1.1.1.8 glycerol-3-phosphate dehydrogenase (NAD+) nutrition yeast strains overexpressing glycerol-3-phosphate dehydrogenase may be used to produce wine with decreased ethanol content 1.1.1.8 glycerol-3-phosphate dehydrogenase (NAD+) nutrition green tea catechin (-)-epigallocatechin-3-gallate is a noncompetitive inhibitor of glycerol-3-phosphate dehydrogenase 1.1.1.21 aldose reductase nutrition pretreatment of sugarcane bagasse hydrolysate to eliminate toxic compounds unsuitable for use as growth medium in xylitol production. optimization of adsorption time, type odf acid used, concentration and charcoal leads to a high ratio of xylose reductase, EC1.1.1.21, to xylitol dehydrogenase, EC1.1.1.9, of 4.5 1.1.1.34 hydroxymethylglutaryl-CoA reductase (NADPH) nutrition engineering of Yarrowia lipolytica for de novo production of the food and feed additive astaxanthin by fermentation. The astaxanthin-producing Yarrowia lipolytica shows great promise for employment in biological astaxanthin production. The genes for beta-carotene biosynthesis: bi-functional phytoene synthase/lycopene cyclase (crtYB) and phytoene desaturase (crtI) from Xanthophyllomyces dendrorhousa are introduced. The activities of 3-hydroxy-3-methylglutaryl-coenzyme A reductase (HMG1) and geranylgeranyl diphosphate synthase (GGS1/crtE) in the best producing strain are optimized. Downregulation of the competing squalene synthase SQS1 increases the beta-carotene titer. Then a beta-carotene ketolase (crtW) from Paracoccus sp. N81106 and hydroxylase (crtZ) from Pantoea ananatis are introduced to convert beta-carotene into astaxanthin. The constructed strain accumulates 10.4 mg/l of astaxanthin but also accumulates astaxanthin biosynthesis intermediates, 5.7 mg/l canthaxanthin, and 35.3 mg/l echinenone. The copy numbers of crtZ and crtW are optimized to obtain 3.5 mg/g dry cell weight (54.6 mg/l) of astaxanthin in a microtiter plate cultivation 1.1.1.67 mannitol 2-dehydrogenase nutrition - 1.1.1.67 mannitol 2-dehydrogenase nutrition cofactor regeneration system 1.1.1.145 3beta-hydroxy-DELTA5-steroid dehydrogenase nutrition expression of hepatic but not testicular 3beta-hydroxysteroid dehydrogenase shows a negative relationship with the level of backfat androsterone and is accompanied by a reduced rate of the hepatic androsterone clearance. Low expression of enzyme protein in the liver of high androsterone pigs is accompanied by a reduced level of enzyme mRNA 1.1.1.145 3beta-hydroxy-DELTA5-steroid dehydrogenase nutrition independent of castration method, all castrated pigs show greater mRNA and protein expression of 3beta-HSD and lower levels of all steroids in plasma compared with entire males. There is a strong correlation between mRNA and protein expression of 3beta-HSD and steroid levels 1.1.1.183 geraniol dehydrogenase (NADP+) nutrition high hydrostatic pressure treatment of grated ginger results in more than 95% inactivation of geraniol dehydrogenase. Heat treatment of 10 min at 100°C inactivates geraniol dehydrogenase to 43% residual activity. In storage, untreated and heat-treated ginger shows reduction of geranial, neral, and citronellal while pressure-treated ginger does not. In the pressure-treated sample, terpene aldehydes almost disappear without the formation of the corresponding alcohols 1.1.1.194 coniferyl-alcohol dehydrogenase nutrition the recombinant Rhodococcus opacus strain PD630, expressing the coniferyl alcohol dehydrogenase from Rhodococcus sp. strain HR199, together with the coniferyl aldehyde dehydrogenase, and the vanillyl alcohol oxidase, the latter from Penicillium simplicissimus strain CBS, is able to produce vanillin from ferulic acid and eugenol 1.1.1.195 cinnamyl-alcohol dehydrogenase nutrition Increased bamboo shoot firmness during cold storage is positively correlated with higher lignin and cellulose accumulation, and this accumulation of lignin in flesh tissue is also positively correlated with the activities of phenylalanine ammonia lyase, cinnamyl alcohol dehydrogenase and peroxidase. Ethylene treatment is associated with higher disease incidence, chilling injury index, electrical conductivity, respiration and ethylene production, enhanced lignin and cellulose accumulation and accelerates the activities of phenylalanine ammonia lyase, cinnamyl alcohol dehydrogenase and peroxidase. In contrast, 1-methylcyclopropene treatment is associated with lower respiration, ethylene production, chilling injury index and electrical conductivity, reduced lignin and cellulose accumulation and retards the activities of phenylalanine ammonia lyase, cinnamyl alcohol dehydrogenase and peroxidase. 1-Methylcyclopropene may be used commercially to control disorders in bamboo shoot during cold storage 1.1.1.243 carveol dehydrogenase nutrition evaluation of recombinant industrial scale production of (-)-carvone, the spearmint monoterpene ketone, in Escherichia coli for commercial use, overview 1.1.1.265 3-methylbutanal reductase nutrition essential in removal of the worthy off-flavours in beer during fermentation 1.1.1.365 D-galacturonate reductase nutrition accumulation of high levels of ascorbate using GalUR gene overepression in tomato fruits. Tomato fruits are considered a major dietary source of vitamin C in many countries, because it is consumed regularly and in large quantities. Tomato also serves as a fruit model for other crops species with fleshy berry. Accordingly, it is very important to monitor and to increase the vitamin C content in tomato fruit, for meeting the consumer demand and health requirements for high nutrition, e.g. by overexpressing D-galacturonate reductase 1.1.3.5 hexose oxidase nutrition effect of enzyme activity on the rheological properties of dough. Oxidation of ferulic acid in presence of enzyme plus a peroxidase purified from wheat germ was most efficient. Mathematical model describing release or consumption of the different reactants 1.1.3.5 hexose oxidase nutrition use of enzyme as processing aid in food industry. No acute or subchronic oral toxicity, mutagenic potential or chromosomal aberration is found according to OECD guidelines 1.1.3.8 L-gulonolactone oxidase nutrition 2fold increase in vitamin C content in wild type Arabidopsis thaliana leaf upon expression of enzyme, in vitamin-C-deficient plants, rescued vitamin C content upon enzyme expression is equal or higher than in wild type leaf 1.1.3.8 L-gulonolactone oxidase nutrition increase of dietary levels of alpha-tocopherol and/or ascorbic acid lower kidneys enzymic activity 1.1.3.8 L-gulonolactone oxidase nutrition up to 4fold increased vitamin C levels in lettuce by overexpression of enzyme 1.1.3.17 choline oxidase nutrition introducing of the codA gene into a cereal crop allows the biosynthesis of glycinebetaine 1.2.1.67 vanillin dehydrogenase nutrition production of vanillin by genetic inactivation of vanillin dehydrogenase 1.2.1.67 vanillin dehydrogenase nutrition vanillin production 1.2.1.68 coniferyl-aldehyde dehydrogenase nutrition production of vanillin 1.2.3.1 aldehyde oxidase nutrition identification of 17 diet-derived constituents as inhibitors, with Kiss that vary approximately 300fold. Inhibitors bind within the active site and elucidate key enzyme-inhibitor interactions. QSAR modeling identified three structural descriptors that correlate with inhibition potency 1.3.1.14 dihydroorotate dehydrogenase (NAD+) nutrition applications in the dairy industry 1.3.3.6 acyl-CoA oxidase nutrition engineering of plants with increased content of monocarboxylic fatty acids in this essential oil crop by enzyme overexpression 1.3.3.6 acyl-CoA oxidase nutrition inhibition of ACOX1 is an effective approach for the treatment of high fat diet or obesity-induced metabolic diseases by improving mitochondrial lipid and reactive oxygen species metabolism 1.4.1.1 alanine dehydrogenase nutrition Lactococcus lactis strain NZ9000 expressing the enzyme from Bacillus subtilis can be used in imporvement of dairy fermentation for developing healthy yogurts with sweet taste or other fermented dairy foods 1.4.1.3 glutamate dehydrogenase [NAD(P)+] nutrition restricted feeding with food access for 2 h each day for three weeks promotes higher levels of mitochondrial glutamate dehydrogenase protein and activity, as well as a loss of 24-h rhythmicity, in comparison to ad libitum conditions. The rhythmicity of glutamate dehydrogenase activity detected in serum is changed 1.4.3.14 L-lysine oxidase nutrition the optical enzyme sensor system with immobilized LyOx membrane can be used for rapid determination of L-Lys in a real food sample 1.5.1.20 methylenetetrahydrofolate reductase [NAD(P)H] nutrition homozygosity for the C677T natural polymorphism presents a 3fold increased risk of colorectal cancer. Low intake of methyl-donor nutrients is associated with an increased risk of colorectal cancer in homozygous participants for the C677T polymorphism 1.5.1.20 methylenetetrahydrofolate reductase [NAD(P)H] nutrition mice carrying a mutation in the adenomatous polyposis coli gene Apc, a model for intestinal polyposis, fed with high folate diets from weaning develop more adenomas than those fed the folic acid deficient diet or the control diet. Mthfr deficiency does not affect adenoma number. When the folic acid deficient diet and control diet are administered to dams prior to conception, throughout pregnancy and continued in offspring post-weaning, Apc -/+ offspring fed folic acid deficient diet develop fewer adenomas than those fed control diet. Mthfr+/- genotype of the mother or of the offspring also reduces adenoma numbers in the Apc -/+ offspring. Adenoma number is inversely correlated with plasma homocysteine, intestinal dUTP/dTTP ratios, and levels of intestinal apoptosis 1.5.1.24 N5-(carboxyethyl)ornithine synthase nutrition industrially important organism used widely as a starter in the dairy industry 1.5.8.2 trimethylamine dehydrogenase nutrition quality control, development of an amperometric enzyme electrode sensor for rapid detection of trimethylamine in different fish muscle samples using phenazine methosulfate as redox cofactor and NBT-based colorimetric detectiona nd quantification 1.8.1.2 assimilatory sulfite reductase (NADPH) nutrition quality determination of surimi, purified enzyme increases the reactive SH and gel strength of surimi prepared from frozen mackerel, processing of surimi-based products 1.8.3.2 thiol oxidase nutrition flavor modification of ultra-high temperature milk 1.8.3.2 thiol oxidase nutrition elimination of cooked flavour in ultra-high temperature commercially sterile milk, may have other applications for flavour modification 1.10.3.1 catechol oxidase nutrition the enzyme is a target for development of specific inhibitors to avoid unfavorable enzymatic browning of plant-derived foods by tyrosinase causing decrease in nutritional quality and economic loss of food products 1.11.1.7 peroxidase nutrition POD is an indicator of quality deterioration such as flavour loss and various biodegradation reactions, and is also relevant to enzymatic browning 1.11.1.13 manganese peroxidase nutrition biotechnological applications related to animal feeding 1.14.11.2 procollagen-proline 4-dioxygenase nutrition expression level of prolyl 4-hydroxylase is higher in muscle than in adipose tissue and further depends on growth stage and animal strain 1.14.14.B11 nicotine demethylase nutrition inhibition of gene expression by RNAi leads to up ot sixfold decrease in nornicotine content with concomitant decrease in N'-nitrosonornicotine and total tobacco-specific nitrosamines 1.14.14.B11 nicotine demethylase nutrition while the nornicotine content of most commercial burley tobacco is low, a process termed conversion can bestow considerably increased nornicotine levels in a portion of the plants within the population. Transcript accumulation of isoform CYP82E4 is enhanced as much as 80fold in converter vs nonconverter tobacco. An optimized RNAi construct 82E4Ri298 suppresses nicotine to nornicotine conversion from 98% to as low as 0.8% in a strong converter tobacco line, a rate of nornicotine production that is about 3.6fold lower than typically detected in commercial varieties. Greenhouse-grown transgenic plants transformed with the RNAi construct are morphologically indistinguishable from the empty vector or wild-type controls 1.14.14.17 squalene monooxygenase nutrition expression of myogenic marker genes (Myog, Myod, and Myh4) and adipogenic marker genes (Pparg, Cebpa, and Adipoq) is substantially downregulated in cells transfected with squalene epoxidase siRNA. mRNA expression levels of ROS scavengers, which affect meat quality by altering protein oxidation processes, are significantly downregulated by squalene epoxidase knockdown 1.14.14.81 flavanoid 3',5'-hydroxylase nutrition the strong catechin-associated SNPs identified in this study can be used for future marker-assisted selection to improve tea quality 1.14.14.82 flavonoid 3'-monooxygenase nutrition the enzyme may be a good candidate for biotechnological applications aimed at obtaining new flower colours or at increasing the production of compounds important both for the physiology of the plant and for the promotion of human health 1.14.15.24 beta-carotene 3-hydroxylase nutrition engineering of Yarrowia lipolytica for de novo production of the food and feed additive astaxanthin by fermentation. The astaxanthin-producing Yarrowia lipolytica shows great promise for employment in biological astaxanthin production. The genes for beta-carotene biosynthesis: bi-functional