Nutritive proteins and methods

摘要

Nutritive proteins are provided. In some embodiments the nutritive proteins comprise at least one of a level of a) a ratio of branch chain amino acid residues to total amino acid residues present in the nutritive protein equal to or greater than the ratio of branch chain amino acid residues to total amino acid residues present in whey protein; b) a ratio of leucine residues to total amino acid residues present in the nutritive protein equal to or greater than the ratio of leucine residues to total amino acid residues present in whey protein; and c) a ratio of essential amino acid residues to total amino acid residues present in the nutritive protein equal to or greater than the ratio of essential amino acid residues to total amino acid residues present in whey protein. Also provided are nucleic acids encoding the proteins, recombinant microorganisms that make the proteins, methods of making the proteins using recombinant microorganisms, compositions that comprise the proteins, and methods of using the proteins, among other things.

主权项

1. A method of maintaining or increasing at least one of muscle mass, muscle strength, or muscle functional performance in a subject, or reducing lean tissue loss in a subject, or achieving a desirable body mass index in a subject, the method comprising providing to the subject a sufficient amount of a nutritive protein comprising a polypeptide comprising a polypeptide sequence, wherein the polypeptide sequence comprises:
a. a ratio of branch chain amino acid residues to total amino acid residues of at least 24%; b. a ratio of Leu residues to total amino acid residues of at least 11%; and c. a ratio of essential amino acid residues to total amino acid residues of at least 49%, wherein the polypeptide sequence comprises: a. at least 95% homology to at least 50 amino acids of naturally occurring nutritive protein, and b. less than 50% global homology to a known allergen wherein the isolated nutritive protein has an aqueous solubility at pH 7 of at least 12.5 g/L, and wherein the isolated nutritive protein is present in the composition in an amount of at least about 1 gram.