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3 articles for “Proteases”
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Functional Role of Feed Enzymes in Broiler Diets: A Pathway to Enhanced Nutrient Utilization, Performance, Health and Welfare
Abstract: The inclusion of feed enzymes in broiler diets has emerged as a pivotal strategy for improving nutrient utilization, enhancing growth performance, and promoting overall health and welfare in modern poultry production. Feed enzymes, such as phytase, xylanase, and protease, facilitate the breakdown of complex molecules in feed ingredients, leading to increased bioavailability of essential nutrients and improved digestion efficiency. This review explores the underlying mechanisms by which feed enzymes contribute …
Published in International Journal of Biochemistry and Biomolecule Research · Vol. 3, Issue 2, 2025 · pp. 9–17 Read article
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In Silico Drug Design for Mycobacterium tuberculosis and Development of Host–Pathogen Interaction Network and Molecular Docking Procedures
Abstract: Objective: A leading cause of illness is the contagious disease tuberculosis (TB), this infection with Mycobacterium tuberculosis complex (MTBC) particularly M. tuberculosis and M. africanum, is what causes tuberculosis. Diverse receptor proteins (mycobacterial proteins) with various 3D structures and functions were evaluated to access the multi-domain antimycobacterial action of ligands. The specific receptor proteins PDB ID: 3PTY, PDB ID: 4OW8, PDB ID: 5KWA, and PDB ID: 3ZXR, were opted for …
Published in International Journal of Molecular Biotechnological Research · Vol. 1, Issue 1, 2023 · pp. 1–19 Read article
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Aspergillus Oryzae: Multifunctional Powerhouse Revolutionizing Food Industries and Gut Health
Abstract: Aspergillus oryzae, commonly known as “Koji mold,” is a filamentous fungus extensively utilized in various food industries due to its robust enzymatic activity and generally recognized as safe (GRAS) status. This review explores its diverse applications, focusing on its role in fermented food production, enzyme generation, and contributions to gut health. In the production of fermented foods, such as soy sauce, miso, and sake, A. oryzae serves as a crucial …
Published in International Journal of Fungi · Vol. 2, Issue 1, 2025 · pp. 1–17 Read article