phytoene synthase/lycopene cyclase (crtYB) and phytoene desaturase (crtI) from Xanthophyllomyces dendrorhousa are introduced. The activities of 3-hydroxy-3-methylglutaryl-coenzyme A reductase (HMG1) and geranylgeranyl diphosphate synthase (GGS1/crtE) in the best producing strain are optimized. Downregulation of the competing squalene synthase SQS1 increases the beta-carotene titer. Then a beta-carotene ketolase (crtW) from Paracoccus sp. N81106 and hydroxylase (crtZ) from Pantoea ananatis are introduced to convert beta-carotene into astaxanthin. The constructed strain accumulates 10.4 mg/l of astaxanthin but also accumulates astaxanthin biosynthesis intermediates, 5.7 mg/l canthaxanthin, and 35.3 mg/l echinenone. The copy numbers of crtZ and crtW are optimized to obtain 3.5 mg/g dry cell weight (54.6 mg/l) of astaxanthin in a microtiter plate cultivation 1.14.18.1 tyrosinase nutrition the enzyme is a target for development of specific inhibitors to avoid unfavorable enzymatic browning of plant-derived foods by tyrosinase causing decrease in nutritional quality and economic loss of food products 1.14.18.1 tyrosinase nutrition the enzyme is a target for development of specific inhibitors to avoid unfavorable enzymatic browning of plant-derived foods. The inhibitors used in this study can be used safely in making herb cheese 1.14.19.3 acyl-CoA 6-desaturase nutrition evaluating D6D activity in preterm infants is important for better nutritional management 1.14.19.6 acyl-CoA (9+3)-desaturase nutrition after functional expression of a DELTA12 fatty acid desaturase gene from Spinacia oleracea in transgenic Sus scrofa levels of linoleic acid (18:2n-6) in adipocytes that have differentiated in vitro from cells derived from the transgenic pigs are about 10 times higher than those from wild-type pigs. In addition, the white adipose tissue of transgenic pigs contained about 20% more linoleic acid (18:2n-6) than that of wild-type pigs. These results demonstrate the functional expression of a plant gene for a fatty acid desaturase in mammals, opening up the possibility of modifying the fatty acid composition of products from domestic animals by transgenic technology, using plant genes for fatty acid desaturases 1.14.19.35 sn-2 acyl-lipid omega-3 desaturase (ferredoxin) nutrition potential of the engineered plastidial omega-3 desaturase from sesame to influence the profile of alpha-linolenic acid in transgenic tobacco plant by shifting the carbon flux from linoleic acid, the enzyme can be used in suitable genetic engineering strategy to increase the alpha-linolenic acid content in sesame and other vegetable oils 1.14.19.47 acyl-lipid (9-3)-desaturase nutrition product yields are markedly enhanced by codon optimization of the Pythium gene. The redundancy in substrate utilization of the enzyme the codon-optimized gene can be exploited as potential genetic tool for production of nutritionally important polyunsaturated fatty acids by reconstituting fatty acid profile in biological systems of commercial interest through n-3 or n-6 pathway 1.14.99.4 progesterone monooxygenase nutrition multiple drugs, pesticides and therapeutic agents are used in aquaculturing of channel catfish, flavin-containing monooxygenase enzymatic systems can metabolize these chemicals in the fish 1.14.99.4 progesterone monooxygenase nutrition enzyme plays a significant role in biotransformation of pesticides in rainbow trout 1.14.99.63 beta-carotene 4-ketolase nutrition engineering of Yarrowia lipolytica for de novo production of the food and feed additive astaxanthin by fermentation. The astaxanthin-producing Yarrowia lipolytica shows great promise for employment in biological astaxanthin production. The genes for beta-carotene biosynthesis: bi-functional phytoene synthase/lycopene cyclase (crtYB) and phytoene desaturase (crtI) from Xanthophyllomyces dendrorhousa are introduced. The activities of 3-hydroxy-3-methylglutaryl-coenzyme A reductase (HMG1) and geranylgeranyl diphosphate synthase (GGS1/crtE) in the best producing strain and optimized. Downregulation of the competing squalene synthase SQS1 increases the beta-carotene titer. Then a beta-carotene ketolase (crtW) from Paracoccus sp. N81106 and hydroxylase (crtZ) from Pantoea ananatis are introduced to convert beta-carotene into astaxanthin. The constructed strain accumulates 10.4 mg/l of astaxanthin but also accumulates astaxanthin biosynthesis intermediates, 5.7 mg/l canthaxanthin, and 35.3 mg/l echinenone. The copy numbers of crtZ and crtW are optimized to obtain 3.5 mg/g dry cell weight (54.6 mg/l) of astaxanthin in a microtiter plate cultivation 1.14.99.63 beta-carotene 4-ketolase nutrition rice endosperm can be engineered to produce nutritionally important ketocarotenoids. The limited activity of endogenous beta-carotene hydroxylases causes a bottleneck in the extended ketocarotenoid pathway that must be overcome in order to maximize flux towards target ketocarotenoid molecules 1.16.3.1 ferroxidase nutrition treatment of rabbits with standard common rabbit diet and water ad libitum containing 40 mg fluoride per liter results in significant decrease of ceruloplasmin level in serum by days 35 and 70, with concomitant increase of serum adenosine eaminase and C-reactive protein 1.16.3.2 bacterial non-heme ferritin nutrition thermostable ferritin can be used in production of clean drinking water and process water. Thermostable ferritin is an excellent system for rapid phosphate and arsenate removal from aqueous solutions down to residual concentrations at the picomolar level 1.17.1.4 xanthine dehydrogenase nutrition xanthine oxidoreductase associated with milk phospholipid membranes is found to be distributed among an intra-membranous pool in which it takes the form of a mixture of xanthine oxidase and xanthine dehydrogenase, with a clear predominance of xanthine dehydrogenase, and a free pool of xanthine oxidase, of which 33% is found in the outer surface of milk fat globule membrane, 20.5% in the outer surface of whey membrane particles, and the remaining 46.7% in apparent solution. The inner-membrane xanthine oxidoreductase may play a nonenzymatic role in fat secretion, whereas extramembranous xanthine oxidase is freely available for a role in the innate gland immune system and may affect milk quality 1.21.3.6 aureusidin synthase nutrition nutritional qualities of leafy vegetables can be enhanced through the introduction of aurone biosynthetic pathways 2.1.1.5 betaine-homocysteine S-methyltransferase nutrition activity and mRNA abundance of hepatic BHMT are greater with restricted water intake and increase with choline supplementation. Enhanced supply of choline during negative energy balance increases hepatic activity of BHMT and MTR to regenerate methionine and phosphatidylcholine, partly to help clear triacylglycerols 2.1.1.5 betaine-homocysteine S-methyltransferase nutrition dietary zinc might be important for the alleviation of oxidative stress and the clearance of homocysteine in high-fat-diet-pretreated mice 2.1.1.5 betaine-homocysteine S-methyltransferase nutrition rats fed a casein-based diet lacking folate exhibit a 53% increase in circulating homocysteine concentrations compared with rats fed a casein-based diet including folate. Serum homocysteine does not differ between rats fed casein-based diet including folate and egg protein-based diet lacking folate. Hepatic BHMT activity is increased by 45% and 40% by the egg protein-based diet and whole egg-based diet compared with the casein-based diets, respectively 2.1.1.77 protein-L-isoaspartate(D-aspartate) O-methyltransferase nutrition enzymatic detection of L-isoaspartyl residues in food proteins 2.1.1.95 tocopherol C-methyltransferase nutrition increase in the alpha-tocopherol content in the soybean seed, due to transgenically modulated enzyme activity, could have a potential to significantly increase the dietary intake of vitamin E 2.1.1.156 glycine/sarcosine N-methyltransferase nutrition enzyme can be used in betaine production for improvement of stress tolerance of commercially important microbes in agriculture and industry, and for nutritial improvement of transgenic crop plants, that do not produce betaine naturally 2.1.1.157 sarcosine/dimethylglycine N-methyltransferase nutrition enzyme can be used in betaine production for improvement of stress tolerance of commercially important microbes in agriculture and industry, and for nutritial improvement of transgenic crop plants, that do not produce betaine naturally 2.3.1.15 glycerol-3-phosphate 1-O-acyltransferase nutrition PpGPAT9 may be another genetic resource to enhance storage oil yields from oilseed crops 2.3.1.26 sterol O-acyltransferase nutrition increase in enzyme activity in animals fed with palmitic acid. No difference in hepatic enzyme activity in animals fed with oleic acid or linoleic acid 2.3.1.26 sterol O-acyltransferase nutrition feeding a diet suplemented with linoleic acid, conjugated linoleic acid, alpha-linolenic acid or conjugated linolenic acid results in decrease in plasma cholesterol, with conjugated linoleic acid being the most effective. Diets have no effect on sterol regulatory element binding protein-2, liver X receptor, 3-hydroxy-3-methylglutary-CoA reductase, LDL receptor, and cholesterol-7-hydroxylase. The four octadecaenoic acids increase the excretion of fecal neutral sterols with conjugated linoleic acid being most effective followed by alphga-linolenic acid, linoleic acid and conjugated linolenic acid. Dietary conjugated linoleic acid is associated with the least intestinal acyl coenzyme A: cholesterol acyltransferase activity followed by alpha-linolenic acid, linoleic acid and conjugated linolenic acid in a decreasing trend 2.3.1.37 5-aminolevulinate synthase nutrition enzyme expressed in transgenic Nicotiana tabacum plants demonstrate functional complementation in the chlorophyll biosynthesis and open strategies for producing tolerance against inhibitors of the C5 pathway 2.3.1.41 beta-ketoacyl-[acyl-carrier-protein] synthase I nutrition target for the engineering of plant seed oils 2.3.1.54 formate C-acetyltransferase nutrition plays a significant role in industrial milk fermentation 2.3.1.79 maltose O-acetyltransferase nutrition biotechnologically attractive for the modification of starch and maltooligosaccharides 2.3.1.84 alcohol O-acetyltransferase nutrition polishing of rice for use in sake brewing is necessary to remove inositol from rice, thereby increasing AATase activity. A high AATase activity leads to an abundance of acetate esters of higher alcohols in sake, such as isoamyl acetate, one of the most favorable odor-enhancing compounds 2.3.1.85 fatty-acid synthase system nutrition animals fed with semipurified diets containing either 1% w/w corn oil or 10% each of beef tallow, corn oil, perilla oil, and fish oil. Enzyme activity is reduced in the polyunsaturated fat-fed group in the order of fish oil, perilla oil, and corn oil 2.3.1.91 sinapoylglucose-choline O-sinapoyltransferase nutrition in crop plants, sinapate esters are antinutritive compounds. They contribute to the bitter taste and astringency of seed products. Sinapate esters form complexes with proteins during seed oil processing, thus compromising the use of the valuable seed meal for animal feed and preventing it from being used as human food supplement. Thus, there is a fundamental interest in reducing the amount of sinapate esters in the seed. Suppressing the expression of the key enzymes in sinapine synthesis, sinapoylglucose:choline O-napoyltransferase (BnSCT) and UDP-glucose:sinapate glucosyltransferase (BnSGT1), by techniques such as dsRNAi should by a valuable step in establishing Brassica napus, an important oil crop, as a protein crop as well 2.3.1.110 tyramine N-feruloyltransferase nutrition production of plant secondary metabolites 2.3.1.115 isoflavone-7-O-beta-glucoside 6''-O-malonyltransferase nutrition health-promoting neutraceutical 2.3.1.156 phloroisovalerophenone synthase nutrition cones of the hop plant used in the beer-brewing process 2.3.1.176 propanoyl-CoA C-acyltransferase nutrition wild-type mice fed a cholesterol-rich diet show increased weight gain, hepatic lipid, and bileacid accumulation. SCP-2 overexpression further exacerbates hepatic lipid accumulation in cholesterol-fed females and males. Primarily in female mice, hepatic cholesterol accumulation induced by SCP-2 overexpression is associated with increased levels of LDL receptor, HDL-receptor scavenger receptor SR-B1, liver fatty acid binding protein L-FABP, and 3alpha-hydroxysteroid dehydrogenase, without alteration of other proteins involved in cholesterol uptake, esterification, efflux, or oxidation/transport of bile salts. The effects of SCP-2 overexpression and cholesterol-rich diet are downregulation of proteins involved in cholesterol transport like L-FABP and SR-B1, cholesterolsynthesis related to sterol regulatory element binding protein 2 and HMG-CoA reductase, and bile acid oxidation/transport 2.3.2.2 gamma-glutamyltransferase nutrition mutant enzyme D445A is suitable for fermentation of soy sauce and miso 2.3.2.2 gamma-glutamyltransferase nutrition the enzyme is suitable for food fermentation under high salt conditions, e.g. the fermentation of soy sauce and miso 2.3.2.13 protein-glutamine gamma-glutamyltransferase nutrition MTGase treatment significantly increases the denaturation temperature of beta-lactoglobulin in whey protein isolate, from 71.84°C in the untreated sample to 78.50°C after 30 h of incubation with MTGase. Increase in ´denaturation