Agonistic Antibody
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Since the first application in cancer therapy, monoclonal antibody (MAb) is shown of promising therapeutic effect. In spite of classical mechanism of actions exerted by MAb, such as neutralization, blocking, CDC, ADCC, therapeutic antibody could also act as agonists of the receptors, essentially replacing the activity of the normal ligand. The agonist activity can occur when the antibody binds the receptor in a manner that mimics the binding of the physiological ligand resulting in antibody-mediated agonism. To date, much of the agonistic antibody in clinical and pre-clinical studies target TNF family members, such as OX40, CD27, 4-1BB and DR5.https://www.creativebiolabs.net/agonistic-antibody_72.htm
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PROTEIN METABOLISM IN RUMINANTS 
Ruminants are able to utilize plant proteins through microbial fermentation in the rumen. Microbes in the rumen break down dietary proteins into peptides and amino acids. These microbial proteins are then digested and absorbed by the ruminant. However, under intensive production systems, protein breakdown often exceeds microbial protein synthesis, leading to excess ammonia production. Strategies aim to optimize the balance between protein degradation and utilization in the rumen.
Protein Metabolism (Animal Nutrition)
This document discusses protein metabolism in ruminant animals like cows. It explains that ruminants can utilize non-protein nitrogen sources through microbial fermentation in the rumen. Microbes in the rumen break down feed proteins into amino acids and ammonia. Excess ammonia is absorbed and converted to urea by the liver, with urea either recycled back to the rumen or excreted in urine. Bacterial protein synthesized in the rumen provides amino acids for growth and milk production. The mammary gland uses amino acids absorbed from the blood to synthesize the proteins found in milk, especially caseins.
CHEMISTRY OF MILK ENZYMES AND THEIR SIGNIFICANCE
MILK ENZYMES(INDIGENOUS AND EXOGENOUS) LIKE
Proteinases
Lipases and esterases
Phosphatases
Lysozymes
N-Acetlty-β-D-glucosaminidase
γ-Glutamyl transpeptidases or transferases
Xanthine oxidases
Sulphydryl oxidases
Superoxide dismutase
Catalase
Lactoperoxidase
β-galactosidase(lactase)
Glucose oxidase
Protein digestion and metabolism in poultry
Protein digestion in poultry begins in the proventriculus where pepsinogen is secreted and converted to the enzyme pepsin. Pepsin begins breaking down protein polymers into smaller peptides. The feed then moves to the gizzard where grit aids in further grinding of the feed. In the small intestine, pancreatic enzymes like trypsin, chymotrypsin, and elastase are secreted and break peptides into dipeptides and free amino acids. Dipeptides and amino acids are then absorbed by the intestinal mucosa and transported to the liver via the portal system for further breakdown and use in protein synthesis, or excretion as uric acid.
Utilization of feedstufs in ruminant
Ruminants like cattle, goats and sheep have a specialized four-chambered stomach that allows them to digest cellulose from plant matter. In the first chamber, the rumen, microbes break down cellulose and produce volatile fatty acids, methane and carbon dioxide. These products are then absorbed. Proteins are also broken down by microbes into amino acids and ammonia. Lipids are hydrolyzed into fatty acids and glycerol. Absorption of nutrients occurs in the rumen and small intestine. The end products that are absorbed include volatile fatty acids, amino acids, and fatty acids and glycerol.
Enzymes
This document discusses various enzymes used in food processing and their functions. It begins by listing common food processing enzymes such as amylase, lipase, protease, and cellulase. It then provides details on the role of specific amylases, cellulase, catalase, glucanases, glucose oxidase, hemicellulase, lipase, pectinase, rennet, tannase, xylanase, and their uses in food industries like baking, brewing, dairy, and fruit juice processing. It concludes with a brief overview of how enzymes like amylases and glucanases are used in beer manufacturing to break down barley and produce fermentable sugars.
Three Industrially important enzymes
Slide contains detailed information and study about 3 Industrially important enzymes. Renin, Cellulase and Amylase.
Please go through the ppt and let me know if you liked it.
Thank you :)
Ruminants ( Shakira sulehri)
Define Ruminant
Examine digestive system of cattle
Discuss the rumen microbes
Describe methods of manipulation
Explain how Infection occurs
Recommended
PROTEIN METABOLISM IN RUMINANTS
Ruminants are able to utilize plant proteins through microbial fermentation in the rumen. Microbes in the rumen break down dietary proteins into peptides and amino acids. These microbial proteins are then digested and absorbed by the ruminant. However, under intensive production systems, protein breakdown often exceeds microbial protein synthesis, leading to excess ammonia production. Strategies aim to optimize the balance between protein degradation and utilization in the rumen.
Protein Metabolism (Animal Nutrition)
This document discusses protein metabolism in ruminant animals like cows. It explains that ruminants can utilize non-protein nitrogen sources through microbial fermentation in the rumen. Microbes in the rumen break down feed proteins into amino acids and ammonia. Excess ammonia is absorbed and converted to urea by the liver, with urea either recycled back to the rumen or excreted in urine. Bacterial protein synthesized in the rumen provides amino acids for growth and milk production. The mammary gland uses amino acids absorbed from the blood to synthesize the proteins found in milk, especially caseins.
