Researchers at the University of Illinois have developed a method for stabilizing the common natural flavorant 2-Acetyl-1-pyrroline and its homologues. The composition is significantly more stable than 2-AP and can be implemented without major expense.
Butyrate is naturally formed in the colon and is tremendously beneficial in promoting gut health. It is also, however, rapidly metabolized in the colon. Therefore, it is difficult to maintain therapeutically effective concentrations of the compound in the body. Tributyrin, a prodrug of natural butyrate, is much more chemically stable but it bears an unpleasant odor and flavor.
This invention provides a dehydrated inclusion complex of tributyrin with ë_-cyclodextrin that masks the unpleasant odor and flavor of tributyrin. This material may be easily incorporated into food or taken as a supplement.
Dr. Yong-Su Jin from the Department of Food Science and Human Nutrition, and Drs. Guo-Chang Zhang and Jing-Jing Liu from the Institute for Genomic Biology at the University of Illinois at Urbana-Champaign have developed a new method of producing allulose, a natural rare sugar from sucrose using engineered yeast.
This invention will enable economic production of allulose that can be used as a functional low-calorie sweetener. The current production of allulose is based on reactions with purified enzymes or bioconversions with microbes surface displayed with D-psicose-3-epimerase enzymes. The immobilized enzymes need to be frequently replaced because of the half-life of several days or weeks. The enzyme replacement is costly, and influences the stability of the conversion process as enzymatic activities are decaying with time. The new method enables direct conversion of inexpensive and abundant sugarcane juice into allulose and ethanol, and has potential to be integrated into the existing sugarcane ethanol plants.
Dr. Jin from the University of Illinois at Urbana-Champaign has developed a genetically engineered yeast that is capable of producing rare sugars from acid whey waste from Greek yogurt. This technology allows what is considered a waste product to be transformed into a valuable commodity.
Dr. Yong-Su Jin from the University of IL has developed a method for synthesis of 2-fucosyllactose (2-FL) using engineered yeast. 2-FL is human milk oligosaccharide that has been shown to have properties. The method uses Fucose as the starting material for over-production of 2-FL and requires fewer downstream purification methods compared to conventional methods.