Functional and Structural Characterization of Purine Nucleoside Phosphorylase from Kluyveromyces lactis and Its Potential Applications in Reducing Purine Content in Food

Consumption of foods and beverages with high purine content increases the risk of hyperuricemia, which causes gout and can lead to cardiovascular, renal, and other metabolic disorders. As patients often find dietary restrictions challenging, enzymatically lowering purine content in popular foods and...

Descripción completa

Detalles Bibliográficos
Autores principales: Mahor, Durga, Priyanka, Anu, Prasad, Gandham S, Thakur, Krishan Gopal
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2016
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5074518/
https://www.ncbi.nlm.nih.gov/pubmed/27768715
http://dx.doi.org/10.1371/journal.pone.0164279

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5074518/
https://www.ncbi.nlm.nih.gov/pubmed/27768715
http://dx.doi.org/10.1371/journal.pone.0164279

Ejemplares similares