Patent Application
20110151540
The present invention relates to a process for the preparation of a phospholipase D. In particular, the invention relates to a process for the preparation of a phospholipase D of vegetable or nut origin.
Phospholipase D from plants and microorganisms is used as a biocatalyst to convert phospholipids into fatty acids and other lipophilic substances. In particular, phospholipase D exhibits both transphosphatidylation and hydrolytic activities for various phospholipids. The transphosphatidylation activity is particularly useful for converting phosphatidylcholine into other phospholipids.
EP-A-1048738 describes a process for the preparation of phosphatidylserine by reacting a phospholipid with serine in an aqueous dispersion in the presence of phospholipase D and calcium salts.
US 2004/0235119 discloses a method for the production of phospholipids involving the use of a phospholipase D.
WO 00/77183 relates to the enzymatic preparation of phospholipids in aqueous media.
Methods of isolating phospholipase D from plants and microorganisms are known. For example, Sharma et al, (2000), Bioseparation., vol. 9, pages 93-98 discloses the purification of peanut phospholipase D by precipitation with alginate. The purification consists of the co-precipitation of phospholipase D with alginate upon addition of 0.06 M Ca2+. The enzyme is eluted from the polymer using 0.2 M sodium chloride.
The listing or discussion of an apparently prior-published document in this specification should not necessarily be taken as an acknowledgement that the document is part of the state of the art or is common general knowledge.
There remains a need, however, for a process for preparing a phospholipase D of vegetable or nut origin that can be operated economically and efficiently.
According to the invention, there is provided a process for the preparation of a phospholipase D of vegetable or nut origin comprising the following steps:
Also provided by the invention is the use of the phospholipase D produced by the process of the invention in the preparation of phospholipids.
Any vegetable or nut that naturally contains phospholipase D may be used to produce the liquid extract for use in the present invention. Preferably, the liquid extract of vegetable or nut origin is obtained from wheat or sunflower germs, carrot, cabbage or peanut. Extracts from carrot are particularly preferred.
The liquid extract for use in the present invention is preferably provided in the form of a juice, sap or similar liquid preparation. The liquid extract may not be fully liquid and may comprise some solids. Typically, the vegetable or nut is cooled to a temperature below room temperature (i.e., below 25° C.), such as at a temperature in the range of from 1 to 10° C. or from 2 to 7° C., washed and chopped. The juice or sap is then extracted from the chopped preparation by methods known in the art, for example by using a domestic or commercial juice extractor. In some cases a proportion of the original phospholipase D content of the source vegetable or nut will be left in the solid wastes after the initial removal of the juice or sap. Optionally, additional phospholipase D may be extracted from these solid wastes by the addition of water and re-processing through the juice extractor. The person skilled in the art will appreciate that the liquid extract obtained from each of the above extraction steps may be pooled to provide the liquid extract for use in step (i).
Preferably, the process as described above, for the preparation of the liquid extract for use in step (i), is performed at a temperature below room temperature (i.e., below 25° C.), such as at a temperature of from 1 to 10° C. or from 2 to 7° C.
The resulting supernatant is collected and, if it is to be stored, is preferably frozen in liquid nitrogen and stored at around −70° C.
Routine methods for the detection of the phospholipase D activity may be used to monitor the efficiency of the above extraction process to ensure that adequate quantities of phospholipase D are extracted from the source vegetable or nut.
Using the above extraction method, it is possible to obtain a high yield of liquid extract from the source vegetable or nut. For example, 0.6 to 0.67 litres of liquid extract may be extracted from 1 kg of raw carrot.
It will be appreciated that the liquid extract produced by the above extraction method may contain residues. For example, crude carrot extracts may contain floating lipids saturated with carotin. Hence, in a preferred embodiment of the invention, the liquid extract is subjected to a clarification process prior to step (ii) to produce a clarified liquid extract. Preferably, therefore, the liquid extract is in the form of a clarified liquid extract.
The clarification process typically comprises contacting the liquid extract with a clarifying agent comprising one or more metal ions to produce a suspension comprising a clarified liquid extract and a precipitate. The resulting clarified liquid extract is then separated and collected from the suspension.
