Eissa Hesham A, Abdallah Zeinab Y, Khalil Wagdy K B, Ibrahim Wafaa A, Booles Hoda F, Hassanane Mahrousa M
Food Technology Department, 33 El boohoos, National Research Centre, 12622 Cairo, Egypt.
Biochemical Genetics Department, 33 El boohoos, National Research Centre, 12622 Cairo, Egypt.
J Genet Eng Biotechnol. 2017 Dec;15(2):443-451. doi: 10.1016/j.jgeb.2017.07.010. Epub 2017 Oct 26.
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 ammonia. In the current study, the extraction of PAL enzyme was used to investigate the efficiency for production of functional PKU egg white and mushroom flour with good quality by evaluation of colour characteristics, determination of phenylalanine concentrations and genetic materials expression of PKU related genes and DNA damage. Results indicated that the PAL enzyme treated of egg white and mushroom flour was stable colour and the calculated reduction per cent in phenylalanine concentration from female mice fed on untreated and PAL-treated samples was 22.77% in egg white and 31.37% in mushroom flour. Also, the results revealed that female mice fed on diet contained treated egg white exhibited low expression levels of PKU exons (3, 6, 7, 11, and 12) and low DNA damage which were similar to those in control mice.
苯丙酮尿症（PKU）患者对低苯丙氨酸饮食疗法有反应，但坚持这种饮食很麻烦，因此需要拓展其他方法。苯丙氨酸解氨酶（PAL）就是其中一种方法，它能将苯丙氨酸转化为无害代谢物反式肉桂酸和氨。在本研究中，通过评估颜色特征、测定苯丙氨酸浓度以及PKU相关基因的遗传物质表达和DNA损伤，利用PAL酶提取来研究生产高质量功能性PKU蛋清和蘑菇粉的效率。结果表明，经PAL酶处理的蛋清和蘑菇粉颜色稳定，喂食未处理和经PAL处理样品的雌性小鼠，蛋清中苯丙氨酸浓度的计算降低百分比为22.77%，蘑菇粉中为31.37%。此外，结果还显示，喂食含处理过蛋清饮食的雌性小鼠，PKU外显子（3、6、7、11和12）的表达水平较低，DNA损伤也较低，这与对照小鼠相似。