CHEMISTRY OF MILK ENZYMES AND THEIR SIGNIFICANCE
MILK ENZYMES(INDIGENOUS AND EXOGENOUS) LIKE
Proteinases
Lipases and esterases
Phosphatases
Lysozymes
N-Acetlty-β-D-glucosaminidase
γ-Glutamyl transpeptidases or transferases
Xanthine oxidases
Sulphydryl oxidases
Superoxide dismutase
Catalase
Lactoperoxidase
β-galactosidase(lactase)
Glucose oxidase
Protein digestion and metabolism in poultry
Protein digestion in poultry begins in the proventriculus where pepsinogen is secreted and converted to the enzyme pepsin. Pepsin begins breaking down protein polymers into smaller peptides. The feed then moves to the gizzard where grit aids in further grinding of the feed. In the small intestine, pancreatic enzymes like trypsin, chymotrypsin, and elastase are secreted and break peptides into dipeptides and free amino acids. Dipeptides and amino acids are then absorbed by the intestinal mucosa and transported to the liver via the portal system for further breakdown and use in protein synthesis, or excretion as uric acid.
Utilization of feedstufs in ruminant
Ruminants like cattle, goats and sheep have a specialized four-chambered stomach that allows them to digest cellulose from plant matter. In the first chamber, the rumen, microbes break down cellulose and produce volatile fatty acids, methane and carbon dioxide. These products are then absorbed. Proteins are also broken down by microbes into amino acids and ammonia. Lipids are hydrolyzed into fatty acids and glycerol. Absorption of nutrients occurs in the rumen and small intestine. The end products that are absorbed include volatile fatty acids, amino acids, and fatty acids and glycerol.
Enzymes
This document discusses various enzymes used in food processing and their functions. It begins by listing common food processing enzymes such as amylase, lipase, protease, and cellulase. It then provides details on the role of specific amylases, cellulase, catalase, glucanases, glucose oxidase, hemicellulase, lipase, pectinase, rennet, tannase, xylanase, and their uses in food industries like baking, brewing, dairy, and fruit juice processing. It concludes with a brief overview of how enzymes like amylases and glucanases are used in beer manufacturing to break down barley and produce fermentable sugars.
Three Industrially important enzymes
Slide contains detailed information and study about 3 Industrially important enzymes. Renin, Cellulase and Amylase.
Please go through the ppt and let me know if you liked it.
Thank you :)
Ruminants ( Shakira sulehri)
Define Ruminant
Examine digestive system of cattle
Discuss the rumen microbes
Describe methods of manipulation
Explain how Infection occurs
Amylase ppt
This document discusses amylases, enzymes that catalyze the hydrolysis of starch into sugars. It describes three classes of amylases - α-amylase, β-amylase, and γ-amylase. α-amylase acts faster than β-amylase and is a major digestive enzyme. β-amylase works from the non-reducing end of starch. γ-amylase cleaves α(1-6) linkages. Amylases have industrial uses like starch conversion to fructose syrup and as environmentally friendly detergent ingredients. They are produced commercially using bacteria or fungi via submerged or solid-state fermentation methods.
Amylase productin
1. The document describes the production of the enzyme amylase through fermentation methods using microorganisms like bacteria and fungi.
2. It provides details on the history of amylase discovery and types. Common microbes used for industrial production include Bacillus species and Aspergillus fungi through solid-state and submerged fermentation.
3. The fermentation process involves selection of microbes, growth media, fermentation conditions like temperature and pH, and recovery of the amylase product.
Ruminant Animals
rumen, microbes of the rumen, bacteria of the rumen, process in ruminant animals, gut of ruminant animals, bacterial concentrations in ruminant animals, bacterial fluctuations in ruminant animals
Amylase (enzyme) - sources & its applications
This document discusses amylase, an enzyme that helps digest carbohydrates. It is produced in the pancreas and salivary glands. Amylase levels can be measured in blood and urine to diagnose pancreatitis. There are three types of amylase - alpha, beta, and gamma. Amylase has many uses including in the textile, paper, food, and baking industries. It also has health benefits like helping to lower autoimmune responses, reducing swelling, and supporting compromised health.
Microbial enzymes in_food_processing_notes
Microbial enzymes are widely used in food processing due to their ability to catalyze specific reactions. About 80% of total enzyme production by dollar value is used by the food industry. Enzymes offer advantages over whole microorganisms by catalyzing single step conversions of specific substrates to products. The main classes of enzymes used in food processing are hydrolases, isomerases, and oxidoreductases. Recombinant DNA technology allows for improved production of enzymes in bacteria and yeast. Immobilizing enzymes allows for their reuse, reducing costs. Thermostable enzymes are advantageous as they maintain activity at higher temperatures, increasing reaction rates. Enzymes are also used to treat food waste by converting components into value-added
Milk protein casein, whey protein.
Milk contains two main protein groups: caseins and whey proteins. Caseins make up 80% of milk proteins and form spherical micelles dispersed in the milk fluid. The micelles are made up of subunits of different caseins held together by calcium phosphate bridges. Whey proteins make up the remaining 20% and include beta-lactoglobulin and alpha-lactalbumin. Casein micelles are stable to heat treatment like pasteurization but whey proteins can denature at higher temperatures. The proteins are important nutrients and affect the functional properties of milk such as coagulation during cheese production.
