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Lactaid (milk)
Lactase () is an enzyme produced by many organisms and is essential to the complete digestion of whole milk. It breaks down the sugar lactose into its component parts, galactose and glucose. Lactase is found in the brush border of the small intestine of humans and other mammals. People deficient in lactase or lacking functional lactase may experience the symptoms of lactose intolerance after consuming milk products. Microbial β-galactosidase (often loosely referred to as lactase) can be purchased as a food supplement and is added to milk to produce "lactose-free" milk products. Uses Food use Lactase is an enzyme that some people are unable to produce in their small intestine. Technology to produce lactose-free milk, ice cream, and yogurt was developed by the USDA Agricultural Research Service in 1985.Lactase is added to milk, thereby hydrolyzing the lactose in the milk, leaving it slightly sweet but digestible by everyone. Without lactase, lactose-intolerant people pass ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Enzyme
An enzyme () is a protein that acts as a biological catalyst by accelerating chemical reactions. The molecules upon which enzymes may act are called substrate (chemistry), substrates, and the enzyme converts the substrates into different molecules known as product (chemistry), products. Almost all metabolism, metabolic processes in the cell (biology), cell need enzyme catalysis in order to occur at rates fast enough to sustain life. Metabolic pathways depend upon enzymes to catalyze individual steps. The study of enzymes is called ''enzymology'' and the field of pseudoenzyme, pseudoenzyme analysis recognizes that during evolution, some enzymes have lost the ability to carry out biological catalysis, which is often reflected in their amino acid sequences and unusual 'pseudocatalytic' properties. Enzymes are known to catalyze more than 5,000 biochemical reaction types. Other biocatalysts include Ribozyme, catalytic RNA molecules, also called ribozymes. They are sometimes descr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Intestinal Villus
Intestinal villi (: villus) are small, finger-like projections that extend into the lumen of the small intestine. Each villus is approximately 0.5–1.6 mm in length (in humans), and has many microvilli projecting from the enterocytes of its epithelium which collectively form the striated or brush border. Each of these microvilli are about 1 μm in length, around 1000 times shorter than a single villus. The intestinal villi are much smaller than any of the circular folds in the intestine. Villi increase the internal surface area of the intestinal walls making available a greater surface area for absorption. An increased absorptive area is useful because digested nutrients (including monosaccharide and amino acids) pass into the semipermeable villi through diffusion, which is effective only at short distances. In other words, increased surface area (in contact with the fluid in the lumen) decreases the average distance travelled by nutrient molecules, so effectiveness of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Escherichia Coli
''Escherichia coli'' ( )Wells, J. C. (2000) Longman Pronunciation Dictionary. Harlow ngland Pearson Education Ltd. is a gram-negative, facultative anaerobic, rod-shaped, coliform bacterium of the genus '' Escherichia'' that is commonly found in the lower intestine of warm-blooded organisms. Most ''E. coli'' strains are part of the normal microbiota of the gut, where they constitute about 0.1%, along with other facultative anaerobes. These bacteria are mostly harmless or even beneficial to humans. For example, some strains of ''E. coli'' benefit their hosts by producing vitamin K2 or by preventing the colonization of the intestine by harmful pathogenic bacteria. These mutually beneficial relationships between ''E. coli'' and humans are a type of mutualistic biological relationship—where both the humans and the ''E. coli'' are benefitting each other. ''E. coli'' is expelled into the environment within fecal matter. The bacterium grows massi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Plasmid
A plasmid is a small, extrachromosomal DNA molecule within a cell that is physically separated from chromosomal DNA and can replicate independently. They are most commonly found as small circular, double-stranded DNA molecules in bacteria and archaea; however plasmids are sometimes present in and eukaryotic organisms as well. Plasmids often carry useful genes, such as those involved in antibiotic resistance, virulence, secondary metabolism and bioremediation. While chromosomes are large and contain all the essential genetic information for living under normal conditions, plasmids are usually very small and contain additional genes for special circumstances. Artificial plasmids are widely used as vectors in molecular cloning, serving to drive the replication of recombinant DNA sequences within host organisms. In the laboratory, plasmids may be introduced into a cell via transformation. Synthetic plasmids are available for procurement over the internet by various vendors ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Multiple Cloning Site
A multiple cloning site (MCS), also called a polylinker, is a short segment of DNA which contains many (up to ~20) restriction sites—a standard feature of engineered plasmids. Restriction sites within an MCS are typically unique, occurring only once within a given plasmid. The purpose of an MCS in a plasmid is to allow a piece of DNA to be inserted into that region. MCSs are found in a variety of vectors, including cloning vectors to increase the number of copies of target DNA, and in expression vectors to create a protein product. In expression vectors, the MCS is located downstream of a promoter to enable gene transcription. The MCS is often inserted within a non-essential gene, such as lacZα, facilitating blue-white screening for recombinant selection. By including recognition sequences for a variety of restriction enzymes, the MCS greatly enhances flexibility and efficiency in molecular cloning workflows, allowing for precise DNA insertion in synthetic biology, genetic en ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Blue White Screen