temperature is primarily due to covalent cross-linking and not due to an increase in nonpolar interactions within the protein. The surface hydrophobicity of the protein decreases upon cross-linking, due to occlusion of the hydrophobic cavities to the fluorescent probes. The cross-linked protein exhibits a U-shaped pH-stability profile with maximumturbidity at pH 4.0-4.5 2.3.2.13 protein-glutamine gamma-glutamyltransferase nutrition the functionality of light roasted peanut flour dispersions containing supplemental casein is altered after polymerization with microbial transglutaminase. The formation of high molecular weight covalent cross-links is observed. The gelling temperature of TGase-treated peanut flour dispersions containing 2.5% casein is significantly raised compared to the nontreated peanut flour-casein control solutions. The gel strength and water holding capacity of cross-linked peanut flour-casein test samples containing 5% casein is increased, while the yield stress and apparent viscosity are lowered compared to control dispersions. Casein is an effective cosubstrate with peanut flour for creating TGase-modified peanut flour-casein dispersions for use as a novel high protein food ingredient 2.4.1.5 dextransucrase nutrition industrial production of dextrans, that find use for texture improvement in the food industry, e.g. milk drinks, yogurts and ice cream 2.4.1.5 dextransucrase nutrition immobilisation of dextransucrase from Leuconostoc mesenteroides NRRL B-512F in alginate is optimised for applications in a fluidised bed reactor with high concentrated sugar solutions, in order to allow a continuous formation of defined oligosaccharides as prebiotic isomalto-oligosaccharides 2.4.1.5 dextransucrase nutrition production of controlled molecular weight isomaltooligosaccharides and oligodextrans from sucrose using the combined activity of a dextransucrase, EC 2.4.1.5, from Leuconostoc mesenteroides and endodextranase, EC 3.2.1.11, from Penicillium lilacinum. Higher substrate and dextranase concentrations give rise to products with lower molecular sizes and a dextransucrase/dextranase ratio of 1:1 or 1:2 appears to produce a polymer with a molecular weight which is desirable for prebiotic use 2.4.1.11 glycogen(starch) synthase nutrition calorie restriciton does not alter glycogen synthase or glycogen phosphatase activity/protein levels in young rats. Calorie restriction hinders age-related decreases in glycogen synthase activity/protein, unrelated to glycogen synthase mRNA levels, and glycogen synthase inactivation-phosphorylation 2.4.1.18 1,4-alpha-glucan branching enzyme nutrition cooking and textural characteristics of rice depend not only on the ratio of amylose, but also on the degree of amylopectin branching. Short chains of glucose with a degree of polymerization (DP)of 6–9 inhibit retrogradation. In vivo modification of starches using genetic engineering holds potential for both enhancing nutritional qualities and for obviating post-harvest modifications often necessary for utilization of this complex carbohydrate 2.4.1.18 1,4-alpha-glucan branching enzyme nutrition production of very-high-amylose potato starch by simultaneous inhibition of SBE A and SBE B to a level of less than 1% using an antisense construct 2.4.1.19 cyclomaltodextrin glucanotransferase nutrition - 2.4.1.19 cyclomaltodextrin glucanotransferase nutrition application as antistaling agent, retards the deterioration process in bread 2.4.1.19 cyclomaltodextrin glucanotransferase nutrition important enzyme in food industry 2.4.1.19 cyclomaltodextrin glucanotransferase nutrition used for producing linear oligosaccharides, serving as sweeteners 2.4.1.21 starch synthase (glycosyl-transferring) nutrition analysis of the natural variations of isoforms granule-bound starch synthase GBSSI, starch synthases SSI and SSIIa and their effect on starch properties and eating quality of rice. Rice with the combinantion of the Wx allele for GBSSI and the alk allele for SSIIa has soft and sticky texture both after cooking and after storage. Variation of SSI alleles hardly affects the eating quality 2.4.1.25 4-alpha-glucanotransferase nutrition potential applications in the starch industry 2.4.1.25 4-alpha-glucanotransferase nutrition cycloamylose will be used in the food, pharmaceutical and chemical industries 2.4.1.25 4-alpha-glucanotransferase nutrition acting on gelatinized food-grade potato starch, PyAMase produced a thermoreversible starch product with gelatin-like properties. This thermoreversible gel has potential applications in the food industry 2.4.1.99 sucrose:sucrose fructosyltransferase nutrition production of fructooligosaccharides from sucrose as alternative sweeteners with low calories, no cariogenicity, safety for diabetic and bifidus-stimulating functionality. The production yield of fructooligosaccharides using enzymes originated from plants is low and mass production of the enzyme is quite limited by seasonal conditions. Therefore industrial production depends chiefly on fungal enzymes 2.4.1.99 sucrose:sucrose fructosyltransferase nutrition during storage, activity of sucrose:sucrose fructosyltransferase does not vary in the bottom portion of asparagus spear, but initially increase in the middle and top portions 2.4.1.100 2,1-fructan:2,1-fructan 1-fructosyltransferase nutrition activity of 2,1-fructan:2,1-fructan 1-fructosyltransferase is high in the top portion of asparagus spear and decreases during storage, while in the middle and bottom portions, its activity varies slightly. The ratio of 6G-fructosyltransferase and 2,1-fructan:2,1-fructan 1-fructosyltransferase is independent of temperature 2.4.1.100 2,1-fructan:2,1-fructan 1-fructosyltransferase nutrition continuous decline of fructooligosaccharides of low degree of polymerization during storage of tuberous roots is mainly due to the activity of fructan 1-exohydrolase and less due to the activity of 2,1-fructan:2,1-fructan 1-fructosyltransferase 2.4.1.177 cinnamate beta-D-glucosyltransferase nutrition GT2 enzymes might contribute to the production of ellagic acid/ellagitannins in strawberry and raspberry, and are useful to develop strawberry fruit with additional health benefits and for the biotechnological production of bioactive polyphenols 2.4.1.195 N-hydroxythioamide S-beta-glucosyltransferase nutrition glucosinolates have antinutritional properties and causes acute and chronic diseases, particularly monogastrics, in domestic animals, great nutritional and therefore economic concern, since the meal fraction is directed to animal feed markets as a protein source, presence of glucosinolates in the meal precludes its use as a feed for nonruminants, this results in a worldwide effort to breed low glucosinolate varieties of rapeseed, beside traditional plant breeding there are molecular genetic studies and modification of these pathways 2.4.1.210 limonoid glucosyltransferase nutrition - 2.4.1.210 limonoid glucosyltransferase nutrition limonoid glucosides are important compounds not only for the processing industry but also for the consumer, bitterness due to limonoids is an important economic problem in commercial citrus juice production, limonoid aglycones are converted to nonbitter glucosides by the GTase, enhancement of the limonoid GTase activity through genetic engineering could reduce aglycone concentration, insertion of a gene encoding for GTase into commercial cultivars could create transgenic citrus varieties producing fruits potentially free of limonoid bitterness 2.4.1.210 limonoid glucosyltransferase nutrition exploration of the possibility of using the enzyme in a bioreactor for debittering citrus juice 2.4.1.210 limonoid glucosyltransferase nutrition overexpression of the LGT gene can enhance the accumulation of specific glucosides that have anticancer effects. Citrus limoxadnoids, specifically limonoid glucosides, which are the prodxaduct of glucosyltransferase enzyme, are water-soluble and have good bioavailability and non-toxic effects in animals and huxadmans. Thus, they can easily be used as nutraceuticals and health fortifiers in many functional foods 2.4.1.210 limonoid glucosyltransferase nutrition the waste/byproduct left in Citrus juice industry can be efficiently utilized to separate these bioactive compounds to use them as nutraceutical and functional food for human health 2.4.1.211 1,3-beta-galactosyl-N-acetylhexosamine phosphorylase nutrition dairy industry production of different fermented bifidobacteria milks 2.4.1.236 flavanone 7-O-glucoside 2''-O-beta-L-rhamnosyltransferase nutrition the isolation of the rhamnosyltransferase gene may enable its use in genetic engineering directed to modifying grapefruit bitterness 2.4.1.242 NDP-glucose-starch glucosyltransferase nutrition serum from patients allergic to maize shows IgE binding to a 56 kDa protein present in both maize and rice, that is abundant in the rice endosperm. The protein is identical with granule-bound starch synthase, a product of the Waxy gene. In a Waxy mutant of rice, the IgE-binding protein is absent. Waxy mutants of rice may be a potential source of hypoallergenic diet for patients sensitized to the 56 kDa rice allergen 2.4.1.358 acylphloroglucinol glucosyltransferase nutrition improvement of strawberry flavor, down-regulation of UGT71K3 transcript expression in strawberry receptacles led to a significant reduction in the level of 4-hydroxy-2,5-dimethyl-3(2H)-furanone-glucoside and a smaller decline in 4-hydroxy-2,5-dimethyl-3(2H)-furanone-glucoside-malonate compared with the level in control fruits 2.5.1.2 thiamine pyridinylase nutrition thiaminase can be used as an effective method for thiamine determination in food and fodder 2.5.1.16 spermidine synthase nutrition overexpression of the spermidine synthase gene substantially increases the tolerance to multiple stresses by altering the polyamine titers 2.5.1.29 geranylgeranyl diphosphate synthase nutrition engineering of Yarrowia lipolytica for de novo production of the food and feed additive astaxanthin by fermentation. The astaxanthin-producing Yarrowia lipolytica shows great promise for employment in biological astaxanthin production. The genes for beta-carotene biosynthesis: bi-functional phytoene synthase/lycopene cyclase (crtYB) and phytoene desaturase (crtI) from Xanthophyllomyces dendrorhousa are introduced. The activities of 3-hydroxy-3-methylglutaryl-coenzyme A reductase (HMG1) and geranylgeranyl diphosphate synthase (GGS1/crtE) in the best producing strain are optimized. Downregulation of the competing squalene synthase SQS1 increases the beta-carotene titer. Then a beta-carotene ketolase (crtW) from Paracoccus sp. N81106 and hydroxylase (crtZ) from Pantoea ananatis are introduced to convert beta-carotene into astaxanthin. The constructed strain accumulates 10.4 mg/l of astaxanthin but also accumulates astaxanthin biosynthesis intermediates, 5.7 mg/l canthaxanthin, and 35.3 mg/l echinenone. The copy numbers of crtZ and crtW are optimized to obtain 3.5 mg/g dry cell weight (54.6 mg/l) of astaxanthin in a microtiter plate cultivation 2.5.1.32 15-cis-phytoene synthase nutrition elevation of lycopene in tomato fruit by genetic manipulation of carotenoid biosynthesis using the fruit-specific expression of a bacterial phytoene synthase 2.5.1.32 15-cis-phytoene synthase nutrition 50fold increase in carotenoid levels in green embryos of Brassica napus after overexpression of bacterial phytoene synthase. Brassica and perhaps other oil seed crops may be used as commercial sources of carotenoids 2.5.1.32 15-cis-phytoene synthase nutrition engineering of a critical step in provitamin A biosynthesis in a non-photosynthetic, carotenoid-lacking plant tissue, important implications for long-term prospects of overcoming worldwide vitamin A deficiency 2.5.1.32 15-cis-phytoene synthase nutrition bioengineering of astaxanthin biosynthesis in rice endosperm. Astaxanthin, a red-colored ketocarotenoid, has strong antioxidant activity and thus can benefit human health. However, astaxanthin is not produced in most higher plants. Introduction of a minimal set of four transgenes (sZmPSY1, sPaCrtI, sCrBKT, and sHpBHY, which encode the enzymes phytoene synthase, phytoene desaturase, beta-carotene ketolase, and beta-carotene hydroxylase, respectively) driven by rice endosperm-specific promoters establishes the carotenoid/ketocarotenoid/astaxanthin biosynthetic pathways in the endosperm of rice 2.5.1.32 15-cis-phytoene synthase nutrition engineering of Yarrowia lipolytica for de novo production of the food and feed additive astaxanthin by fermentation. The astaxanthin-producing Yarrowia lipolytica shows great promise for employment in biological astaxanthin production. The genes for beta-carotene biosynthesis: bi-functional phytoene synthase/lycopene cyclase (crtYB) and phytoene desaturase (crtI) from Xanthophyllomyces dendrorhousa are introduced. The activities of 3-hydroxy-3-methylglutaryl-coenzyme A reductase (HMG1) and geranylgeranyl diphosphate synthase (GGS1/crtE) in the best producing strain are optimized. Downregulation of the competing squalene synthase SQS1 increases the beta-carotene titer. Then a beta-carotene ketolase (crtW) from Paracoccus sp. N81106 and hydroxylase (crtZ) from Pantoea ananatis are introduced to convert beta-carotene into astaxanthin. The constructed strain accumulates 10.4 mg/l of astaxanthin but also accumulates astaxanthin biosynthesis intermediates, 5.7 mg/l canthaxanthin, and 35.3 mg/l echinenone. The copy numbers of crtZ and crtW are optimized to obtain 3.5 mg/g