EC Number   |
Recommended Name |
Application |
|---|
   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 |
