The present disclosure relates to novel sialidase enzymes having a preference for cleaving N-glycolylneuraminic acid (Neu5Gc) from glycoconjugates over cleaving N-acetylneuraminic acid (Neu5Ac). The present disclosure further provides the polypeptide of such novel sialidase and its catalytic pockets; the recombinant host cells expressing the same, as well as the enzymatic, pharmaceutical, and consumable compositions comprising such novel sialidases. Probiotic compositions comprising a bacterium that expresses the sialidase having a preference for Neu5Gc over Neu5Ac, and methods for removing Neu5Gc from consumable products are also provided. Also disclosed are methods for treating or preventing various diseases, disorders, and inflammatory conditions in a subject using the novel sialidases.

A novel protein deamidase having an activity of directly acting on a side chain amide group of an asparagine residue in a protein to form a side chain carboxyl group and release ammonia, a microorganism that produces the same, a gene encoding the same, a method for producing the same, and use of the same are provided. A bacterium classified into the class Actinobacteria is cultured to generate protein deamidase, and the enzyme is collected from culture.

Compositions that contain gluconate and protease at a proportion of 100 to 100,000,000 U of protease per 1 g of gluconic acid can be used to provide a prepared meat product with a juicy and tender meat center even after heating.

The invention provides for compositions and methods for the preservation of meat tissues, including fish, beef, poultry and pork us phospholipase A2 (PLA2) enzymes.

A novel protein deamidase having an activity of directly acting on a side chain amide group of an asparagine residue in a protein to form a side chain carboxyl group and release ammonia, a microorganism that produces the same, a gene encoding the same, a method for producing the same, and use of the same are provided. A bacterium classified into the class Actinobacteria is cultured to generate protein deamidase, and the enzyme is collected from culture.

The present disclosure describes new meat products and new processing and cutting techniques that more effectively utilize an animal carcass. A boneless rib-meat product and method of producing the same are disclosed. The boneless meat product includes two boneless rib-meat portions, each boneless rib-meat portion has an interior side. The interior side includes alternating raised surfaces and depressions. The two boneless rib-meat portions are positioned together in a stacked configuration with the interior side of each boneless rib-meat portion oriented toward and in contact with the other. The raised surfaces of each boneless rib-meat portion are offset with each other such that the raised surfaces of each boneless rib-meat portion are positioned within a corresponding depression of the other boneless rib-meat portion. The stacked boneless rib-meat portions are secured together via cooking to cause the boneless rib-meat portions to bind together.

The purpose of the present invention is to provide a food product additive with which it is possible to further enhance browning characteristics. Provided is a food-product browning agent containing (A) a pigment compound selected from the group consisting of betalains, anthocyans, curcuminoids, polyhydroxychalcones, and polyhydroxyanthraquinones, (B) multicopper oxidase, and (C) a polysaccharide, said food-product browning agent reproducing a color prior to heating of a food product by being added to the food product, and browning the food product by more effectively fading during heating. Therefore, it is possible to more realistically reproduce a color change that occurs during heating.

Provided herein are methods of method for extending the replicative capacity of a bovine cell. For example, a method for extending the replicative capacity of a bovine cell includes (a) isolating a population of cells from bovine tissue; (b) introducing into a cell of the population of cells a polynucleotide encoding telomere reverse transcriptase (TERT); (c) introducing into the cell of step (b) at least a first polynucleotide encoding a first protein that is capable of modulating cell proliferation; and (d) culturing the population of bovine cells in a cultivation infrastructure is provided herein.

Provided is an enzyme composition that can be used to produce food products with less contaminants and excellent flavor and texture. An enzyme composition for food products containing a peptidase and having substantially no contaminating activity.

The present disclosure relates to novel sialidase enzymes having a preference for cleaving N-glycolylneuraminic acid (Neu5Gc) from glycoconjugates over cleaving N-acetyineuraminic acid (Neu5Ac). The present disclosure further provides the polypeptide of such novel sialidase and its catalytic pockets; the recombinant host cells expressing the same, as well as the enzymatic, pharmaceutical, and consumable compositions comprising such novel sialidases. Probiotic compositions comprising a bacterium that expresses the sialidase having a preference for Neu5Gc over Neu5Ac, and methods for removing Neu5Gc from consumable products are also provided. Also disclosed are methods for treating or preventing various diseases, disorders, and inflammatory conditions in a subject using the novel sialidases.