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[Research progress of D-psicose: function and its biosynthesis].

A new interesting article has been published in Sheng Wu Gong Cheng Xue Bao. 2018 Sep 25;34(9):1419-1431. doi: 10.13345/j.cjb.170526. English Abstract and titled:

[Research progress of D-psicose: function and its biosynthesis].

Authors of this article are:
Shen X# Wang J# Zhang Y Wang X Ding Z Li Y Chen B Tong Y.

A summary of the article is shown below:
in English, Chinese随着肥胖、糖尿病等代谢性疾病的发病率在全球范围急剧上升,人们对食品营养和健康等问题日益关注。D-阿洛酮糖作为重要的天然稀有己酮糖,不仅保持良好的甜度,而且具有降血糖、降血脂、抗氧化等功效,逐渐成为食品、保健和医疗领域的研究热点。文中阐述了D-阿洛酮糖的主要生理功能,综述了D-阿洛酮糖的生物合成研究进展及其酮糖3-差向异构酶的晶体结构,为筛选D-阿洛酮糖的产生菌株及提高合成酶的热稳定性和转化率提供理论指导,以满足工业化生产的需求。.As the morbidity of metabolic syndrome like obesity and diabetes increases rapidly worldwide, the issue of nutrition (functional food) and health has drawn more attention. D-psicose, a rare natural ketohexose, has become a hot topic in functional food and health-care field because of its hypoglycemic and hypolipidemic function with good sweetness. This article mainly discusses the functional properties and biosynthesis research progress of D-psicose, together with the crystal structure of ketose-3-epimerase, to provide theoretical guidance for D-psicose-producing strain screening as well as improving the thermostability and catalytic efficiency of ketose-3-epimerase for industrial application.

Check out the article’s website on Pubmed for more information:

This article is a good source of information and a good way to become familiar with topics such as: D-psicose;epimerase;function;reactivity;stability;synthesis.

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