EC Number   |
Recommended Name |
Application |
|---|
   1.1.1.67 | mannitol 2-dehydrogenase |
nutrition |
- |
 2.4.1.19 | cyclomaltodextrin glucanotransferase |
nutrition |
- |
| 2.4.1.210 | limonoid glucosyltransferase |
nutrition |
- |
| 2.7.7.2 | FAD synthase |
nutrition |
- |
| 3.1.1.73 | feruloyl esterase |
nutrition |
- |
| 3.2.1.22 | alpha-galactosidase |
nutrition |
- |
| 3.2.1.23 | beta-galactosidase |
nutrition |
- |
| 3.2.1.55 | non-reducing end alpha-L-arabinofuranosidase |
nutrition |
- |
| 3.2.1.68 | isoamylase |
nutrition |
- |
| 3.2.1.99 | arabinan endo-1,5-alpha-L-arabinanase |
nutrition |
- |
| 3.5.2.2 | dihydropyrimidinase |
nutrition |
- |
| 4.2.3.118 | 2-methylisoborneol synthase |
nutrition |
2-methylisoborneol produced by cyanobacteria,, causes an unpleasant taste and odor in tap water. Bacterial cultures show higher accumulation of 2-methylisoborneol at 30°C than at 4°C or 20°C after 24 h of culture |
| 1.1.3.8 | L-gulonolactone oxidase |
nutrition |
2fold increase in vitamin C content in wild type Arabidopsis thaliana leaf upon expression of enzyme, in vitamin-C-deficient plants, rescued vitamin C content upon enzyme expression is equal or higher than in wild type leaf |
| 2.5.1.32 | 15-cis-phytoene synthase |
nutrition |
50fold increase in carotenoid levels in green embryos of Brassica napus after overexpression of bacterial phytoene synthase. Brassica and perhaps other oil seed crops may be used as commercial sources of carotenoids |
| 3.1.1.73 | feruloyl esterase |
nutrition |
a common fungus used in the fermentation of shochu |
| 1.1.1.365 | D-galacturonate reductase |
nutrition |
accumulation of high levels of ascorbate using GalUR gene overepression in tomato fruits. Tomato fruits are considered a major dietary source of vitamin C in many countries, because it is consumed regularly and in large quantities. Tomato also serves as a fruit model for other crops species with fleshy berry. Accordingly, it is very important to monitor and to increase the vitamin C content in tomato fruit, for meeting the consumer demand and health requirements for high nutrition, e.g. by overexpressing D-galacturonate reductase |
| 2.4.1.25 | 4-alpha-glucanotransferase |
nutrition |
acting on gelatinized food-grade potato starch, PyAMase produced a thermoreversible starch product with gelatin-like properties. This thermoreversible gel has potential applications in the food industry |
| 3.4.22.14 | actinidain |
nutrition |
actinidin induces protease-dependent morphology changes of T84 human colorectal adenocarcinoma cells leading to cell rounding and desquamation of the epithelial monolayer, without affecting cell viability |
| 2.1.1.5 | betaine-homocysteine S-methyltransferase |
nutrition |
activity and mRNA abundance of hepatic BHMT are greater with restricted water intake and increase with choline supplementation. Enhanced supply of choline during negative energy balance increases hepatic activity of BHMT and MTR to regenerate methionine and phosphatidylcholine, partly to help clear triacylglycerols |
| 2.4.1.100 | 2,1-fructan:2,1-fructan 1-fructosyltransferase |
nutrition |
activity of 2,1-fructan:2,1-fructan 1-fructosyltransferase is high in the top portion of asparagus spear and decreases during storage, while in the middle and bottom portions, its activity varies slightly. The ratio of 6G-fructosyltransferase and 2,1-fructan:2,1-fructan 1-fructosyltransferase is independent of temperature |
| 4.1.1.5 | acetolactate decarboxylase |
nutrition |
ADC has a practical application in brewing, used to speed maturation |
| 3.1.3.8 | 3-phytase |
nutrition |
addition of Aspergillus niger phytase to the flour containing wheat bran increases iron absorption in humans |
| 1.14.19.6 | acyl-CoA (9+3)-desaturase |
nutrition |
