Share This Author
Thiamin biosynthesis in prokaryotes
The X-ray structures of thiamin phosphate synthase and 5-hydroxyethyl-4-methylthiazole kinase have been completed and the genes coding for the thienin transport system (thiBPQ) have been identified.
GRAS flavoring substances 25
The 25th publication by the Expert Panel of the Flavor and Extract Manufacturers Association provides an update on recent progress in the consideration of flavoring ingredients generally recognized…
Searching sequence space for protein catalysts
- Sean V. Taylor, K. Walter, P. Kast, D. Hilvert
- BiologyProceedings of the National Academy of Sciences…
- 4 September 2001
This study provides a quantitative assessment of the number of sequences compatible with a given fold and implicates previously unidentified residues needed to form a functional active site and strategies that combine chemical information with genetic selection, like the one used here, may be generally useful in designing novel protein scaffolds with tailored activities.
Investigating and Engineering Enzymes by Genetic Selection.
In vivo genetic selection strategies enable the exhaustive analysis of protein libraries with 10(10) different members, and even larger ensembles can be studied with in vitro methods, thus providing access to novel proteins with tailored catalytic activities and selectivities.
Updated procedure for the safety evaluation of natural flavor complexes used as ingredients in food.
Safety evaluation of substituted thiophenes used as flavoring ingredients.
Genotoxicity assessment of the flavouring agent, perillaldehyde.
Cofactor Biosynthesis: A Mechanistic Perspective
In this review the biosynthesis of nicotinamide adenine dinucleotide, riboflavin, folate, molyb-dopterin, thiamin, biotin, lipoic Acid, pantothenic acid, coenzyme A, S-adenosylmethionine, pyridoxal phosphate, ubiquinone and menaquinone in E. coli are reviewed.
Absence of renal adverse effects from β-myrcene dietary administration in OECD guideline-compliant subchronic toxicity study.
The safety evaluation of food flavouring substances: the role of metabolic studies.
The types of metabolic reactions that have been documented for flavour substances that are added to the human food chain, the methodologies available for metabolic studies, and the factors that affect the metabolic fate of a flavour substance are summarized.