dry cell weight (54.6 mg/l) of astaxanthin in a microtiter plate cultivation 2.5.1.32 15-cis-phytoene synthase nutrition rice endosperm can be engineered to produce nutritionally important ketocarotenoids. The limited activity of endogenous beta-carotene hydroxylases causes a bottleneck in the extended ketocarotenoid pathway that must be overcome in order to maximize flux towards target ketocarotenoid molecules 2.5.1.115 homogentisate phytyltransferase nutrition in leaves, isoform HPT1 constitutive overexpression results in a 10fold increase in HPT specific activity and a 4.4fold increase in total tocopherol content relative to wild type. In seeds, HPT1 overexpression results in a 4fold increase in HPT specific activity and a total seed tocopherol content that is 40% higher than wild type, primarily because of an increase in gamma-tocopherol content. This enlarged pool of gamma-tocopherol is almost entirely converted to alpha-tocopherol by crossing HPT1 overexpressing plants with lines constitutively overexpressing gamma-tocopherol methyltransferase. Seed of the resulting double-overexpressing lines displays a 12fold increase in vitamin E activity relative to wild type 2.5.1.116 homogentisate geranylgeranyltransferase nutrition tocochromanol analysis in a set of contrasting red pericarp and light brown rice genotypes of advanced breeding lines together with their parents. The content of tocochromaols decreases in the order gamma-tocotrienol, alpha-tocopherol, alpha-tocotrienol, gamma-tocopherol, delta-tocotrienol, and total E vitamin content ranges from 10.30 to 31.65 microg/g 2.6.1.36 L-lysine 6-transaminase nutrition enzyme is involved in generation of mousy off-flavors in wine. Enzymic product 2-aminoadipate 6-semialdehyde is further transformed to 1-piperideine-6-carboxylic acid, which may react with methylglyoxal to generate the acylated N-heterocyclic odorant 2-acetyltetrahydropyridine 2.6.1.42 branched-chain-amino-acid transaminase nutrition used in the meat industry 2.6.1.42 branched-chain-amino-acid transaminase nutrition widely used as starter in the cheese industry 2.6.1.42 branched-chain-amino-acid transaminase nutrition L-methionine degradation via transamination is involved in formation of volatile sulfur compounds, use for development of flavor in cheese 2.6.1.42 branched-chain-amino-acid transaminase nutrition use of enzyme for development of flavor in cheese 2.6.1.42 branched-chain-amino-acid transaminase nutrition influences aroma and flavour compound formation and the sensory characteristics of wines and distillates 2.6.1.44 alanine-glyoxylate transaminase nutrition overexpression of enzyme in Ashbya gossypii, use for production of riboflavin for human and animal feed supplement 2.7.1.6 galactokinase nutrition expression of enzyme in Streptococcus thermophilus, recombinant strain grows on galactose with a generation time of 55 min, which is almost double the generation time on lactose. During growth on milk and under conditions simulating those used to produce mozzarella cheese, recombinant strain grows and produces acid more rapidly than wild-type strain 2.7.1.12 gluconokinase nutrition method for quantification of D-gluconate in honeys, vinegars and noble rot wines by use of immobilized enzyme 2.7.1.40 pyruvate kinase nutrition vitamin E-deficient diets decrease serum alpha-tocopherol and increase pyruvate kinase activity in a time-dependent manner. The vitamin E-deficient diet increases plasma protein carbonyls but does not affect malondialdehyde. Dietary quercetin supplementation increases quercetin and its metabolites in plasma and liver but does not affect vitamin E deficiency-induced changes in plasma alpha-tocopherol, pyruvate kinase or protein carbonyls. Plasma isorhamnetin and its disposition in muscle are enhanced by the vitamin E deficient diet, as compared to the vitamin E-replete diet. Tamarixetin disposition in muscle is decreased by the vitamin E-deficient diet 2.7.1.73 inosine kinase nutrition practical possibility of producing 5'-GMP by phosphorylation of guanosine using a guanosine-inosine kinase coupled with ATP regeneration 2.7.1.93 alkylglycerol kinase nutrition enzyme plays a very important role in nutritional experiments, both in vivo and in cell culture, where the intent is either to restore or to increase the cellular levels of ether-linked phospholipids 2.7.2.4 aspartate kinase nutrition high methionine and methionine metabolite levels are found in tobacco plants expressing bAK/D-AtCGS and bAK/T-AtCGS, this is the result of the enhanced flux of the carbon/amino skeleton towards methionine synthesis, to improve the nutritional quality of crop plants, by increasing the levels of nutritionally important essential amino acids, methionine and threonine, by expressing bAK and F-AtCGS, a significantly higher methionine level could be achieved in plants expressing bAK together with D-AtCGS. 2.7.2.4 aspartate kinase nutrition enzyme mutants may be used to improve the nutritional quality of rice and other cereal grains 2.7.2.7 butyrate kinase nutrition Enterococcus durans can be developed into a useful probiotic aimed at the treatment of patients suffering from ulcerative colitis 2.7.7.2 FAD synthase nutrition - 2.7.7.2 FAD synthase nutrition industrial production of FAD and FMN as nutrient additives, pharmaceuticals and biochemical agents 2.8.1.6 biotin synthase nutrition production of biotin-rich feed and food additives using integration of BIO2 enzyme gene into chromosome under strong promoter for increased production of biotin 3.1.1.3 triacylglycerol lipase nutrition the enzyme of nonpathogenic Candida rugosa can be used for hydrolysis and synthesis of various esters in food application, mutagenic modification and optimization of isozymes for enantioselective, substrate-specific biocatalysis, improvement of thermostability, enantioselectivity, and substrate specificity, overview 3.1.1.13 sterol esterase nutrition resveratrol and red wine polyphenolic extracts decrease enzyme activity. In vivo, these effects can decrease hydrolysis of dietary lipid esters and the absorption of free cholesterol 3.1.1.13 sterol esterase nutrition resveratrol and red wine polyphenolic extraxts decrease enzyme activity. In vivo, these effects can decrease hydrolysis of dietary lipid esters and the absorption of free cholesterol 3.1.1.13 sterol esterase nutrition co-immobilization of cholesterol oxidase and cholesterol esterase on oxygen electrode for use as cholesterol biosensor. Optimum pH value and temperature of immobilized enzymes are 6.0 and 25°C, resp. Sensor works linearily in the range of 2-59 mg cholesterol palmitate per dl, can be reused over 30 times and is stable up to 9 weeks. Use of sensor to determine cholesterol content in food samples was investigated 3.1.1.20 tannase nutrition the enzyme has potential use in the food industry, for example for clarification of beer and fruit juices. Due to the extracellular nature and the high pH and temperature stability of the tannase, the production of the enzyme in the solid-state fermentation has a high potential of economic production, in comparison to a submerged fermentation 3.1.1.20 tannase nutrition the enzyme has wide applications in food, beverage, brewing, cosmetic, and chemical industry, overview 3.1.1.20 tannase nutrition the enzyme is used in production of instant tea, wine, and gallic acid 3.1.1.20 tannase nutrition food and beverage processing 3.1.1.32 phospholipase A1 nutrition the enzyme improves foaming stability and properties of skim milk and whey, implying that phospholipases can be useful tools for modifying the functionality of dairy products and ingredients 3.1.1.73 feruloyl esterase nutrition - 3.1.1.73 feruloyl esterase nutrition a common fungus used in the fermentation of shochu 3.1.1.73 feruloyl esterase nutrition enzymes capable of cleaving phenolic acid-ester cross-linkages have applications in food and food-related industries like baking industry, food flavour industry, animal nutrition and plant processing 3.1.1.73 feruloyl esterase nutrition potential role for this enzyme in combination with endoxylanases for upgrading of plant-residue silage and potential biotechnological applications in biopulping and biobleaching and the bioconversion of lignocellulosic residues, in order to improve the efficiency of xylanase treatment 3.1.1.73 feruloyl esterase nutrition enzymes capable of cleaving phenolic acid-ester cross-linkages may find applications in the food industry, they may enable enhanced extraction of plant material and the textural modification of food products, for example baking and other food processing industries, animal nutrition may benefit from the use of phenolic acid esterases 3.1.1.73 feruloyl esterase nutrition broad range of application in the agri-food industries 3.1.1.73 feruloyl esterase nutrition broad range of application in the agri-food industries, production of ferulic as food preservative and as potential precursor for the production of flavor and photo-active agents 3.1.1.73 feruloyl esterase nutrition ferulic acid is a potential precursor for the synthesis of aroma and flavoring compounds 3.1.2.22 palmitoyl[protein] hydrolase nutrition the litter sizes for females mated to obese males are significantly lower as compared to females mated with normal-diet-fed controls. Their serum high-density lipoprotein, low-density lipoprotein, cholesterol, and estradiol levels increase in obese males, but testosterone and follicle-stimulating hormone levels decrease. Testicular morphology disruptions include Sertoli-cell atrophy, disrupted tight junctions, and mitochondrial degeneration in spermatogenic cells. In rats fed a high-fat diet, palmitoyl-protein thioesterase PPT1 is upregulated. In a Sertoli-cell line cultured in a high-fat supplemented medium, PPT1 abundance Is accompanied by increases in the endocytic vesicle-associated protein, clathrin, and decreases in the tight junctional proteins, ZO-1 and occludin 3.1.3.5 5'-nucleotidase nutrition the substrate 5'-IMP is an important commercial index of freshness of fish 3.1.3.8 3-phytase nutrition addition of Aspergillus niger phytase to the flour containing wheat bran increases iron absorption in humans 3.1.3.8 3-phytase nutrition improves the nutrient utilization as additives in fish feed 3.1.3.8 3-phytase nutrition may be considered for application as an animal feed additive to assist in the hydrolysis of phytate complexes to improve the bioavailability of phosphorus in plant feedstuff 3.1.3.8 3-phytase nutrition complete removal of inorganic phosphate from growing pig diets coupled with phytase supplementation improves digestibility and retention of phosphor and nitrogen, thus reducing manure phosphor excretion without any negative effect on pig performance 3.1.3.8 3-phytase nutrition enzyme is at least as efficient as commercial phytase for hydrolyzing phytate in corn-based animal feed 3.1.3.8 3-phytase nutrition Pichia pastoris containing cell-surface phytase releases phosphorus from feedstuff at a level similar to secreted phytase. Pichia pastoris with phytase displayed on its surface has a great potential as a whole-cell supplement to animal feed 3.1.3.8 3-phytase nutrition use of Yersinia rohdei phytase as an attractive additive to animal feed. Compared with the major commercial phytases from Aspergillus niger, Escherichia coli, and a potential commercial phytase from Yersinia intermedia, the Yersinia rohdei phytase is more resistant to pepsin, retains more activity under gastric conditions, and releases more inorganic phosphorus from soybean meal under simulated gastric conditions 3.1.3.8 3-phytase nutrition isozymes LlALP1 and LlALP2 have the potential to be useful as feed and food supplements 3.1.3.8 3-phytase nutrition the phytase has the potential to be useful as an animal feed supplement 3.1.3.8 3-phytase nutrition seed-specific overexpression of Aspergillus niger phytase in corn leads to transgenic corn with bioavailable phosphate. Maximal phytase activity of 125 FTU/g kernels can be obtained, 1000fold above that of the wild type, with 1000 g of kernels containing up to 67 times the feed industry requirement. An animal feeding trial demonstrated that the recombinant enzyme has similar nutritional effects on broiler chickens to a commercially available phytase product in terms of reducing inorganic phosphorus addition to feed and phosphate excretion in animal manure 3.1.3.8 3-phytase nutrition due to its specific enzymatic activity, phytase is considered a green feed additive, which can effectively improve the availability of phytate-P and, simultaneously, eliminate the anti-nutritional function of phytate, resulting in a lower production cost and improved environmental protection 3.1.3.8 3-phytase nutrition the enzyme is useful to reduced phytate in tandoori and naan dough for flat Indian bread, The enzymatic reduction of phytic acid will lead to the retention of the nutrients, and thus, result in a significant improvement in mineral absorption. The addition of rPPHY resulted in 67.5% and 23.2 % reduction in phytic acid content in tandoori and naan, respectively. The texture of the test breads remains as good as the control breads 3.1.3.26 4-phytase nutrition moderate decrease of pH by sourdough fermentation is sufficient to reduce phytate content of whole wheat flour through endogenous phytase activity 3.1.3.26 4-phytase nutrition due to its specific enzymatic activity, phytase is considered a green feed additive, which can effectively improve the availability of phytate-P