after functional expression of a DELTA12 fatty acid desaturase gene from Spinacia oleracea in transgenic Sus scrofa levels of linoleic acid (18:2n-6) in adipocytes that have differentiated in vitro from cells derived from the transgenic pigs are about 10 times higher than those from wild-type pigs. In addition, the white adipose tissue of transgenic pigs contained about 20% more linoleic acid (18:2n-6) than that of wild-type pigs. These results demonstrate the functional expression of a plant gene for a fatty acid desaturase in mammals, opening up the possibility of modifying the fatty acid composition of products from domestic animals by transgenic technology, using plant genes for fatty acid desaturases |
| 5.3.1.4 | L-arabinose isomerase |
nutrition |
AI from Bacillus thermodenitrificans can be useful for the industrial production of D-tagatose because its optimum temperature is the highest reported for thermophilic AIs and because its activity does not require the addition of Co2+ |
| 3.2.1.40 | alpha-L-rhamnosidase |
nutrition |
alpha-L-rhamnosidases are used in wine production |
| 2.4.1.21 | starch synthase (glycosyl-transferring) |
nutrition |
analysis of the natural variations of isoforms granule-bound starch synthase GBSSI, starch synthases SSI and SSIIa and their effect on starch properties and eating quality of rice. Rice with the combinantion of the Wx allele for GBSSI and the alk allele for SSIIa has soft and sticky texture both after cooking and after storage. Variation of SSI alleles hardly affects the eating quality |
| 3.4.19.6 | pyroglutamyl-peptidase II |
nutrition |
animals drinking a 2.5% NaCl solution for 7 d present body weight reduction. Despite their negative energy balance, they avoid food and have increased hypothalamic paraventricular nucleus thyrotropin releasing hormone expression and thyroid-stimulating hormone serum levels. Increased medial basal hypothalamic pyroglutamyl-aminopeptidase II activity in dehydration-induced anorexia rats might counteract their high thyrotropin releasing hormone release |
| 2.3.1.85 | fatty-acid synthase system |
nutrition |
animals fed with semipurified diets containing either 1% w/w corn oil or 10% each of beef tallow, corn oil, perilla oil, and fish oil. Enzyme activity is reduced in the polyunsaturated fat-fed group in the order of fish oil, perilla oil, and corn oil |
| 2.4.1.19 | cyclomaltodextrin glucanotransferase |
nutrition |
application as antistaling agent, retards the deterioration process in bread |
| 3.2.1.15 | endo-polygalacturonase |
nutrition |
application in extraction of juice from certain fruits and vegetables |
| 3.2.1.40 | alpha-L-rhamnosidase |
nutrition |
application in fruit juice and wine industry, bioreactor design for production of rhamnose from natural flavinoids such as naringin |
| 3.2.1.8 | endo-1,4-beta-xylanase |
nutrition |
application of enzyme in bread making at low dosages of 0.297 International Xylanase Units/g shows its suitability to increase loaf volume by 8.0% compared with the control bread. Enzyme increases loaf softness by 19.6% while reducing bread staling by 20.4% up to 4 days of storage |
| 3.2.1.55 | non-reducing end alpha-L-arabinofuranosidase |
nutrition |
application of the enzyme in vinification process, fermentation of Muscat grape juice |
| 1.3.1.14 | dihydroorotate dehydrogenase (NAD+) |
nutrition |
applications in the dairy industry |
| 3.2.1.55 | non-reducing end alpha-L-arabinofuranosidase |
nutrition |
aromatic potential in wine, exploitation in flavor improvement and wine aromatization |
| 5.5.1.19 | lycopene beta-cyclase |
nutrition |
as tomato fruits are rich in beta-carotene precursors, there is a substantial interest in engineering carotenoid synthesis in tomato with a view to enhancing its beta-carotene content, through recombinant expression of the gene encoding lypoene beta-cyclase, for improving the human diet |
| 3.4.23.18 | Aspergillopepsin I |
nutrition |
Aspergillus awamori and the extracellular protease play important roles in japanese food production, overview |
| 3.4.23.18 | Aspergillopepsin I |
nutrition |
Aspergillus oryzae and the extracellular protease play important roles in japanese food production, overview |
| 3.4.23.18 | Aspergillopepsin I |
nutrition |
Aspergillus saitoi and the extracellular protease play important roles in japanese food production, overview |
