine residue-specific endoprotease. The fluorescence quenching substrate comprises an oligopeptide having in its amino acid sequence at least one asparagine residue, whose C-terminal side is other than an isoleucine residue, a leucine residue, or a valine residue, wherein the oligopeptide has a 7-methoxycoumarin-4-yl-acetyl group arranged on its N-terminal side and a 2,4-dinitrophenyl group arranged on its C-terminal side.

Abstract: Disclosed are a cDNA encoding a plant-derived, asparagine residue-specific endoprotease having an amino sequence described in SEQ ID NO: 1 in the sequence list and a gene encoding a plant-derived, asparagine residue-specific endoprotease having an amino sequence described in SEQ ID NO: 2 in the sequence listing. The enzymes enable production of asparagine residue-specific endoprotease in large amounts.

Abstract: Different from conventional heterogeneous multiple-branched cyclodextrins having branches derived from the same kind of saccharide molecule, the inventive heterogeneous multiple-branched cyclodextrin has branches derived from different kinds of saccharides of, one, glucose and, the other, a maltooligosaccharide. The inventive heterogeneous multiple-branched cyclodextrins are more stable than conventional ones and useful as an ingredient of medical, foodstuff and cosmetic preparations. The heterogeneous multiple-branched cyclodextrin can be prepared from a mixture of a maltooligosaccharide and a glucosyl cyclodextrin by the reverse action of debranching enzyme.