Thus, in a preferred embodiment, the process of the invention comprises the following steps prior to step (ii):
Typically, the one or more metal ions in the clarifying agent are mono- or divalent ions, for example, ions of calcium, sodium, potassium, magnesium and mixtures thereof. For example, a halide salt of a suitable metal ion as described above may be used. Divalent calcium ions are preferred, which are typically provided in the form of calcium chloride.
The concentration of the one or more metal ions in step (a) preferably ranges from 20 to 60 mM, such as from 30 to 50 mM or from 35 to 45 mM.
The contacting of the liquid extract of step (i) with a clarifying agent in step (a) is preferably carried out at a temperature below room temperature, i.e., below 25° C., such as at a temperature of from 1 and 20° C., more preferably from 1 to 15° C., such as from 2 to 10° C. or from 2 to 7° C. Upon contacting, the mixture is ideally mixed (e.g., by mechanical stirring).
Preferably, step (a) is carried out at a pH in the range of from 4 to 9. Most preferably, the pH is greater than 7, such as in the range of from 7 to 9 or from 7 to 8. The desired pH may be obtained using methods known in the art, for example by the addition of any suitable base, such as sodium hydroxide or ammonium hydroxide.
In a preferred embodiment of step (a), after the liquid extract of step (i) and the clarifying agent have been contacted and the pH has been adjusted as desired, the temperature of the mixture is preferably dropped to around 0° C. and the mixture left for a sufficient amount of time (for example, about 20 minutes) for the precipitate to form.
The clarified liquid extract produced in step (a) may be separated from the precipitate using known methods in the art, such as by centrifugation and/or filtration. For example, in step (b) the suspension may be filtered and the filtrate centrifuged at around 9000 rpm for about 15 minutes.
During step (b) the temperature is preferably maintained below room temperature, such as at a temperature of from 1 and 20° C., more preferably from 1 to 15° C., such as from 2 to 10° C. or from 2 to 7° C.
Typically, steps (a) and (b) result in minor reductions in the amount of phospholipase D in the liquid extract. For example, the clarification process produces less than 10% by weight reduction in the amount of phospholipase D in the clarified liquid extract compared to the unclarified liquid extract.
The precipitating agent for use in the process of the invention is preferably in the form of an aqueous emulsion. Preferably, the precipitating agent comprises phospholipids. The phospholipids may be derived from synthetic or natural sources. Representative examples of phospholipids that may be present in the second precipitating agent include phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidyl glycerol, sphingomyelin and mixtures thereof. The preferred phospholipid is phosphatidylcholine.
The precipitating agent used in the invention may be derived from naturally occurring substances obtained from animal and vegetable sources such as lecithin, cephalin, and sphingomyelin. Preferably the precipitating agent is derived from lecithin.
Lecithin contains a mixture of glycolipids, triglycerides, and phospholipids (e.g., phosphatidylcholine, phosphatidylethanolamine, and phosphatidylinositol) and may be derived from natural sources or synthetic sources. Preferably, lecithin for use in the preparation of the precipitating agent is obtained from animal or vegetable sources, such as from soy beans, egg yolks or rapeseed, using conventional processing methods. A suitable commercially available preparation of lecithin includes, for example, Membranol-35.
Preferably, the phospholipid content of lecithin for use in the preparation of the precipitating agent is greater than 15% by weight, more preferably greater than 25% by weight, such as greater than 30% by weight or greater than 50% by weight.
In a preferred embodiment, the amount by weight of phospholipids in the precipitating agent ranges from 0.1 to 7% by weight, such as from 0.5 to 4% by weight, more preferably from 0.8 to 3% by weight, or from 0.8 to 2% by weight.
The amount of phospholipids in step (ii), based on the total reaction volume, is preferably in the range of from 0.05 to 1% by weight, more preferably from 0.1 to 0.5% by weight, such as from 0.1 to 0.3% by weight.
The phosphatidylcholine content, by weight of the phospholipids present in the precipitating agent, is preferably greater than 15% by weight. For example, the phosphatidylcholine content may range from 20 to 100% by weight, such as from 20 to 80% by weight, from 25 to 60% by weight, or from 25 to 40% by weight of the phospholipids in the precipitating agent.
Optionally, the precipitating agent further comprises one or more metal ions. The one or more metal ions are preferably mono- or divalent ions, for example, ions of sodium, potassium, calcium, magnesium and mixtures thereof. For example, the precipitating agent may comprise an aqueous solution of a halide salt of a suitable metal ion. Divalent calcium ions are preferred, which are typically provided in the form of calcium chloride.
