Thermostability Improvement of L-Asparaginase from via Consensus-Designed Cysteine Residue Substitution.

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 L-asparaginase (AsA) were screened out via consensus design. After saturation mutagenesis and combinatorial mutation, the mutant C8Y/C283Q with highly improved thermostability was obtained with a half-life of 361.

Prediction models for monitoring selenium and its associated heavy-metal accumulation in four kinds of agro-foods in seleniferous area.

Se-rich agro-foods are effective Se supplements for Se-deficient people, but the associated metals have potential risks to human health. Factors affecting the accumulation of Se and its associated metals in Se-rich agro-foods were obscure, and the prediction models for the accumulation of Se and its associated metals have not been established. In this study, 661 samples of Se-rich rice, garlic, black fungus, and eggs, four typical Se-rich agro-foods in China, and soil, matrix, feed, irrigation, and feeding water were collected and analyzed.

Solid-state fermentation with RT-3 enhanced the nutritional properties of soybeans.

Fermented soybean products are favorite foods worldwide because of their nutritional value and health effects. In this study, solid-state fermentation (SSF) of soybeans with RT-3 was performed to investigate its nutraceutical potential. A rich enzyme system was released during SSF.

Enhancing the Catalytic Activity of Type II L-Asparaginase from through Semi-Rational Design.

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 activity of type II ASNase from . Mutants with greatly enhanced catalytic efficiency were screened by saturation mutations and combinatorial mutations.

Coarse cereals modulating chronic low-grade inflammation: review.

Chronic low-grade inflammation (CLGI) is closely associated with various chronic diseases. Researchers have paid attention to the comprehensive application and development of food materials with potential anti-inflammatory activity. Owing to their abundant nutrients and biological activities, coarse cereals have emerged as an important component of human diet.

Transcriptome analysis provides new insight into the distribution and transport of selenium and its associated metals in selenium-rich rice.

Selenium is an essential trace element for humans and obtained from diary diets. The consumption of selenium-rich agricultural food is an efficient way to obtain selenium, but the quality and safety of selenium-rich agro-food are always affected by their associated heavy metals, even poses a potential threaten to human health. In this research, a sampling survey of heavy metals contents in selenium-rich rice was conducted, 182 sets of selenium-rich rice samples were collected from five selenium-rich rice-producing areas of China, and the accumulation of selenium and cadmium were found to be associated in rice and soil.

Characterization of a Novel L-Asparaginase from with Acrylamide Mitigation Potential.

L-asparaginase (E.C.3.

Structures of l-asparaginase from Reveal an Essential Residue for its Substrate Stereoselectivity.

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 for extending its use. Herein, various crystal structures of type I l-asparaginase from (BlAsnase) have been resolved, and we found that there are two additional tyrosines in BlAsnase, contributing to the binding and catalysis of d-asparagine.

Characterization of a novel type I l-asparaginase from Acinetobacter soli and its ability to inhibit acrylamide formation in potato chips.

l-Asparaginases have the potential to inhibit the formation of acrylamide, a harmful toxin formed during high temperature processing of food. A novel bacterium which produces l-asparaginase was screened. Type I l-asparaginase gene from Acinetobacter soli was cloned and expressed in Escherichia coli.

Improvement of the activity of l-asparaginase I improvement of the catalytic activity of l-asparaginase I from Bacillus megaterium H-1 by in vitro directed evolution.

Directed evolution methodologies have been used as promising strategies for improving the catalytic properties of many existing enzymes. In the presented work, this approach was applied to improve the enzyme activity of l-asparaginase I obtained from Bacillus megaterium H-1. After two rounds of error-prone polymerase chain reaction (epPCR) and two generations of sequential DNA shuffling, all of 5 different mutants showed a significant increase in the enzyme activity of l-asparaginase I, ranging from 6.