Described herein are peptides from secretory phospholipase A.sub.2-IB and antibodies that can be used to reduce the contribution of the gastrointestinal tract to inflammatory processes including systemic inflammatory responses. Specifically, antibodies that bind specifically a peptide from secretory phospholipase A.sub.2-IB prevent death in a mouse model of LPS-induced endotoxemia. The antibodies described herein are particularly useful to treat systemic inflammatory response syndromes, including sepsis.

Methods for diagnosing or treating immune disorders in a subject are provided. The methods are based on the detection or modulation of Refractory state Inducing Factor (RIF).

The present invention discloses an engineering yeast strain for producing nervonic acids. The yeast strain over-expresses the genes related to enzymes required in a synthetic process of long-chain unsaturated fatty acids, such as fatty acid elongase, desaturase, diacylglycerol acyltransferase and the like, and optionally, further adjusts and controls the synthesis and decomposition route of triglyceride, the synthesis and decomposition route of sphingomyelin, and the synthesis and decomposition route and the oxidation-reduction balanced route of lipid subcell levels. The recombinant yeast strain can produce microorganism oil; and the content of the prepared nervonic acids accounts for 39.6% of the total fatty acids.

Combinations of an apyrase and an annexin, including fusion proteins thereof, are synergistic antithrombotics that do not induce unwanted bleeding

The present application provides methods of treating a disease (such as cancer or infectious disease) that involves an antagonist that targets PLA2G2D signaling pathway (such as an antagonist that targets PLA2G2D. The present application also provides non-naturally occurring PLA2G2D polypeptides.

Provided herein are methods of separating host cell lipases from an anti-LAG3 antibody or antigen binding fragment in chromatographic processes and methods of improving polysorbate-80 stability in an anti-LAG3 antibody formulation by separating host cell lipases from the anti-LAG3 antibody or antigen binding fragment using chromatographic processes. Also provided are pharmaceutical compositions comprising an anti-LAG3 antibody or antigen binding fragment and less than 2 ppm of a host cell lipase.

A reagent kit used for detecting lipoprotein-associated phospholipase A2, and a preparation method for the reagent kit. The reagent kit comprises one or a plurality of first anti-lipoprotein-associated phospholipase A2 antibodies used for binding lipoprotein-associated phospholipase A2 to be measured, and one or a plurality of second anti-lipoprotein-associated phospholipase A2 antibodies marked with a trace marker and binding with the lipoprotein-associated phospholipase A2 to be measured at another site, different from the binding site of the lipoprotein-associated phospholipase A2 to be measured and the first anti-lipoprotein-associated phospholipase A2 antibodies. The reagent kit also comprises a displacing agent, so as to further increase the detection accuracy of the reagent kit. A method using the reagent kit for the detection of lipoprotein-associated phospholipase A2 may take serum as a detection sample, has high repeatability and high accuracy, and measures the concentration of lipoprotein-associated phospholipase A2 in the sample in a highly sensitive manner.

The present invention provides in methods for preparing a cake batter or a cake product prepared from the batter, comprising adding in any order one or more raw starch degrading alpha-amylases and one or more phospholipases to cake batter ingredients, and preparing the cake batter. Also, cake batters or cake products comprising one or more raw starch degrading alpha-amylases and one or more phospholipases are provided herein.

Provided are methods for producing food products comprising recombinant components, and compositions used in and food products produced by such methods.

The quality of a cake quality may deteriorate if the amount of eggs in the recipe is reduced. This deterioration can be counteracted by adding a phospholipase to the cake batter, as seen by an increased cake volume and improved cake properties after storage, e.g. increased cohesiveness, increased springiness, and increased elasticity. The cake quality (as measured by these parameters) can be further improved, even up to the level of the original cake, by adding a non-egg protein together with the phospholipase. Accordingly, a cake is prepared by a method, comprising: a) preparing a cake batter by mixing cake batter ingredients, said ingredients comprising non-phospholipase treated egg lecithin and phospholipase, and b) baking the cake batter to make the cake.