Results 21 to 30 of about 270 (119)

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

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   +2 more sources

Recent Advances Regarding the Physiological Functions and Biosynthesis of D-Allulose [PDF]

Frontiers in Microbiology, 2022
D-Allulose, a generally regarded as safe (GRAS) sugar, is rare in nature. It is among the most promising sweeteners for future use due to its low caloric content, sucrose-like taste, and unique functions.
Zhou Chen, Xiao-Dong Gao, Zijie Li
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

Gut microbial utilization of the alternative sweetener, D-allulose, via AlsE [PDF]

Communications Biology
D-allulose, a rare sugar with emerging potential as a low-calorie sweetener, has garnered attention as an alternative to other commercially available alternative sweeteners, such as sugar alcohols, which often cause severe gastrointestinal discomfort.
Glory Minabou Ndjite, Angela K. Jiang, Charlotte T. Ravel, Maggie R. Grant, Xiaofang Jiang, Brantley Hall   +5 more
doaj   +2 more sources

An Update: Enzymatic Synthesis for Industrial Applications. [PDF]

Angew Chem Int Ed Engl
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.
Bayer T, Wu S, Snajdrova R, Baldenius K, Bornscheuer UT.   +4 more
europepmc   +2 more sources

Comprehensive Analysis of Allulose Production: A Review and Update [PDF]

Foods
Advancements in D-allulose production have seen significant strides in recent years, focusing on enzymatic conversion methods. Key developments include traditional immobilization techniques, the discovery of novel enzymes, directed evolution studies, and
Lei Wang, Yun Cui, Yujie Lu, Zongpei Zhao   +3 more
doaj   +2 more sources

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

Engineering of Escherichia coli for D-allose fermentative synthesis from D-glucose through izumoring cascade epimerization [PDF]

Frontiers in Bioengineering and Biotechnology, 2022
D-Allose is a potential alternative to sucrose in the food industries and a useful additive for the healthcare products in the future. At present, the methods for large-scale production of D-allose are still under investigation, most of which are based ...
Ling-Jie Zheng, Ling-Jie Zheng, Qiang Guo, Ya-Xing Zhang, Chen-Yang Liu, Li-Hai Fan, Li-Hai Fan, Hui-Dong Zheng, Hui-Dong Zheng   +8 more
doaj   +2 more sources

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

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

Efficient Soluble Expression and Fermentation Conditions of D-Allulose 3-Epimerase in Escherichia coli

Shipin gongye ke-ji, 2022
The DAEase gene sequence derived from Clostridium bolteae ATCCBAA-613 was synthesized by codon optimization. Using pCold TF as the expression vector, the cold-shock promoter CspA induced the expression of the DAEase gene in Escherichia coli BL21(DE3) at ...
Qiufeng LI, Jing CHEN, Jingyi ZHAO, Xin WEI, Zhiqi WANG, Jidong LIU   +5 more
doaj   +2 more sources