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See detailEnzymatic characterization of recombinant alpha-amylase in the Drosophila melanogaster species subgroup: is there an effect of specialization on digestive enzyme?
Commin, Céline; Aumont-Nicaise, Magali; Claisse, Gaëlle et al

in Genes & Genetic Systems (2013), 88

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See detailEnzymatic creatinine assays allowestimation of glomerular filtration rate in stages 1 and 2 chronic kidney disease using CKD-EPI equation
Kuster, Nils; Cristol, Jean-Paul; CAVALIER, Etienne ULg et al

in Clinica Chimica Acta (2014), 428

The National Kidney Disease Education Program group demonstrated that MDRD equation is sensitive to creatinine measurement error, particularly at higher glomerular filtration rates. Thus, MDRD-based eGFR ... [more ▼]

The National Kidney Disease Education Program group demonstrated that MDRD equation is sensitive to creatinine measurement error, particularly at higher glomerular filtration rates. Thus, MDRD-based eGFR above 60 mL/min/1.73 m2 should not be reported numerically. However, little is known about the impact of analytical error on CKD-EPI-based estimates. This study aimed at assessing the impact of analytical characteristics (bias and imprecision) of 12 enzymatic and 4 compensated Jaffe previously characterized creatinine assays on MDRD and CKD-EPI eGFR. In a simulation study, the impact of analytical error was assessed on a hospital population of 24 084 patients. Ability using each assay to correctly classify patients according to chronic kidney disease (CKD) stages was evaluated. For eGFR between 60 and 90 mL/min/1.73 m2, both equations were sensitive to analytical error. Compensated Jaffe assays displayed high bias in this range and led to poorer sensitivity/specificity for classification according to CKD stages than enzymatic assays. As compared to MDRD equation, CKD-EPI equation decreases impact of analytical error in creatinine measurement above 90 mL/min/1.73 m2. Compensated Jaffe creatinine assays lead to important errors in eGFR and should be avoided. Accurate enzymatic assays allow estimation of eGFR until 90 mL/min/1.73 m2 with MDRD and 120 mL/min/1.73 m2 with CKD-EPI equation. [less ▲]

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See detailEnzymatic hydrolysis of arabinoxylans from spelt bran and hull
Escarnot, Emmanuelle; Aguedo, Mario ULg; Paquot, Michel ULg

in Journal of Cereal Science (2012), 55

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See detailEnzymatic hydrolysis of inulin
Rikir, R.; Roblain, D.; Thonart, Philippe ULg

Poster (1989, April)

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See detailEnzymatic hydrolysis of reconstituted dimyristoylphosphatidylcholine-apo A-I complexes.
Lins, Laurence ULg; Piron, S.; Conrath, K. et al

in Biochimica et Biophysica Acta (1993), 1151(2), 137-42

Apolipoproteins share a common structural feature, their interaction with phospholipids. It is believed that amphipathic helical sequences enable apolipoproteins to bind to lipid bilayer and to form ... [more ▼]

Apolipoproteins share a common structural feature, their interaction with phospholipids. It is believed that amphipathic helical sequences enable apolipoproteins to bind to lipid bilayer and to form discoidal particles of defined dimensions. While the knowledge of the apo A-I sequence and secondary structure has been used to make predictions about its mode of association with lipids, the available experimental data necessary to propose a precise model of these discoidal structures are still limited. An important step in our understanding of these structures would be to identify the apolipoprotein lipid-associated domains. Proteolysis of apo A-I-DMPC reconstituted HDL (rHDL) and free apo A-I is used here to identify lipid-protected domains of apo A-I. Free cleaved peptides were separated from rHDL associated peptides by density gradient centrifugation. The lipid-associated peptides were further analyzed by SDS-PAGE and transferred by Western blot to a ProBlott membrane for sequencing. Cleavage occurred at residue 43 with proteinase K, 46 with trypsin and residue 47 or 48 with pronase. A large domain from about residue 45 to the C-terminal remains highly protected against hydrolysis eventhough it contains several bonds susceptible to proteolytic cleavage. No protected fragments were detected by SDS-PAGE after enzymatic cleavage of free apo A-I in identical experimental conditions. [less ▲]