Rdp,udn and kinetics
Rdp,udn and kinetics, Rumen undegradable protein, Rumen degradable protein and their kinetics, Sri Venkateswara veterinary university, Animal nutrition, Vishnu Vardhan Reddy
4 rumen fermentation
Rumen fermentation is the largest commercial fermentation process. It occurs in the rumens of ruminant animals like cows and goats. The rumen contains billions of microbes that break down plant fibers in feed into volatile fatty acids and microbial protein. This symbiotic relationship provides nutrients to both the microbes and the ruminant animal. Key features of rumen fermentation include attachment of microbes to feed particles, the four steps of rumination, and roles of different microbial populations like bacteria and protozoa.
amylases enzymes production
This document outlines amylases, which are enzymes that hydrolyze starch. It describes three main types of amylases - alpha, beta, and gamma amylase - and their differences in terms of what bonds they cleave in starch. It also discusses methods for producing amylases through microbial fermentation, determining enzyme activity, and purifying the enzymes. The key industrial applications of amylases are in the food, paper and textile industries.
Rumen
- Rumen biotechnology applies knowledge of fore stomach fermentation and management of natural and recombinant microorganisms to improve digestion of fibrous feed by ruminants.
- Ruminants have a four-compartment stomach and digest food in two steps: by initially eating and later regurgitating cud to chew and re-ingest.
- Rumen fermentation by microbes breaks down plant proteins and fibers into volatile fatty acids and microbial protein for absorption. Various microbes digest different nutrients and some produce methane.
Presentation on Amylase enzyme
This document discusses amylases, which are enzymes that degrade starch. It describes the discovery of amylases in 1833 and outlines their mechanism of breaking glycosidic bonds in starch. The document also categorizes different types of amylases based on their substrate specificity and reaction products. Finally, it reviews the industrial applications of amylases, particularly in starch processing, baking, detergents, textiles, biofuel production and paper making.
Microbial protein synthesis and its estimation in ruminants
Ruminant animals like cows have a unique ability to digest plant materials through microbial fermentation in the rumen. Microbes in the rumen break down feed proteins and synthesize microbial proteins that serve as the primary source of amino acids absorbed by ruminants. There are several methods used to estimate microbial protein synthesis in vivo and in vitro, but they all have limitations and no standard method exists. The document discusses various techniques to measure microbial proteins including using markers like purines, nucleic acids, and DAPA that are present in microbes but not feeds.
Amylase production
This document discusses the production of the enzyme amylase. It begins by introducing amylase and its role in digesting starch. There are three main types of amylase - alpha, beta, and gamma. Alpha-amylase is produced in the pancreas and salivary glands and acts to hydrolyze starch. Beta-amylase breaks starch down into maltose. Gamma-amylase can cleave alpha linkages. The document then discusses two methods for producing amylase - solid state fermentation using agricultural waste and submerged fermentation. Key factors that affect amylase production are selection of microorganism, substrate, inoculum concentration, and moisture level.
Quasi vitamins, pyrroloquinoline quinone
Pyrroloquinoline quinone (PQQ) is a tricarboxylic acid compound that is sometimes referred to as a quasi-vitamin. It is found in trace amounts in certain foods like egg yolk, citrus fruits, and soy. In bacteria, PQQ is covalently bound to proteins and facilitates one- and two-electron transfers through its redox behavior. While its role in eukaryotes is less clear, PQQ may be involved in the enzymatic crosslinking of collagen and elastin through lysyl oxidase.
Enzymes cellulases
Cellulases are enzymes that break down cellulose by hydrolyzing the beta-1,4-glycosidic bonds between glucose molecules in cellulose. There are three main types of cellulases - endocellulases, exocellulases, and beta-glucosidases. Fungi are a major producer of cellulases and species like Aspergillus, Trichoderma, and Penicillium are used industrially to produce cellulase enzymes. Cellulases have many applications including use in food processing, textiles, pulp and paper, biofuels, agriculture, and more.
Rumen bypass-protein
Rumen bypass protein, also called rumen escape or undegradable protein, refers to the portion of protein in animal feed that is not broken down or digested in the rumen by microbes. Rumen bypass or "protected" fats are dry fats processed to be easily handled and mixed into animal feeds that are insoluble at rumen body temperature and thus bypass digestion in the rumen. Protected nutrient technology protects feed nutrients like protein and fat from degradation in the rumen so they can bypass to the lower gastrointestinal tract and provide amino acids and other nutrients to animals.
Poly saccharides(inulin,dietary fiber,glycemic index)
This document discusses various types of carbohydrates including polysaccharides like starch, glycogen, cellulose, chitin, dextrin, dextrans, and inulin. It provides details about their structure, composition, sources, and properties. Starch is described as a homopolymer of glucose that serves as a stored fuel in plants, animals, and bacteria. It consists of amylose and amylopectin units joined by alpha linkages. The document also covers glycogen and cellulose structure and functions.
Microbial enzymes in food processing
Microbial enzymes have several advantages for food processing including producing specific products through single step reactions and allowing control over reactions. Common enzymes used include amylases, catalase, cellulases, invertase, lactase, lipases, and proteases. Recombinant DNA technology has improved enzyme efficiency by allowing production in bacterial sources. Immobilized enzymes can be recycled but may have reduced activity. Thermostable enzymes are advantageous for food processing as they allow increased production rates and reduced contamination risks. Methods to improve enzyme thermostability include gene cloning and computer modeling to modify amino acid sequences. Enzymes can also help treat food waste by breaking down polysaccharides, proteins, and other materials for conversion to valuable products like
Enzymes breaking down polysachharides
This document discusses enzymes that break down polysaccharides. It begins by defining polysaccharides and describing different types, including storage polysaccharides like starch and glycogen, and structural polysaccharides like cellulose. It then examines the enzymes that break down each of these polysaccharides, including amylases for starch, glycogen phosphorylase for glycogen, and cellulases for cellulose. Examples of industrial applications are also provided, such as using amylases in brewing, baking, and textiles. The document is presented by Prasanna Bhalerao on the topic of enzymes that break down polysaccharides.
