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Fructan β-fructosidase
Fructan β-fructosidase (, ''exo-β-D-fructosidase'', ''exo-β-fructosidase'', ''polysaccharide β-fructofuranosidase'', ''fructan exohydrolase'') is an enzyme with systematic name ''β-D-fructan fructohydrolase''. It catalyses the hydrolysis of terminal, non-reducing (2→1)- and (2→6)-linked β-D-fructofuranose residues in fructans. Fructans are also a type of fructoside. Industrial use and safety Fructan β-fructosidase is used in the food industry to hydrolyze sucrose and also fructans such as inulin and levan into fructose, which is useful in the production of fructose syrups and other food ingredients. One such enzyme preparation is produced using a genetically modified strain of ''Trichoderma reesei'' (strain AR-577), which has been evaluated for safety by the European Food Safety Authority (EFSA).Zorn, H.; Barat Baviera, J. M.; Bolognesi, C.; et al. (2024). "Safety evaluation of the food enzyme fructan β‐fructosidase from the genetically modified ''Trichoderma rees ... [...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] |
List Of Enzymes
Enzymes are listed here by their classification in the International Union of Biochemistry and Molecular Biology's Enzyme Commission (EC) numbering system: :Oxidoreductases (EC 1) ( Oxidoreductase) * Dehydrogenase * Luciferase * DMSO reductase :EC 1.1 (act on the CH-OH group of donors) * :EC 1.1.1 (with NAD+ or NADP+ as acceptor) ** Alcohol dehydrogenase (NAD) ** Alcohol dehydrogenase (NADP) ** Homoserine dehydrogenase ** Aminopropanol oxidoreductase ** Diacetyl reductase ** Glycerol dehydrogenase ** Propanediol-phosphate dehydrogenase ** glycerol-3-phoshitiendopene dehydrogenase (NAD+) ** D-xylulose reductase ** L-xylulose reductase ** Lactate dehydrogenase ** Malate dehydrogenase ** Isocitrate dehydrogenase ** HMG-CoA reductase * :EC 1.1.2 (with a cytochrome as acceptor) * :EC 1.1.3 (with oxygen as acceptor) ** Glucose oxidase ** L-gulonolactone oxidase ** Thiamine oxidase ** Xanthine oxidase * EC 1.1.4 (with a disulfide as accep ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Catalysis
Catalysis () is the increase in rate of a chemical reaction due to an added substance known as a catalyst (). Catalysts are not consumed by the reaction and remain unchanged after it. If the reaction is rapid and the catalyst recycles quickly, very small amounts of catalyst often suffice; mixing, surface area, and temperature are important factors in reaction rate. Catalysts generally react with one or more reactants to form intermediates that subsequently give the final reaction product, in the process of regenerating the catalyst. The rate increase occurs because the catalyst allows the reaction to occur by an alternative mechanism which may be much faster than the noncatalyzed mechanism. However the noncatalyzed mechanism does remain possible, so that the total rate (catalyzed plus noncatalyzed) can only increase in the presence of the catalyst and never decrease. Catalysis may be classified as either homogeneous, whose components are dispersed in the same phase (usual ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hydrolysis
Hydrolysis (; ) is any chemical reaction in which a molecule of water breaks one or more chemical bonds. The term is used broadly for substitution reaction, substitution, elimination reaction, elimination, and solvation reactions in which water is the nucleophile. Biological hydrolysis is the cleavage of Biomolecule, biomolecules where a water molecule is consumed to effect the separation of a larger molecule into component parts. When a carbohydrate is broken into its component sugar molecules by hydrolysis (e.g., sucrose being broken down into glucose and fructose), this is recognized as saccharification. Hydrolysis reactions can be the reverse of a condensation reaction in which two molecules join into a larger one and eject a water molecule. Thus hydrolysis adds water to break down, whereas condensation builds up by removing water. Types Usually hydrolysis is a chemical process in which a molecule of water is added to a substance. Sometimes this addition causes both the su ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fructan
A fructan is a polymer of fructose molecules. Fructans with a short chain length are known as fructooligosaccharides. Fructans can be found in over 12% of the angiosperms including both monocots and dicotyledon, dicots such as agave, artichokes, asparagus, leek (vegetable), leeks, garlic, onions (including spring onions), yacón, jícama, barley and wheat. Fructans also appear in grass, with Laminitis, dietary implications for horses and other grazing animals (Equidae). Types Fructans are built up of fructose residues, normally with a sucrose unit (i.e. a glucose–fructose disaccharide) at what would otherwise be the reducing terminus. The linkage position of the fructose residues determine the type of the fructan. There are five types of fructans. Linkage normally occurs at one of the two primary hydroxyls (OH-1 (compound), OH-1 or OH-6 (compound), OH-6), and there are two basic types of simple fructan: * 1-linked: in inulin, the fructosyl residues are linked by β-2,1-linkage ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fructoside
Fructosides are glycosides that contain fructose. They are abundant in living organisms, food, and the environment. This makes them a particular interest in pharmacology and food science. C1 of fructose may be bonded to any organic moiety, forming a fructoside. The configuration of the fructoside can be denoted as an α-fructosidase or β-fructosidase depending on whether the organic moiety is bonded below or above the plane of fructose, respectively. The naming of fructoside-related enzymes also follows this nomenclature. Formation and cleavage The formation of fructosides is catalyzed through enzymes called fructosyltransferases. These operate by transferring fructose to other organic moieties. This can be done repeatedly to make polymers or configure addition to diversify the molecule. Fructosyltransferases are most active in forming sucrose-derived fructosides and fructans. The breakdown of fructosides is catalyzed through enzymes called fructosidases. A notable example is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sucrose