| 3.4.23.18 | Aspergillopepsin I |
nutrition |
Aspergillus sojae and the extracellular protease play important roles in japanese food production, overview |
| 3.4.23.18 | Aspergillopepsin I |
nutrition |
Aspergillus species and the extracellular protease play important roles in japanese food production, overview |
| 3.4.22.6 | chymopapain |
nutrition |
at low pH, enzyme undergoes conformational transition leading to instability and rapid degradation by pepsin. To be effective in gut after oral administration, enzyme needs to be protected against acid denaturation and degradation |
| 3.4.22.30 | Caricain |
nutrition |
at low pH, enzyme undergoes conformational transition leading to instability and rapid degradation by pepsin. To be effective in gut after oral administration, enzyme needs to be protected against acid denaturation and degradation |
| 3.2.1.17 | lysozyme |
nutrition |
because of the capacity to withstand prolonged heat treatment the enzyme may be used in food conservation (hurdle technologies) against Gram-negative bacteria |
| 3.2.1.22 | alpha-galactosidase |
nutrition |
beet sugar refining |
| 3.2.1.2 | beta-amylase |
nutrition |
beta-amylase may have certain industrial applications, e.g. in the beer industry or in the production of maltose syrup, beta-amylase could be a by-product, in addition to carotenoid pigments, in the fermentation downstream |
| 3.2.1.149 | beta-primeverosidase |
nutrition |
beta-primeverosidase is a key enzyme in tea aroma formation |
| 2.5.1.32 | 15-cis-phytoene synthase |
nutrition |
bioengineering of astaxanthin biosynthesis in rice endosperm. Astaxanthin, a red-colored ketocarotenoid, has strong antioxidant activity and thus can benefit human health. However, astaxanthin is not produced in most higher plants. Introduction of a minimal set of four transgenes (sZmPSY1, sPaCrtI, sCrBKT, and sHpBHY, which encode the enzymes phytoene synthase, phytoene desaturase, beta-carotene ketolase, and beta-carotene hydroxylase, respectively) driven by rice endosperm-specific promoters establishes the carotenoid/ketocarotenoid/astaxanthin biosynthetic pathways in the endosperm of rice |
| 1.11.1.13 | manganese peroxidase |
nutrition |
biotechnological applications related to animal feeding |
| 2.3.1.79 | maltose O-acetyltransferase |
nutrition |
biotechnologically attractive for the modification of starch and maltooligosaccharides |
| 3.1.1.73 | feruloyl esterase |
nutrition |
broad range of application in the agri-food industries |
| 3.1.1.73 | feruloyl esterase |
nutrition |
broad range of application in the agri-food industries, production of ferulic as food preservative and as potential precursor for the production of flavor and photo-active agents |
| 3.5.1.24 | choloylglycine hydrolase |
nutrition |
BSH is a key mechanistic microbiome target for the development of non-antibiotic food additives to improve animal feed production and for the design of measures to control obesity in humans |
| 3.4.13.19 | membrane dipeptidase |
nutrition |
cadmium given in drinking water compromises protein digestion and absorption of nutrients particularly in the proximal region of small intestine |
| 2.4.1.11 | glycogen(starch) synthase |
nutrition |
calorie restriciton does not alter glycogen synthase or glycogen phosphatase activity/protein levels in young rats. Calorie restriction hinders age-related decreases in glycogen synthase activity/protein, unrelated to glycogen synthase mRNA levels, and glycogen synthase inactivation-phosphorylation |
| 3.2.1.B26 | Sulfolobus solfataricus beta-glycosidase |
nutrition |
catalyst of lactose hydrolysis in dairy products in the food industry |
| 5.1.3.11 | cellobiose epimerase |
nutrition |
cellobiose 2-epimerase is an attractive enzyme to produce epilactose (4-O-beta-Dgalactosyl-D-mannose) from lactose. Epilactose is a non-digestible oligosaccharide, and enhances proliferation of bifidobacilli and lactobacilli in the human gut |
| 5.1.3.11 | cellobiose epimerase |
nutrition |
