Charged Nutritive Proteins and Methods

Abstract

Charged nutritive proteins are provided. In some embodiments the nutritive proteins an aqueous solubility of at least 12.5 g/L at pH 7. In some embodiments the nutritive proteins an aqueous solubility of at least 50 g/L at pH 7. In some embodiments the nutritive proteins an aqueous solubility of at least 100 g/L at pH 7. 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 a benchmark 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 a benchmark 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 a benchmark 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.

1 - 20 . (canceled) 
     
     
         21 . A nutritive composition comprising (i) an isolated first nutritive protein having a sequence that consists of a naturally occurring nutritive protein sequence; (ii) an isolated second nutritive protein from a different species than the first nutritive protein having a sequence that consists of a naturally occurring nutritive protein sequence; and (iii) at least one second component selected from the group consisting of a lipid, a carbohydrate, a mineral, a preservative, a stabilizer, a binder, and a second protein. 
     
     
         22 . The nutritive composition of  claim 21 , wherein the lipid is selected from a fat, oil, triglyceride, cholesterol, phospholipid, and fatty acid. 
     
     
         23 . The nutritive composition of  claim 21 , wherein the lipid comprises at least one fatty acid selected from lauric acid (12:0), myristic acid (14:0), palmitic acid (16:0), palmitoleic acid (16:1), margaric acid (17:0), heptadecenoic acid (17:1), stearic acid (18:0), oleic acid (18:1), linoleic acid (18:2), linolenic acid (18:3), octadecatetraenoic acid (18:4), arachidic acid (20:0), eicosenoic acid (20:1), eicosadienoic acid (20:2), eicosatetraenoic acid (20:4), eicosapentaenoic acid (20:5) (EPA), docosanoic acid (22:0), docosenoic acid (22:1), docosapentaenoic acid (22:5), docosahexaenoic acid (22:6) (DHA), and tetracosanoic acid (24:0). 
     
     
         24 . The nutritive composition of  claim 21 , wherein the mineral is selected from calcium, sodium, and iron. 
     
     
         25 . The nutritive composition of  claim 21 , wherein the first protein is a protein from an edible species. 
     
     
         26 . The nutritive composition of claim  5 , wherein the edible species is selected from the group consisting of  Solanum lycopersicum, Zea mays, Oryza sativa  subsp.  Japonica, Glycine max, Ovis aries, Pisum sativum, Spinacia oleracea, Oryza sativa  subsp.  Indica, Triticum aestivum, Sus scrofa, Prunus persica, Capsicum annuum, Malus domestica, Thunnus albacares, Capra hircus, Cicer arietinum, Salmo salar, Meleagris gallopavo, Solanum tuberosum,  and  Agaricus bisporus.    
     
     
         27 . The nutritive composition of  claim 21 , wherein the second protein is a protein from an edible species. 
     
     
         28 . The nutritive composition of  claim 27 , wherein the edible species is selected from the group consisting of  Solanum lycopersicum, Zea mays, Oryza sativa  subsp.  Japonica, Glycine max, Ovis aries, Pisum sativum, Spinacia oleracea, Oryza sativa  subsp.  Indica, Triticum aestivum, Sus scrofa, Prunus persica, Capsicum annuum, Malus domestica, Thunnus albacares, Capra hircus, Cicer arietinum, Salmo salar, Meleagris gallopavo, Solanum tuberosum,  and  Agaricus bisporus.    
     
     
         29 . The nutritive composition of  claim 21 , wherein each of the first protein and the second protein is a protein from a different edible species. 
     
     
         30 . The nutritive composition of  claim 29 , wherein the edible species is selected from the group consisting of  Solanum lycopersicum, Zea mays, Oryza sativa  subsp.  Japonica, Glycine max, Ovis aries, Pisum sativum, Spinacia oleracea, Oryza sativa  subsp.  Indica, Triticum aestivum, Sus scrofa, Prunus persica, Capsicum annuum, Malus domestica, Thunnus albacares, Capra hircus, Cicer arietinum, Salmo salar, Meleagris gallopavo, Solanum tuberosum,  and  Agaricus bisporus.    
     
     
         31 . The nutritive composition of  claim 21 , wherein the second protein is selected from a yeast protein, a soy protein, a wheat protein, a rice protein, or a potato protein. 
     
     
         32 . The nutritive composition of  claim 21  in which the first isolated nutritive protein is a recombinant protein. 
     
     
         33 . The nutritive composition of  claim 21  which is a food product or a solid food stuff. 
     
     
         34 . The nutritive composition of  claim 33 , wherein the solid food stuff is selected from the group consisting of a food bar, a snack bar, a cookie, a brownie, a muffin, a cracker, a biscuit, a cream or paste, an ice cream bar, and a frozen yogurt bar. 
     
     
         35 . A method of inducing a satiation response in a subject comprising administering to the subject a nutritive composition of any one of  claims 21  to  34 . 
     
     
         36 . A method of inducing a satiety response in a subject comprising administering to the subject a nutritive composition of any one of  claims 21  to  34 .