John Didzbalis

Flux rewiring enables native D-glucosamine production in Escherichia coli

Dileep Sai Kumar Palur, Amey Bait, Bryant Luu, Ian C. Anderson et autres

D-Glucosamine is an industrially important amino sugar used in pharmaceuticals, nutraceuticals, and functional materials, yet its production remains dominated by chemical extraction from chitinous biomass, raising sustainability and allergen concerns. Escherichia coli natively synthesizes D-glucosamine directly from D-glucose through endogenous metabolism, revealing …

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Microbial production of D-mannose and D-sedoheptulose with tunable ratios

Dileep Sai Kumar Palur, Bryant Luu, J. Taylor, John Didzbalis et autres

Rare sugars are valuable for food and pharmaceutical applications. D-Mannose, a low-calorie sweetener, is traditionally produced via chemical extraction from plant biomass, which is unsustainable, while enzymatic methods suffer from low yields due to equilibrium limitations. Here, we demonstrate that Escherichia coli …

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Retrofitting Escherichia coli for de novo production of rare L-sorbose from abundant D-glucose

J. Taylor, Trevor Gannalo, Bryant Luu, Dileep Sai Kumar Palur et autres

Monosaccharides exist in either “D” or “L” conformations, with L-sugars being much less abundant in nature and therefore classified as “rare sugars.” Rare sugars hold significant potential due to their unique interactions with biological systems, offering health, food, and crop benefits. One …

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Activating the d -Tagatose Production Capacity of Escherichia coli with Structural Insights into C4 Epimerase Specificity

Dileep Sai Kumar Palur, J. Taylor, Bryant Luu, Ian C. Anderson et autres

High Resolution Image Download MS PowerPoint Slide d -Tagatose, a rare low-calorie sweetener, is ideal for beverages due to its high solubility and low viscosity. Current enzymatic production methods from d -galactose or d -galactitol are limited by reaction reversibility, affecting the …

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Unleashing the innate ability of Escherichia coli to produce D-Allose

Bryant Luu, Dileep Sai Kumar Palur, J. Taylor, John Didzbalis et autres

, and a yield of 41.4% under test tube conditions.

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Saltiness Enhancement through the Synergism of Pyroglutamyl Peptides and Organic Acids

Oshin Sahni, John Didzbalis, John P. Munafo

Excess sodium intake poses health risks, prompting the exploration of taste modulators to reduce the salt content in low-sodium foods yet maintain salty perception. Previous research found a subthreshold synergistic effect among pyroglutamyl dipeptides on saltiness enhancement. This study investigated the subthreshold …

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Toward Unified Flavor Quantitation in Cocoa-Based Products

Christoph Konrad Hofstetter, Andreas Dunkel, Ugo Bussy, Miriam Wimmer et autres

Because food flavor is perceived through a combination of odor and taste, an analytical method that covers both dimensions would be very beneficial for mapping the consistent product quality over the entirety of a manufacturing process. Such a method, so-called "unified flavor …

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Awakening the natural capability of psicose production in Escherichia coli

J. Taylor, Dileep Sai Kumar Palur, Angela Zhang, Jake N. Gonzales et autres

Abstract Due to the rampant rise in obesity and diabetes, consumers are desperately seeking for ways to reduce their sugar intake, but to date there are no options that are both accessible and without sacrifice of palatability. One of the most promising …

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High-Throughput Flavor Analysis and Mapping of Flavor Alterations Induced by Different Genotypes of Mentha by Means of UHPLC-MS/MS

Verena Christina Tabea Peters, Andreas Dunkel, Oliver Frank, Nimmi Rajmohan et autres

The demand for mint is increasing from year to year, and it is more important than ever to secure a sustainable and robust supply of such an important plant. The USDA mint core collection provides the basis for many researches worldwide regarding, …

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A high throughput toolbox for comprehensive flavor compound mapping in mint

Verena Christina Tabea Peters, Andreas Dunkel, Oliver Frank, Brian McCormack et autres

Essential oils of the genus Mentha are extensively used as flavor ingredients in the industry. To overcome the time consuming and laborious traditional flavor analysis, a new quick, high-throughput toolbox based on a bead-beater homogenization followed by a UHPLC-MS/MS analysis has been …

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Discovery of a natural cyan blue: A unique food-sourced anthocyanin could replace synthetic brilliant blue

Pamela R. Denish, Julie-Anne Fenger, Randall K. Powers, Gregory T. Sigurdson et autres

The color of food is critical to the food and beverage industries, as it influences many properties beyond eye-pleasing visuals including flavor, safety, and nutritional value. Blue is one of the rarest colors in nature's food palette-especially a cyan blue-giving scientists few …

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COMPOSITIONS D'ARÔME DE CHOCOLAT EN MIETTES

Kristina Fricke, Peter Schieberle, John P. Munafo, John Didzbalis