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xylan/гиперчувствительность
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14 полученные результаты
Structural characterization and anti-asthmatic effect of α-l-arabino(4-O-methyl-α-d-glucurono)-β-d-xylan from the roots of Rudbeckia fulgida
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Many native plant biopolymers or derivatives thereof have interesting biological effects and therefore the search for additional biological activities is important to map their overall effects. A low molecular weight (Mw = 7600 g/mol) hemicellulose polymer
[Food allergy: effect of proteins-lipids and proteins-polysaccharides interactions].
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The most widely used ingredients in food formulation are proteins, lipids and polysaccharides. Proteins-lipids and proteins-polysaccharides interactions play a key role in the structure, stability, sensorial and nutritional properties of formulated foods. The objective of the present study is to
Safety evaluation of the food enzyme endo-1,4-β-xylanase from the genetically modified Trichoderma reesei strain RF5427
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The food enzyme endo-1,4-β-xylanase (4-β-D-xylan xylanohydrolase; EC 3.2.1.8) is produced with the genetically modified Trichoderma reesei strain RF5427 by AB Enzymes GmbH. The genetic modifications do not give rise to safety concerns. The food enzyme is free from viable cells of the
Safety evaluation of the food enzyme endo-1,4-β-xylanase from Bacillus subtilis (strain XAS)
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The food enzyme is an endo-1,4-β-xylanase (4-β-d-xylan xylanohydrolase; EC 3.2.1.8) produced with the genetically modified Bacillus subtilis strain XAS. Antibiotic resistance genes are present in the production organism on a self-replicative vector. The endo-1,4-β-xylanase is intended to be
Safety evaluation of the food enzyme xylanase from the genetically modified Aspergillus luchuensis Inui strain RF7398
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The food enzyme xylanase (4-β-d-xylan xylanohydrolase; EC 3.2.1.8) is produced with the genetically modified Aspergillus luchuensis Inui strain RF7398 by AB Enzymes GmbH. The genetic modifications do not give rise to safety concerns. The food enzyme is free from viable cells of the production
Safety evaluation of the food enzyme endo-1,4-β-xylanase and β-glucanase from Disporotrichum dimorphosporum strain DXL
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The food enzyme with xylanases (4-β-d-xylan xylanohydrolase, EC 3.2.1.8) and glucanases active against β-1,4 linkages is produced with the non-genetically modified fungus Disporotrichum dimorphosporum strain DXL by DSM Food Specialities B.V. The food enzyme is intended to be used in brewing
Safety evaluation of the food enzyme endo-1,4-β-xylanase from a genetically modified Aspergillus oryzae (strain NZYM-FA)
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The food enzyme is an endo-1,4-β-xylanase (EC 3.2.1.8) produced with a genetically modified strain of Aspergillus oryzae by Novozymes A/S. The genetic modifications do not give rise to safety concerns. The food enzyme is free from viable cells of the production organism and recombinant DNA.
Safety evaluation of the food enzyme xylanase from Bacillus pumilus (strain BLXSC)
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The food enzyme 1,4-β-d-xylan xylanohydrolase (EC 3.2.1.8) is produced with the non-genetically modified strain Bacillus pumilus (strain BLXSC) by Advanced Enzyme Technologies Ltd. The food enzyme is intended to be used in baking processes, grain treatment for the production of starch and
Safety evaluation of the food enzyme endo-1,4-β-xylanase from a genetically modified Bacillus licheniformis (strain NZYM-CE)
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The food enzyme endo-1,4-β-xylanase (4-β-d-xylan xylanohydrolase; EC 3.2.1.8) is produced with a genetically modified Bacillus licheniformis (strain NZYM-CE) by Novozymes A/S. The genetic modifications do not give rise to safety concerns. The food enzyme is free from viable cells of the
Safety evaluation of food enzyme xylanase from a genetically modified Bacillus subtilis (strain LMG S-27588)
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The food enzyme considered in this opinion is an endo-1,4-β-xylanase (4-β-d-xylan xylanohydrolase; EC 3.2.1.8) produced from the genetically modified Bacillus subtilis strain LMG S-27588 by the company Puratos N. V. The production strain was not detected in the food enzyme. The
Safety evaluation of the food enzyme endo-1,4-β-xylanase from a genetically modified Bacillus subtilis (strain LMG S-24584)
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The food enzyme endo-1,4-β-xylanase (EC 3.2.1.8) is produced with the genetically modified Bacillus subtilis strain LMG S-24584 by Puratos N. V. The genetic modifications do not give rise to safety concerns. The Panel noted that, although the production strain was not detected in the food
In vitro allergenicity of peanut after hydrolysis in the presence of polysaccharides.
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BACKGROUND
Peanut is a major allergenic product. Manufacturing processes used in food industries to improve the physicochemical properties of food-based peanut (stabilization, texturization), could cause a modification of the digestibility of peanut proteins and, consequently, their
Safety evaluation of the food enzyme xylanase from a genetically modified Bacillus subtilis strain TD160(229)
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The food enzyme considered in this opinion is an endo-1,4-β-xylanase (EC 3.2.1.8) produced with a genetically modified Bacillus subtilis strain from Puratos N.V. (Belgium). The genetic modifications do not raise safety concerns. The food enzyme contains neither the production organism nor
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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