Results 31 to 40 of about 29,400,150 (101)

Sustainable Natural Product Glycosylation: A Critical Evaluation of Biocatalytic and Chemical Approaches. [PDF]

ChemSusChem
Developing a process to produce glycosylated natural products involves many decisions, and given the current climate crisis, the environmental impact of the various processes must be a major consideration. This review provides an overview of the various processes and a framework for which metrics should be quantified to select processes that are both ...
Mejia-Otalvaro F, Lax BM, Kırtel O, Welner DH.   +3 more
europepmc   +2 more sources

Research Advances of d-allulose: An Overview of Physiological Functions, Enzymatic Biotransformation Technologies, and Production Processes

Foods, 2021
d-allulose has a significant application value as a sugar substitute, not only as a food ingredient and dietary supplement, but also with various physiological functions, such as improving insulin resistance, anti-obesity, and regulating glucolipid ...
Yu Xia, Qianqian Cheng, Wanmeng Mu, Xiuyu Hu, Zhen Sun, Yangyu Qiu, Ximing Liu, Zhouping Wang   +7 more
doaj   +2 more sources

The Engineering, Expression, and Immobilization of Epimerases for D-allulose Production. [PDF]

Int J Mol Sci, 2023
The rare sugar D-allulose is a potential replacement for sucrose with a wide range of health benefits. Conventional production involves the employment of the Izumoring strategy, which utilises D-allulose 3-epimerase (DAEase) or D-psicose 3-epimerase ...
Tan JH, Chen A, Bi J, Lim YH, Wong FT, Ow DS.   +5 more
europepmc   +2 more sources

Production, purification, characterization, and safety evaluation of constructed recombinant D-psicose 3-epimerase [PDF]

Microbial Cell Factories
Background D-psicose 3-epimerase (DPEase) is a potential catalytic enzyme for D-psicose production. D-psicose, also known as D-allulose, is a low-calorie sweetener that has gained considerable attention as a healthy alternative sweetener due to its ...
Nisit Watthanasakphuban, Pimsiriya Srila, Phitsanu Pinmanee, Charatda Punvittayagul, Nopphon Petchyam, Boontiwa Ninchan   +5 more
doaj   +2 more sources

The Formation of D-Allulose 3-Epimerase Hybrid Nanoflowers and Co-Immobilization on Resins for Improved Enzyme Activity, Stability, and Processability. [PDF]

Int J Mol Sci
As a low-calorie sugar, D-allulose is produced from D-fructose catalyzed by D-allulose 3-epimerase (DAE). Here, to improve the catalytic activity, stability, and processability of DAE, we reported a novel method by forming organic–inorganic hybrid ...
Ding W, Liu C, Huang C, Zhang X, Chi X, Wang T, Guo Q, Wang C.   +7 more
europepmc   +2 more sources

Review on D-Allulose: In vivo Metabolism, Catalytic Mechanism, Engineering Strain Construction, Bio-Production Technology

Frontiers in Bioengineering and Biotechnology, 2020
Rare sugar D-allulose as a substitute sweetener is produced through the isomerization of D-fructose by D-tagatose 3-epimerases (DTEases) or D-allulose 3-epimerases (DAEases).
Suwei Jiang, Suwei Jiang, Wei Xiao, Xingxing Zhu, Peizhou Yang, Zhi Zheng, Shuhua Lu, Shaotong Jiang, Guochang Zhang, Jingjing Liu   +9 more
doaj   +1 more source

Reaction Engineering and Comparison of Electroenzymatic and Enzymatic ATP Regeneration Systems

ChemElectroChem, Volume 10, Issue 22, November 14, 2023., 2023
An electrochemically coupled ATP regeneration by pyruvate oxidase and acetate kinase for the phosphorylation of mevalonate was established and expanded by a polyphosphate kinase. The reaction was characterized and compared with other ATP regenerating systems in terms of the phosphate donor properties and biocatalytic metrics.
Regine Siedentop, Tobias Prenzel, Siegfried R. Waldvogel, Katrin Rosenthal, Stephan Lütz   +4 more
wiley   +1 more source

Food manufacturing processes and technical data used in the exposure assessment of food enzymes

EFSA Journal, Volume 21, Issue 7, July 2023., 2023
Abstract Food enzymes are used for technical purposes in the production of food ingredients or foods‐as‐consumed. In the European Union, the safety of a food enzyme is evaluated by EFSA on the basis of a technical dossier provided by an applicant. Dietary exposure is an integral part of the risk assessment of food enzymes.
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Claude Lambré, José Manuel Barat Baviera, Claudia Bolognesi, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Evgenia Lampi, Marcel Mengelers, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk van Loveren, Laurence Vernis, Holger Zorn, Yrjö Roos, Kyriaki Apergi, Daniele Cavanna, Yi Liu, Francesco Pesce, Giulio di Piazza, Rita Ferreira de Sousa, Andrew Chesson   +25 more
wiley   +1 more source

Recombinant D-tagatose 3-epimerase production and converting fructose into allulose

, 2022
In this study, D-tagatose 3-epimerase gene was amplified from Escherichia coli JM109 by PCR and re-cloned into E. coli JM109 using HincII digested pUC18 cloning vector.
Parildi, Erva, Akkaya, Murat Reis, Ozcan, Bahri Devrim, Dikkaya, Elif, Kola, Osman   +4 more
core   +1 more source

Research Progress on Efficient Biocatalytic Synthesis of D-Allulose(D-阿洛酮糖的高效生物催化合成研究进展) [PDF]

Shipin kexue jishu xuebao
D-allulose is a novel low-calorie rare sugar with special physiological functions, including blood sugar regulation and antioxidant effects. In present, the biological synthesis of D-allulose mainly utilized D-allulose 3-epimerase to catalyze the ...
QIN Huimin(秦慧民), YUE Shiqiang(岳世强), YE Weijiang(叶伟江), WANG Kaizhe(王楷喆), GAO Yuang(高宇昂)   +4 more
doaj   +1 more source