Liquid enzyme preparation

Patent metadata

Field	Value
Publication number	US-2025313822-A1
Application number	US-202318865118-A
Country	US
Kind code	A1
Filing date	May 23, 2023
Priority date	May 23, 2022
Publication date	Oct 9, 2025
Grant date	—

Abstract

The present invention provides a liquid enzyme preparation of an enzyme having excellent activity stability. Stability of enzymatic activity is improved by accommodating a liquid enzyme preparation that includes an enzyme into a container the internal space of which has been replaced by an inert gas, or by adding, to a liquid enzyme preparation containing a protein deamidase, an additive selected from the group consisting of sugar alcohols, glycerin, ethanol, sulfites, lecithins, citrates, polyphosphates, tartrates, phytic acid, metaphosphoric acid, sodium chloride, tocotrienols, methionine, pectins, beet pigment, capsicum pigment, rosemary extract, tocopherols, tea extract, and butylated hydroxyanisole.

First claim

1 . A liquid enzyme preparation comprising an enzyme, wherein the liquid enzyme preparation is packed in a container whose internal space is replaced with an inert gas.

2 . The liquid enzyme preparation according to claim 1 , wherein the enzyme is a protein deamidase or a transglutaminase.

3 . The liquid enzyme preparation according to claim 1 , wherein the enzyme activity is 0.1 to 10,000 U/ml.

4 . The liquid enzyme preparation according to claim 1 , comprising an additive selected from the group consisting of sugar alcohol, glycerin, ethanol, sulfite, lecithin, citrate, polyphosphate, tartrate, phytic acid, metaphosphoric acid, sodium chloride, tocotrienol, methionine, pectin, beet dye, paprika dye, rosemary extract, tocopherol, tea extract, and butylhydroxyanisole.

5 . A liquid enzyme preparation comprising: a protein deamidase; and an additive selected from the group consisting of sugar alcohol, glycerin, ethanol, sulfite, lecithin, citrate, polyphosphate, tartrate, phytic acid, metaphosphoric acid, sodium chloride, tocotrienol, methionine, pectin, beet dye, paprika dye, rosemary extract, tocopherol, tea extract, and butylhydroxyanisole.

6 . The liquid enzyme preparation according to claim 4 , wherein the additive is contained in a total amount of 5 w/v % or more.

7 . The liquid enzyme preparation according to claim 4 , wherein the additive is contained in a total amount of 80 w/v % or less.

8 . The liquid enzyme preparation according to claim 1 , having a pH of 5.5 or more.

9 . The liquid enzyme preparation according to claim 1 , having a pH of 8.2 or less.

10 . The liquid enzyme preparation according to claim 5 , wherein the protein deamidase activity is 0.1 to 10,000 U/ml.

11 . The liquid enzyme preparation according to claim 2 , wherein the protein deamidase is derived from Chryseobacterium proteolyticum.

12 . An enzyme activity stabilization method for the liquid enzyme preparation according to claim 1 , the method comprising: packing the liquid enzyme preparation containing an enzyme in the container whose internal space is replaced with the inert gas.

13 . A protein deamidase activity stabilizer for a liquid enzyme preparation containing a protein deamidase, the protein deamidase activity stabilizer comprising an additive selected from the group consisting of sugar alcohol, glycerin, ethanol, sulfite, lecithin, citrate, polyphosphate, tartrate, phytic acid, metaphosphoric acid, sodium chloride, tocotrienol, methionine, pectin, beet dye, paprika dye, rosemary extract, tocopherol, tea extract, and butylhydroxyanisole.

14 . The liquid enzyme preparation according to claim 5 , wherein the additive is contained in a total amount of 5 w/v % or more.

15 . The liquid enzyme preparation according to claim 5 , wherein the additive is contained in a total amount of 80 w/v % or less.

16 . The liquid enzyme preparation according to claim 5 , having a pH of 5.5 or more.

17 . The liquid enzyme preparation according to claim 5 , having a pH of 8.2 or less.

18 . The liquid enzyme preparation according to claim 5 , wherein the protein deamidase is derived from Chryseobacterium proteolyticum.

19 . The liquid enzyme preparation according to claim 14 , wherein the protein deamidase is derived from Chryseobacterium proteolyticum.

20 . The liquid enzyme preparation according to claim 15 , wherein the protein deamidase is derived from Chryseobacterium proteolyticum.

Assignees

• Amano Enzyme Inc

Inventors

• Hiura Keita
• Yachi Hiroyuki
• Mito Koji

Classifications

• C12Y305/01044

  Protein-glutamine glutaminase (3.5.1.44) · CPC title

• C12Y203/02013

  Protein-glutamine gamma-glutamyltransferase (2.3.2.13), i.e. transglutaminase or factor XIII · CPC title

• C12N9/1044

  Protein-glutamine gamma-glutamyltransferase (2.3.2.13), i.e. transglutaminase or factor XIII · CPC title

• C12N9/80 Primary

  acting on amide bonds in linear amides {(3.5.1)} · CPC title

• C12N9/96

  Stabilising an enzyme by forming an adduct or a composition; Forming enzyme conjugates · CPC title