Research Keyword: enzyme regulation

Updated safety evaluation of the food enzyme AMP deaminase from the non-genetically modified Streptomyces murinus strain AE-DNTS

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Scientists evaluated the safety of an enzyme called AMP deaminase used in food manufacturing, particularly for processing yeast and mushroom extracts. The enzyme is produced from bacteria and tests showed it does not cause genetic damage or harmful effects even at high doses. The actual exposure from eating foods made with this enzyme is extremely small, making it safe for consumer use in the approved applications.

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Genetic regulation of l-tryptophan metabolism in Psilocybe mexicana supports psilocybin biosynthesis

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Researchers studied how magic mushrooms (Psilocybe mexicana) control their chemical processes to make psilocybin. They found that when mushrooms start producing psilocybin, they turn on genes that make more of an amino acid called tryptophan, while turning off genes that would break it down. They also discovered and studied an enzyme that helps control tryptophan use. This understanding could help grow these mushrooms with more consistent psilocybin levels for legitimate medical research into treating depression.

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Glucose-6-Phosphate Dehydrogenase Modulates Shiraia Hypocrellin A Biosynthesis Through ROS/NO Signaling in Response to Bamboo Polysaccharide Elicitation

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Researchers discovered that a specific enzyme called glucose-6-phosphate dehydrogenase (G6PDH) controls the production of hypocrellin A, a powerful therapeutic compound found in Shiraia fungi. When bamboo polysaccharides are added to fungal cultures, they trigger G6PDH activity, which then increases the production of signaling molecules that boost hypocrellin A biosynthesis. This finding could lead to better ways to produce this promising cancer-fighting photosensitizer at industrial scales using simple, cost-effective methods.

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