Results 71 to 80 of about 94,976 (186)

Structural basis for controlling the enzymatic properties of polymannuronate preferred alginate lyase FlAlyA from the PL-7 family

, 2018
Alginate-recognition subsites of alginate lyase FlAlyA were characterized as potential targets for engineering alginate oligosaccharides that are useful biomaterials.
Ryuji Nishiyama, Akira Nakamura, Akira Inoue, Hui-Min Qin, Takuya Miyakawa, Takao Ojima, Masaru Tanokura, Atsuko Asano   +7 more
core   +1 more source

Plant‐Derived Probiotics From Fermented Foods: Current Evidence on Antiviral Mechanisms and Gut–Lung Axis Modulation

Food Frontiers, Volume 7, Issue 6, November 2026.
Plant‐derived probiotics from fermented foods exert anti‐respiratory virus effects via immune regulation, antiviral metabolites, and gut–lung axis, highlighting their advantages, key technologies, and application prospects. ABSTRACT Respiratory viral infections represent a major global public health threat, causing widespread morbidity, mortality, and ...
Yinghao Xing, Yaoyuan Hu, Yingying Ma, Peng Yao, Jingjing Jiang, Jiao Guo, Shuangmei Liu   +6 more
wiley   +1 more source

Characterization of a Long-Lived Alginate Lyase Derived from Shewanella Species YH1

Marine Drugs, 2017
Polysaccharides from seaweeds are widely used in various fields, including the food, biomedical material, cosmetic, and biofuel industries. Alginate, which is a major polysaccharide in brown algae, and the products of its degradation (oligosaccharides ...
Hisashi Yagi, Natsuki Isobe, Narumi Itabashi, Asako Fujise, Takashi Ohshiro   +4 more
doaj   +1 more source

Lachnospiraceae in the Food–Gut Axis: A Critical Review of Dietary Modulation, Immune Regulation, and Translational Barriers

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 6, November 2026.
ABSTRACT The interplay between diet, gut microbiota, and host immunity is central to food science. The Lachnospiraceae family ferments dietary fibers to produce short‐chain fatty acids (SCFAs), notably butyrate and propionate, with immunomodulatory potential. This critical review distinguishes established findings from hypotheses.
Ruijun Wang, Zhiqi Li, Lina Zhang, Yuanming Pan, Zhanbiao He   +4 more
wiley   +1 more source

Purification of Alginate Oligosaccharides with Root Growth-promoting Activity toward Lettuce [PDF]

Bioscience, Biotechnology, and Biochemistry, 2000
Sodium alginate was degraded by alginate lyase from Corynebacterium sp., and the product was purified by an ultrafiltration (UF) membrane module. The UF treatment was carried out at a transmembrane pressure of 0.15 MPa and a flow velocity of 0.6 m/s in the cross-flow mode, and non-degraded alginate was almost completely removed.
IWASAKI, Ken-ichi, MATSUBARA, Yasuhito
openaire   +2 more sources

Covalent Organic Frameworks in Smart Food Packaging: Advances, Challenges, and Future Prospects

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 6, November 2026.
ABSTRACT Food preservation challenges have positioned packaging as a rapidly evolving, innovation‐driven field, with smart packaging offering transformative solutions. Among advanced materials, covalent organic frameworks (COFs) have attracted growing attention due to their permanent porosity, structural tunability, high surface area, and chemical ...
Sara Esteghlal, Hossein Daneshgar, Navid Rabiee, Mohammadreza Khalesi   +3 more
wiley   +1 more source

AlgM4: A New Salt-Activated Alginate Lyase of the PL7 Family with Endolytic Activity

Marine Drugs, 2018
Alginate lyases are a group of enzymes that catalyze the depolymerization of alginates into oligosaccharides or monosaccharides. These enzymes have been widely used for a variety of purposes, such as producing bioactive oligosaccharides, controlling the ...
Guiyuan Huang, Qiaozhen Wang, Mingqian Lu, Chao Xu, Fei Li, Rongcan Zhang, Wei Liao, Shushi Huang   +7 more
doaj   +1 more source

Conventional and Emerging Protein Ingredients in Farinaceous Products: Amino Acid Quality, Digestibility, Biological Value, and Functional Performance

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 6, November 2026.
ABSTRACT The increasing demand for protein‐enriched foods has renewed interest in farinaceous products as widely consumed and technologically adaptable matrices for nutritional improvement. However, protein enrichment cannot be evaluated solely by increases in crude protein content, as nutritional value depends on essential amino acid (EAA) balance ...
P. Álvarez‐Arteaga, M. A. Lazo‐Vélez, L. Mateo Cordero‐Clavijo, S. Paterson   +3 more
wiley   +1 more source

Thermostable Alginate degrading enzymes and their methods of use

, 2015
The present invention relates to the identification, production and use of thermostable alginate lyase enzymes that can be used to partially degrade alginate to yield oligosaccharides or to give complete degradation of alginate to yield (unsaturated ...
Fridjonsson, Olafur Hedinn, Watzlawick, Hildegard, Dobruchowska, Justyna M., Altenbuchner, Josef, Bjornsdottir, Bryndis, Jonsson Wheat, Jon Oskar, Hreggvidsson, Gudmundur Oli, Kamerling, Johannis P.   +7 more
core   +2 more sources

Characterization of alginate-degrading bacteria isolated from seaweed-producing areas of South Korean territory and verification of the bacteria as plant growth-promoting biofertilizer

Microbiology Spectrum
Alginate, a carbohydrate polymer produced by seaweed and some bacteria, is widely used in the food and medicine industries. Alginate oligosaccharides, produced by depolymerizing alginate, exhibit diverse biological functions, such as plant protection and
Seung Hwa Jeong, Pyeong Ho Lee, Joon Kwan Moon, Sujin Lee, Yeonjong Koo   +4 more
doaj   +1 more source