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Food science has been established as a multidimensional field that combines traditional life sciences such as chemistry, biology, nutrition, microbiology, physics, mathematics and engineering.

L-Arginine (Arg) is a proteogenic, semi-essential amino acid: healthy humans can synthesize L-Arginine using L-Glutamine as a building block; however, premature infants are unable to produce Arg and additional supplementation is required for proper...

Hypoxanthine Phosphoribosyl Transferase or HPRT (EC 2.4.2.8) plays an important role in the generation of purine nucleotides through the purine salvage pathway and is present in prokaryotes and eukaryotes.

Methylglyoxal (MG, 2-oxopropanal, pyruvic aldehyde), a by-product of glycolysis, is a highly toxic, reactive dicarbonyl compound.

β-Secretase (EC 3.4.23.46), also called BACE1 (β-site of APP cleaving enzyme) or memapsin-2 (membrane-associated aspartic protease), is an aspartic-acid protease.

α-Glucosidase (EC 3.2.1.20) is localized in the brush border of the small intestine and is responsible for the enzymatic hydrolysis of 1,4- linked polysaccharides, producing glucose as one of the main products.

Cytidine Deaminase (3.5.4.5) is a homotetramer enzyme that catalyzes the irreversible deamination of cytidine to produce uridine, thus maintaining the intracellular pyrimidine pool of uridine.

Pepsin (EC 3.4.23.1) is a peptidase A1 family aspartic protease that serves as a primary digestive enzyme in the mammalian stomach.

Quinolone is one of the most commonly prescribed class of antibiotics used to treat various bacterial infections in humans and domestic animals.

D-Amino acids are present in both eukaryotes and prokaryotes. D-Amino acids act as a component of the cell wall in prokaryotes and a neurological regulator in eukaryotes.