Disclosed herein are genetically engineered hematopoietic cells, which express one or more Krebs cycle modulating polypeptides, and optionally a chimeric receptor polypeptide (e.g., an antibody-coupled T cell receptor (ACTR) polypeptide or a chimeric antigen receptor (CAR) polypeptide) capable of binding to a target antigen of interest. Also disclosed herein are uses of the engineered hematopoietic cells for inhibiting cells expressing a target antigen in a subject in need thereof.

This specification discloses methods for isolating a plant protein using a glutaminase enzyme. The methods comprise soaking a proteinaccous plant based starting material, in an aqueous solution comprising at a temperature less than about 45 C. less than about 5 hours to obtain a deamidated plant protein then separating the deamidated plant protein from the aqueous solution drying the deamidated plant protein.

Provided is a pseudo-meat food product that causes little environmental impact, uses a highly nutritious hemp protein source, and can provide a flavor and texture similar to those of natural meat when chewed. This pseudo-meat food product contains a vegetable protein source as a main raw material. The vegetable protein source comprises a mixture of a hemp protein source comprising hemp seeds and/or hemp nuts and quinoa powder mixed at a predetermined ratio relative to the hemp protein source.

Methods and kits for the selection, evaluation, and/or treatment of a patient having cancer with an inhibitor of a glutamine-utilizing enzyme or a glutamine-depleting agent, by evaluating E-cadherin or vimentin expression are disclosed.

The present invention relates to a method for the preparation of an acid dairy drink comprising the steps of: a) providing an aqueous dairy protein composition comprising: at least 1% by weight casein and/or caseinate; at least 60% by weight water; a pH in the range of 5.5 to 8; b) adding a deamidating enzyme to the aqueous dairy protein composition in order to deamidate the casein and/or caseinate to a deamidation ratio of the deamidated casein and/or caseinate of 50% or more is achieved; and c) adjusting the pH of the composition between 4.8 and 5.4. Preferably, the aqueous dairy protein composition is incubated for such a period of time that the iso-electrical point of the deamidated casein or caseinate formed is at least 0.5 lower than native casein or non-deamidated caseinate, respectively. The so obtained drinks are also claimed.

Methods for the selection, evaluation, and/or treatment of a patient having cancer with an inhibitor of a glutamine-utilizing enzyme or a glutamine-depleting agent, by evaluating E-cadherin or vimentin expression are disclosed.

The present invention relates to a method for preparing oat-based savoury condiments, to oat-based condiments obtained by said method, and to the use of said oat-based condiments as such or as intermediates in the production of other food products. The method for preparing the oat-based condiments includes a step of subjecting an aqueous oat suspension to least one of high-pressure homogenization, microfluidization and wet milling, and to enzymatic hydrolysis.

The purpose of the present invention is to provide a protein glutaminase having improved oxidation stability. A protein glutaminase including a polypeptide including an amino acid sequence in which at least one substitution among (A) substitution of a valine residue or an alanine residue for the position 121 amino acid residue and (B) substitution of a cysteine residue or an aspartic acid residue for the position 142 amino acid residue has been introduced in an amino acid sequence shown in SEQ ID NO: 1 improves the oxidation stability over that of a polypeptide including the amino acid sequence shown in SEQ ID NO: 1.

The purpose of the present invention is to provide a protein glutaminase in which a decrease in reactivity due to a high temperature is suppressed. This protein glutaminase is formed of a polypeptide having an amino acid sequence obtained by introducing a substitution of a predetermined amino acid residue or amino acid sequence to an amino acid residue or an amino acid sequence at a specific location in the amino acid sequence indicated in SEQ ID NO: 1. In the protein glutaminase, a decrease in reactivity at a high temperature is suppressed more as compared to the polypeptide having the amino acid sequence indicated by SEQ ID NO: 1.

The present application relates to a method of reducing the production of glutamate from glutamine by GLS and by GLS2 in a cancerous cell or cancerous tissue. This method includes inhibiting glutaminase activity of GLS and GLS2 in the cancerous cell or cancerous tissue by a method involving selecting a cancerous cell or cancerous tissue; and contacting GLS and GLS2 in the cell or tissue with a dual GLS/GLS2 inhibitor, where the contacting reduces the production of glutamate from glutamine by GLS and by GLS2 in the cell or tissue.