cellobiose 2-epimerases can be used for the production of epilactose from milk ultrafiltrate containing lactose |
| 3.4.21.96 | Lactocepin |
nutrition |
cheese making, cheese starter organism, dairy industry |
| 3.4.11.5 | prolyl aminopeptidase |
nutrition |
cheese ripening, debittering, milk processing |
| 3.4.22.2 | papain |
nutrition |
chill-proofing ability in beer |
| 3.2.1.55 | non-reducing end alpha-L-arabinofuranosidase |
nutrition |
clarification of fruit juices for wine industry |
| 3.1.1.13 | sterol esterase |
nutrition |
co-immobilization of cholesterol oxidase and cholesterol esterase on oxygen electrode for use as cholesterol biosensor. Optimum pH value and temperature of immobilized enzymes are 6.0 and 25°C, resp. Sensor works linearily in the range of 2-59 mg cholesterol palmitate per dl, can be reused over 30 times and is stable up to 9 weeks. Use of sensor to determine cholesterol content in food samples was investigated |
| 1.1.1.67 | mannitol 2-dehydrogenase |
nutrition |
cofactor regeneration system |
| 3.2.1.23 | beta-galactosidase |
nutrition |
cold-adapted beta-galactosidase could be used to hydrolyze lactose in dairy products processed in refrigerated plants |
| 3.4.11.5 | prolyl aminopeptidase |
nutrition |
collagen degradation |
| 3.2.1.99 | arabinan endo-1,5-alpha-L-arabinanase |
nutrition |
commercial applications in fruit and vegetable processing, particularly in apple juice manufacture where their use prevents haze formation in pectinase-treated apple pulp by depolymerizing debranched arabinan, linear alpha-1,5-arabinan, formed by the action of alpha-L-arabinofuranosidases during this process |
| 3.4.21.5 | thrombin |
nutrition |
comparison of anticoagulation response to thrombin inhibitors ximelagatran and warfarin in rats on a normal diet to those on a vitamin K deficient diet. Ximelagatran and warfarin increase prothrombin time, activated partial thromboplastin time and ecarin clotting time in rats on normal diet. Vitamin K deficient diet alone causes modest increases in prothrombin time, activated partial thromboplastin time and ecarin clotting time. The anticoagulant activity of both ximelagatran and warfarin is significantly greater in rats on vitamin K deficient diet compared to those on normal diet. Thrombin activity is reduced by both ximelagatran and warfarin to 58% and 44%, respectively, in rats on normal diet. Thrombin activity is virtually abolished by both drugs in rats on vitamin K deficient diet |
| 3.2.1.2 | beta-amylase |
nutrition |
comparison of polyphenol oxidase, alpha-amylase and beta-amylase activities of Triticum monococcum, Triticum turgidum and Triticum aestivum. Results demonstrate that several Triticum accessions have different enzymatic activities. Those accessions showing the most suitable enzymatic activities for the preparation of foods with the best technological quality should be used that also preserve the nutritional quality of the raw flour |
| 3.2.1.2 | beta-amylase |
nutrition |
comparison of polyphenol oxidase, alpha-amylase and beta-amylase activities of Triticum monococcum, Triticum turgidum and Triticum aestivum. The species Triticum monococcum ssp. monococcum shows the highest polyphenol oxidase and the lowest alpha- and beta-amylase levels. Results demonstrate that several Triticum accessions have different enzymatic activities. Those accessions showing the most suitable enzymatic activities for the preparation of foods with the best technological quality should be used that also preserve the nutritional quality of the raw flour |
| 3.1.3.8 | 3-phytase |
nutrition |
complete removal of inorganic phosphate from growing pig diets coupled with phytase supplementation improves digestibility and retention of phosphor and nitrogen, thus reducing manure phosphor excretion without any negative effect on pig performance |
| 2.3.1.156 | phloroisovalerophenone synthase |
nutrition |
cones of the hop plant used in the beer-brewing process |
| 3.2.1.18 | exo-alpha-sialidase |
nutrition |