Blue is one of the three primary colours in the RYB colour model (traditional colour theory), as well as in the RGB (additive) colour model. It lies between violet and cyan on the spectrum of visible light. The term ''blue'' generally describes colours perceived by humans observing light with a dominant wavelength that's between approximately 450 and 495 nanometres. Most blues contain a slight mixture of other colours; azure contains some green, while ultramarine contains some violet. The clear daytime sky and the deep sea appear blue because of an optical effect known as Rayleigh scattering. An optical effect called the Tyndall effect explains blue eyes. Distant objects appear more blue because of another optical effect called aerial perspective. Blue has been an important colour in art and decoration since ancient times. The semi-precious stone lapis lazuli was used in ancient Egypt for jewellery and ornament and later, in the Renaissance, to make the pigment ultr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aspergillus Oryzae
''Aspergillus oryzae'', also known as , is a mold used in East Asia to saccharify rice, sweet potato, and barley in the making of alcoholic beverages such as '' sake'' and '' shōchū'', and also to ferment soybeans for making soy sauce and '' miso''. It is one of the different koji molds used for food fermentation. However, in the production of fermented foods of soybeans such as soy sauce and ''miso'', '' Aspergillus sojae'' is sometimes used instead of ''A. oryzae''. ''A. oryzae'' is also used for the production of rice vinegars. Barley ''kōji'' (麦麹) or rice ''kōji'' (米麹) are made by fermenting the grains with ''A. oryzae'' hyphae. The technique of solid-state cultivation using rice grains, soybeans, and wheat bran to propagate fungi for use in fermented foods is believed to have originated in China. However, there are two scholarly theories regarding the country that first employed ''A. oryzae'' in the production of fermented foods: one suggests it was China, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aspergillus Niger
''Aspergillus niger'' is a mold classified within the ''Nigri'' section of the ''Aspergillus'' genus. The ''Aspergillus'' genus consists of common molds found throughout the environment within soil and water, on vegetation, in fecal matter, on decomposing matter, and suspended in the air. Species within this genus often grow quickly and can sporulate within a few days of germination. A combination of characteristics unique to ''A. niger'' makes the microbe invaluable to the production of many acids, proteins and bioactive compounds. Characteristics including extensive metabolic diversity, high production yield, secretion capability, and the ability to conduct post-translational modifications are responsible for ''A. niger's'' robust production of secondary metabolites. ''A. niger's'' capability to withstand extremely acidic conditions makes it especially important to the industrial production of citric acid. ''A. niger'' causes a disease known as "black mold" on certain fruits and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kluyveromyces Lactis
''Kluyveromyces lactis'' is a ''Kluyveromyces'' yeast commonly used for genetic studies and industrial applications. Its name comes from the ability to assimilate lactose and convert it into lactic acid. ''Kluyveromyces lactis'' (formerly ''Saccharomyces lactis'') is a yeast which has the ability to assimilate lactose and convert it into lactic acid. ''K. lactis'' and other organisms i.e., ''Aspergillus niger'' var awamori and ''Escherichia coli'' K-12 are grown in fermenters to produce chymosin (rennet) on a commercial scale; this rennet, which replaces the conventional form obtained from slaughtered animals, is now widely used in cheese production. Yeasts and fungi are ideal organisms for comparative genomic studies in eukaryotes because of their small and compact genomes and because they include a number of species such as ''Neurospora crassa'', ''Saccharomyces cerevisiae'' and ''Schizosaccharomyces pombe'', that have been, and continue to be, used extensively in genetic s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kluyveromyces Fragilis
''Kluyveromyces marxianus'' in ascomycetous yeast and member of the genus, ''Kluyveromyces''. It is the sexual stage (teleomorph) of ''Atelosaccharomyces pseudotropicalis'' also known as '' Candida kefyr''. This species has a homothallic mating system and is often isolated from dairy products. History Taxonomy This species was first described in the genus ''Saccharomyces'' as ''S. marxianus'' by the Danish mycologist, Emil Christian Hansen from beer wort. He named the species for the zymologist, Louis Marx of Marseille who first isolated it from grape. The species was transferred to the genus ''Kluyveromyces'' by van der Walt in 1956. Since then, 45 species have been recognized in this genus. The anamorphic basionym ''Saccharomyces kefyr'' was created by Martinus Beijerinck in 1889 in an article titled ''Sur le kéfir'' ("On kefir" in English); the type material is a grain of kefir. The other commonly-used anamorphic basionym ''Endomyces pseudotropicalis'' was coined by Ca ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yeast
Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom (biology), kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized. They are estimated to constitute 1% of all described fungal species. Some yeast species have the ability to develop multicellular characteristics by forming strings of connected budding cells known as pseudohyphae or false hyphae, or quickly evolve into a Multicellular organism, multicellular cluster with specialised Organelle, cell organelles function. Yeast sizes vary greatly, depending on species and environment, typically measuring 3–4 micrometre, μm in diameter, although some yeasts can grow to 40 μm in size. Most yeasts reproduce asexual reproduction, asexually by mitosis, and many do so by the asymmetric division process known as budding. With their single-celled growth habit, yeasts can be contrasted with Mold (fungus), molds, wh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