and, simultaneously, eliminate the anti-nutritional function of phytate, resulting in a lower production cost and improved environmental protection 3.1.4.54 N-acetylphosphatidylethanolamine-hydrolysing phospholipase D nutrition delivering of N-acylphosphatidylethanolamines and N-acylethanolamides intestinally using gut bacteria synthesizing them. Unlike in wild-type mice, increasing intestinal levels of N-acylphosphatidylethanolamines using N-acylphosphatidylethanolamine-synthesizing bacteria in Nape-Pld-/- mice fails to reduce food intake and weight gain or alter gene expression. Increasing intestinal N-acylethanolamide levels in Nape-Pld-/- mice using N-acylethanolamide-synthesizing bacteria induces all of these effects. The N-acylethanolamide-synthesizing bacteria also markedly increase N-acylethanolamide levels and decrease inflammatory gene expression in omental adipose tissue 3.1.4.54 N-acetylphosphatidylethanolamine-hydrolysing phospholipase D nutrition feeding of post-weaning male wild-type, NAPE-PLD-/+ and NAPE-PLD -/- mice isocaloric fat diets leads to increased levels in brain docosahexaenoic acid in NAPE-PLD-/+ and NAPE-PLD-/- mice compared to wild-type consuming fish oil. In NAPE-PLD-/- mice, brain docosahexaenoylethanolamide levels are higher after fish oil feeding. Liver and jejunum arachidonoylethanolamide, 1,2-arachidonoylglycerol and docosahexaenoylethanolamide levels reflect their corresponding fatty acid precursors. NAPE-PLD -/- mice have lower oleoylethanolamide levels in the jejunum and a leaner phenotype compared to wild-type mice 3.1.6.12 N-acetylgalactosamine-4-sulfatase nutrition in the renal tissue of Dahl salt-sensitive rats exposed to high salt diet, arylsulfatase B activity is significantly less than in Dahl salt-sensitive rats exposed to low salt diet, and chondroitin-4-sulfate and total sulfated glycosaminoglycan content are significantly greater. A marked increase in chondroitin-4-sulfate disaccharidesis observed in the renal tissue of the rats exposed to high salt diet. Unsulfated, hyaluronan-derived disaccharides are increased in the rats on the low salt diet. In the rats on high salt diet, with lower arylsulfatase B activity and higher chondroitin-4-sulfate levels, cell-bound, high-molecular weight kininogen is greater and urinary bradykinin is lower. Arylsulfatase B activity in renal tissue and normal rat kidney cells declines when exogenous chloride concentration is increased in vitro 3.1.8.1 aryldialkylphosphatase nutrition no effect of caloric restriction upon triglyceride or total cholesterol concentration or on enzyme mRNA level. Enzyme activity tends to be higher in females and drops with caloric restriction in both genders. Variations in enzyme activity and apolipoprotein levels show gender-related differences that indicate a different adaptive strategy of male and female animals when faced with a period of food restriction 3.1.14.1 yeast ribonuclease nutrition possibility for reducing nucleic acid content in yeast protein used in human food 3.2.1.1 alpha-amylase nutrition the enzyme is crucial for the production of malt, an imortant starting material in the manufacture of beer and whisky 3.2.1.1 alpha-amylase nutrition potentially useful in bread making as antistaling agent, economic production using low-cost sugarcane bagasse possible 3.2.1.2 beta-amylase nutrition traditional use in the manufacture of infant food and sorghum beer in Burkina Faso 3.2.1.2 beta-amylase nutrition industrial utility for the production of high maltose syrups from raw or soluble starch at 75°C 3.2.1.2 beta-amylase nutrition possible industrial utility for commercial production of maltose-containing syrups from raw corn starch 3.2.1.2 beta-amylase nutrition beta-amylase may have certain industrial applications, e.g. in the beer industry or in the production of maltose syrup, beta-amylase could be a by-product, in addition to carotenoid pigments, in the fermentation downstream 3.2.1.2 beta-amylase nutrition use in the brewing industry 3.2.1.2 beta-amylase nutrition the enzyme is important in maltose production, and in fermentation processes of food and alcoholic beverages 3.2.1.2 beta-amylase nutrition the knowledge about beta-amylase activities in different Sorghum varieties can be used as markers in selection of varieties for production of food, e.g. of infant porridge 3.2.1.2 beta-amylase nutrition comparison of polyphenol oxidase, alpha-amylase and beta-amylase activities of Triticum monococcum, Triticum turgidum and Triticum aestivum. Results demonstrate that several Triticum accessions have different enzymatic activities. Those accessions showing the most suitable enzymatic activities for the preparation of foods with the best technological quality should be used that also preserve the nutritional quality of the raw flour 3.2.1.2 beta-amylase nutrition comparison of polyphenol oxidase, alpha-amylase and beta-amylase activities of Triticum monococcum, Triticum turgidum and Triticum aestivum. The species Triticum monococcum ssp. monococcum shows the highest polyphenol oxidase and the lowest alpha- and beta-amylase levels. Results demonstrate that several Triticum accessions have different enzymatic activities. Those accessions showing the most suitable enzymatic activities for the preparation of foods with the best technological quality should be used that also preserve the nutritional quality of the raw flour 3.2.1.3 glucan 1,4-alpha-glucosidase nutrition optimization of solid-state enzymatic hydrolysis of chestnut in food production using the Aspergillus niger glucoamylase in concert with an alpha-amylase, overview 3.2.1.3 glucan 1,4-alpha-glucosidase nutrition the enzyme of the M115 mutant strain is useful for enhanced ethanol production by Saccharomyces cerevisiae, strain ATTC26602, using raw starch as substrate in solid state fermentation 3.2.1.3 glucan 1,4-alpha-glucosidase nutrition feeding of maltase-glucoamylase null and wild-type mice with starch diets ad libitum and ad limitum. After ad libitum meals, null and wild-type mice have similar increases of blood glucose concentration. At low intakes, null mice have less fractional glucogenesis than wild-type mice. Null mice do not reduce fractional glucogenesis responses to ad libitum intakes demonstrating the dominant role of sucrose-isomaltase activity during full feeding 3.2.1.3 glucan 1,4-alpha-glucosidase nutrition tannins isolated from extracts of pomegranate, cranberry, grape, and cocoa inhibit the activity of glucoamylase and alpha-amylase in vitro. In general, larger and more complex tannins, such as those in pomegranate and cranberry, more effectively inhibit the enzymes than less polymerized cocoa tannins 3.2.1.6 endo-1,3(4)-beta-glucanase nutrition reducing the amount of high-molecular-mass beta-glucans during malting in brewing industry, improvement of digestibility in broiler chicks production 3.2.1.6 endo-1,3(4)-beta-glucanase nutrition endo-beta-D-glucanases EG VI and EG VII are ideal candidates for tailored modification of macromolecular beta-glucan in industrial applications 3.2.1.7 inulinase nutrition production of oligosaccharides, which are soluble dietary fibers and/or a functional sweeteners 3.2.1.7 inulinase nutrition the enzyme endo-inulinase hydrolyzes inulin to short chain fructooligosaccharides (FOS) that are potential prebiotics with many health promoting benefits. Production of FOS by endo-inulinase is a single step process that yields high quality FOS and excludes any further purification steps 3.2.1.8 endo-1,4-beta-xylanase nutrition possible usage as feed additive for animals in order to diminish health problems and enhance proliferation of beneficial microflora 3.2.1.8 endo-1,4-beta-xylanase nutrition use in bio-pulping applications 3.2.1.8 endo-1,4-beta-xylanase nutrition application of enzyme in bread making at low dosages of 0.297 International Xylanase Units/g shows its suitability to increase loaf volume by 8.0% compared with the control bread. Enzyme increases loaf softness by 19.6% while reducing bread staling by 20.4% up to 4 days of storage 3.2.1.10 oligo-1,6-glucosidase nutrition feeding of maltase-glucoamylase null and wild-type mice with starch diets ad libitum and ad limitum. After ad libitum meals, null and wild-type mice have similar increases of blood glucose concentration. At low intakes, null mice have less fractional glucogenesis than wild-type mice. Null mice do not reduce fractional glucogenesis responses to ad libitum intakes demonstrating the dominant role of sucrose-isomaltase activity during full feeding 3.2.1.11 dextranase nutrition sugar industry, stabilizers in food industry 3.2.1.11 dextranase nutrition evluation of the storage stability of dextranase by adding enzyme protective reagents, i.e. stabilizers and antiseptics. Best stabilizers of dextranase are glycerol (16%), sodium acetate (18%) and sodium citrate (20%). 4-Hydroxybenzoic acid compound sodium acetate (0.05%), sodium D-isoascorbiate (0.03%), and potassium sorbate (0.05%)are the best antiseptics 3.2.1.15 endo-polygalacturonase nutrition application in extraction of juice from certain fruits and vegetables 3.2.1.15 endo-polygalacturonase nutrition potential application of the enzyme in fruit juice extraction 3.2.1.15 endo-polygalacturonase nutrition the enzyme is very efficient to extract pectin from lemmon protopectin and to macerate carrot tissues at pH 2.0. These properties make the enzyme an interesting biocatalyst for industrial applications under highly acidic conditions 3.2.1.17 lysozyme nutrition Ply3626, which is highly specific towards Clostridium perfringens strains, might be useful for novel biocontrol measures in food, feed, and complex microbial communities, application as a novel biopreservative in food items such as raw chicken or turkey 3.2.1.17 lysozyme nutrition because of the capacity to withstand prolonged heat treatment the enzyme may be used in food conservation (hurdle technologies) against Gram-negative bacteria 3.2.1.17 lysozyme nutrition feeding of pigs with a diet of solid food and goat's milk of transgenic animals expressing human lysozyme results in fewer total coliforms and Escherichia coli in the ileum and in a greater duodenal width after infection with Escherichia coli. Control pigs receiving transgenic milk have fewer intraepithelial lymphocytes per micron of villi weight than animlas receiving control milk 3.2.1.18 exo-alpha-sialidase nutrition construction of highly infectious laryngotracheitis virus expressing H5 hemagglutinin and/or N1 neuraminidase and use in ocular immunization of chickens. Animals immunized with laryngotracheitis virus expressing neuraminidase N1 died after subsequent H5N1 avian influenzy virus challenge, although survival times were prolonged compared to non-vaccinated controls. In contrast, all chickens vaccinated with either laryngotracheitis virus expressing hemagglutinin H5 alone, or hemagglutinin H5 and neuramindase N1 simultaneously, survived without showing any clinical signs 3.2.1.20 alpha-glucosidase nutrition the enzyme together with the enzyme of Brettanomyces lambicus seems to be the key factor in the overattenuation of lambic beer 3.2.1.20 alpha-glucosidase nutrition production of isomaltooligosaccharides 3.2.1.20 alpha-glucosidase nutrition high thermostability of the enzyme permits the transglucosylation reaction at high temperatures, which is beneficial for continous production of oligosaccharides from sucrose 3.2.1.20 alpha-glucosidase nutrition usage in industrial processes to hydrolyze starch, saccharification step 3.2.1.20 alpha-glucosidase nutrition feeding of maltase-glucoamylase null and wild-type mice with starch diets ad libitum and ad limitum. After ad libitum meals, null and wild-type mice have similar increases of blood glucose concentration. At low intakes, null mice have less fractional glucogenesis than wild-type mice. Null mice do not reduce fractional glucogenesis responses to ad libitum intakes demonstrating the dominant role of sucrose-isomaltase activity during full feeding 3.2.1.21 beta-glucosidase nutrition the enzyme is useful in enological applications during the final stages of alcoholic fermentations in addition to yeast strains, overview 3.2.1.21 beta-glucosidase nutrition the enzyme is useful in rice polishing by degradation and assimilation of rice bran hemicellulose of the outer grain skin 3.2.1.21 beta-glucosidase nutrition the enzyme is useful in tofu production where it hydrolyses isoflavone glucosides allowing the preparation of aglycone isoflavone-enriched tofu 3.2.1.21 beta-glucosidase nutrition the enzyme is important in hydrolysis of the predominant isoflavone glycosides into isoflavone aglycones in order to improve biological activity of soymilk, overview 3.2.1.21 beta-glucosidase nutrition use of Bifidobacterium lactis for fermentation of soymilk. Beta-glucosidase produced by Bifidobacterium lactis hydrolyzes isoflavone beta-glycosides to isoflavone aglycones resulting in significant decrease in the concentration of beta-glycosides and likely in improvement of he biological functionality of soymilk 3.2.1.21 beta-glucosidase nutrition use of Lactobacillus acidophilus for fermentation of soymilk. Beta-glucosidase produced by Lactobacillus acidophilus hydrolyzes isoflavone beta-glycosides to isoflavone aglycones resulting in significant decrease in the concentration of beta-glycosides and likely in improvement of he biological functionality of soymilk 3.2.1.21 beta-glucosidase nutrition use of Lactobacillus casei for fermentation of soymilk. Beta-glucosidase produced