Microbial Alpha-amylase production (Basics).pdf
Microbial α-amylase production is important industrially and can be done through solid state or submerged fermentation. α-Amylase is an enzyme that hydrolyzes starch into simpler sugars and is commonly produced through microbial fermentation using Bacillus species. The production process requires optimization of temperature, pH, moisture levels and duration to achieve high enzyme yields. Downstream processing such as precipitation and chromatography is used to recover and purify the α-amylase enzyme.
INDUSTRIAL PRODUCTION OF AMYLASES AND PROTEASES
AMYLASES AND PROTEASES ARE THE ENZYMES USED A LOT IN FOOD INDUSTRIES FOR THE PRODUCTION OF FOODS. THESE ARE SUPPOSED TO PRODUCE AT A LARGER QUANTITIES IN ORDER TO FULFILL THE DEMANDS FROM THESE INDUSTRIES, THE LARGE SCALE PRODUCTION OF THESE ENZYMES MUST BE CARRIED OUT. THIS METHOD OF LARGER PRODUCTION OF THESE ENZYMES ARE EXPLAINED IN THIS PRESENTATION.
5. Production of enzyme in biotechnolgy.pptx
This document discusses the production of various enzymes including amylases, catalase, peroxidase, proteases, penicillinase, and lipase. It describes how these enzymes are commonly produced using microbial fermentation methods like submerged culture fermentation. The key steps involved are isolation of microbial strains, formulation of culture medium, fermentation process, and downstream extraction and purification of enzymes. Common microorganisms used for industrial enzyme production include Bacillus species, Aspergillus species, and Pseudomonas species.
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What's hot
Amylase ppt
This document discusses amylases, enzymes that catalyze the hydrolysis of starch into sugars. It describes three classes of amylases - α-amylase, β-amylase, and γ-amylase. α-amylase acts faster than β-amylase and is a major digestive enzyme. β-amylase works from the non-reducing end of starch. γ-amylase cleaves α(1-6) linkages. Amylases have industrial uses like starch conversion to fructose syrup and as environmentally friendly detergent ingredients. They are produced commercially using bacteria or fungi via submerged or solid-state fermentation methods.
Amylase productin
1. The document describes the production of the enzyme amylase through fermentation methods using microorganisms like bacteria and fungi.
2. It provides details on the history of amylase discovery and types. Common microbes used for industrial production include Bacillus species and Aspergillus fungi through solid-state and submerged fermentation.
3. The fermentation process involves selection of microbes, growth media, fermentation conditions like temperature and pH, and recovery of the amylase product.
Ruminant Animals
rumen, microbes of the rumen, bacteria of the rumen, process in ruminant animals, gut of ruminant animals, bacterial concentrations in ruminant animals, bacterial fluctuations in ruminant animals
Amylase (enzyme) - sources & its applications
This document discusses amylase, an enzyme that helps digest carbohydrates. It is produced in the pancreas and salivary glands. Amylase levels can be measured in blood and urine to diagnose pancreatitis. There are three types of amylase - alpha, beta, and gamma. Amylase has many uses including in the textile, paper, food, and baking industries. It also has health benefits like helping to lower autoimmune responses, reducing swelling, and supporting compromised health.
Microbial enzymes in_food_processing_notes
Microbial enzymes are widely used in food processing due to their ability to catalyze specific reactions. About 80% of total enzyme production by dollar value is used by the food industry. Enzymes offer advantages over whole microorganisms by catalyzing single step conversions of specific substrates to products. The main classes of enzymes used in food processing are hydrolases, isomerases, and oxidoreductases. Recombinant DNA technology allows for improved production of enzymes in bacteria and yeast. Immobilizing enzymes allows for their reuse, reducing costs. Thermostable enzymes are advantageous as they maintain activity at higher temperatures, increasing reaction rates. Enzymes are also used to treat food waste by converting components into value-added
Milk protein casein, whey protein.
Milk contains two main protein groups: caseins and whey proteins. Caseins make up 80% of milk proteins and form spherical micelles dispersed in the milk fluid. The micelles are made up of subunits of different caseins held together by calcium phosphate bridges. Whey proteins make up the remaining 20% and include beta-lactoglobulin and alpha-lactalbumin. Casein micelles are stable to heat treatment like pasteurization but whey proteins can denature at higher temperatures. The proteins are important nutrients and affect the functional properties of milk such as coagulation during cheese production.
Rdp,udn and kinetics
Rdp,udn and kinetics, Rumen undegradable protein, Rumen degradable protein and their kinetics, Sri Venkateswara veterinary university, Animal nutrition, Vishnu Vardhan Reddy
4 rumen fermentation
Rumen fermentation is the largest commercial fermentation process. It occurs in the rumens of ruminant animals like cows and goats. The rumen contains billions of microbes that break down plant fibers in feed into volatile fatty acids and microbial protein. This symbiotic relationship provides nutrients to both the microbes and the ruminant animal. Key features of rumen fermentation include attachment of microbes to feed particles, the four steps of rumination, and roles of different microbial populations like bacteria and protozoa.
amylases enzymes production
This document outlines amylases, which are enzymes that hydrolyze starch. It describes three main types of amylases - alpha, beta, and gamma amylase - and their differences in terms of what bonds they cleave in starch. It also discusses methods for producing amylases through microbial fermentation, determining enzyme activity, and purifying the enzymes. The key industrial applications of amylases are in the food, paper and textile industries.