The concentration of the one or more metal ions in step (ii) preferably ranges from 20 to 60 mM, such as from 30 to 50 mM or from 35 to 45 mM.
In the preferred embodiment, in which the liquid extract is subjected to a clarification process (i.e., steps (a) and (b)), it will be appreciated that one or more metal ions will already be present in the clarified liquid extract and, as a consequence, it is not necessary for the precipitating agent to comprise one or more metal ions. However, due to the fact that some calcium ions may be bound to the precipitate in step (b), in a preferred embodiment, the precipitating agent comprises one or more metal ions, preferably in an amount such that the concentration of the metal ions in step (ii) falls within the preferred concentration ranges as specified above.
The precipitating agent comprises at least one surfactant. Ionic or non-ionic surfactants are preferably present in the second precipitating agent, with ionic surfactants being particularly preferred. Suitable ionic surfactants include anionic surfactants, for example, a salt of a carboxylic acid, such as cholic acid, a salt of a (C4 to C24) linear alkyl sulphate, such as sodium dodecyl sulphate, or a mixture thereof. Suitable salts of cholic acid include, for example, food grade salts such as sodium salts. Sodium dodecyl sulphate is the preferred surfactant.
The amount of surfactant in the precipitating agent is preferably in the range of from 0.05 to 5% by weight, more preferably from 0.1 to 3% by weight or from 0.2 to 1.5% by weight.
The amount of surfactant in step (ii), based on the total reaction volume, preferably ranges from 0.01 to 3% by weight, more preferably from 0.05 to 1.0, most preferably from 0.08 to 0.16% by weight.
In a preferred embodiment, the precipitating agent is prepared as an aqueous emulsion. Advantageously, the precipitating agent is prepared as a homogeneous mixture. This may be achieved, for example, simply by mechanically stirring the precipitating agent in an aqueous medium for a suitable amount of time. The presence of the surfactant may help to promote the dispersion of the components of the precipitating agent within the aqueous medium.
The precipitating agent preferably has a pH greater than 7, preferably a pH of from 7 to 9, such as from 7 to 8.5 or from 7.2 to 8. This pH can be achieved using known methods in the art, for example by the addition of any suitable base, such as sodium hydroxide or ammonium hydroxide.
Step (ii) of the process of the invention is preferably performed at a temperature below room temperature, i.e., at a temperature below 25° C. Most preferably, step (ii) is performed at a temperature of from 0 to 15° C., such as from 1 to 10° C. or from 1 to 5° C. Typically, the pH of the mixture in step (ii) is greater than 7 (for example, at a pH in the range of from 7 to 9, most preferably, in the range of from 7 to 7.5).
Without wishing to be bound by theory, it is believed that during step (ii) of the invention, phospholipase D in the liquid extract is adsorbed, complexed or otherwise associated onto the precipitate formed from the one or more metal ions and the surfactant. For example, when the liquid extract is contacted with the precipitating agent comprising sodium dodecyl sulphate (SDS) in the presence of calcium chloride, it is believed that phospholipase D adsorbs onto the resulting calcium/SDS precipitate.
Step (ii) is preferably performed to the stage when at least 30% by weight or at least 40% by weight of the phospholipase D in the liquid extract is recovered in the precipitate. More preferably at least 50% by weight, most preferably at least 60% by weight or at least 66% by weight of the phospholipase D in the liquid extract is recovered in the precipitate.
Although the rate of formation of the precipitation or recovery of the phospholipase D in the precipitate may vary depending on the temperature and other process variables, step (ii) is preferably carried out for a period of at least 5 minutes, more preferably for a period greater than 30 minutes or 1 hour. Most preferably, step (ii) is carried out for a period of from 30 minutes to 30 hours, such as from 1 to 24 hours, from 1 to 10 hours, from 1 to 5 hours or from 1.5 to 2.5 hours.
The precipitate produced in step (ii) may be separated from the supernatant using known methods in the art, such as by centrifugation and/or filtration. For example, in step (iii) the suspension may be centrifuged at around 6000 rpm for about 15 minutes.
During step (iii) the temperature is preferably maintained below room temperature, such as in the range of from 1 and 20° C., more preferably from 1 to 15° C., such as from 2 to 10° C. or from 2 to 7° C.