by Lactobacillus casei hydrolyzes isoflavone beta-glycosides to isoflavone aglycones resulting in significant decrease in the concentration of beta-glycosides and likely in improvement of he biological functionality of soymilk 3.2.1.21 beta-glucosidase nutrition properties of the thermostable beta-glucosidase from Sulfolobus shibatae immobilized on silica gel by cross-linking with transglutaminase indicate possible suitability of this preparation for hydrolysis of lactose during milk and whey processing. Due to high thermal stability the immobilized enzyme can be used at temperatures, which restrict microbial growth during a long operating time of continuous-flow reactor 3.2.1.22 alpha-galactosidase nutrition - 3.2.1.22 alpha-galactosidase nutrition soymilk processing 3.2.1.22 alpha-galactosidase nutrition beet sugar refining 3.2.1.22 alpha-galactosidase nutrition food ingredients containing alpha-1,6-galactoside bond elicit gastrointestinal disturbances in monogastric animals, including humans. Pretreatment of such ingredients with alpha-galactosidase has the potential to alleviate this condition 3.2.1.22 alpha-galactosidase nutrition potential for the removal of raffinose and stachyose from soymilk 3.2.1.22 alpha-galactosidase nutrition in soymilk, Lactobacillus curvatus R08 completely hydrolyzes the non-digestive oligosaccharides after 18-24 h of fermentation. The abilities to degrade raffinose sugars and, particularly, to produce organic acids from sugar, could contribute to reductions in the anti-nutritional properties of soy, and to the accumulation of compounds with beneficial properties during food processing 3.2.1.22 alpha-galactosidase nutrition in soymilk, Leuconostoc mesenteroides JK55 completely hydrolyzes the non-digestive oligosaccharides after 18-24 h of fermentation. The abilities to degrade raffinose sugars and, particularly, to produce organic acids from sugar, could contribute to reductions in the anti-nutritional properties of soy, and to the accumulation of compounds with beneficial properties during food processing 3.2.1.22 alpha-galactosidase nutrition incubation of intracellular enzyme with soy milk for 6 h at 55°C reduces stachyose and raffinose amounts by 100% and 73%, respectively 3.2.1.23 beta-galactosidase nutrition - 3.2.1.23 beta-galactosidase nutrition hydrolysis of whey ultrafiltrate from continous production of ethanol with Kluyveromyces sp. yields a sweet syrup which can be used as sweetener 3.2.1.23 beta-galactosidase nutrition potential use of the enzyme in the hydrolysis of whey and of milk lactose 3.2.1.23 beta-galactosidase nutrition production of a sweetener for food industry by hydrolysis of lactose in permeate whey 3.2.1.23 beta-galactosidase nutrition enzyme potentially serves as an inexpensive beta-galactosidase in food industry 3.2.1.23 beta-galactosidase nutrition enzyme is a potential catalyst in whey-processing programmes 3.2.1.23 beta-galactosidase nutrition lactase entrapped in cellulose-triacetate fibers is originally used to produce low lactose milk 3.2.1.23 beta-galactosidase nutrition conversion of cheese whey into a sweet protein-rich syrup which can be used in baked goods and ice cream 3.2.1.23 beta-galactosidase nutrition large-scale production and application of immobilized enzyme in the production of sweetener by hydrolysis of lactose in wheys 3.2.1.23 beta-galactosidase nutrition cold-adapted beta-galactosidase could be used to hydrolyze lactose in dairy products processed in refrigerated plants 3.2.1.23 beta-galactosidase nutrition high thermostability and pH-stability and good hydrolytic capability make this enzyme potentially useful in dairy industry 3.2.1.23 beta-galactosidase nutrition it may be possible that the cold active beta-galactosidases from the isolated strains can be applied to the food industry, e.g. processing of milk and whey below 5°C 3.2.1.23 beta-galactosidase nutrition production of lactose-free milk for babies and people who are not able to produce or do not have enough beta-galactosidase activity 3.2.1.23 beta-galactosidase nutrition recombinant Pseudoalteromonas sp. 22b beta-galactosidase could be applied at refrigeration temperatures for production of lactose-reduced dairy products 3.2.1.23 beta-galactosidase nutrition the cold-active acid beta-galactosidase can be applied to the food industries, removal of lactose from refrigerated milk for people who are lactose intolerant and conversion of the lactose to glucose and galactose, which are more fermentable sugars than lactose, in whey 3.2.1.23 beta-galactosidase nutrition the enzyme has a potential application as a digestive supplement 3.2.1.23 beta-galactosidase nutrition the enzyme is important in hydrolysis of the predominant isoflavone glycosides into isoflavone aglycones in order to improve biological activity of soymilk, overview 3.2.1.23 beta-galactosidase nutrition wide acceptor specificity for transglycosylation reactions capable of the synthesis of important galactosyl compounds such as alkyl glycoside. The enzyme may be a novel tool for enzymatic synthesis with applications in the food, healthcare, and pharmaceutical industries 3.2.1.23 beta-galactosidase nutrition dairy processing 3.2.1.23 beta-galactosidase nutrition enzyme immobilization onto Amberlite MB-150 beads greatly stabilizes the enzyme preparation, with no loss of activity for 12 months at room temperature. Immobilized enzyme hydrolyzes 64.5% and 69.2% of lactose present in milk and milk whey, respectively, within 10 h at room temperature. Enzyme has a reusability of 10 batchwise uses, with almost no loss in activity 3.2.1.23 beta-galactosidase nutrition enzyme is suitable for both the hydrolysis of lactose and the production of galacto-oligosaccharides in milk processing 3.2.1.23 beta-galactosidase nutrition enzyme may be suitable for the use as a digestive supplement for the alleviation of lactose intolerance 3.2.1.23 beta-galactosidase nutrition immobilization of recombinant enzyme onto chitosan and use for hydrolyzation of lactose in milk in a packed bed reactor. Immobilized beta-galactosidase is stable at 4°C for six weeks, shows greater relative activity in presence of Ca2+, and hydrolyzes more than 80% of lactose in milk after 2 h of operation in the reactor 3.2.1.23 beta-galactosidase nutrition the in vitro digestibility of lactose and cellobiose is three times greater with the enzymes from suckling rats than with those from adult rats. Michaelis constant Km and maximum velocity Vmax values for cellobiose are 25 and 7 times lower, respectively, than those for lactose. Normal rats fed a 6% cellobiose diet show a greater cecal organic acid than those fed the control diet, but no differences are observed between those fed the control and 3% cellobiose diets 3.2.1.23 beta-galactosidase nutrition use of enzyme as a digestive supplement 3.2.1.26 beta-fructofuranosidase nutrition enzymes may be candidates for processing of soybean milk to reduce its flatulence potencial 3.2.1.26 beta-fructofuranosidase nutrition enzymatic sucrose hydrolysis with invertase entrapped into calcium alginate beads is more attractive for industrial use than the acid hydrolysis process 3.2.1.26 beta-fructofuranosidase nutrition the enzyme is important in industrial production of non-crystallizable invert sugar and soft-centered chocolates, development of methods for identification and determination of the enzyme for industrial use from plants 3.2.1.B26 Sulfolobus solfataricus beta-glycosidase nutrition catalyst of lactose hydrolysis in dairy products in the food industry 3.2.1.31 beta-glucuronidase nutrition crossover feeding trial in healthy women and men with a diet high in selected citrus fruit, crucifers and soy and a diet devoid of fruits, vegetables, and soy. Participants of the fruit and soy diet display a signifcantly higher beta-glucuronidase activity than those with the basal diet, where the enzyme activity decreased during the diet. Response to the diet does not differ by sex 3.2.1.33 amylo-alpha-1,6-glucosidase nutrition the activity of the glycogen debranching enzyme may control the rate of glycogenolysis and glycolysis, but does not block rapid glycolysis and pH decrease when the temperature is high. This may be important in PSE (pale, soft, exudative) meat, where the pH decreases rapidly at high temperatures, but rapid cooling could limit the activity of glycogen debranching enzyme and thus glycogenolysis 3.2.1.37 xylan 1,4-beta-xylosidase nutrition enzyme efficiently releases monoterpenols from an aroma precursor extracted from muscat grape juice 3.2.1.37 xylan 1,4-beta-xylosidase nutrition the pretreatment of rice straw with ammonia followed by beta-xylosidase hydrolysis by Weisella cibaria FB069 seems to be a promising method for xylooligosaccharide (prebiotic) production from rice straw 3.2.1.40 alpha-L-rhamnosidase nutrition debittering of fruit juice 3.2.1.40 alpha-L-rhamnosidase nutrition alpha-L-rhamnosidases are used in wine production 3.2.1.40 alpha-L-rhamnosidase nutrition production of bioavailable flavonoid glucosides in fruit juices and green tea by use of fungal alpha-L-rhamnosidases RhaA and RhaB from Aspergillus aculeatus 3.2.1.40 alpha-L-rhamnosidase nutrition application in fruit juice and wine industry, bioreactor design for production of rhamnose from natural flavinoids such as naringin 3.2.1.55 non-reducing end alpha-L-arabinofuranosidase nutrition - 3.2.1.55 non-reducing end alpha-L-arabinofuranosidase nutrition quality of fruit juices can be improved by enzymes hydrolyzing haze-forming arabinans and arabinogalactans 3.2.1.55 non-reducing end alpha-L-arabinofuranosidase nutrition food industry, preparation of wines and fruit juices 3.2.1.55 non-reducing end alpha-L-arabinofuranosidase nutrition utilization of the enzyme in food and feed, potential application in enology 3.2.1.55 non-reducing end alpha-L-arabinofuranosidase nutrition aromatic potential in wine, exploitation in flavor improvement and wine aromatization 3.2.1.55 non-reducing end alpha-L-arabinofuranosidase nutrition application of the enzyme in vinification process, fermentation of Muscat grape juice 3.2.1.55 non-reducing end alpha-L-arabinofuranosidase nutrition most commonly used in soy sauce manufacture for producing koji mold 3.2.1.55 non-reducing end alpha-L-arabinofuranosidase nutrition clarification of fruit juices for wine industry 3.2.1.55 non-reducing end alpha-L-arabinofuranosidase nutrition removal of hemicellulose from pulp 3.2.1.65 levanase nutrition production of pure fructose syrups 3.2.1.65 levanase nutrition energy source 3.2.1.65 levanase nutrition production of noncaloric sweeteners 3.2.1.67 galacturonan 1,4-alpha-galacturonidase nutrition potent enzyme for production of D-galacturonate from pectin, starting compound in synthesis of ascorbic acid 3.2.1.67 galacturonan 1,4-alpha-galacturonidase nutrition enzymes degrading pectic substances to improve cloud stability of fruit and vegetable nectars, clarification of fruit juice and wine, production of baby food , commercial preparations of pectolytic enzymes for food processing industry 3.2.1.68 isoamylase nutrition - 3.2.1.68 isoamylase nutrition production of high-maltose syrups and highly purified maltose by a combination of debranching enzymes 3.2.1.68 isoamylase nutrition strain MI-414 for industrial use, produces 10fold more isoamylase than SB-15 3.2.1.68 isoamylase nutrition industrial production of various syrups from starch 3.2.1.68 isoamylase nutrition industrial production of amylose, maltose and D-glucose from starch, alone or in combination with beta-amylase and glucoamylase production 3.2.1.73 licheninase nutrition the enzyme is able to reduce both the viscosity of the brewer mash and the filtration time, indicating its potential value for the brewing industry 3.2.1.78 mannan endo-1,4-beta-mannosidase nutrition pulp production 3.2.1.80 fructan beta-fructosidase nutrition microbial production of pure beta-D-fructofuranose or fructose syrup 3.2.1.80 fructan beta-fructosidase nutrition microbial production of ultra high fructose glucose syrups 3.2.1.80 fructan beta-fructosidase nutrition production of fructose syrup 3.2.1.80 fructan beta-fructosidase nutrition production of ultra high fructose syrup 3.2.1.96 mannosyl-glycoprotein endo-beta-N-acetylglucosaminidase nutrition deglycosylation of hen ovomucoid, enzyme may be useful for the preparation of allergen-free egg products 3.2.1.99 arabinan endo-1,5-alpha-L-arabinanase nutrition - 3.2.1.99 arabinan endo-1,5-alpha-L-arabinanase nutrition role in juice clarification 3.2.1.99 arabinan endo-1,5-alpha-L-arabinanase nutrition commercial applications in fruit and vegetable processing, particularly in apple juice manufacture where their use prevents haze formation in pectinase-treated apple pulp by depolymerizing debranched arabinan, linear alpha-1,5-arabinan, formed by the action of alpha-L-arabinofuranosidases during this process 3.2.1.99 arabinan endo-1,5-alpha-L-arabinanase nutrition useful for pectin production from sugar beet pulp 3.2.1.99 arabinan endo-1,5-alpha-L-arabinanase nutrition useful for pectin extraction from citrus peel from fruit-juice industries and sugar-beet pulp from sugar factories 3.2.1.99 arabinan endo-1,5-alpha-L-arabinanase nutrition production of L-arabinose from plant arabinan at high temperatures 3.2.1.116 glucan 1,4-alpha-maltotriohydrolase nutrition enzyme produced on the industrial scale for the production of high maltotriose-containing syrup 3.2.1.133 glucan 1,4-alpha-maltohydrolase nutrition utilization of starch from