construction of highly infectious laryngotracheitis virus expressing H5 hemagglutinin and/or N1 neuraminidase and use in ocular immunization of chickens. Animals immunized with laryngotracheitis virus expressing neuraminidase N1 died after subsequent H5N1 avian influenzy virus challenge, although survival times were prolonged compared to non-vaccinated controls. In contrast, all chickens vaccinated with either laryngotracheitis virus expressing hemagglutinin H5 alone, or hemagglutinin H5 and neuramindase N1 simultaneously, survived without showing any clinical signs |
| 3.5.4.16 | GTP cyclohydrolase I |
nutrition |
construction of transgenic tomato plants expressing GCHI for engineering of the peteridine branch of folate synthesis in Lycopersicon esculentum by folate biofortification, overview |
| 2.4.1.100 | 2,1-fructan:2,1-fructan 1-fructosyltransferase |
nutrition |
continuous decline of fructooligosaccharides of low degree of polymerization during storage of tuberous roots is mainly due to the activity of fructan 1-exohydrolase and less due to the activity of 2,1-fructan:2,1-fructan 1-fructosyltransferase |
| 3.2.1.23 | beta-galactosidase |
nutrition |
conversion of cheese whey into a sweet protein-rich syrup which can be used in baked goods and ice cream |
| 2.4.1.18 | 1,4-alpha-glucan branching enzyme |
nutrition |
cooking and textural characteristics of rice depend not only on the ratio of amylose, but also on the degree of amylopectin branching. Short chains of glucose with a degree of polymerization (DP)of 69 inhibit retrogradation. In vivo modification of starches using genetic engineering holds potential for both enhancing nutritional qualities and for obviating post-harvest modifications often necessary for utilization of this complex carbohydrate |
| 3.2.1.31 | beta-glucuronidase |
nutrition |
crossover feeding trial in healthy women and men with a diet high in selected citrus fruit, crucifers and soy and a diet devoid of fruits, vegetables, and soy. Participants of the fruit and soy diet display a signifcantly higher beta-glucuronidase activity than those with the basal diet, where the enzyme activity decreased during the diet. Response to the diet does not differ by sex |
| 2.4.1.25 | 4-alpha-glucanotransferase |
nutrition |
cycloamylose will be used in the food, pharmaceutical and chemical industries |
| 5.1.3.B12 | Agrobacterium tumefaciens D-psicose 3-epimerase |
nutrition |
D-psicose (D-ribo-2-hexulose or D-allulose), a C3 epimer of D-fructose and considered as a rare sugar. It is regarded as a low calorie sweetener, an inhibitor of hepatic lipogenic enzymes, an activator of abdominal lipolysis and intestinal alpha-glycosidase enzymes D-psicose reduces the hyperglycemia, obesity, and hyperlipidemia and decrease the blood glucose level in type-2 diabetes |
| 2.4.1.211 | 1,3-beta-galactosyl-N-acetylhexosamine phosphorylase |
nutrition |
dairy industry production of different fermented bifidobacteria milks |
| 3.2.1.23 | beta-galactosidase |
nutrition |
dairy processing |
| 4.1.1.22 | histidine decarboxylase |
nutrition |
dairy products must be dedicated to a thorough risk analysis and development of strategies to contrast the presence of histaminogenic Streptococcus thermophilus strains in products from raw or mildly heat-treated milk. The HdcA enzyme in crude cell-free extracts is mostly active at acidic pH values common in dairy products. NaCl concentrations lower than 5% do not affect its activity. The enzyme is quite resistant to heat treatments resembling low pasteurization, but is inactivated at 75°C for 2 min |
| 3.4.11.10 | bacterial leucyl aminopeptidase |
nutrition |
debittering of casein- and soyprotein-derived peptide solutions |
| 3.2.1.40 | alpha-L-rhamnosidase |
nutrition |
debittering of fruit juice |
| 3.2.1.96 | mannosyl-glycoprotein endo-beta-N-acetylglucosaminidase |
nutrition |
deglycosylation of hen ovomucoid, enzyme may be useful for the preparation of allergen-free egg products |
| 3.1.4.54 | N-acetylphosphatidylethanolamine-hydrolysing phospholipase D |
nutrition |
