Characterization of a novel alkaline Arxula adeninivorans urate oxidase expressed in Escherichia coli and its application in reducing uric acid content of food

• Published in: Food chemistry Vol. 293; pp. 254 - 262
• Main Authors: Zhang, Ran, Gao, Shi-Jue, Zhu, Chun-Yan, Sun, Yu, Liu, Xiao-Ling, Zhao, Mou-Ming, Wang, Cheng-Hua
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 30.09.2019
• Subjects: Alkaline; Arxula adeninivorans; Gout; Hyperuricemia; Low purine food; Urate oxidase; Uric acid; Hyperuricemia; Urate oxidase; Gout; Low purine food; Alkaline; Arxula adeninivorans; Uric acid

•A novel alkaline urate oxidase from Arxula adeninivorans NBRC 10858 was identified.•The enzyme showed its maximal activity at 40 °C and pH 10.•The enzyme showed higher turnover number and catalytic efficiency than existing ones.•It efficiently reduced the uric acid and purine content in beer, beef...