A Horizontally Transferred Alginate Metabolism Gene Cluster in the Human Gut Genus Bacteroides [0.03%]
人类肠道细菌基因族中水平转导的海藻酸代谢基因簇
Yuki Miyamoto,Natsuko Katsuhiro,Kenji Okumura et al.
Yuki Miyamoto et al.
Alginate, a heteropolysaccharide composed of α-L-guluronic acid (G) and β-D-mannuronic acid (M), comprises poly-G, poly-M, and mixed poly-MG regions. Alginate lyases, classified within the polysaccharide lyase (PL) family, degrade alginat...
A- and B-Type Crystalline Forms in Aggregates and Solidified Materials Prepared from Short Linear Maltodextrin [0.03%]
由短链麦芽糊精制备的聚集体和固化物中的A型和B型结晶形式
Atsushi Kawano,Tomohiro Yamamoto,Yuya Shinagawa et al.
Atsushi Kawano et al.
Short linear maltodextrin (SLMD) is a novel maltodextrin synthesized from starch using the combined enzymatic actions. SLMD exhibits unique aggregating and solidifying properties. In this study, we prepared SLMD aggregates, solidified mater...
Identity of Carbohydrate-Responsive Genes in a Cultured Microbial Community Using Metagenomic and Metatranscriptomic Approaches [0.03%]
基于元基因组和元转录组的方法识别培养微生物群落中的碳水化合物响应基因
Naru Yoshino,Kaoru Matsumoto,Masakazu Ishikawa et al.
Naru Yoshino et al.
Metagenomics can be used to obtain sequence information on putative genes in a microbial community. However, it is difficult to identify genes with specific functions among the numerous predicted genes. In this study, we attempted to identi...
Biomass Potential of Alkaline-Pretreated Perilla frutescens Residues and Isolation of their Degrading Bacteria [0.03%]
碱处理紫苏残留物的生物量潜力及其降解菌的分离
Akihiro Sakatoku,Kana Omori,Shiro Watanabe et al.
Akihiro Sakatoku et al.
Perilla frutescens is a popular aromatic edible plant. The amount of Perilla residues produced by food or pharmaceutical industry is increasing because of the high demand for this plant. At present, most Perilla residues are incinerated, bu...
Adsorption Capacity of CBM104s Appended to Different Types of Catalytic Domains [0.03%]
CBM104s连接不同类型的催化结构域的吸附能力
Yuka Kojima,Masahisa Wada,Makoto Yoshida
Yuka Kojima
Filamentous fungi use various enzymes to degrade cellulose, some of which contain cellulose-binding domains (CBDs), most of which belong to carbohydrate-binding module family 1 (CBM1). We recently identified the novel fungal CBD, CBM104, fr...
Development of a Rice Bread Baking Method via Gelatinization Temperature Control Using Modified Starch [0.03%]
通过使用改性淀粉控制糊化温度的开发大米面包烘焙方法研究
Hiroko Yano,Kurumi Murashita,Reimi Sato et al.
Hiroko Yano et al.
Rice bread, a gluten-free alternative to wheat bread, often suffers from poor texture due to inadequate viscoelasticity during baking. This study aimed to propose a baking method for pure rice bread by investigating the effects of hydroxypr...
Crystal Structure and Mutational Studies of Cyanobacterial Branching Enzymes Reveal the Structural Determinants of Reaction Product Specificity [0.03%]
蓝藻裂生酶的晶体结构和突变研究揭示反应产物特异性的结构决定因素
Tasuku Tamura,Eiji Suzuki,Ryuichiro Suzuki
Tasuku Tamura
Branching enzymes (BEs) are essential for defining the branching patterns of glycogen and starch by catalyzing the formation of α-1,6-glucosidic linkages. While most cyanobacteria accumulate glycogen, some species, such as Crocosphaera sub...
Characterization of a Fructan Exohydrolase from the Gut Bacterium Anaerostipes butyraticus [0.03%]
Anaerostipes butyraticus肠道细菌半乳糖蔗糖异麦芽糖酶的表征
Ma Abegail Borja Baula,Misa Sekine,Takuma Kozono et al.
Ma Abegail Borja Baula et al.
Glycoside hydrolase family 32 (GH32) enzymes play key roles in fructooligosaccharide metabolism in gut bacteria. In this study, a GH32 enzyme (GenBank code, GFO85652) containing carbohydrate binding module 66 (CBM66) from the gut bacterium ...
Availability of Carbohydrates in the Root Stubble of a High-Yielding Rice Cultivar, "Hokuriku 193" [0.03%]
高产水稻品种“北陆193”根茬的碳水化合物存量分析
Kenji Yamagishi,Hironori Itoh,Akari Fukuda et al.
Kenji Yamagishi et al.
Root stubble represents a "hidden" (unrecovered) biomass in agriculture. This study investigated its potential as a source of fermentable sugars using the high-yielding rice cultivar Hokuriku 193. The ripened whole plant was disassembled in...
Effect of Surfactant-Added Oil on the Physical Properties of Fried Coating for Deep-Fried Foods Obtained under Various Frying Conditions [0.03%]
表面活性剂油对不同油炸条件下油炸食品衣浆物性及产物品质的影响
Maho Ogami,Kanji Aoyagi,Tomonari Otsuki et al.
Maho Ogami et al.
The purpose of this study was to clarify the effect of surfactant-added oils on the glass transition as a function of water content, fracture behavior, color, and crude oil content of the fried coatings (post-fried wheat flour-water mixture...