Effect of natural PAL-enzyme on the quality of egg white and mushroom flour and study its impact on the expression of PKU related genes and phenylalanine reduction in mice fed on
| العنوان: | Effect of natural PAL-enzyme on the quality of egg white and mushroom flour and study its impact on the expression of PKU related genes and phenylalanine reduction in mice fed on |
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| المؤلفون: | Hoda F. Booles, Hesham A. Eissa, Wagdy K. B. Khalil, Zeinab Y. Abdallah, Wafaa A. Ibrahim, Mahrousa M. Hassanane |
| المصدر: | Journal of Genetic Engineering and Biotechnology, Vol 15, Iss 2, Pp 443-451 (2017) Journal of Genetic Engineering & Biotechnology |
| بيانات النشر: | SpringerOpen, 2017. |
| سنة النشر: | 2017 |
| مصطلحات موضوعية: | 0301 basic medicine, lcsh:QH426-470, DNA damage, lcsh:Biotechnology, Low phenylalanine diet, Phenylalanine, Phenylalanine ammonia-lyase, Biology, 03 medical and health sciences, Mice, 0302 clinical medicine, lcsh:TP248.13-248.65, General Materials Science, Food science, Gene, PAL enzyme, chemistry.chemical_classification, Mushroom, DNA, Animal Biotechnology, humanities, lcsh:Genetics, 030104 developmental biology, Enzyme, Mushroom flour, chemistry, PKU, Egg white, 030217 neurology & neurosurgery |
| الوصف: | PKU patients react to therapy with a low phenylalanine diet, but adherence to this diet is troublesome, subsequently the expansion of alternative ways is demand. Phenylalanine ammonia lyase (PAL) is one of this ways, which converts phenylalanine to harmless metabolites; trans-cinnamic acid and ammonia. In the current study, the extraction of PAL enzyme was used to investigate the efficiency for production of functional PKU egg white and mushroom flour with good quality by evaluation of colour characteristics, determination of phenylalanine concentrations and genetic materials expression of PKU related genes and DNA damage. Results indicated that the PAL enzyme treated of egg white and mushroom flour was stable colour and the calculated reduction per cent in phenylalanine concentration from female mice fed on untreated and PAL–treated samples was 22.77% in egg white and 31.37% in mushroom flour. Also, the results revealed that female mice fed on diet contained treated egg white exhibited low expression levels of PKU exons (3, 6, 7, 11, and 12) and low DNA damage which were similar to those in control mice. |
| اللغة: | English |
| الوصول الحر: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::21854537ba226ce33cad3dd49f6e68cfTest http://www.sciencedirect.com/science/article/pii/S1687157X17300689Test |
| حقوق: | OPEN |
| رقم الانضمام: | edsair.doi.dedup.....21854537ba226ce33cad3dd49f6e68cf |
| قاعدة البيانات: | OpenAIRE |
| الوصف غير متاح. |