Typically, the collected precipitate is subsequently dried. Drying the precipitate may be carried out using known methods in the art. In a preferred embodiment, the precipitate is suspended in water, frozen (in liquid nitrogen, for example) and lyophilized.
In order to improve the shelf-life or preserve the activity of the phospholipase D produced by the invention, the phospholipase D is preferably lyophilized in the presence of potassium chloride, histidine-HCl, calcium chloride, sodium acetate or mixtures thereof, typically, at a pH of from 5 to 7. Most preferably, the phospholipase D produced by the invention is lyophilized in the presence of potassium chloride and sodium acetate at a pH of from 5 to 6.
The amount of phospholipase D produced, based on the total volume of liquid extract, is preferably greater than 0.2% by weight, such as greater than 0.3% by weight or greater than 0.5% by weight, most preferably greater than 0.7% by weight.
The invention also provides the use of the phospholipase D produced by the process of the invention in the preparation of phospholipids. Representative examples of phospholipids that may be produced using the phospholipase D include phosphatidylserine, phosphatidic acid, phosphatidylinositol, phosphatidylglycerol, phosphatidylethanol, phosphatidyiglucose, phosphatidylbutanol, phosphatidylmethanol, phosphatidylethanolamine and mixtures thereof.
The following non-limiting examples illustrate the invention and do not limit its scope in any way. In the examples and throughout the specification, all percentages, parts and ratios are by weight unless indicated otherwise.
3.9 kilograms of carrot were firstly chilled to 4° C., washed and chopped. A sap was obtained with juice extractor Braun MP 80 at 4° C. Additional PLD that remained in the hard wastes (residues) of the carrot was recovered by re-processing the hard wastes in the juice extractor. Altogether 2400 ml carrot juice and 1500 g wastes were received. The juice was filtered through 4 layers of gauze. The filtrate was centrifuged at 9000 rpm (Beckman J-21 centrifuge, JA-14 rotor) for 15 min at 4° C. After centrifugation 2300 ml supernatant was collected and frozen in liquid nitrogen and stored at −70° C. The supernatant was bright yellow.
Carrot juice was quickly defrosted with lukewarm water, and then placed in an ice water bath. To 300 ml of defrosted juice, 14 ml of 1 M CaCl2 was slowly added under constant mixing up to final concentration of 40 mM. The pH of the mixture was then carefully adjusted to pH 7.4 by adding of 1 M NH4OH and exposed for 20 min at 0° C. The formed precipitate was separated by centrifugation at 6000 rpm (Beckman J-21 centrifuge, JA-14 rotor) for 15 min at 4° C. The supernatant (clarified juice) was collected.
To 160 ml clarified juice, 16 ml SDS-Membranol-35 emulsion (see Example 2 for the preparation of the emulsion) was added and the mixture was well mixed. 8 ml of 1M CaCl2 was added in small portions (1 ml). Under stirring 5 ml 1N NH4OH solution was added dropwise until a pH of about 7.15 was reached. The whole mixture was kept in an ice bath for approximately 2 hours. The formed precipitate was separated by centrifugation at 6000 rpm (Beckman J-21 centrifuge, JA-14 rotor) for 15 min at 4° C. The pellet was suspended in about 5 ml of water, frozen in liquid nitrogen and lyophilized.
After lyophilization 1.29 g lyophilized preparation was received. From 1 ml carrot juice approximately 8 mg powder was obtained (see activity in Table 1)
To 1.2 ml Membranol-35 (Lipid Nutrition B. V., Wormerveer, The Netherlands), 0.15 ml 1N NaOH and 2.4 ml 10% water solution of sodium dodecyl sulfate (SDS) was added while stirring. Then water in small portions (5 times×1 ml) was added under vigorous stirring until homogeneous mixture was formed. Then water was added to 40 ml total and the mixture was stirred for about 30 min on a shaker.