Sucrose, a disaccharide, is a sugar composed of glucose and fructose subunits. It is produced naturally in plants and is the main constituent of white sugar. It has the molecular formula . For human consumption, sucrose is extracted and refined from either sugarcane or sugar beet. Sugar mills – typically located in tropical regions near where sugarcane is grown – crush the cane and produce raw sugar which is shipped to other factories for refining into pure sucrose. Sugar beet factories are located in temperate climates where the beet is grown, and process the beets directly into refined sugar. The Sugar refinery, sugar-refining process involves washing the raw sugar crystals before dissolving them into a sugar syrup which is filtered and then passed over carbon to remove any residual colour. The sugar syrup is then concentrated by boiling under a vacuum and crystallized as the final purification process to produce crystals of pure sucrose that are clear, odorless, and sweet. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fructan
A fructan is a polymer of fructose molecules. Fructans with a short chain length are known as fructooligosaccharides. Fructans can be found in over 12% of the angiosperms including both monocots and dicotyledon, dicots such as agave, artichokes, asparagus, leek (vegetable), leeks, garlic, onions (including spring onions), yacón, jícama, barley and wheat. Fructans also appear in grass, with Laminitis, dietary implications for horses and other grazing animals (Equidae). Types Fructans are built up of fructose residues, normally with a sucrose unit (i.e. a glucose–fructose disaccharide) at what would otherwise be the reducing terminus. The linkage position of the fructose residues determine the type of the fructan. There are five types of fructans. Linkage normally occurs at one of the two primary hydroxyls (OH-1 (compound), OH-1 or OH-6 (compound), OH-6), and there are two basic types of simple fructan: * 1-linked: in inulin, the fructosyl residues are linked by β-2,1-linkage ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Inulin
Inulins are a group of naturally occurring polysaccharides produced by many types of plants, industrially most often extracted from chicory. The inulins belong to a class of dietary fibers known as fructans. Inulin is used by some plants as a means of storing energy and is typically found in roots or rhizomes. Most plants that synthesize and store inulin do not store other forms of carbohydrate such as starch. In 2018, the United States Food and Drug Administration approved inulin as a dietary fiber ingredient used to improve the nutritional value of manufactured food products. Using inulin to measure kidney function is the "gold standard" for comparison with other means of estimating glomerular filtration rate. Origin and history Inulin is a natural storage carbohydrate present in more than 36,000 species of plants, including agave, wheat, onion, bananas, garlic, asparagus, Jerusalem artichoke, and chicory. For these plants, inulin is used as an energy reserve a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Levan Polysaccharide
Levan is a naturally occurring fructan present in many plants and microorganisms. This polymer is made up of fructose, a monosaccharide sugar, connected by 2,6 beta Glycosidic bond, glycosidic linkages. Levan can have both branched and linear structures of relatively low molecular weight. Branched levan forms a very small, sphere-like structure with basal chains 9 units long. The 2,1 branching allows methyl ethers to form and create a spherical shape. The ends of levan also tend to contain a glucosyl residue. Branched levan tends to be more stable than linear polysaccharides. However, the amount of branching and length of polymerization tends to vary among different species. The shortest levan is 6-kestose, a chain of two fructose molecules and a terminal glucose molecule. Discovery Levan was first discovered through research on nattō, a traditional Japanese dish. Natto was known as a "superfood" which promoted health and longevity in Japan during the late 1800s. In 1881, Edmun ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fructose
Fructose (), or fruit sugar, is a Ketose, ketonic monosaccharide, simple sugar found in many plants, where it is often bonded to glucose to form the disaccharide sucrose. It is one of the three dietary monosaccharides, along with glucose and galactose, that are absorbed by the gut directly into the blood of the portal vein during digestion. The liver then converts most fructose and galactose into glucose for distribution in the bloodstream or deposition into glycogen. Fructose was discovered by French chemist Augustin-Pierre Dubrunfaut in 1847. The name "fructose" was coined in 1857 by the English chemist William Allen Miller. Pure, dry fructose is a sweet, white, odorless, crystalline solid, and is the most water-soluble of all the sugars. Fructose is found in honey, tree and vine fruits, flowers, Berry, berries, and most List of root vegetables, root vegetables. Commercially, fructose is derived from sugar cane, sugar beets, and maize. High-fructose corn syrup is a mixture of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lacticaseibacillus Paracasei
''Lacticaseibacillus paracasei ''(commonly abbreviated as ''Lc. paracasei'') is a gram-positive, homofermentative species of lactic acid bacteria that are commonly used in dairy product fermentation and as probiotic cultures. ''Lc. paracasei'' is a bacterium that operates by commensalism. It is commonly found in many human habitats such as human intestinal tracts and mouths as well as sewages, silages, and previously mentioned dairy products. The name includes morphology, a rod-shaped (bacillus shape) bacterium with a width of 2.0 to 4.0μm and length of 0.8 to 1.0μm. Strains of ''L. paracasei'' have been isolated from a variety of environments including dairy products, plants or plant fermentations, and from the human and animal gastrointestinal tracts. A protracted refrigeration period before in vitro gastrointestinal transit (GIT) did not affect or influenced very weakly cell resistance. ''Lacticaseibacillus paracasei'' is genotypically and phenotypically closely related fr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
