Results 31 to 40 of about 1,145 (182)

Growth‐Coupled Evolutionary Pressure Improving Epimerases for D‐Allulose Biosynthesis Using a Biosensor‐Assisted In Vivo Selection Platform [PDF]

Advanced Science
Fast screening strategies that enable high‐throughput evaluation and identification of desired variants from diversified enzyme libraries are crucial to tailoring biocatalysts for the synthesis of D‐allulose, which is currently limited by the poor ...
Chao Li, Xin Gao, Huimin Li, Tong Wang, Fuping Lu, Hui‐Min Qin   +5 more
doaj   +2 more sources

Safety of D-allulose as a novel food pursuant to Regulation (EU) 2015/2283. [PDF]

EFSA J
Abstract Following a request from the European Commission, the EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) was asked to deliver an opinion on D‐allulose as a novel food (NF) pursuant to Regulation (EU) 2015/2283. During the risk assessment, the Panel identified a number of data gaps, which needed to be addressed by the applicant ...
EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA), Turck D, Cámara M, Bohn T, Castenmiller J, De Henauw S, Jos Á, Maciuk A, Mangelsdorf I, McNulty B, Naska A, Pentieva K, Siani A, Thies F, Aguilera-Gómez M, Cubadda F, Frenzel T, Heinonen M, Knutsen HK, McArdle HJ, Neuhäuser-Berthold M, Poulsen M, Maradona MP, Schlatter JR, Siskos A, van Loveren H, Multari S, Rossi A, Hirsch-Ernst KI.   +29 more
europepmc   +2 more sources

Solvent effects on catalytic activity and selectivity in amine-catalyzed D-fructose isomerization [PDF]

, 2022
Rational catalyst design and optimal solvent selection are key to advancing biorefining. Here, we explored the organocatalytic isomerization of D-fructose to a valuable rare monosaccharide, D-allulose, as a function of solvent.
Delidovich, Irina, Drabo, Peter, Emondts, Meike, Engelke, Mats, Fischer, Matthias, Hamm, Jegor, Palkovits, Regina, Qi, Long, Scott, Susannah L., Simonis, Marc   +9 more
core   +1 more source

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 (DPEase) to convert D-fructose into D-allulose.
Tan JH, Chen A, Bi J, Lim YH, Wong FT, Ow DS.   +5 more
europepmc   +3 more sources

Safety evaluation of the food enzyme D-psicose 3-epimerase from the genetically modified Escherichia coli strain K-12 W3110 (pWKLP) [PDF]

, 2021
[EN] The food enzyme D-psicose 3-epimerase (EC 5.1.3.30) is produced with the genetically modified Escherichia coli strain K-12 W3110 (pWKLP) by Matsutani Chemical Industry Co., Ltd. The production strain of the food enzyme contains multiple copies of an
Barat Baviera, José Manuel, Bolognesi, Claudia, Cocconcelli, Pier Sandro, Crebelli, Riccardo, Gott, David Michael, Grob, Konrad, Lambré, Claude, Lampi, Evgenia, Mengelers, Marcel, Mortensen, Alicja, Rivière, Gilles, Steffensen, Inger-Lise, Tlustos, Christina, Van Loveren, Henk, Vernis, Laurence   +14 more
core   +1 more source

Safety evaluation of the food enzyme D-psicose 3-epimerase from the genetically modified Corynebacterium glutamicum strain FIS002 [PDF]

, 2021
[EN] This assessment addresses a food enzyme preparation consisting of the immobilised intact but non-viable cells of the genetically modified Corynebacterium glutamicum strain FIS002 by CJ-Tereos Sweeteners Europe SAS. The production strain produces the
Barat Baviera, José Manuel, Bolognesi, Claudia, Cocconcelli, Pier Sandro, Crebelli, Riccardo, Gott, David Michael, Grob, Konrad, Holger Zorn, Lambré, Claude, Lampi, Evgenia, Mengelers, Marcel, Mortensen, Alicja, Rivière, Gilles, Steffensen, Inger-Lise, Tlustos, Christina, Van Loveren, Henk, Vernis, Laurence   +15 more
core   +1 more source

Allulose for the attenuation of postprandial blood glucose levels in healthy humans: A systematic review and meta-analysis.

PLoS ONE, 2023
D-Allulose is a rare sugar that exists in nature. It is a food ingredient with nearly zero calories (
Yuma Tani, Masaaki Tokuda, Naoki Nishimoto, Hideto Yokoi, Ken Izumori   +4 more
doaj   +3 more sources

Rare sugars: recent advances and their potential role in sustainable crop protection [PDF]

, 2021
Rare sugars are monosaccharides with a limited availability in the nature and almost unknown biological functions. The use of industrial enzymatic and microbial processes greatly reduced their production costs, making research on these molecules more ...
Aziz, Aziz, Aït Barka, Essaid, Mijailovic, Nikola, Nesler, Andrea, Perazzolli, Michele   +4 more
core   +2 more sources

Effect of Different Syrup Types on Turkish Delights (Lokum): A TD-NMR Relaxometry Study [PDF]

, 2022
Turkish delights were formulated by using sucrose (control) and different types of corn syrups (having varying glucose/fructose ratios) and allulose syrup.
Grunin, Leonid, Pocan, Pelin, Öztop, Halil Mecit   +2 more
core   +1 more source

d-Allulose 3-epimerase of Bacillus sp. origin manifests profuse heat‐stability and noteworthy potential of d-fructose epimerization

Microbial Cell Factories, 2021
Background d-Allulose is an ultra-low calorie sugar of multifarious health benefits, including anti-diabetic and anti-obesity potential. d-Allulose 3-epimerase family enzymes catalyze biosynthesis of d-allulose via epimerization of d-fructose.
Satya Narayan Patel, Girija Kaushal, Sudhir P. Singh   +2 more
doaj   +1 more source