Rumen
- Rumen biotechnology applies knowledge of fore stomach fermentation and management of natural and recombinant microorganisms to improve digestion of fibrous feed by ruminants.
- Ruminants have a four-compartment stomach and digest food in two steps: by initially eating and later regurgitating cud to chew and re-ingest.
- Rumen fermentation by microbes breaks down plant proteins and fibers into volatile fatty acids and microbial protein for absorption. Various microbes digest different nutrients and some produce methane.
Presentation on Amylase enzyme
This document discusses amylases, which are enzymes that degrade starch. It describes the discovery of amylases in 1833 and outlines their mechanism of breaking glycosidic bonds in starch. The document also categorizes different types of amylases based on their substrate specificity and reaction products. Finally, it reviews the industrial applications of amylases, particularly in starch processing, baking, detergents, textiles, biofuel production and paper making.
Microbial protein synthesis and its estimation in ruminants
Ruminant animals like cows have a unique ability to digest plant materials through microbial fermentation in the rumen. Microbes in the rumen break down feed proteins and synthesize microbial proteins that serve as the primary source of amino acids absorbed by ruminants. There are several methods used to estimate microbial protein synthesis in vivo and in vitro, but they all have limitations and no standard method exists. The document discusses various techniques to measure microbial proteins including using markers like purines, nucleic acids, and DAPA that are present in microbes but not feeds.
Amylase production
This document discusses the production of the enzyme amylase. It begins by introducing amylase and its role in digesting starch. There are three main types of amylase - alpha, beta, and gamma. Alpha-amylase is produced in the pancreas and salivary glands and acts to hydrolyze starch. Beta-amylase breaks starch down into maltose. Gamma-amylase can cleave alpha linkages. The document then discusses two methods for producing amylase - solid state fermentation using agricultural waste and submerged fermentation. Key factors that affect amylase production are selection of microorganism, substrate, inoculum concentration, and moisture level.
Quasi vitamins, pyrroloquinoline quinone
Pyrroloquinoline quinone (PQQ) is a tricarboxylic acid compound that is sometimes referred to as a quasi-vitamin. It is found in trace amounts in certain foods like egg yolk, citrus fruits, and soy. In bacteria, PQQ is covalently bound to proteins and facilitates one- and two-electron transfers through its redox behavior. While its role in eukaryotes is less clear, PQQ may be involved in the enzymatic crosslinking of collagen and elastin through lysyl oxidase.
Enzymes cellulases
Cellulases are enzymes that break down cellulose by hydrolyzing the beta-1,4-glycosidic bonds between glucose molecules in cellulose. There are three main types of cellulases - endocellulases, exocellulases, and beta-glucosidases. Fungi are a major producer of cellulases and species like Aspergillus, Trichoderma, and Penicillium are used industrially to produce cellulase enzymes. Cellulases have many applications including use in food processing, textiles, pulp and paper, biofuels, agriculture, and more.
Rumen bypass-protein
Rumen bypass protein, also called rumen escape or undegradable protein, refers to the portion of protein in animal feed that is not broken down or digested in the rumen by microbes. Rumen bypass or "protected" fats are dry fats processed to be easily handled and mixed into animal feeds that are insoluble at rumen body temperature and thus bypass digestion in the rumen. Protected nutrient technology protects feed nutrients like protein and fat from degradation in the rumen so they can bypass to the lower gastrointestinal tract and provide amino acids and other nutrients to animals.
Poly saccharides(inulin,dietary fiber,glycemic index)
This document discusses various types of carbohydrates including polysaccharides like starch, glycogen, cellulose, chitin, dextrin, dextrans, and inulin. It provides details about their structure, composition, sources, and properties. Starch is described as a homopolymer of glucose that serves as a stored fuel in plants, animals, and bacteria. It consists of amylose and amylopectin units joined by alpha linkages. The document also covers glycogen and cellulose structure and functions.
Microbial enzymes in food processing
Microbial enzymes have several advantages for food processing including producing specific products through single step reactions and allowing control over reactions. Common enzymes used include amylases, catalase, cellulases, invertase, lactase, lipases, and proteases. Recombinant DNA technology has improved enzyme efficiency by allowing production in bacterial sources. Immobilized enzymes can be recycled but may have reduced activity. Thermostable enzymes are advantageous for food processing as they allow increased production rates and reduced contamination risks. Methods to improve enzyme thermostability include gene cloning and computer modeling to modify amino acid sequences. Enzymes can also help treat food waste by breaking down polysaccharides, proteins, and other materials for conversion to valuable products like
Enzymes breaking down polysachharides
This document discusses enzymes that break down polysaccharides. It begins by defining polysaccharides and describing different types, including storage polysaccharides like starch and glycogen, and structural polysaccharides like cellulose. It then examines the enzymes that break down each of these polysaccharides, including amylases for starch, glycogen phosphorylase for glycogen, and cellulases for cellulose. Examples of industrial applications are also provided, such as using amylases in brewing, baking, and textiles. The document is presented by Prasanna Bhalerao on the topic of enzymes that break down polysaccharides.
