Sökning: "UDP-glucose pyrophosphorylase"
Hittade 5 avhandlingar innehållade orden UDP-glucose pyrophosphorylase.
1. Plant UDP-glucose Pyrophosphorylase : Function and Regulation
Sammanfattning : UDP-glucose pyrophosphorylase (UGPase) is an important enzyme of carbohydrate metabolism in all living organisms. The main aim of this thesis was to investigate the function and regulation of plant UGP genes as well as the UGPase proteins. LÄS MER
2. Gene regulation of UDP-glucose synthesis and metabolism in plants
Sammanfattning : Photosynthesis captures light from the sun and converts it into carbohydrates, which are utilised by almost all living organisms. The conversion between the different forms of carbohydrates is the basis to form almost all biological molecules. LÄS MER
3. A UDP-glucose deficient mutant cell line as a model to study the cytotoxicity of Clostridium perfringens PLC
Sammanfattning : A Chinese Hamster fibroblast mutant cell line, deficient in UDP-glucose (UDP-Glc) and hypersensitive to Clostridium perfringens phospholipase C (PLC) was used in this study to determine some of the molecular consequences of a cellular UDP-Glc deficiency. Furthermore, using this cell as a model, structure/function studies were performed to identify residues critical for the cytotoxic activity of PLC. LÄS MER
4. Metabolic Engineering of the Central Carbon Metabolism in Streptococcus thermophilus for Enhanced Exopolysaccharide Production
Sammanfattning : The lactic acid bacterium, Streptococcus thermophilus, is used in the dairy industry in mixed cultures with Lactobacillus delbrueckii subsp. bulgaricus for the production of yoghurt. Many strains of S. thermophilus produce exopolysaccharides (EPSs) which affect the texture and viscosity of fermented food products. LÄS MER
5. Metabolic Engineering of Disaccharide Catabolism for Polysaccharide Formation in Lactococcus lactis and Streptococcus thermophilus
Sammanfattning : Exopolysaccharides (EPSs) produced by the lactic acid bacteria (LAB) Lactococcus lactis and Streptococcus thermophilus are important for the rheological behaviour and texture of a variety of fermented food products. Furthermore, EPSs from food-grade LAB have potential as food additives and functional food ingredients with both health and economic benefits. LÄS MER