Method for controlling the yield and purity of proteinase...

Drug – bio-affecting and body treating compositions – Plant material or plant extract of undetermined constitution... – Containing or obtained from a root – bulb – tuber – corm – or...

Reexamination Certificate

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C424S725000, C514S002600, C514S783000, C426S425000

Reexamination Certificate

active

07371418

ABSTRACT:
The present invention provides a method for adjusting the yield and purity of a proteinase inhibitor extract from plant tissue, preferably potato tubers. The extraction and isolation of the proteinase inhibitor from potatoes begins with the addition of an organic acid, preferably formic acid, and a salt, preferably sodium chloride, to raw potatoes. The mixture is subjected to process steps to extract soluble proteins. The extract is subjected to heat treatment at an adjusted temperature and adjusted duration whereby purity of the proteinase inhibitor is enhanced by heating at a relatively high temperature for a relatively short duration and whereby yield of the proteinase inhibitor is enhanced by heating at a relatively low temperature for a relatively long duration. If the removal of soluble protein impurities that are not denatured during the heat treatment step is desired, ultrafiltration is used. By adjusting the cycles of filtration, purity of the proteinase inhibitor can be adjustably selected.

REFERENCES:
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patent: 4906457 (1990-03-01), Ryan
patent: 5187154 (1993-02-01), Phillips et al.
patent: 0487480 (1992-05-01), None
patent: WO 99/01474 (1999-01-01), None
patent: WO-9901474 (1999-01-01), None
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Bryant, J., Green, T.R., Gurusaddaiaht, T., and Ryan, C.A., “Proteinase inhibitor II from potatoes: Isolation and characterization of its protomer components”,Biochemistry, 1976, 15: p. 3418-3424.
Huang, C., MA, W.Y., Ryan, C.A., and Dong, Z., “Proteinase inhibitors I and II from potatoes specifically block UV-induced activator protein-1 activation through a pathway that is independent of extracellular signal regulated kinases, c-jun N-terminal kinases, and P38 kinase”,Proc. Natl. Acad. Sci., 1997, 94:11957-11962, US.
Schwartz, J.G., Guan, D., Green, G.M., and Phillips, W.T., “Treatment with an oral proteinase inhibitor slows gastric emptying and actually reduces glucose and insulin levels after a liquid meal in type II diabetic patients”,Diabetes Care, 1994, 17: p. 255-262.
Hill, A.J., Peikin, S.R., Ryan, C.A., and Blundell, J.E., “Oral administration of proteinase inhibitor II from potatoes reduces energy intake in man”,Physiol. Behav., 1990, 48: p. 241-246.
Pearce, G. and Ryan, C.A., “A rapid, large-scale method for purification of metallo-carboxypeptidase from potato tubers”,Anal. Biochem., 1983, 30: p. 223-225.
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Greenblatt, H.M., Ryan, C.A., and James, M.N.G., “Structure of the complex ofStreptomyces griseusproteinase B and polypeptide chymotrypsin inhibitor-1 from Russet Burbank potato tubers at 2.1 angstrom resolution”,Journal of molecular biology, Jan. 5, 1989, v. 205 (1): p. 201-228.
Wang, K.E. and Zhong, J.L., “The isolation and immmunological properties of potato proteinase II”,Acta Biochimica et Biophysica Sinica, 1992, v. 24 (2): p. 189-192, English Abstract.
Uchida, K., Iwasaki, T., Kiyohara, T., and Yoshikawa, M., “Isolation and characterization of polypeptide inhibitors from potato tubers”, Science Reports of Faculty of Agriculture, 1983, 15 (2): p. 357-365, Kobe University.
Kaiser, K.-P. and Santarius, K., “Thermo stable basic proteinase inhibitors from potatoes. Isolation and characterization”, Zeitschrift fur Lebensmittel-Untersuchung und-Forschung, 1977, English Abstract.
Santarius, K. and Belitz, H.-D., “Proteinase inhibitors. V. Isolation and some properties of A 5 inhibitor from potatoes”, Chemie Mikrobiologie Technologie der Lebensmittel, Y1 (Jan. 1972), p. 56-62, Inst. Fur Lebensmittelchemie, Tech. Univ., Munich, English Abstract.
Kaiser, K.-P. and Belitz, H.-D., Chemie Mikrobiologie Technologie der Lebensmittel 1971, 1: 1-7, Inst. Fur Lebensmittelchemie, Tech. Univ., Munich, English Abstract.

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