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Microbial protein synthesis and its estimation in ruminants
Microbial protein synthesis and its estimation in ruminants
Poly saccharides(inulin,dietary fiber,glycemic index)
Poly saccharides(inulin,dietary fiber,glycemic index)
Similar to Agonistic Antibody
Microbial Alpha-amylase production (Basics).pdf
Microbial α-amylase production is important industrially and can be done through solid state or submerged fermentation. α-Amylase is an enzyme that hydrolyzes starch into simpler sugars and is commonly produced through microbial fermentation using Bacillus species. The production process requires optimization of temperature, pH, moisture levels and duration to achieve high enzyme yields. Downstream processing such as precipitation and chromatography is used to recover and purify the α-amylase enzyme.
INDUSTRIAL PRODUCTION OF AMYLASES AND PROTEASES
AMYLASES AND PROTEASES ARE THE ENZYMES USED A LOT IN FOOD INDUSTRIES FOR THE PRODUCTION OF FOODS. THESE ARE SUPPOSED TO PRODUCE AT A LARGER QUANTITIES IN ORDER TO FULFILL THE DEMANDS FROM THESE INDUSTRIES, THE LARGE SCALE PRODUCTION OF THESE ENZYMES MUST BE CARRIED OUT. THIS METHOD OF LARGER PRODUCTION OF THESE ENZYMES ARE EXPLAINED IN THIS PRESENTATION.
5. Production of enzyme in biotechnolgy.pptx
This document discusses the production of various enzymes including amylases, catalase, peroxidase, proteases, penicillinase, and lipase. It describes how these enzymes are commonly produced using microbial fermentation methods like submerged culture fermentation. The key steps involved are isolation of microbial strains, formulation of culture medium, fermentation process, and downstream extraction and purification of enzymes. Common microorganisms used for industrial enzyme production include Bacillus species, Aspergillus species, and Pseudomonas species.
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Biodegradation of starch
This document discusses the biodegradation of starch by microorganisms. It begins by defining biodegradation and starch. Starch is made of amylose and amylopectin and can be degraded aerobically or anaerobically. Many bacteria and fungi produce amylase enzymes that break down starch into simpler sugars like maltose and glucose. The document then covers the industrial applications of starch degradation in food processing, brewing, textiles, fuel production, detergents, and more. Key microbes used include Bacillus species, Aspergillus, and Saccharomyces.
Enzyme amylases
1) Amylases are enzymes produced by microorganisms like bacteria and fungi that break down starch into sugars.
2) Fungal amylases from Aspergillus oryzae and Aspergillus niger are commonly used commercially. They are produced via submerged fermentation.
3) Amylases have many industrial uses including in food processing, brewing, textiles, paper production, and as a digestive aid.
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Types of fermentation and Inoculam build up
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Production and DSP of Bakers Yeast
Bakers yeast is produced through the fermentation of molasses by Saccharomyces cerevisiae cells. The fermentation process begins with small batches that are gradually scaled up. Aerobic fermentation is used to maximize biomass production without ethanol. After fermentation, downstream processing separates the yeast cells from the fermentation medium through centrifugation and washing. The yeast can then be sold as cream yeast or further processed into compressed cakes or granular dried yeast through filtration, drying, and extrusion/cutting. Automation reduces costs and risks of contamination compared to manual production methods.
INDUSTRIAL PRODUCTION OF AMYLASES AND PROTEASES
The document discusses the industrial production of the enzymes amylases and proteases through fermentation methods like submerged and solid state fermentation. It describes the microorganisms and culture media used to produce these enzymes and their applications in food and other industries. The two main fermentation methods - submerged and solid state fermentation - are compared in terms of their process characteristics.
Industrial production of Riboflavin, Amylase and Protease
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Production of food grade yeasts
This document summarizes information about the production of food grade yeasts. It discusses the types of commercial food grade yeasts including baker's yeast, brewer's yeast, nutritional brewer's yeast, wine yeasts, distiller's yeasts, and probiotic yeasts. It also describes the industrial production processes, raw materials used, and yeast metabolism with respect to carbohydrate utilization and nutrition. Modern biotechnology allows the isolation and construction of new yeast strains to meet the specific demands of the food industry.
YEAST AND YEAST PRODUCESS
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Lactobacillus spp
This document summarizes information about the bacteria Lactobacillus acidophilus:
1) L. acidophilus was discovered in the early 1900s by Austrian pediatrician Ernst Moro when he isolated it from the stomach of children.
2) It is a homofermentative, rod-shaped bacterium that is typically isolated using selective media and microaerophilic conditions. Common isolation methods include using tomato juice medium or Raka ray no. 3 medium.
3) L. acidophilus provides several benefits including aiding digestion, exhibiting strong antimicrobial properties, demonstrating anticancer and anti-oxidative effects, and degrading organic acids. Maintaining viable cultures requires methods like
Production of Enzymes
1. The document discusses the industrial production of microbial enzymes through fermentation. It covers topics such as the history of enzyme use, major producers, metabolic and regulatory processes, strain improvement techniques, fermentation methods, downstream processing, formulation, and applications.
2. Key aspects of the production process include screening and genetically engineering microorganisms like fungi and bacteria to optimize enzyme yield, using controlled fermentation methods like solid-state or submerged culture, and downstream processing techniques like filtration and chromatography to purify enzymes.
3. The challenges of waste disposal from the fermentation process due to low starting concentrations and presence of metabolites are also addressed.
intro_to_yeast_genome_bioinformatics.pdf
A short introductory presentation on Yeast Bioinformatics, focussing on the Yeast Genome and its future applications. Intended as a starting material to learn more about Saccharomyces Genomics.
