An efficient one-pot multienzyme approach has been developed for the synthesis of structural diverse LacNAc, lactose, and their derivatives including those containing negatively charged 6-O-sulfated GlcNAc and C2-substituted GlcNAc or Glc analogs. Two bacterial β1–4-galactosyltransferases, NmLgtB and Hp1–4GalT, exhibits promiscuous and complementary acceptor substrate specificity. The application of these enzymes in the one-pot multienzyme system allows the access to complex disaccharides with diverse structural modifications from monosaccharide derivatives and inexpensive Glc-1-P without using expensive sugar nucleotide. Bacterial carbohydrate-biosynthetic enzymes have been proven as efficient tools in novel synthesis of diverse and complex carbohydrates.
The aim of this study was to determine the taurine content in a variety of animal feeds. There is very little information on the taurine content of ingredients used in home-prepared diets for dogs and cats, and foods fed to wild animals in captivity. This study reports the taurine content of both common and alternative feed ingredients, and compares taurine loss as a result of different methods of food preparation. Foods were selected based on their use in commercial and home-prepared diets. Animal muscle tissue, particularly marine, contained high taurine concentrations. Plant products contained either low or undetectable amounts of taurine. The amount of taurine that remained in a feed ingredient after cooking depended upon the method of food preparation. When an ingredient was constantly surrounded by water during the cooking process, such as in boiling or basting, more taurine was lost. Food preparation methods that minimized water loss, such as baking or frying, had higher rates of taurine retention.
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