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| 1 | Crystal structures of D-psicose 3-epimerase from Clostridium cellulolyticum H10 and its complex with ketohexose sugars显示文摘D-Psicose 3-epimerase(DPEase)is demonstrated to be useful in the bioproduction of D-psicose,a rare hexose sugar,from D-fructose,found plenty in nature.Clostridium cellulolyticum H10 has recently been identified as a DPEase that can epimerize D-fructose to yield D-psicose with a much higher conversion rate when compared with the conventionally used DTEase.In this study,the crystal structure of the C.cellulolyticum DPEase was determined.The enzyme assembles into a tetramer and each subunit shows a(β/α)8 TIM barrel fold with a Mn2+metal ion in the active site.Additional crystal structures of the enzyme in complex with substrates/products(D-psicose,D-fructose,D-tagatose and D-sorbose)were also determined.From the complex structures of C.cellulolyticum DPEase with D-psicose and D-fructose,the enzyme has much more interactions with D-psicose than D-fructose by forming more hydrogen bonds between the substrate and the active site residues.Accordingly,based on these ketohexosebound complex structures,a C3-O3 proton-exchange mechanism for the conversion between D-psicose and D-fructose is proposed here.These results provide a clear idea for the deprotonation/protonation roles of E150 and E244 in catalysis. | Hsiu-Chien Chan Yueming Zhu Yumei Hu Tzu-Ping Ko Chun-Hsiang Huang Feifei Ren Chun-Chi Chen Yanhe Ma Rey-Ting Guo Yuanxia Sun | 2012 | Protein & Cell2012，3，2： | 6 |
| 2 | Modification of ovalbumin with a rare ketohexose through the Maillard reaction:Effect on protein structure and gel properties显示文摘 | Yuanxia Sun Shigeru Hayakawa Ken Izumori | | 0，，05： | 1 |
| 3 | Chemical properties and antioxidative activity of glycated α-laetal- bumin with a rare sugar, D-allose, by Maillard reaction 显示文摘 | Sun Yuanxia Hayakawa S Puangmanee S | 2006 | Food Chemistry2006，95，： | 1 |
| 4 | Antioxidant properties of custard pudding dessert containing rare hexose, D-psicose显示文摘 | Sun Yuanxia Hayakawa S Ogawa M | 2007 | Food Control2007，18，3： | 1 |
| 5 | Chemical properties and antioxidative activity of glycated α-lactalbumin with a rare sugar D-allose by Maaillard reaction显示文摘 | SUN Yuanxia HAYAKAWA S PUANGMANEE S | 2006 | Food Chemistry2006，95，： | 1 |
| 6 | Chemical properties and antioxidative activity of glycated ct- laetalbumin with a rare sugar,D-allose,by Maillard reaction显示文摘 | SUN Yuanxia HAYAKAWA S PUANGMANEE S l | 2006 | Food Chemistry2006，95，： | 1 |
| 7 | 显示文摘 | Sun Xianqi Lao Yuanxia | 2007 | Journal of Guangxi University2007，32，1： | 1 |
| 8 | Chemical properties and antioxidative activity of gyrated c-lactalbumin with a rare sugar, D- allose, by Maillard reaction 显示文摘 | YUANXIA SUN SHIGERU HAYAKAWA | 2006 | Food Chemistry2006，95，： | 1 |
| 9 | Modification of ovalburain with a rare ketohexose through the Maillard reaction: effect on protein structure and gel properties显示文摘 | SUN Yuanxia HAYAKAWA S IZUMORI K | 2004 | Agriculture Food Chemistry2004，52，5： | 1 |
| 10 | Antioxidant properties of custard pudding dessert containing rare hexose, D-psicose 显示文摘 | Yuanxia Sun Shigeru Hayakawa | 2007 | Food Control2007，18，3： | 1 |
| 11 | Overexpression of d -psicose 3-epimerase from Ruminococcus sp. in Escherichia coli and its potential application in d -psicose production显示文摘 | Yueming Zhu Yan Men Wei Bai Xiaobo Li Lili Zhang Yuanxia Sun Yanhe Ma | 2012 | Biotechnology Letters2012，，10： | 1 |
| 12 | Antioxidant properties of custard pudding dessert containing rare hexose, D-psicose显示文摘 | SUN Yuanxia HAYAKAWA S OGAWA M | 2007 | Food Control2007，18，3： | 1 |
| 13 | Modification of ovalbu- min with a rare ketohexose through the Maillard reaction: effect on protein structure and gel properties显示文摘 | SUN Yuanxia HAYAKAWA S IZUMORI K | 2004 | Journal of Agricultural and Food Chemistry2004，52，： | 1 |
| 14 | Chemical properties and antioxidative activity of glycated α-lactalbumin with a rare sugar, I~allose, by Maillard reaction显示文摘 | Sun Yuanxia Hayakawa S Puangmanee S | 2006 | Food Chemistry2006，95，3： | 1 |
| 15 | Antioxidant properties of custard pudding dessert containing rare hexose,D-psicose显示文摘 | Sun Yuanxia Hayakawa S Ogawa M | 2007 | Food Control2007，18，3： | 1 |
| 16 | Evaluation of the site specific protein glycation and antioxidant capacity of rare sugar-protein/ peptide conjugates显示文摘 | SUN Yuanxia HAYAKAWA S OGAWA M | 2005 | J Agric Food Chem2005，53，10： | 1 |
| 17 | Chemical properties and antioxidative activity of glycated a-lactalbumin with a rare sugar, D-allose, by Maillard reaction显示文摘 | Yuanxia Sun Shigeru Hayakawa Somwipa Puangmanee Ken Izumori | 2006 | Food Chemistry2006，95，2006： | 1 |
| 18 | Chemical properties and antioxidative activity of glyeated a -laetalbumin with a rare sugar, D-allose, by Maillard reaction显示文摘 | SUN Yuanxia HAYAKAWA S PUANGMANEE S | 2006 | Food Chemistry2006，95，： | 1 |
| 19 | Anfioxidant properties of custard pudding dessert containing rare hexose, D-psicose显示文摘 | SUN Yuanxia HAYAKAWA S OGAWA M | 2007 | Food Control2007，18，： | 1 |
| 20 | Antioxidant properties of custard pudding dessert containingrare hexose, D~psicose显示文摘 | SUN YUANXIA HAYAKAWAS OGAWAM | 2007 | Food Control2007，18，3： | 1 |
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