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See detailEnzymatic hydrolysis of softwood and hardwood regenerated celluloses
Jacquet, Nicolas ULg; Maniet, Guillaume ULg; Richel, Aurore ULg et al

in Current Chemical Biology (in press)

Regenerated celluloses from Kraft wood pulps (from hardwoods and softwoods) were hydrolysed by mean of cellulase of Trichoderma reesei. Our results highlighted that a 75% hydrolysis yield was reached for ... [more ▼]

Regenerated celluloses from Kraft wood pulps (from hardwoods and softwoods) were hydrolysed by mean of cellulase of Trichoderma reesei. Our results highlighted that a 75% hydrolysis yield was reached for hardwood regenerated cellulose (HRC) and 90% for softwood regenerated cellulose (SRC). Crystallinity indices from X-Ray diffraction patterns were used to measure hydrolysis rate of crystalline and amorphous regions. Addition of β-glucosidase to the enzymatic complex of Trichoderma reesei was confirmed to enhance yields of hydrolysis. [less ▲]

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See detailEnzymatic interesterification of anhydrous milk fat with rapeseed and/or linseed oil: oxidative stability
Giet, Jean-Michel ULg; Aguedo, Mario ULg; Danthine, Sabine ULg et al

in Journal of Agricultural and Food Chemistry (2009), 57(15), 6787-6794

Blends of anhydrous milkfat (AMF) and linseed oil (70/30), and AMF, rapeseed oil (RO) and linseed oil (LO), 70/20/10, were submitted to enzymatic interesterification. The oxidative stability of the blends ... [more ▼]

Blends of anhydrous milkfat (AMF) and linseed oil (70/30), and AMF, rapeseed oil (RO) and linseed oil (LO), 70/20/10, were submitted to enzymatic interesterification. The oxidative stability of the blends, the interesterified (IE) blends and IE blends with 50 ppm -tocopherol added as antioxidant were studied. Samples were stored in open flasks at 60°C, 25°C and 4°C, and periodically submitted to peroxide, p-anisidine, TBA value determination and UV measurement at 232 and 268 nm. The analysis of volatile compounds was carried out by SPME for the samples stored at 60°C. Peroxides appeared to be the only significant oxidation products after 12 weeks storage at 4°C. As expected, the binary blends (BB) were more sensitive to oxidation than the ternary blends (TB). The BB were associated with increased volatile emission compared to TB. Interesterification led to variable effects on the oxidation of fat mixtures, depending on composition and temperature (beneficial effect on BB, at both 25°C and 60°C, and a rather neutral effect on TB). The IE blends exhibited higher volatile release prior to ageing. A pro-oxidant effect of -tocopherol addition was observed at 25°C on both BB and TB. At 60°C, an antioxidant effect was observed on TB. [less ▲]

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See detailENZYMATIC INTERESTERIFICATION OF PALM OIL AND FRACTIONS
Gibon, Véronique; Danthine, Sabine ULg; De Clercq, Nathalie et al

Conference (2009, May)

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See detailEnzymatic interesterification of palm oil and fractions: monitoring the degree of interesterification using different methods.
De Clercq, Nathalie; Danthine, Sabine ULg; Nguyen, Mai et al

Poster (2011, September)

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See detailEnzymatic Interesterification of Palm Oil and Fractions:Monitoring the Degree of Interesterification using Different Methods
De Clercq, N.; Danthine, Sabine ULg; Tuyet Nguyen, M. et al

in Journal of the American Oil Chemists' Society (2012), 89

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See detailEnzymatic Interesterificationof Palm oil and Fractions: A Calorimetric Study
Danthine, Sabine ULg; De Clercq, Nathalie; Lefebure, Emilie ULg et al

