Results 1 to 10 of about 1,864,588 (148)

Construction of hyperthermostable d‐allulose 3‐epimerase from Arthrobacter globiformis M30 using the sequence information from Arthrobacter psychrolactophilus [PDF]

FEBS Open Bio
d‐Allulose is one of the rare monosaccharides and is considered as a safe ingredient in foods. It can be enzymatically produced from d‐fructose by the enzyme d‐allulose 3‐epimerase.
Kensaku Shimada, Kouhei Ohtani, Pushpa Kiran Gullapalli, Kazuhiko Ishikawa   +3 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   +5 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   +5 more sources

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   +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‐TKO CDX‐088 [PDF]

EFSA Journal
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.
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
doaj   +3 more sources

Safety evaluation of the food enzyme preparation D‐psicose 3‐epimerase from the non‐genetically modified Microbacterium foliorum strain SYG27B [PDF]

EFSA Journal
This assessment addresses a food enzyme preparation consisting of the immobilised non‐viable cells of the non‐genetically modified bacterium identified by the applicant (Samyang Corporation) as Microbacterium foliorum strain SYG27B.
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, Magdalena Andryszkiewicz, Laura Sanmartin Cabo, Ana Criado, Cristina Fernàndez‐Fraguas, Yi Liu, Silvia Peluso, Rita Ferreira de Sousa, Andrew Chesson   +24 more
doaj   +3 more sources

Safety evaluation of the food enzyme d‐tagatose 3‐epimerase from the genetically modified Escherichia coli strain PS‐Sav‐001 [PDF]

EFSA Journal, 2023
The food enzyme d‐tagatose 3‐epimerase (EC 5.1.3.31) is produced with the genetically modified Escherichia coli strain PS‐Sav‐001 by SAVANNA Ingredients GmbH. The genetic modifications do not give rise to safety concerns.
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, Silvia Peluso, Andrew Chesson   +23 more
doaj   +3 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   +2 more sources

Crystal structure of a novel homodimeric l‐ribulose 3‐epimerase from Methylomonus sp.

FEBS Open Bio, 2021
d‐Allulose has potential as a low‐calorie sweetener which can suppress fat accumulation. Several enzymes capable of d‐allulose production have been isolated, including d‐tagatose 3‐epimerases.
Hiromi Yoshida, Akihide Yoshihara, Shiro Kato, Susumu Mochizuki, Kazuya Akimitsu, Ken Izumori, Shigehiro Kamitori   +6 more
doaj   +2 more sources