corn, cereals, potatoes, sorghum and other plants as valuable raw material for the production of glucose, fructose, oligosaccharides, and alcohol 3.2.1.133 glucan 1,4-alpha-maltohydrolase nutrition production of isomaltosaccharides with various compositions and useful properties is in great demand in the starch industry, efficient process with cooperative action of maltogenic amylase and alpha-glucanotransferase from Thermotoga maritima 3.2.1.133 glucan 1,4-alpha-maltohydrolase nutrition transglycosylation activity of BbmA can be applied for the preparation of branched oligosaccharide mixtures, which are used as low calorie sweeteners or humectants 3.2.1.147 thioglucosidase nutrition in intact vegetable tissues, the enzyme is present in compartments separated from its substrate, the glucosinolates. The enzymatic hydrolysis can merely occur after cellular disruption. In this respect, processes such as cutting, cooking, freezing, or pressurizing of the vegetables will have large effect on the glucosinolate hydrolysis by myrosinase 3.2.1.147 thioglucosidase nutrition study on kinetics of thermal enzyme inactivation in broccoli juice at elevated pressure for optimization of health effects. Pressure has an antagonistic effect on thermal inactivation at 50°C and above. Isothiocyanates formed by enzyme are relatively thermolabile and pressure stable 3.2.1.149 beta-primeverosidase nutrition beta-primeverosidase is a key enzyme in tea aroma formation 3.2.2.22 rRNA N-glycosylase nutrition study on the effects of heat treatment on the detection and toxicity of ricin added to milk- and soy-based infant formulas. Half-lives of ricin cytotoxicactivity in a milk-based infant formula at 70°C, 75°C, 80°C, 85°C, and 90°C are 9.8, 5.8, 5.1, 3.1, and 1.8 min, respectively, the comparable values for a soy-based infant formula are 16, 8.7, 6.9, 3.0, and 2.0 min 3.4.11.2 membrane alanyl aminopeptidase nutrition total degradation of the bitter peptide beta-CN f193-209 by aminopeptidase PepN does not occur without endopeptidases activities PepO and PepO3 3.4.11.5 prolyl aminopeptidase nutrition cheese ripening, debittering, milk processing 3.4.11.5 prolyl aminopeptidase nutrition collagen degradation 3.4.11.10 bacterial leucyl aminopeptidase nutrition debittering of casein- and soyprotein-derived peptide solutions 3.4.11.22 aminopeptidase I nutrition the enzyme is useful to reduce bitterness of food products by hydrolysis of peptides with hydrophobic amino acids causing the bitter taste 3.4.13.19 membrane dipeptidase nutrition cadmium given in drinking water compromises protein digestion and absorption of nutrients particularly in the proximal region of small intestine 3.4.14.1 dipeptidyl-peptidase I nutrition muscle DPP I may be a key enzyme responsible for the generation of dipeptides in Jinhua ham processing 3.4.15.6 cyanophycinase nutrition Nicotiana benthamiana-expressed cyanophycin fed in combination with Nicotiana benthamiana-expressed CGPase is hydrolysed in the intestine of mice, and high levels of beta-Asp-Arg dipeptides are found in plasma. However, there is no increase in Asp and Arg or its metabolite ornithine in plasma. Intestinal degradation of cyanophycin by CGPase leads to low intestinal cyanophycin content 4 h after consumption, but after ingestion of cyanophycin alone, high cyanophycin concentrations remain in the large intestine 3.4.16.5 carboxypeptidase C nutrition MpiCP-1 suppresses and reverses the development of the bitterness taste that results from the pepsin hydrolysis of soybean protein by releasing mainly hydrophobic amino acids from the C-termini of the bitter components 3.4.19.6 pyroglutamyl-peptidase II nutrition animals drinking a 2.5% NaCl solution for 7 d present body weight reduction. Despite their negative energy balance, they avoid food and have increased hypothalamic paraventricular nucleus thyrotropin releasing hormone expression and thyroid-stimulating hormone serum levels. Increased medial basal hypothalamic pyroglutamyl-aminopeptidase II activity in dehydration-induced anorexia rats might counteract their high thyrotropin releasing hormone release 3.4.21.5 thrombin nutrition comparison of anticoagulation response to thrombin inhibitors ximelagatran and warfarin in rats on a normal diet to those on a vitamin K deficient diet. Ximelagatran and warfarin increase prothrombin time, activated partial thromboplastin time and ecarin clotting time in rats on normal diet. Vitamin K deficient diet alone causes modest increases in prothrombin time, activated partial thromboplastin time and ecarin clotting time. The anticoagulant activity of both ximelagatran and warfarin is significantly greater in rats on vitamin K deficient diet compared to those on normal diet. Thrombin activity is reduced by both ximelagatran and warfarin to 58% and 44%, respectively, in rats on normal diet. Thrombin activity is virtually abolished by both drugs in rats on vitamin K deficient diet 3.4.21.7 plasmin nutrition hydrolysis of milk proteins alphaS-casein, beta-casein, kappa-casein, alpha-lactalbumin, beta-lactoglobulin, and lactoferrin is highly dependent on photooxidation state of substrate. Changes in the formation of potential angiotensin I-converting enzyme-inhibitory peptides as well as peptides proposed to have anti-bactericidal activities are observed after oxidation of substrates before plasmin hydrolysis 3.4.21.25 cucumisin nutrition fruit development 3.4.21.25 cucumisin nutrition meat tenderizer 3.4.21.26 prolyl oligopeptidase nutrition oral supplementation of celiac patients with postproline cutting enzymes could be a valuable method to eradicate the proline-rich T cell stimulatory epitopes from gluten proteins, the Aspergillus niger enzyme is a good candidate because it is highly resistant to acidic conditions and degradation by pepsin, found in the stomach, in contrast to other POPs 3.4.21.63 Oryzin nutrition used in food processing, strain U1521 assumes industrial and economic importance 3.4.21.96 Lactocepin nutrition cheese making, cheese starter organism, dairy industry 3.4.22.2 papain nutrition papain is used in the preparation of fish protein concentrates from fish waste 3.4.22.2 papain nutrition chill-proofing ability in beer 3.4.22.2 papain nutrition used in the tenderisation of meat by its action on connective tissue and muscle protein. Beef is the only meat that is routinely subjected to papain tenderisation and the application of this technology is almost exclusively restricted to the USA 3.4.22.2 papain nutrition the enzyme is used for the development of roast beef-like flavours by partial hydrolysis of proteins 3.4.22.2 papain nutrition production of dehydrated pulses and beans 3.4.22.2 papain nutrition papain is used in the brewing process for two main purposes: use in chillproofing and use in the mash tun to uncrease the yield of extract and therefore decrease malt consumption. The enzyme can be used in the production of specialized fish protein concentrate for use as a milk replacer when feeding calves and piglets. The enzyme is used to improve the protein dispersibility index of soya flour. Treatment of oil seed cake to incrase the nitrogen solubility index and/or the protein dispersibility index 3.4.22.2 papain nutrition used extensively in food processing especially in tenderization of meat 3.4.22.6 chymopapain nutrition at low pH, enzyme undergoes conformational transition leading to instability and rapid degradation by pepsin. To be effective in gut after oral administration, enzyme needs to be protected against acid denaturation and degradation 3.4.22.14 actinidain nutrition actinidin induces protease-dependent morphology changes of T84 human colorectal adenocarcinoma cells leading to cell rounding and desquamation of the epithelial monolayer, without affecting cell viability 3.4.22.25 glycyl endopeptidase nutrition the enzyme needs to be protected from acid denaturation and proteolysis in the gut after oral administration to be effective as cysteine protease 3.4.22.30 Caricain nutrition at low pH, enzyme undergoes conformational transition leading to instability and rapid degradation by pepsin. To be effective in gut after oral administration, enzyme needs to be protected against acid denaturation and degradation 3.4.22.67 zingipain nutrition meat tenderizing agent, stability of the enzyme can be greatly improved, increasing its attractiveness as a commercial product 3.4.23.1 pepsin A nutrition modification of the substrate specificity of porcine pepsin for the enzymatic production of bovine hide gelatin, The mutant enzyme F111T/L112F can potentially enhance the rate of solubilization of bovine hide collagen under conditions mild enough to maintain the triple helix structure and hence minimize the rate of subsequent denaturation and proteolytic cleavage 3.4.23.1 pepsin A nutrition role for proteolysis in killing of bacteria. Addition of enzyme alone or in gastric juice at pH 3.5 reduces viability of suspensions of Escherichia coli 690 and K-12 by 100% after 100 min incubation. With Helicobacter pylori, viable counts decrease by 50% after 20 min 3.4.23.1 pepsin A nutrition treatment with pepsin at pH 4.0 results in lowering the (pseudo)peroxidase activity of metmyoglobin both at physiological pH and at meat pH, leading to strongly enhanced prooxidative effect of mildly proteolyzed metmyoglobin on lipid oxidation 3.4.23.18 Aspergillopepsin I nutrition Aspergillus awamori and the extracellular protease play important roles in japanese food production, overview 3.4.23.18 Aspergillopepsin I nutrition Aspergillus oryzae and the extracellular protease play important roles in japanese food production, overview 3.4.23.18 Aspergillopepsin I nutrition Aspergillus saitoi and the extracellular protease play important roles in japanese food production, overview 3.4.23.18 Aspergillopepsin I nutrition Aspergillus sojae and the extracellular protease play important roles in japanese food production, overview 3.4.23.18 Aspergillopepsin I nutrition Aspergillus species and the extracellular protease play important roles in japanese food production, overview 3.4.23.22 Endothiapepsin nutrition the enzyme can be used as a fungal rennet in cheese production 3.4.23.23 Mucorpepsin nutrition Mucor rennin can be used as a substituting enzyme for calf chymosin in the cheese industry 3.4.23.23 Mucorpepsin nutrition used as a substitute for calf chymosin, making use of its milk-clotting activity 3.4.23.23 Mucorpepsin nutrition wide industrial appplication as calf rennet substitutes in cheese manufacture 3.4.24.26 pseudolysin nutrition pseudolysin is an enzyme cleaving gluten effectively at extremely low as well as near neutral pH values. The potential to degrade gluten during gastric transport opens possibilities for its application as a therapeutic agent for the treatment of celiac disease 3.4.24.27 thermolysin nutrition the enzyme is used for synthesis of N-carbobenzyloxy L-Asp-L-Phe methyl ester, a precursor of the artificial sweetener aspartam 3.4.24.30 coccolysin nutrition wide utilization in the production of dairy products like yoghurt, hard cooked cheese, and soft cheese 3.5.1.2 glutaminase nutrition the enzyme from Aspergillus oryzae is important in soy sauce fermentation 3.5.1.2 glutaminase nutrition the enzyme is applicated in Japanese soy sauce fermentation 3.5.1.5 urease nutrition elimination of the urea in alcoholic beverages 3.5.1.15 aspartoacylase nutrition development of a general and simple procedure for the resolution of racemic amino acids 3.5.1.22 pantothenase nutrition vitamin determination, extremely sensitive assay of pantothenic acid in various dietary sources, as low as 5 nM concentration 3.5.1.24 choloylglycine hydrolase nutrition BSH is a key mechanistic microbiome target for the development of non-antibiotic food additives to improve animal feed production and for the design of measures to control obesity in humans 3.5.1.44 protein-glutamine glutaminase nutrition the enzyme might be useful to improve solubility and susceptibility of zeins from maize, which have high antioxidant potential and important functional properties in nutrition 3.5.1.61 mimosinase nutrition implication for reducing the toxicity of Leucaena used for stock feed, the product 3-hydroxy-4(1H)-pyrid-4-one, DHP, is goitrogenic in animals but is less toxic than mimosine, conversion of mimosine to DHP is therefore beneficial for the use of Leucaena as animal feed 3.5.1.75 urethanase nutrition practically ineffective for the elimination of urethane from alcoholic beverages, because the enzyme is inactive in high concentrations of alcohol, ethanol, and at acidic pH 3.5.1.75 urethanase nutrition enzyme may be practically applicable in removal of urethane from alcoholic beverages, because very high ethanol resistance, high activity at acidic condition, pH 5.0 and very low Km value for urethane 3.5.1.75 urethanase nutrition great advantage for industrial removal of urethane, potentially carcinogenic, mutagenic and teratogenic to human, from alcoholic beverages 3.5.1.75 urethanase nutrition strain IFO 12107, enzyme may be a practical means of removing urethane from alcoholic beverages, because its higher activity under acidic conditions, pH 4.5, its high ethanol resistance and its low Km value for urethane 3.5.2.2 dihydropyrimidinase nutrition - 3.5.2.2 dihydropyrimidinase nutrition useful for production of D-amino acids, microbial hydantoinases used industrially to produce N-carbamoyl-D-hydroxyphenylglycine 3.5.2.2 dihydropyrimidinase nutrition no degradative activity for L-tryptophan, method