Poster (2011, September)

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See detailEnzymatic method for rapid and sensitive determination of β-lactam antibiotics
Frère, Jean-Marie ULg; Klein, Daniel; Ghuysen, Jean-Marie ULg

in Antimicrobial Agents and Chemotherapy (1980), 18(4), 506-510

A rapid and sensitive procedure for the estimation of beta-lactam antibiotics is described which makes use of the ability of these antibiotics to inactivate the R39 DD-carboxypeptidase. Depending on the ... [more ▼]

A rapid and sensitive procedure for the estimation of beta-lactam antibiotics is described which makes use of the ability of these antibiotics to inactivate the R39 DD-carboxypeptidase. Depending on the values of the kinetic parameters which govern the reaction, the antibiotics fall into two groups. The lower limit for the quantitative estimation of the antibiotics of groups I and II is about 5 and 50 pmol/ml, respectively. The procedure has been adopted to biological fluids such as human sera and cows' milk. [less ▲]

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See detailEnzymatic modifications of sugar in supercritical carbon dioxide
Favrelle, Audrey ULg; Brognaux, Alison ULg; Debuigne, Antoine ULg et al

Poster (2009, July 07)

Carbohydrates esters are non-ionic surfactants that have a wide range of commercial applications in cosmetic, food and pharmaceutical industry. They are produced from renewable and inexpensive raw ... [more ▼]

Carbohydrates esters are non-ionic surfactants that have a wide range of commercial applications in cosmetic, food and pharmaceutical industry. They are produced from renewable and inexpensive raw materials, are bio-degradable and non-toxic. Chemical synthesis of sugar esters is generally performed at a high temperature in the presence of an alkaline catalyst lead-ing to a mixture of products. In this respect, the corresponding enzyme-catalyzed processes in non-conventional media are more selective. For this purpose, lipases are the most useful enzymes. Moreover, supercritical carbon dioxide (SC-CO2) constitutes an interesting alternative to the organic solvents used in the domain as it is considered to be environmentally frien-dlier and safer. For example, its use reduces the contamination of the final products with residual solvents. This property is particularly valued in food, cosmetic and pharmaceutical industry. Our work consists to carry out lipase catalyzed sugar modifications in SC-CO2 and to compare the results with those obtained in organic solvents. The effect of these two different media on the enzyme stability and the yield will be described here. Moreover, the impact of various factors such as pressure, temperature, enzyme form (free or immobilized), use of co-solvent, on the course of the sugar esterification will be discussed. [less ▲]

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See detailEnzymatic process development for the extraction of ferulic acid from wheat bran
Giet, Jean-Michel ULg; Blecker, Christophe ULg

Poster (2012)

The agro-industries generate each year thousands of tons of by-products, such as cereal bran or sugar beet pulps. For instance, Walloon wheat transformation industry provides annually about 200.000 tons ... [more ▼]

The agro-industries generate each year thousands of tons of by-products, such as cereal bran or sugar beet pulps. For instance, Walloon wheat transformation industry provides annually about 200.000 tons of bran. Most of those by-products are under-valorized as cattle feed. By the use of biorefinery, this biomass may constitute a renewable source for various value-added molecules like dietary fibres, proteins, antioxidants, and more. [less ▲]

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See detailEnzymatic process development for the extraction of ferulic acid from wheat bran
Giet, Jean-Michel ULg; Roiseux, O.; Blecker, Christophe ULg

Poster (2010, February 16)

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See detailEnzymatic process for the fractionation of baker’s yeast cell wall (Saccharomyces cerevisiae)
Borchani, Chema; Fonteyn, Fabienne; Jamin, Guilhem et al

in Food Chemistry (2014), 163

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See detailEnzymatic process for the fractionation of baker's yeast cell wall (saccharomyces cerevisiae)
Borchani, Chema; Fonteyn, Fabienne; Jamin, Guilhem et al

