alpha glucan/hypersensitivity

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Safety evaluation of the food enzyme α-amylase and 1,4-α-glucan 6-α-glucosyltransferase from Paenibacillus alginolyticus

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The food enzyme α-amylase (4-α-d-glucan glucanohydrolase, EC 3.2.1.1) and 1,4-α-glucan 6-α-glucosyltransferase ((1→4)-α-d-glucan:(1→4)-α-d-glucan(d-glucose) 6-α-d-glucosyltransferase, EC 2.4.1.24) is produced with a Paenibacillus alginolyticus by Hayashibara Co., Ltd. The food enzyme is free

Safety evaluation of food enzyme glucan 1,4-α-maltohydrolase produced with a genetically modified Bacillus subtilis (strain MAM)

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The food enzyme considered in this opinion is a glucan 1,4-α-maltohydrolase (maltogenic α-amylase; EC 3.2.1.133) produced with the genetically modified Bacillus subtilis strain MAM by the company DSM Food Specialties B. V. The food enzyme contains neither the production microorganism nor

The Saccharomyces cerevisiae FKS1 (ETG1) gene encodes an integral membrane protein which is a subunit of 1,3-beta-D-glucan synthase.

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In Saccharomyces cerevisiae, mutations in FKS1 confer hypersensitivity to the immunosuppressants FK506 and cyclosporin A, while mutations in ETG1 confer resistance to the cell-wall-active echinocandins (inhibitors of 1,3-beta-D-glucan synthase) and, in some cases, concomitant hypersensitivity to the

A Critical Review on Health Promoting Benefits of Edible Mushrooms through Gut Microbiota.

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Mushrooms have long been used for medicinal and food purposes for over a thousand years, but a complete elucidation of the health-promoting properties of mushrooms through regulating gut microbiota has not yet been fully exploited. Mushrooms comprise a vast, and yet largely untapped, source of

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