Method of reducing levels of uric acid

• US 9,441,210 B2
• Filed: 06/25/2014
• Issued: 09/13/2016
• Est. Priority Date: 06/26/2013
• Status: Active Grant

• Current Assignee: Food Industry Research & Development Institute
• Original Assignee: Food Industry Research & Development Institute
• Inventors: Chen, Siao-Jhen, Hsu, Hsun-Yin, Yech, Yi-Jen, Chen, Mei-Huei, Chen, Yen-Lin, Chen, Kai-Ping, Wang, Li-Ting, Chan, Hing-Yuen
• Primary Examiner(s): Claytor, Renee
• Assistant Examiner(s): FERNANDEZ, SUSAN EMILY
• Application Number:
  US14/314,831
• Publication Number:
  US 20150004150A1
• Time in Patent Office: 811 Days
• Field of Search: None
• US Class Current: 1/1
• CPC Class Codes: A61K 38/44 Oxidoreductases (1)
• CPC Class Codes: A61P 19/06 Antigout agents, e.g. antihyperuricemic or uricosuric agents
• CPC Class Codes: A61P 3/00 Drugs for disorders of the metabolism of the blood or the extracellular fluid A61P7/00
• CPC Class Codes: C12N 9/0048 Uricase (1.7.3.3)
• CPC Class Codes: C12P 21/00 Preparation of peptides or proteins single cell protein C12N1/00
• CPC Class Codes: C12Y 107/03003 Factor-independent urate hydroxylase (1.7.3.3), i.e. uricase

Abstract

The present invention relates to a method of reducing the level of uric acid in a subject, which comprises administering to said subject an effective amount of a fermentation product of Tenacibaculum sp. Also provided are a method of preventing and/or treating a disease or disorder related to hyperuricemia, a method of increasing the digestion of uric acid and a method of producing uricase.

Claims

1. A method of producing uricase comprising providing a fermentation product of Tenacibaculum sp. and purifying uricase from the fermentation product of Tenacibaculum sp.

2. The method according to claim 1, wherein the Tenacibaculum sp. is selected from the group consisting of 09B200 and 09B210.

3. The method according to claim 1, wherein the fermentation product of Tenacibaculum sp. is prepared by culturing Tenacibaculum sp. in a medium containing about 1% to about 7% NaCl (w/v).

4. The method according to claim 1, wherein the fermentation product of Tenacibaculum sp. is prepared by culturing Tenacibaculum sp. in a medium containing sea water.