Conference (2014, April 07)

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See detailEnzymatic production of pectic oligosaccharides from polygalacturonic acid with commercial pectinase preparations
Combo, Agnan Marie Michel ULg; Aguedo, Mario ULg; Goffin, Dorothée ULg et al

in Food and Bioproducts Processing: Transactions of the Institution of Chemical Engineers, Part C (2011), 90(3), 588-596

The present study investigates the individual efficiency of six commercial pectinase preparations (Endopolygalacturonase M2, Pectinase, Viscozyme L, Pectinex Ultra SP-L, Pectinase 62L and Macer8 FJ) in ... [more ▼]

The present study investigates the individual efficiency of six commercial pectinase preparations (Endopolygalacturonase M2, Pectinase, Viscozyme L, Pectinex Ultra SP-L, Pectinase 62L and Macer8 FJ) in catalyzing the liberation of pectic oligosaccharides (POS) from polygalacturonic acid. On the basis of high-performance anion-exchange chromatography with pulsed amperometric detection (HPAEC-PAD) analysis of the enzymatic hydrolysates, products release kinetics revealed a random cleavage pattern and an exo mode of cleavage for all the enzymes except for Endopolygalacturonase M2. All six enzymes generated oligoGalA with different degree of polymerization (DP); the quantitative composition of oligoGalA depended on the enzyme specificity and the time of enzymatic reaction. Endopolygalacturonase M2 was the best enzyme preparation for production of oligoGalA, with 18% (wt) of digalacturonic acid and 58% (wt) of trigalacturonic acid after 2h of reaction. Concerning galacturonic acid production, Pectinase 62L was superior to the other enzyme preparations with 47% (wt) after 1h of reaction. [less ▲]

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See detailENZYMATIC PRODUCTION OF PURIFIED ISOMALTOOLIGOSACCHARIDES PREBIOTIC PREPARATIONS AND THEIR FULL QUALITATIVE AND QUANTITATIVE CHARACTERIZATION
Goffin, Dorothée ULg

Doctoral thesis (2010)

Prebiotics are non-digestible food ingredients that beneficially affect the host health by stimulating the growth and/or activity of one or a limited number of bacteria in the colon, and moreover can have ... [more ▼]

Prebiotics are non-digestible food ingredients that beneficially affect the host health by stimulating the growth and/or activity of one or a limited number of bacteria in the colon, and moreover can have systemic effects on metabolism regulation. Recent studies have pointed out the certain links between their structure (DP, types of linkage, sequence) and the specificity and intensity of their effects on host health. Therefore, the knowledge of the exact composition of prebiotic preparations has become a crucial step in the development of new products. Amongst these prebiotics, isomaltooligosaccharides (IMO), produced enzymatically from hydrolyzed starch, are the most developed in Asia thanks to their many favourable properties for application in food industry. However, their full characterization hasn’t been achieved yet. In the present thesis, an HPAEC-PAD method has been set up in order to quantify the IMO present in syrups. Moreover, this step-forward analytical method permitted us to point out the presence of unknown IMO. Two structural determination methods were then set up and applied. PGC-LC-ESI-IT-MS2 including a chromatographic separation on a porous graphitized carbon column and producing MS2 fragment ion profiles specific to the linkage position proved to be promising but delicate for certain combination of linkage, while 1D and 2D NMR experiments give unambiguous structural determinations but need a preliminary chromatographic preparation step. Moreover, two enzymes from different families (a glucosyl-transferase and an α-glucosidase) were tested on maltose individually or in combination. The IMO kinetics of formation and mixtures obtained were compared with a view to produce IMO preparations with singular profiles. Finally, a new original method was set up to convert deleterious digestible saccharides, present in IMO preparations, into gluconic acid which presents various advantageous techno-functional properties as well as nutritional properties, in particular, prebiotic. [less ▲]

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