Arxula adeninivorans xanthine oxidoreductase and its application in the production of food with low purine content

Journal of Applied Microbiology

Volumn 115, Issue 3, 2013, Pages 796-807

  Jankowska, D A ^a   Trautwein Schult, A ^a   Cordes, A ^b   Hoferichter, P ^b   Klein, C ^b   Bode, R ^c   Baronian, K ^d   Kunze, G ^a  

^a LEIBNIZ INSTITUTE OF PLANT GENETICS AND CROP PLANT RESEARCH IPK   (Germany)

^b Asa Spezialenzyme GmbH   (Germany)

^c UNIVERSITY OF GREIFSWALD   (Germany)

^d UNIVERSITY OF CANTERBURY   (New Zealand)

Author keywords

Arxula adeninivorans; Food treatment; Gout; Hyperuricemia; Xanthine oxidoreductase characterization; Yeast

Indexed keywords

ENZYME ACTIVITY; NUTRITION; ORGANIC ACIDS; POLYMERASE CHAIN REACTION; SUBSTRATES;

ARXULUM ADENINIVORANS; FOOD TREATMENT; GOUT; HYPERURICEMIA; INDUCIBLE ENZYME; ISOLATION AND CHARACTERIZATION; ITS APPLICATIONS; URIC ACIDS; XANTHINE OXIDOREDUCTASE; XANTHINE OXIDOREDUCTASE CHARACTERIZATION;

YEAST;

ADENINE; HYPOXANTHINE; PURINE; SODIUM NITRITE; URIC ACID; XANTHINE; XANTHINE OXIDASE;

BIOCHEMISTRY; CONCENTRATION (COMPOSITION); DIET; DISEASE CONTROL; ENZYME ACTIVITY; GENE EXPRESSION; HEALTH CARE; PH; SUBSTRATE;

ARTICLE; ARXULA ADENINIVORANS; DEGRADATION; ENZYME ACTIVITY; ENZYME ANALYSIS; ENZYME ISOLATION; FOOD INDUSTRY; NONHUMAN; NUCLEOTIDE SEQUENCE; PH; TEMPERATURE; YEAST;

ARXULA ADENINIVORANS;

ARXULA ADENINIVORANS; FOOD TREATMENT; GOUT; HYPERURICEMIA; XANTHINE OXIDOREDUCTASE CHARACTERIZATION; YEAST;

FOOD ADDITIVES; HYPOXANTHINE; PURINES; SACCHAROMYCETALES; URIC ACID; XANTHINE; XANTHINE DEHYDROGENASE;

EID: 84881660325     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/jam.12284     Document Type: Article

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