for L-tryptophan production is very promising as a commercial process 3.5.3.1 arginase nutrition oopherectomized animals treated with 0.5% cholesterol-enriched diet. Diet results in increase in plasma lipids, atheromatous lesions as well as expression of enzyme isoforms arginase I and II and an increase in cellular proliferation. Diet plus supplementation of 17beta-estradiol results in a decrease of atheromatous lesions and reduced expression of both enzyme isoforms and inducible NO synthase 3.5.3.12 agmatine deiminase nutrition developing of an analytic method for agmatine, being an important reagent for food research 3.5.4.16 GTP cyclohydrolase I nutrition construction of transgenic tomato plants expressing GCHI for engineering of the peteridine branch of folate synthesis in Lycopersicon esculentum by folate biofortification, overview 3.13.2.2 S-adenosyl-L-methionine hydrolase (L-homoserine-forming) nutrition dimethylsulfide is volatile and serves as quality marker for cabbage 4.1.1.5 acetolactate decarboxylase nutrition ADC has a practical application in brewing, used to speed maturation 4.1.1.5 acetolactate decarboxylase nutrition use of enzyme allows the acceleration of beer fermentation/maturation because it shunts diacetyl formation, new process involving recoverable encapsulated enzyme 4.1.1.15 glutamate decarboxylase nutrition use of Bacillus subtilis strain expressing L-glutamate decarboxylase from Lactobacillus brevis for preparation of Korean fermented soybean product Chungkukjang results in significantly higher levels of gamma-aminobutanoate in products 4.1.1.20 diaminopimelate decarboxylase nutrition lysine complementation of calf nutrition by lysine-overproducing rumen bacteria, considered 4.1.1.22 histidine decarboxylase nutrition dairy products must be dedicated to a thorough risk analysis and development of strategies to contrast the presence of histaminogenic Streptococcus thermophilus strains in products from raw or mildly heat-treated milk. The HdcA enzyme in crude cell-free extracts is mostly active at acidic pH values common in dairy products. NaCl concentrations lower than 5% do not affect its activity. The enzyme is quite resistant to heat treatments resembling low pasteurization, but is inactivated at 75°C for 2 min 4.1.1.25 tyrosine decarboxylase nutrition information about enzyme may contribute to the prevention of tyramine formation during wine production and storage 4.1.1.25 tyrosine decarboxylase nutrition production of plant secondary metabolites 4.1.1.29 sulfinoalanine decarboxylase nutrition mice supplemented with dietary cholate exhibit reduced hepatic cysteine sulfinic acid decarboxylase mRNA while those receiving cholestyramine exhibit increased mRNA. Activation of farnesoid X receptor suppresses cysteine sulfinic acid decarboxylase mRNA expression whereas cysteine sulfinic acid decarboxylase expression is increased in mice lacking farnesoid X receptor small heterodimer partner Shp. Hepatic hypotaurine concentration, the product of cysteine sulfinic acid decarboxylase, is higher in Shp-/- mice with a corresponding increase in serum taurine conjugated bile acids. Fibroblast growth factor 19 administration suppresses hepatic cholesterol 7-alpha-hydroxylase CYP7A1 mRNA but does not change cysteine sulfinic acid decarboxylase mRNA expression 4.2.2.10 pectin lyase nutrition post harvest spoilage of citrus products 4.2.2.10 pectin lyase nutrition macerin can be used in the production of fruit and vegetable purees and homogeneized pulp juices 4.2.2.10 pectin lyase nutrition potential for use in fruit juice processing 4.2.2.17 inulin fructotransferase (DFA-I-forming) nutrition di-D-fructofuranose-1,2':2,1'-dianhydride is expected to be useful as a low-calorie sweetener 4.2.3.1 threonine synthase nutrition interesting with respect to attempts to obtain transgenic plants with elevated levels of essential amino acids Met, Lys, Thr 4.2.3.25 S-linalool synthase nutrition the enzyme can be used to modify the flavor/nuritional value of vegetables, e.g. tomato fruits, by enzyme expression in transgenic plants 4.2.3.118 2-methylisoborneol synthase nutrition 2-methylisoborneol produced by cyanobacteria,, causes an unpleasant taste and odor in tap water. Bacterial cultures show higher accumulation of 2-methylisoborneol at 30°C than at 4°C or 20°C after 24 h of culture 4.2.3.133 alpha-copaene synthase nutrition tuber-specific over-expression of potato alpha-copaene synthase gene results in up to 15fold enhanced levels of alpha-copaene with a positive correlation between transgene expression level and alpha-copaene abundance. No aroma differences in the transgenic samples compared with controls and no significant differences in taste attributes are found. Sensory analysis suggests that alpha-copaene is not a major component of potato flavour 4.3.1.24 phenylalanine ammonia-lyase nutrition the enzyme can be used for the development of dietary foods and biotechnological products for patients with phenylketonuria 4.3.1.25 phenylalanine/tyrosine ammonia-lyase nutrition the enzyme is a useful biocatalyst for removal of L-phenylalanine from protein hydrolysates, which can be evaluated as potential ingredients in foodstuffs for phenylketonuria patients. The enzyme is also capable to catalyze the deamination of L-tyrosine to p-coumaric acid but at a substantially low reaction rate. Therefore, the final content of L-Tyr in samples treated with L-phenylalanine ammonia-lyase should be analyzed in each case and taken in consideration to avoid its deficiency in phenylketonuria patients 4.4.1.1 cystathionine gamma-lyase nutrition Lactobacillus fermentum is contained in the natural starter used for producing Parmesan cheese and as adventitious non-starter lactic acid bacteria. It also populates several Italian and Swiss cheeses. EC 4.4.1.1 is stable in the conditions of cheese ripening and may contribute to the biosynthesis of sulfur-containing compounds 4.4.1.4 alliin lyase nutrition dense phase carbon dioxide has a significant effect on the greening of intact garlic (Allium sativum L.) cloves. The formation of the green colour is a comprehensive result of dense phase carbon dioxide on changing cellular structure, alliin consumption and alliinase activity. DPCD treatment at 10 MPa and 55°C is the optimum condition for the greening of Laba garlic 4.4.1.11 methionine gamma-lyase nutrition the enzymatic degradation of L-methionine and subsequent formation of volatile sulfur compounds is believed to be essential for flavour development in cheese. Overproduction of Brevibacterium linens methionine-gamma-lyase in bacteria such as lactic acid bacteria can be a more efficient way to increase cheese flavour of some cheeses, among others, cheddar, than the addition of Brevibacterium linens cells or extracts, which is not successful in enhancing cheese flavour 4.4.1.11 methionine gamma-lyase nutrition importance in flavor formation during cheese ripening 4.4.1.13 cysteine-S-conjugate beta-lyase nutrition possible essential role of the enzyme in flavor development in cheese is suggested 5.1.3.11 cellobiose epimerase nutrition cellobiose 2-epimerase is an attractive enzyme to produce epilactose (4-O-beta-Dgalactosyl-D-mannose) from lactose. Epilactose is a non-digestible oligosaccharide, and enhances proliferation of bifidobacilli and lactobacilli in the human gut 5.1.3.11 cellobiose epimerase nutrition cellobiose 2-epimerases can be used for the production of epilactose from milk ultrafiltrate containing lactose 5.1.3.11 cellobiose epimerase nutrition the enzyme may introduce an added value for particular dairy products by in situ production of the prebiotic sugar epilactose 5.1.3.B12 Agrobacterium tumefaciens D-psicose 3-epimerase nutrition D-psicose (D-ribo-2-hexulose or D-allulose), a C3 epimer of D-fructose and considered as a rare sugar. It is regarded as a low calorie sweetener, an inhibitor of hepatic lipogenic enzymes, an activator of abdominal lipolysis and intestinal alpha-glycosidase enzymes D-psicose reduces the hyperglycemia, obesity, and hyperlipidemia and decrease the blood glucose level in type-2 diabetes 5.3.1.4 L-arabinose isomerase nutrition the enzyme may be a good model for analysis of metal-mediated thermostabilization and for industrial application in the production of D-tagatose as a novel sweetener 5.3.1.4 L-arabinose isomerase nutrition AI from Bacillus thermodenitrificans can be useful for the industrial production of D-tagatose because its optimum temperature is the highest reported for thermophilic AIs and because its activity does not require the addition of Co2+ 5.3.1.4 L-arabinose isomerase nutrition the product D-tagatose is currently introduced as a low-calorie bulk sweetener 5.3.1.4 L-arabinose isomerase nutrition the product D-tagatose is used as a low-calorie bulk sweetener 5.3.1.4 L-arabinose isomerase nutrition there has been industrial interest in the end product D-tagatose as a low-calorie sugar-substituting sweetener 5.3.1.4 L-arabinose isomerase nutrition when mice are fed with a lactobacillus lactis strain secreting the enzyme and galactose, tagatose is produced in vivo and reduces the glycemia index 5.3.1.5 xylose isomerase nutrition high fructose corn syrups 5.3.1.5 xylose isomerase nutrition industrial manufacture of high-fructose corn syrups 5.3.3.B2 linoleate (10E,12Z)-isomerase nutrition the enzyme shows the ability to produce fatty acid components of vegetable oils with novel physiological activities in crops 5.3.99.2 Prostaglandin-D synthase nutrition prostaglandin D2 stimulates food intake after intracerebroventricular administration in mice. Central administration of an antagonist or antisense oligodeoxynucleotide for the DP1 receptor remarkably decreases food intake, body weight and fat mass. Hypothalamic mRNA levels of lipocalin-type PGD synthase are up-regulated after fasting 5.4.99.7 Lanosterol synthase nutrition since lanosterol synthase is located in the middle stage of the biosynthetic pathway of cholesterol in mammals, it may be important to know the acyl composition of digalactosyl diacylglycerol in vegetables for evaluating the efficacy of them against hypercholesterolemia 5.5.1.19 lycopene beta-cyclase nutrition as tomato fruits are rich in beta-carotene precursors, there is a substantial interest in engineering carotenoid synthesis in tomato with a view to enhancing its beta-carotene content, through recombinant expression of the gene encoding lypoene beta-cyclase, for improving the human diet 5.5.1.19 lycopene beta-cyclase nutrition engineering of Yarrowia lipolytica for de novo production of the food and feed additive astaxanthin by fermentation. The astaxanthin-producing Yarrowia lipolytica shows great promise for employment in biological astaxanthin production. The genes for beta-carotene biosynthesis: bi-functional phytoene synthase/lycopene cyclase (crtYB) and phytoene desaturase (crtI) from Xanthophyllomyces dendrorhousa are introduced. The activities of 3-hydroxy-3-methylglutaryl-coenzyme A reductase (HMG1) and geranylgeranyl diphosphate synthase (GGS1/crtE) in the best producing strain are optimized. Downregulation of the competing squalene synthase SQS1 increases the beta-carotene titer. Then a beta-carotene ketolase (crtW) from Paracoccus sp. N81106 and hydroxylase (crtZ) from Pantoea ananatis are introduced to convert beta-carotene into astaxanthin. The constructed strain accumulates 10.4 mg/l of astaxanthin but also accumulates astaxanthin biosynthesis intermediates, 5.7 mg/l canthaxanthin, and 35.3 mg/l echinenone. The copy numbers of crtZ and crtW are optimized to obtain 3.5 mg/g dry cell weight (54.6 mg/l) of astaxanthin in a microtiter plate cultivation 6.3.5.4 asparagine synthase (glutamine-hydrolysing) nutrition design of a silencing construct that simultaneously targets the expression of both isoforms StAs1and StAs2. Tubers of the transformed intragenic plants contain up to 20fold reduced levels of free asparagine. This coincides with a small increase in the formation of glutamine and does not affect tuber shape or yield. Heat-processed products derived from the low-asparagine tubers are indistinguishable from their untransformed counterparts in terms of sensory characteristics. However, both French fries and potato chips accumulate as little as 5% of the acrylamide present in wild-type controls 7.1.1.9 cytochrome-c oxidase nutrition in beef muscles psoas major, longissimus lumborum, superficial semimembranosus, deep semimembranosus, and semitendinosus, comparison of cytochrome c oxidase activity, instrumental and visual colour, metmyoglobin-reducing activity, and total reducing activity. Colour stability among muscles is variable and metmyoglobin-reducing activity is more useful than total reducing activity for explaining the role of reducing activity in muscle-colour stability 7.1.2.1 P-type H+-exporting transporter nutrition in wine yeast strains, ergosterol, oleic acid and palmitoleic acid contents in plasma membrane are highly correlated with ATPase activity and ethanol tolerance. Saccharomyces cerevisiae var. capensis flor yeast strain exhibits the highest ergosterol concentration in plasma membrane when grown in 4% ethanol and is the most ethanol-tolerant 7.1.2.1 P-type H+-exporting transporter nutrition treatment of coffee variety Caturra susceptible to pathogen Hemileia vastatrix and variety Colombia, resitant to Hemileia vastatrix, with soluble fraction of Hemileia vastatrix urediospores induces specific inhibition of resistant variety's Colombia H+-ATPase and proton pump activities