Pszczolkowski et al. 2016 Effect of Craft Brewer's Yeast on Fermentation and ...
Pszczolkowski et al. 2016 Effect of Craft Brewer's Yeast on Fermentation and ...Robert "Rusty" Bryant
This study examined the effects of spent craft brewers' yeast on fermentation and methane production by rumen microorganisms. In vitro experiments were conducted using rumen fluid and microorganisms from cattle and goats exposed to either craft brewers' yeast or a bakers' yeast control. Both experiments found that craft brewers' yeast reduced methane production compared to the control yeast. Craft brewers' yeast also decreased acetic acid production but not propionic acid production. These results suggest that spent craft brewers' yeast, which contains residual hops acids, could be used as a feed supplement for ruminants to reduce methane emissions in a favorable way.Fermentation media part 1
Fermentation media provides microorganisms with nutrients needed for growth and product formation. It consists of a carbon source, like molasses or starch, for energy and biosynthesis, along with nitrogen, minerals, vitamins and other trace elements. The choice of media components considers factors like cost, availability, ease of handling, and their effects on microbial physiology and fermentation performance. Carbon sources fuel both cell growth and metabolism, while nitrogen sources support biosynthesis. A variety of industrial byproducts can serve as nutrients in fermentation, with the specific media tailored to the microorganism and fermentation process.
R protein expression in rice
Rice is a promising host for recombinant protein production. Recombinant proteins are encoded by cloned genes expressed in a host system. Many proteins have been successfully produced in rice suspension cultures. To improve yields, expression cassettes can be modified and codon optimization applied. Glycosylation can be optimized by knocking out plant-specific enzymes or retaining proteins in the ER. Upscaling rice cell cultures to bioreactors increases production but yields sometimes decrease due to feedback inhibition. Membrane-based bioreactors and disposable plastic containers aim to address large-scale challenges.
Types of fermentation
Fermentation is a metabolic process that produces organic acids, gases, or alcohol by consuming sugar in the absence of oxygen. It occurs in yeast, bacteria, and oxygen-starved muscle cells. There are several types of fermentation processes and methods to genetically modify microorganisms, including mutation, protoplast fusion, and inserting short DNA sequences. Recombinant DNA techniques allow transferring genetic information between organisms to give recipients new capabilities for industrial applications like producing ethanol, 1,3-propanediol, or lactic acid. Microorganisms are preserved through techniques like lyophilization and liquid nitrogen storage to maintain their desired characteristics.
Similar to Agonistic Antibody (20)
Industrial production of Riboflavin, Amylase and Protease
Industrial production of Riboflavin, Amylase and Protease
Pszczolkowski et al. 2016 Effect of Craft Brewer's Yeast on Fermentation and ...
Pszczolkowski et al. 2016 Effect of Craft Brewer's Yeast on Fermentation and ...
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ADC conjugate sites analysis
Antibody-drug conjugates employ the specific monoclonal antibodies (mAbs) to achieve targeted delivery of the conjugated cytotoxic molecules to tumor cells.
https://www.creative-biolabs.com/adc/conjugate-sites-analysis.htm
adc chemistry
As one major component of an antibody-drug conjugate (ADC), the antibody is the key for target specificity and serves as the cargo to deliver the cytotoxic drug (payload).
https://www.creative-biolabs.com/adc/antibody-design-and-conjugation.htm
ADC Biotechnology
To retain antibody bioactivity, mild, near-physiological conditions are often used for conjugation reactions. Under these conditions, endogenous amino acids such as Lys and Cys are chemically reactive and can be used as conjugation sites.https://www.creative-biolabs.com/adc/antibody-design-and-conjugation.htm
Antibody Design and Conjugation
As one major component of an antibody-drug conjugate (ADC), the antibody is the key for target specificity and serves as the cargo to deliver the cytotoxic drug (payload). A payload drug can be attached to different sites on an antibody using diverse conjugation chemistry. Multiple endogenous amino acids can serve as potential conjugation sites. However, to achieve more precisely controlled site-directed conjugations and subsequently a narrower distribution of drug-to-antibody ratio (DAR), special moieties with unique conjugation chemistries are engineered into antibody sequences in our antibody design services.
https://www.creative-biolabs.com/adc/antibody-design-and-conjugation.htm
adc cd40
CD40, also known as TNFRSF5, is a type I transmembrane protein. The molecular weight of CD40 is 48-kDa and it consists of a 193 amino acid (aa) extracellular domain, 21 aa leader sequence, 22 aa transmembrane domain, and a 62 aa intracellular domain in human (90 aa in mouse).https://www.creative-biolabs.com/adc/target-cd40-122.htm
ADC Biochemical Analysis
ADC preparation involves the chemical conjugation of the three components and depending on the conjugation strategy used, this process often yields complex and heterogeneous products.https://www.creative-biolabs.com/adc/adc-biochemical-analysis.htm
ADC Antibody Screening
While conventional cancer therapies (surgery, chemo therapy, and radiation therapy) have shown some success in the battle again cancer, they are often accompanied by complex and sometimes, severe side-effects due to the lack of target specificity. To circumvent this flaw and improve the efficacy and safety of cancer treatment, targeted cancer therapies, especially antibody-drug conjugates (ADCs), have been actively exploited and they are gaining a significant amount of attention during the recent years.https://www.creative-biolabs.com/adc/adc-antibody-screening.htm
ADC Affinity Measurement
The elegant design of an antibody-drug conjugate is designated to achieve targeted delivery of the conjugated cytotoxic agents to tumor cells and drug release upon antigen binding and internalization, thus maximizing the antitumor effects while minimizing cytotoxicity to normal tissues. The efficacy of an ADC greatly depends on the specific antigen binding activities of the monoclonal antibody (mAb) portion of the molecule.https://www.creative-biolabs.com/adc/adc-affinity-measurement.htm
5t4 adc
Development of 5T4-based Bispecific ADCs
A bispecific antibody can bind two different targets or two distinct epitopes on the same target. 5T4, specifically overexpressed on the cell surface of various tumors and internalized rapidly when bound to antibody, may be used as an attractive target to develop effective immunotherapy such as bispecific antibody-drug conjugate (ADC).
