Results 11 to 20 of about 10,269,362 (177)

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

Awakening the natural capability of psicose production in Escherichia coli [PDF]

npj Science of Food, 2023
Due to the rampant rise in obesity and diabetes, consumers are desperately seeking for ways to reduce their sugar intake, but to date there are no options that are both accessible and without sacrifice of palatability.
Jayce E. Taylor, Dileep Sai Kumar Palur, Angela Zhang, Jake N. Gonzales, Augustine Arredondo, Timothy A. Coulther, Amiruddin Bin Johan Lechner, Elys P. Rodriguez, Oliver Fiehn, John Didzbalis, Justin B. Siegel, Shota Atsumi   +11 more
doaj   +4 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

Rare sugar D-psicose prevents progression and development of diabetes in T2DM model Otsuka Long-Evans Tokushima Fatty rats [PDF]

Drug Design, Development and Therapy, 2015
Akram Hossain,1,2 Fuminori Yamaguchi,1 Kayoko Hirose,1 Toru Matsunaga,3 Li Sui,1 Yuko Hirata,1 Chisato Noguchi,1 Ayako Katagi,1 Kazuyo Kamitori,1 Youyi Dong,1 Ikuko Tsukamoto,4 Masaaki Tokuda11Department of Cell Physiology, Faculty of Medicine, Kagawa ...
Hossain A, Yamaguchi F, Hirose K, Matsunaga T, Sui L, Hirata Y, Noguchi C, Katagi A, Kamitori K, Dong Y, Tsukamoto I, Tokuda M   +11 more
doaj   +3 more sources

Characterization of a novel metal-dependent D-psicose 3-epimerase from Clostridium scindens 35704. [PDF]

PLoS ONE, 2013
The noncharacterized protein CLOSCI_02528 from Clostridium scindens ATCC 35704 was characterized as D-psicose 3-epimerase. The enzyme showed maximum activity at pH 7.5 and 60°C.
Wenli Zhang, Dan Fang, Qingchao Xing, Leon Zhou, Bo Jiang, Wanmeng Mu   +5 more
doaj   +3 more sources

A Natural Sweetener‐inducible Genetic Switch Controls Therapeutic Protein Expression in Mammals [PDF]

Advanced Science
Cell‐based therapies are recognized as the next generation living therapeutics in medicine, especially through the design of synthetic gene switches to enhance the safety and controllability of engineered cells.
Longliang Qiao, Zhihao Wang, Shasha Tang, Yuan Fang, Guiling Yu, Xiaoting Qiu, Lingxue Niu, Tao Yan, Xingwan Liu, Xiaoding Ma, Deqiang Kong, Yang Zhou, Ningzi Guan, Jinzhong Tian, Meiyan Wang, Haifeng Ye, Fengfeng Cai   +16 more
doaj   +3 more sources

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

EFSA Journal
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.
EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA), Dominique Turck, Montaña Cámara, Torsten Bohn, Jacqueline Castenmiller, Stefaan De Henauw, Ángeles Jos, Alexandre Maciuk, Inge Mangelsdorf, Breige McNulty, Androniki Naska, Kristina Pentieva, Alfonso Siani, Frank Thies, Margarita Aguilera‐Gómez, Francesco Cubadda, Thomas Frenzel, Marina Heinonen, Helle Katrine Knutsen, Harry J. McArdle, Monika Neuhäuser‐Berthold, Morten Poulsen, Miguel Prieto Maradona, Josef Rudolf Schlatter, Alexandros Siskos, Henk vanLoveren, Salvatore Multari, Annamaria Rossi, Karen Ildico Hirsch‐Ernst   +28 more
doaj   +3 more sources

Crystal structure of β-d,l-psicose

Acta Crystallographica Section E: Crystallographic Communications, 2015
The title compound, C6H12O6, a C-3 position epimer of fructose, was crystallized from an aqueous solution of equimolar mixture of d- and l-psicose (1,3,4,5,6-pentahydroxyhexan-2-one, ribo-2-hexulose, allulose), and it was confirmed that d-psicose (or l ...
Tomohiko Ishii, Genta Sakane, Akihide Yoshihara, Kazuhiro Fukada, Tatsuya Senoo   +4 more
doaj   +2 more sources

Adaptive Steered Molecular Dynamics Combined With Protein Structure Networks Revealing the Mechanism of Y68I/G109P Mutations That Enhance the Catalytic Activity of D-psicose 3-Epimerase From Clostridium Bolteae [PDF]

Frontiers in Chemistry, 2018
The scarcity, richness, and other important physiological functions of D-psicose make it crucial to increase the yield of D-psicose. The production of D-psicose can be accomplished by D-psicose 3-epimerase (DPEase) from Clostridium bolteae (CbDPEase ...
Jingxuan Zhu, Yi Li, Jinzhi Wang, Zhengfei Yu, Ye Liu, Yi Tong, Weiwei Han   +6 more
doaj   +2 more sources

Validation of a Rapid Ultrasound-Assisted Extraction Coupled with Anion Exchange Chromatography Method for the Determination of D-Psicose in Raisin Matrices [PDF]

Separations, 2022
D-psicose is a rare sugar, used as an alternative to the natural sweetener that provides 70% of sucrose’s sweetness, with low-calorie absorption in the human body.
Fahmi Maulana Zulkarnaen, Widiastuti Setyaningsih, Miguel Palma   +2 more
doaj   +2 more sources