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公开(公告)号：KR101860103B1
公开(公告)日：2018-05-23
申请号：KR1020160107046
申请日：2016-08-23
Applicant: 세종대학교산학협력단
IPC: C07K14/565 , C12N15/85
Abstract: 본발명은인터페론-베타신호펩타이드변이체및 이를이용한목적단백질의생산방법에관한것이다본 발명에따른인터페론-베타 (Interferon-beta) 신호펩타이드변이체는소수성부위의소수성성질및 알파-헬릭스구조를보다강화시킨것으로서, 이를재조합벡터및 숙주세포시스템에적용한결과, 종래의기술에비해숙주세포의재조합단백질발현량이현저하게증진됨을확인할수 있었는바, 본발명을이용하여목적단백질의생산효율을효과적으로증진시킬수 있을것이다.
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公开(公告)号：KR1020180023099A
公开(公告)日：2018-03-07
申请号：KR1020160107046
申请日：2016-08-23
Applicant: 세종대학교산학협력단
IPC: C07K14/565 , C12N15/85
CPC classification number: C07K14/565 , C12N15/85
Abstract: 본발명은인터페론-베타신호펩타이드변이체및 이를이용한목적단백질의생산방법에관한것이다본 발명에따른인터페론-베타 (Interferon-beta) 신호펩타이드변이체는소수성부위의소수성성질및 알파-헬릭스구조를보다강화시킨것으로서, 이를재조합벡터및 숙주세포시스템에적용한결과, 종래의기술에비해숙주세포의재조합단백질발현량이현저하게증진됨을확인할수 있었는바, 본발명을이용하여목적단백질의생산효율을효과적으로증진시킬수 있을것이다.
Abstract translation: 本发明涉及干扰素β信号肽突变体和使用该突变体的靶蛋白质的制造方法，其特征在于，疏水性区域和疏水性区域的疏水性 这样，将有此重组载体以及应用该宿主细胞系统的结果，相比于现有技术iteotneun可确认显著增加重组蛋白表达的量在宿主细胞中杆，对使用本发明sikilsu有效地增加所需蛋白质的生产效率 。
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公开(公告)号：KR101268782B1
公开(公告)日：2013-05-29
申请号：KR1020110146471
申请日：2011-12-29
Applicant: 세종대학교산학협력단
Abstract: PURPOSE: A preparing method of salt trapped in mushroom mycelium cell wall and a noodle containing the same are provided to reduce an intake amount of salt by maintaining a salty taste for long time and to prevent unpleasantness. CONSTITUTION: A preparing method of salt trapped in mushroom mycelium cell wall comprises a step of mixing liquid-cultivated mushroom mycelium and water and ultrasonic treating the same; a step of separating the mushroom mycelium cell wall by filtering the treated mixture; a step of collecting sodium chloride in the mushroom mycelium cell wall by mixing sodium chloride aqueous solution and the mushroom mycelium cell wall for 10-60 minutes; a step of freezing and drying the collected sodium chloride-mushroom mycelium cell wall and powderizing the collected sodium chloride-mushroom mycelium cell wall. The liquid-cultivated mushroom mycelium is manufactured by inoculating mushroom mycelium source in a PDMS badge by 0.1-5% (v/v) and cultivating the inoculated badge in a bioreactor at 25-30°C, a ventilation rate of 0.5-10 v/v/m, and a stirring rate of 250-350 rpm. The ultrasonic treatment is conducted for 30-90 minutes. The cultivation in the bioreactor is conducted for 4-7 days. The mushroom is one or more selected from Lentinus edodes, Pleurotus ostreatus, and Tricholoma matsutake. Noodles are manufactured by adding 0.5-2 parts by weight of the salt trapped in mushroom mycelium cell wall into 100.0 parts by weight of noodle paste and making the noodles from the same.
Abstract translation: 目的：提供一种捕获在蘑菇菌丝体细胞壁中的盐的制备方法和含有该盐的面条，以通过长时间保持咸味并防止不愉快来减少盐摄入量。 构成：捕获在蘑菇菌丝体细胞壁中的盐的制备方法包括将液体培养的蘑菇菌丝体与水混合并进行超声处理的步骤; 通过过滤处理过的混合物分离蘑菇菌丝体细胞壁的步骤; 通过将氯化钠水溶液和蘑菇菌丝体细胞壁混合10-60分钟，收集蘑菇菌丝体细胞壁中的氯化钠; 冷冻干燥收集的氯化钠 - 蘑菇菌丝体细胞壁并粉碎收集的氯化钠 - 蘑菇菌丝体细胞壁的步骤。 通过将PDMS徽章中的蘑菇菌丝体源接种0.1-5％（v / v）并在25-30℃的生物反应器中培养接种的标记，通风率为0.5-10v，制备液体培养的蘑菇菌丝体 / v / m，搅拌速度为250-350rpm。 超声处理进行30-90分钟。 生物反应器中的培养进行4-7天。 蘑菇是从香菇，侧耳菇和毛癣菌中选出的一种或多种。 通过将0.5-2重量份的捕获在蘑菇菌丝体细胞壁中的盐加入到100.0重量份的面条糊中并制作面条来制造面条。
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