Results 1 to 10 of about 408 (142)

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

EFSA Journal, 2021
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 food
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, Boet Glandorf, Lieve Herman, Yi Liu, Joaquim Maia, Elsa Nielsen, Andrew Chesson   +22 more
doaj   +4 more sources

Production of recombinant D-allulose 3-epimerase utilizing an auto-induction approach in fermentor cultures suitable for industrial application. [PDF]

PLoS ONE
D-Allulose 3-epimerase (DAEase) is the key enzyme catalyzing D-fructose to catalyze into D-allulose, a rare sugar in foods, which has lately drawn increasing worldwide attention owing to its possible health advantages and application as a substitute ...
Kenny Lischer, Fina Amreta Laksmi, Yudhi Nugraha, Helbert, Fauziah Az-Zahra, David Herawan, Ario Betha Juanssilfero, Des Saputro Wibowo, Kharisma Panji Ramadhan, Isa Nuryana, Mohd Shukuri Mohamad Ali   +10 more
doaj   +7 more sources

The Characterization of a Novel D-allulose 3-Epimerase from Blautia produca and Its Application in D-allulose Production [PDF]

Foods, 2022
D-allulose is a natural rare sugar with important physiological properties that is used in food, health care items, and even the pharmaceutical industry. In the current study, a novel D-allulose 3-epimerase gene (Bp-DAE) from the probiotic strain Blautia
Xinrui Tang, Yingfeng An, Muhammad Waheed Iqbal, Hongri Cong, Guoyan Zhang, Yufei Zhang, Yuvaraj Ravikumar, Hossain M. Zabed, Mei Zhao, Haixing Zhou, Xianghui Qi   +10 more
doaj   +4 more sources

Redesign of a novel d-allulose 3-epimerase from Staphylococcus aureus for thermostability and efficient biocatalytic production of d-allulose [PDF]

Microbial Cell Factories, 2019
Background A novel d-allulose 3-epimerase from Staphylococcus aureus (SaDAE) has been screened as a d-allulose 3-epimerase family enzyme based on its high specificity for d-allulose.
Zhangliang Zhu, Dengke Gao, Chao Li, Ying Chen, Menglu Zhu, Xin Liu, Masaru Tanokura, Hui-Min Qin, Fuping Lu   +8 more
doaj   +4 more sources

Characterization of D-Allulose-3-Epimerase From Ruminiclostridium papyrosolvens and Immobilization Within Metal-Organic Frameworks [PDF]

Frontiers in Bioengineering and Biotechnology, 2022
D-allulose is one sort of C-3 epimer of D-fructose with the low calorie (0.4 kcal/g) and high sweetness (70% of the relative sweetness of sucrose), which can be biosynthesized by D-allulose-3-epimerase (DAE).
Jiaming Yang, Dexun Fan, Fengguang Zhao, Ying Lin, Suiping Zheng, Shuangyan Han   +5 more
doaj   +4 more sources

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

EFSA Journal, 2021
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.
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, Boet Glandorf, Lieve Herman, Magdalena Andryszkiewicz, Ana Gomes, Yi Liu, Joaquim Maia, Sandra Rainieri, Andrew Chesson   +24 more
doaj   +3 more sources

Efficient D-allulose synthesis under acidic conditions by auto-inducing expression of the tandem D-allulose 3-epimerase genes in Bacillus subtilis [PDF]

Microbial Cell Factories, 2022
Background D-allulose, a hexulose monosaccharide with low calorie content and high sweetness, is commonly used as a functional sugar in food and nutrition.
Mengkai Hu, Yuxia Wei, Rongzhen Zhang, Minglong Shao, Taowei Yang, Meijuan Xu, Xian Zhang, Zhiming Rao   +7 more
doaj   +4 more sources

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

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   +5 more sources

D-Allulose Production from D-Fructose by Permeabilized Recombinant Cells of Corynebacterium glutamicum Cells Expressing D-Allulose 3-Epimerase Flavonifractor plautii. [PDF]

PLoS ONE, 2016
A d-allulose 3-epimerase from Flavonifractor plautii was cloned and expressed in Escherichia coli and Corynebacterium glutamicum. The maximum activity of the enzyme purified from recombinant E.
Chul-Soon Park, Taeyong Kim, Seung-Hye Hong, Kyung-Chul Shin, Kyoung-Rok Kim, Deok-Kun Oh   +5 more
doaj   +6 more sources

Optimization of Ultrahigh-Throughput Screening Assay for Protein Engineering of d-Allulose 3-Epimerase [PDF]

Biomolecules, 2022
d-Allulose is the corresponding epimer of d-fructose at the C-3 position, which exhibits a similar taste and sweetness to sucrose. As a low-calorie sweetener, d-allulose has broad application prospects in the fields of medicine, food, and so on ...
Zhanzhi Liu, Shuhan Liu, Jingyi Jia, Liuxin Wang, Feng Wang, Xiaoyue Pan, Jing Wu, Sheng Chen   +7 more
doaj   +2 more sources