To one volume of clarified and chilled (0° C.) juice, 0.4 volume of chilled ethanol was slowly added under constant mixing and mixture temperature controlled in a range 0° C. to −5° C. The mixture was exposed for 30-60 min at −13° C. −15° C., then centrifuged at −10° C. at 9000 rpm (JA-14 rotor, 15 min). The supernatant was discarded and the precipitate was quickly suspended in 0.1-0.2 volume (of the initial juice volume) of water with constant torque direct-drive laboratory mixer and the suspension was centrifuged at 14,000 rpm for 15 min in JA-20 rotor at 2-4° C. to give supernatant 1. Extraction with water was repeated one more time to give supernatant 2. Both supernatants (1 and 2) were combined and 2 M KCl, 1 M CaCl2 and 2 M potassium acetate (pH 5.6) were added to give final concentrations 220 mM, 40 mM and 20 mM, respectively (see activity in Table 1)
μ Vacuum-dried Ca-
μ Vacuum-dried PLD
μ The activity was determined by visually comparing the intensity of the PA spots on the TLC plate. Ranges of 4 doubly diluted specimens of the standard PLD preparation and examined enzyme preparations were compared. Activity of the standard PLD preparation was determined by titrimetry.
Freshly extracted carrot juice was centrifuged at 12000 rpm (Beckman J-21 centrifuge, JA-14 rotor) for 60 min at 4° C. and supernatant (S) was collected. To 50 ml of the supernatant, 1 ml of 2 M CaCl2 solution was added (to form SI). The pH of this mixture was neutralized by the addition of 3M NH4OH solution, 1 ml aliquots were picked up at different pH and centrifuged for 4 minutes at 5000 rpm at room temperature to obtain SII. The PLD activity of SII samples was analyzed by pH-metry of SI. The results are summarized in the table below.
The absorption data of the protein solutions were obtained at UV wavelengths 280 nm and 260 nm (preliminary aliquots of these solutions were picked up to get optical density about 0.1-0.5). Then using absorption data and Practical Course of Biochemistry, S. E Severin and G. A. Solovyova eds., M., MSU, 1989, in Russian, the corresponding protein concentrations in aliquots were determined.
PLD activity was monitored with digital pH meter. Aquiline 410 was calibrated with pH standard solutions pH 4.01, 6.86 and 9.26 at room temperature. Reaction mixture for titrimetry analysis of the PLD activity contained CaCl2 and Membranol/SDS emulsion, pH ˜7.0 (final concentrations: Membranol 6 mg/ml, SDS—0.18%, 10 mM CaCl2).
CaCl2/pH-clarification of SI: pH at the constant CaCl2 concentration on the PLD activity
Precipitation of PLD with SDS-Lecithin Emulsion
To 2.4 g of sunflower Lecithin (Lipid Nutrition B. V., Wormerveer, The Netherlands), 0.15 ml 1N NaOH and 2.4 ml 10% water solution of sodium dodecyl sulphate (SDS) was added while stirring. Then water in small portions (5×1 ml) was added under vigorous stirring until a homogeneous mixture was formed. Then water was added to 40 ml total and the mixture was stirred for about 30 min on a shaker.
Precipitation of PLD with SDS-Lecithin-Emulsion
To 16 ml of clarified carrot juice, 1.6 ml SDS-Lecithin-emulsion was added and the mixture was well mixed. Under stirring a few drops of 3N NH4OH solution were added drop wise until a pH of 7.14 was reached. The whole mixture was kept in an ice bath for approximately 1 hour. The formed precipitate was separated by centrifugation at 3500 rpm (Jouan-Paris K-63F) for 10 min at 4° C. The pellet was suspended in about 0.5 ml of water, frozen in liquid nitrogen and lyophilized.
After lyophilization 150 mg lyophilized preparation was received. From 1 ml carrot juice approximately 9.3 mg of powder was obtained with the specific activity about 2.1×10−2 μmol per minute per 1 mg of preparation.
Precipitation of PLD Without SDS with Lecithin-Emulsion
To 2.4 g of sunflower Lecithin (Lipid Nutrition B. V., Wormerveer, The Netherlands), 0.15 ml 1N NaOH was added. Then water in small portions (5×1 ml) was added under vigorous stirring until a homogenous mixture was formed. Then water was added to 40 ml total and the mixture was stirred for about 30 min on a shaker.
Precipitation of PLD Without SDS with Lecithin-Emulsion
To 16 ml of clarified juice, 1.6 ml Lecithin emulsion was added and the mixture was well mixed. Under stirring a few drops of 3N NH4OH solution were added until a pH 7.14 was reached. The whole mixture was kept in an ice bath for approximately 1 hour. The formed precipitate was separated by centrifugation at 3500 rpm (Jouan-Paris K-63F) for 10 min at 4° C. The pellet was suspended in about 0.5 ml of water, frozen in liquid nitrogen and lyophilized. After lyophilization 172 mg lyophilized preparation was received. From 1 ml carrot juice approximately 10.7 mg of powder was obtained with the specific activity about 1.0×10−2 μmol per minute per 1 mg of preparation.
