Results 61 to 70 of about 657 (145)

Safety evaluation of the food enzyme d‐psicose 3‐epimerase from the genetically modified Escherichia coli strain K‐12 W3110‐TKO CDX‐088

EFSA Journal, Volume 23, Issue 10, October 2025.
Abstract The food enzyme d‐psicose 3‐epimerase (EC 5.1.3.30) is produced with the genetically modified Escherichia coli strain K‐12 W3110‐TKO CDX‐088 by Tate & Lyle Ingredients France SAS. The production strain of the food enzyme contains several copies of a known antimicrobial resistance gene. However, based on the absence of viable cells and DNA from
EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Henk Van Loveren, Laurence Vernis, Silvia Peluso, Cristina Fernández‐Fraguas, Jeroen Pasch, Yi Liu   +16 more
wiley   +1 more source

Research Progress Based on SpyTag/SpyCatcher Self‐Assembling Peptides and Their Applications in the Food Field

Food Bioengineering, Volume 4, Issue 3, Page 279-291, September 2025.
The formation of isopeptide bonds in the SpyTag/SpyCatcher system and its application in the food field ABSTRACT The SpyTag/SpyCatcher system is a modular protein assembly tool based on isopeptide bond‐mediated covalent conjugation, distinguished by mild reaction conditions, rapid ligation rate, and independence from exogenous enzymes or chemical ...
Meng‐meng Cai, Zi‐fu Ni, Zhong‐ke Sun, Xiao‐long Li, Zi‐hao Wang, Min Zhang, Cheng‐wei Li   +6 more
wiley   +1 more source

Update: Enzymatische Synthese für industrielle Anwendungen

Angewandte Chemie, Volume 137, Issue 27, July 1, 2025.
Die Biokatalyse hat sich zu einer nachhaltigen und wettbewerbsfähigen Alternative zur herkömmlichen chemischen Synthese entwickelt und ermöglicht die enzymbasierte Herstellung nicht nur von chemischen Grundstoffen, sondern auch von (nicht natürlichen) Aminosäuren, (seltenen) Zuckern und synthetischen Nukleotiden.
Thomas Bayer, Shuke Wu, Radka Snajdrova, Kai Baldenius, Uwe T. Bornscheuer   +4 more
wiley   +1 more source

An Update: Enzymatic Synthesis for Industrial Applications

Angewandte Chemie International Edition, Volume 64, Issue 27, July 1, 2025.
Biocatalysis has become a sustainable and cost‐competitive alternative to established chemical synthesis, enabling the enzyme‐based production of not only commodity chemicals but (non‐natural) amino acids, (rare) sugars, as well as synthetic nucleotides.
Thomas Bayer, Shuke Wu, Radka Snajdrova, Kai Baldenius, Uwe T. Bornscheuer   +4 more
wiley   +1 more source

Enhancing Multi‐Enzyme Cascade Activity in Metal‐Organic Frameworks via Controlled Enzyme Encapsulation

Small, Volume 21, Issue 22, June 5, 2025.
A sequential strategy is developed for controlled encapsulation of multi‐enzymes within a core‐shell structure in metal‐organic frameworks. The results demonstrate that multi‐enzyme cascade activity is significantly enhanced due to the optimal spatial arrangement, increased surface area, and improved enzymes conformation. Additionally, the encapsulated
Wenqing Fan, Zefang Yu, Dominique Appadoo, Kang Liang, Jieying Liang   +4 more
wiley   +1 more source

GLP-1 release and vagal afferent activation mediate the beneficial metabolic and chronotherapeutic effects of D-allulose

Nature Communications, 2018
The sweetener D-allulose has beneficial metabolic effects in animal models, but its mechanism of action was unclear. Here the authors report that D-allulose triggers GLP-1 release in the gut and GLP-1R signaling on vagal afferents, counteracting ...
Yusaku Iwasaki, Mio Sendo, Katsuya Dezaki, Tohru Hira, Takehiro Sato, Masanori Nakata, Chayon Goswami, Ryohei Aoki, Takeshi Arai, Parmila Kumari, Masaki Hayakawa, Chiaki Masuda, Takashi Okada, Hiroshi Hara, Daniel J. Drucker, Yuichiro Yamada, Masaaki Tokuda, Toshihiko Yada   +17 more
doaj   +1 more source

Effect of d-allulose on rheological properties of chicken breast sausage

Poultry Science, 2016
d-Allulose (Alu), a rare sugar, was applied to chicken breast sausage as a sucrose (Suc) substitute. The ratio (w/w) of Alu to Suc in sugar that was added to the sausage batter was 0/1 (A0S1), 3/7 (A3S7), 7/3 (A7S3), and 1/0 (A1S0). The total amount of Suc used was 2.5% of the weight of minced chicken breast meat.
M, Hadipernata, M, Ogawa, S, Hayakawa
openaire   +2 more sources

Thermostable D-Allulose 3-Epimerase for Long-Term Food-Compatible Continuous Production Systems

Applied Sciences
D-allulose is a rare sugar with promising applications in food and health industries, owing to its low caloric value and multiple health benefits.
Jiawei Cui, Yan Li, Ming Yan
doaj   +1 more source

Preparation of Catalyst ZIF-67 and Optimize on the Synthesis of D-Allulose

Shipin gongye ke-ji
To reduce the manufacturing cost of D-allulose, a recyclable and reusable inorganic catalyst was developed for D-allulose production, and process using this catalyst to produce D-allulose also was optimized in this article. Zeolitic imidazolate framework-
Yahong HAN, Yuanheng GUO, Qilu WU, Changhe DING, Kai YANG, Chengjing QIAN, Xiaoyan WANG   +6 more
doaj   +1 more source

The long-term safety of D-allulose administration in healthy dogs

Journal of Veterinary Medical Science, 2017
The safety and biological effects of a long-term dose of D-allulose were evaluated in healthy dogs. For 12 weeks, the dogs were administered D-allulose (0.2 g/kg) or placebo daily. Plasma total cholesterol concentrations in the D-allulose group were significantly lower than those in the control group at and after week 2 ...
NISHII, Naohito, TAKASHIMA, Satoshi, KOBATAKE, Yui, TOKUDA, Masaaki, KITAGAWA, Hitoshi   +4 more
openaire   +3 more sources