https://www.creative-biolabs.com/adc/development-of-5t4-based-bispecific-adcs.htm
IND Publishing and Submission
✔ Registration with CTSC
✔ Preparing IND package including Cover letter, IND, 1571, 1572 form and certification form 3674.
✔ Assembling and binding volumes
✔ Submission
https://www.creative-biolabs.com/immuno-oncology/ind-publishing-and-submission.htm
Pre-IND Meeting
For the drug development, pre-IND meeting is a critical tool to discuss the needs and challenges specific to the general product development, nonclinical testing, manufacturing information, protocol design or other regulatory questions defined in the Code of Federal Regulations (21 CFR 312.82). https://www.creative-biolabs.com/immuno-oncology/pre-ind-meeting.htm
Medical Writing and Translation
✔ Clinical overviews (eCTD Module 2.5) including literature review and references
✔ Clinical summaries (eCTD Module 2.7) including clinical pharmacology, efficacy, and safety
✔ Clinical study report preparation and review (eCTD Module 5)
✔ Clinical justification documents for EU, US and other emerging Regulatory markets
✔ Gap analysis for dossiers in clinical module
✔ Clinical and nonclinical document support, handling queries during HA meetings and responding to them
✔ Technical review dossiers
✔ Biowaiver support and justification document services
https://www.creative-biolabs.com/immuno-oncology/medical-writing-and-translation.htm
Regulatory Strategy Consulting
To gain approval for clinical testing after finalizing the pre-clinical testing of innovative new therapies, it is a key milestone for pharmaceutical companies to apply for approval of Investigational New Drug (IND) with FDA or other agencies.https://www.creative-biolabs.com/immuno-oncology/regulatory-strategy-consulting.htm
IND Regulatory Services
Navigating the drug development process from early stage discovery to clinical stage is complex and expensive. https://www.creative-biolabs.com/immuno-oncology/ind-regulatory-services.htm
cGMP Manufacturing
In the United States, the Current Good Manufacturing Practice (cGMP) is the Food and Drug Administration (FDA) 's formal regulations on the design, monitoring, control and maintenance of manufacturing processes and facilities.https://www.creative-biolabs.com/immuno-oncology/cgmp-manufacturing.htm
Antibody and Protein Toxicology
Pre-clinical toxicology is a study of the toxic effects of drugs in development based on statistical and quantitative analysis. https://www.creative-biolabs.com/immuno-oncology/antibody-and-protein-toxicology.htm
Antibody and Protein Pharmacology
Pharmacology is a key component concerned with the study of drug action in animal models which is essential and determinant to IND approval and ultimate NDA approval for a drug candidate. https://www.creative-biolabs.com/immuno-oncology/antibody-and-protein-pharmacology.htm
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みなさんこんにちはこれ何文字まで入るの？40文字以下不可とか本当に意味わからないけどこれ限界文字数書いてないからマジでやばい文字数いけるんじゃないの？えこ...
ここ3000字までしか入らないけどタイトルの方がたくさん文字入ると思います。
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Agonistic Antibody
- 1. Yeasts combine the properties of eukaryotic cells short generation time and ease of genetic manipulation with the robustness and simple medium requirements of unicellular microbial hosts. Among the yeast species used for recombinant antibody expression are the well-characterized species Saccharomyces cerevisiae as well as more unconventional hosts such as Yarrowia lipolytica and Kluyveromyces lactis and, with very promising secretion yields and emerging popularity, the methylotrophic yeast Pichia pastoris. The main issues for antibody expression in yeast are secretion rate, proteolytic activity, and the glycosylation pattern. P. pastoris shows overall optimal capacity for the production and secretion of heterologous proteins than S. cerevisiae and does not secrete large amounts of its own protein which simplifies the downstream processing. Moreover, P. pastoris prefers respiratory growth resulting in high-cell densities of more than 100 g/L dry weight. Probably the most prominent feature of P. pastoris is the metabolization of methanol as sole carbon source. Since the alcohol oxidase (AOX) enzyme of the methanol assimilating pathway can reach up to 30% of the total cellular protein, the endogenous AOX promoter provides a tightly regulated and powerful expression regulator. The N-glycosylation pattern of P. pastoris differs from that of S. cerevisiae, although both mainly produce N-linked glycosylation of the high-mannose type. In P. pastoris, there is less hyper-glycosylation found and the average length of the added oligosaccharide chains is much shorter. The terminal α-1,3-glycans found on the core oligosaccharides of S. cerevisiae are believed to be primarily responsible for the high antigenic nature of glycoproteins produced in S. cerevisiae. Moreover, genetically modified glyco-engineered P. pastoris strains have been generated which produce humanized glycosylation patterns. Production processes employing glyco-engineered yeasts are currently optimized for commercial antibody production as well as for high throughput screening. 03-1 Yeast