Effect of natural PAL-enzyme on the quality of egg white and mushroom flour and study its impact on the expression of PKU related genes and phenylalanine reduction in mice fed on

Effect of natural PAL-enzyme on the quality of egg white and mushroom flour and study its impact on the expression of PKU related genes and phenylalanine reduction in mice fed on

PKU patients react to therapy with a low phenylalanine diet, but adherence to this diet is troublesome, subsequently the expansion of alternative ways is demand. Phenylalanine ammonia lyase (PAL) is one of this ways, which converts phenylalanine to harmless metabolites; trans-cinnamic acid and ammon...

Full description

Bibliographic Details
Main Authors: Hesham A. Eissa, Zeinab Y. Abdallah, Wagdy K.B. Khalil, Wafaa A. Ibrahim, Hoda F. Booles, Mahrousa M. Hassanane
Format: Article
Language:English
Published: SpringerOpen 2017-12-01
Series:Journal of Genetic Engineering and Biotechnology
Subjects:
PAL enzyme
Egg white
Mushroom flour
PKU
DNA
Mice
Online Access:http://www.sciencedirect.com/science/article/pii/S1687157X17300689

Similar Items

Similar Items