Precipitation of PLD without Lecithin by Addition of CaCl2, then SDS
To 2.4 g of 10% water solution of sodium dodecyl sulphate (SDS) 0.15 ml 1N NaOH were added while stirring. Then water was added to 40 ml total to make an SDS-solution.
To 16 ml of clarified juice, 0.8 ml 1M CaCl2 was added dropwise then 1.6 ml of the SDS-solution was added and the mixture was well mixed. Under stirring a few drops of 1N NH4OH solution were added drop wise until a pH 7.16 was reached. The whole mixture was kept in an ice bath for approximately 1 hour. The formed precipitate was separated by centrifugation at 3500 rpm (Jouan-Paris K-63F) for 10 min at 4° C. The pellet was suspended in about 0.5 ml of water, frozen in liquid nitrogen and lyophilized.
After lyophilization 17.2 mg lyophilized preparation was received. From 1 ml carrot juice approximately 1.1 mg of powder was obtained with the specific activity about 48.9×10−2 μmol per minute per 1 mg of preparation.
The extraction of PLD was carried out substantially as described above using a range of difficult surfactants.
To 0.2 g of sunflower Lecithin (Lipid Nutrition B. V., Wormerveer, The Netherlands), 0.04 ml 1N NaOH and 0.6 ml of 10% water solution of the surfactant was added. Then water in portions (2×4 ml) was added under vigorous stirring until a homogenous mixture was formed. Then water was added to 10 ml total and the mixture was stirred for about 30 min on a shaker.
To 16 ml of clarified juice, 1.6 ml of the above Lecithin emulsion was added and the mixture was well mixed, then 0.8 ml of 1 M CaCl2 was added dropwise. Under stirring a few drops of 3N NH4OH solution were added until a pH 7.17 was reached. The whole mixture was kept in an ice bath for approximately 2 hours. The formed precipitate was separated by centrifugation of 17.4 ml of the mixture at 3500 rpm (Jouan-Paris K-63F) for 10 min at 4° C. The pellet was suspended in about 0.5 ml of water, frozen in liquid nitrogen and lyophilized. For the activity measurement, the pellet from 1 ml of the mixture was collected by centrifugation at 4,000 or 12,000 rpm on the Beckman bench centrifuge for 5 minutes.
The results are set out in the following table.
To 0.96 g of sunflower lecithin (Lipid Nutrition B. V., Wormerveer, The Netherlands), 0.15 ml 1N NaOH (and varying amounts of 10% water solution of sodium dodecyl sulphate (SDS)) was added while stirring. Then water in small portions (5 time×1 ml) was added under vigorous stirring until a homogenous mixture was formed. Then water was added to 40 ml total and the mixture was stirred for about 30 min on a shaker.
To 16 ml of clarified juice, 1.6 ml SDS-Lecithin-emulsion was added and the mixture was well mixed, then 0.8 ml of 1M CaCl2 solution was added dropwise. Under stirring a few drops of 3N NH4OH solution were added dropwise until a pH of 7.18 was reached. The whole mixture was kept in an ice bath for approximately 2 h. The formed precipitate was separated by centrifugation at 3500 rpm (Jouan-Paris K-63F) for 10 min at 4° C. The pellet was suspended in about 0.5 ml of water, frozen in liquid nitrogen and lyophilized.
Corresponding experiments were carried out using 1.2 g of Soya Membranol-35 (Lipid Nutrition B. V., Wormerveer, The Netherlands) in 15 ml 1N NaOH with varying amounts of SDS, in place of the sunflower lecithin.
The results of the experiments are set out in the following table.
Experiments were carried out as described above in Example 5, using sunflower oil or different lecithins in an amount of 1.2 g to replace the sunflower lecithin used in that example.
The results were as follows:
| Number | Date | Country | Kind |
|---|---|---|---|
| 2008119295 | May 2008 | RU | national |
| Filing Document | Filing Date | Country | Kind | 371c Date |
|---|---|---|---|---|
| PCT/EP2009/003454 | 5/8/2009 | WO | 00 | 1/28/2011 |
