Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Huibing Chi"'
Publikováno v:
Frontiers in Bioengineering and Biotechnology, Vol 11 (2023)
Lipoxygenase (LOX) holds significant promise for food and pharmaceutical industries. However, albeit its application has been hampered by low catalytic activity and suboptimal thermostability. To address the drawbacks, a directed evolution strategy w
Externí odkaz:
https://doaj.org/article/4a01049ec6f84cdf9751e13614e4ff14
Autor:
Huibing Chi, Qingwei Jiang, Yiqian Feng, Guizheng Zhang, Yilian Wang, Ping Zhu, Zhaoxin Lu, Fengxia Lu
Publikováno v:
Foods, Vol 12, Iss 23, p 4364 (2023)
Acrylamide is present in thermally processed foods, and it possesses toxic and carcinogenic properties. L-asparaginases could effectively regulate the formation of acrylamide at the source. However, current L-asparaginases have drawbacks such as poor
Externí odkaz:
https://doaj.org/article/ec5d633f358e44f79b053c7fc3f9110d
Autor:
Linshu Jiao, Huibing Chi, Bingjie Xia, Zhaoxin Lu, Xiaomei Bie, Haizhen Zhao, Fengxia Lu, Meirong Chen
Publikováno v:
Molecules, Vol 27, Iss 19, p 6670 (2022)
To extend the application range of L-asparaginase in food pre-processing, the thermostability improvement of the enzyme is essential. Herein, two non-conserved cysteine residues with easily oxidized free sulfhydryl groups, Cys8 and Cys283, of Acineto
Externí odkaz:
https://doaj.org/article/22282297de984853911a50865462c822
Publikováno v:
Foods, Vol 10, Iss 11, p 2819 (2021)
L-asparaginase (E.C.3.5.1.1) is a well-known agent that prevents the formation of acrylamide both in the food industry and against childhood acute lymphoblastic leukemia in clinical settings. The disadvantages of L-asparaginase, which restrict its in
Externí odkaz:
https://doaj.org/article/2e32c2af18aa4b5387a9d4a1c26bb2d6
Publikováno v:
Applied Microbiology and Biotechnology. 107:2321-2333
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c93b0cea1e91d110b72dfa0e56a5772a
https://doi.org/10.1007/s00253-023-12443-1
https://doi.org/10.1007/s00253-023-12443-1
Publikováno v:
Journal of Agricultural and Food Chemistry. 70:14499-14509
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::807d3d8cc74d49b9fb18e3a2c1559b2e
https://doi.org/10.1021/acs.jafc.2c05712
https://doi.org/10.1021/acs.jafc.2c05712
Publikováno v:
Journal of agricultural and food chemistry. 70(45)
l-Asparaginase has gained much attention for effectively treating acute lymphoblastic leukemia (ALL) and mitigating carcinogenic acrylamide in fried foods. Due to high-dose dependence for clinical treatment and low mitigation efficiency for thermal f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::10b8f38904e912189dfb4356eaf98fe8
https://pubmed.ncbi.nlm.nih.gov/36341695
https://pubmed.ncbi.nlm.nih.gov/36341695
Autor:
Yawen, Zhou, Linshu, Jiao, Juan, Shen, Huibing, Chi, Zhaoxin, Lu, Huawei, Liu, Fengxia, Lu, Ping, Zhu
Publikováno v:
International journal of molecular sciences. 23(17)
Low catalytic activity is a key factor limiting the widespread application of type II L-asparaginase (ASNase) in the food and pharmaceutical industries. In this study, smart libraries were constructed by semi-rational design to improve the catalytic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::4b5616d134bd95c8e717666ab07023db
https://pubmed.ncbi.nlm.nih.gov/36077061
https://pubmed.ncbi.nlm.nih.gov/36077061
Publikováno v:
International Journal of Molecular Sciences; Volume 24; Issue 9; Pages: 7941
Lipoxygenase (EC1.13.11.12, LOX) has been potentially used in the food industry for food quality improvement. However, the low activity, poor thermal stability, narrow range of pH stability, as well as undesirable isoenzymes and off-flavors, have ham
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3b8486be9be0abe5740ad39a23b59f1a
https://doi.org/10.3390/ijms24097941
https://doi.org/10.3390/ijms24097941
Autor:
Dongqing Xu, Tingting Ran, Chong Zhang, Fengxia Lu, Juhua Chen, Huibing Chi, Linshu Jiao, Weiwu Wang, Zhaoxin Lu
Publikováno v:
Journal of Agricultural and Food Chemistry. 69:223-231
l-Asparaginase, which catalyzes the hydrolysis of l-asparagine, is an important enzyme in both the clinical and food industry. Exploration of efficient l-asparaginase with high substrate specificity, especially high chiral selectivity, is essential f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::634a6960804a4aa9b548e10c46678fe0
https://doi.org/10.1021/acs.jafc.0c06609
https://doi.org/10.1021/acs.jafc.0c06609