delivering of N-acylphosphatidylethanolamines and N-acylethanolamides intestinally using gut bacteria synthesizing them. Unlike in wild-type mice, increasing intestinal levels of N-acylphosphatidylethanolamines using N-acylphosphatidylethanolamine-synthesizing bacteria in Nape-Pld-/- mice fails to reduce food intake and weight gain or alter gene expression. Increasing intestinal N-acylethanolamide levels in Nape-Pld-/- mice using N-acylethanolamide-synthesizing bacteria induces all of these effects. The N-acylethanolamide-synthesizing bacteria also markedly increase N-acylethanolamide levels and decrease inflammatory gene expression in omental adipose tissue |
| 4.4.1.4 | alliin lyase |
nutrition |
dense phase carbon dioxide has a significant effect on the greening of intact garlic (Allium sativum L.) cloves. The formation of the green colour is a comprehensive result of dense phase carbon dioxide on changing cellular structure, alliin consumption and alliinase activity. DPCD treatment at 10 MPa and 55°C is the optimum condition for the greening of Laba garlic |
| 6.3.5.4 | asparagine synthase (glutamine-hydrolysing) |
nutrition |
design of a silencing construct that simultaneously targets the expression of both isoforms StAs1and StAs2. Tubers of the transformed intragenic plants contain up to 20fold reduced levels of free asparagine. This coincides with a small increase in the formation of glutamine and does not affect tuber shape or yield. Heat-processed products derived from the low-asparagine tubers are indistinguishable from their untransformed counterparts in terms of sensory characteristics. However, both French fries and potato chips accumulate as little as 5% of the acrylamide present in wild-type controls |
| 3.5.3.12 | agmatine deiminase |
nutrition |
developing of an analytic method for agmatine, being an important reagent for food research |
| 3.5.1.15 | aspartoacylase |
nutrition |
development of a general and simple procedure for the resolution of racemic amino acids |
| 4.2.2.17 | inulin fructotransferase (DFA-I-forming) |
nutrition |
di-D-fructofuranose-1,2':2,1'-dianhydride is expected to be useful as a low-calorie sweetener |
| 2.1.1.5 | betaine-homocysteine S-methyltransferase |
nutrition |
dietary zinc might be important for the alleviation of oxidative stress and the clearance of homocysteine in high-fat-diet-pretreated mice |
| 3.13.2.2 | S-adenosyl-L-methionine hydrolase (L-homoserine-forming) |
nutrition |
dimethylsulfide is volatile and serves as quality marker for cabbage |
| 3.1.3.8 | 3-phytase |
nutrition |
due to its specific enzymatic activity, phytase is considered a green feed additive, which can effectively improve the availability of phytate-P and, simultaneously, eliminate the anti-nutritional function of phytate, resulting in a lower production cost and improved environmental protection |
| 3.1.3.26 | 4-phytase |
nutrition |
due to its specific enzymatic activity, phytase is considered a green feed additive, which can effectively improve the availability of phytate-P and, simultaneously, eliminate the anti-nutritional function of phytate, resulting in a lower production cost and improved environmental protection |
| 2.4.1.99 | sucrose:sucrose fructosyltransferase |
nutrition |
during storage, activity of sucrose:sucrose fructosyltransferase does not vary in the bottom portion of asparagus spear, but initially increase in the middle and top portions |
| 1.1.3.5 | hexose oxidase |
nutrition |
effect of enzyme activity on the rheological properties of dough. Oxidation of ferulic acid in presence of enzyme plus a peroxidase purified from wheat germ was most efficient. Mathematical model describing release or consumption of the different reactants |
| 2.5.1.32 | 15-cis-phytoene synthase |
nutrition |
elevation of lycopene in tomato fruit by genetic manipulation of carotenoid biosynthesis using the fruit-specific expression of a bacterial phytoene synthase |
| 1.8.3.2 | thiol oxidase |
nutrition |
elimination of cooked flavour in ultra-high temperature commercially sterile milk, may have other applications for flavour modification |
