Flavins are active components of many enzymes. In most cases, riboflavin (vitamin B2) as a coenzyme represents the catalytic part of the holoenzyme. Riboflavin is an amphiphatic molecule and allows a large variety of different interactions with the enzyme itself and also with the substrate. A great number of active riboflavin analogs can readily be synthesized by chemical methods and, thus, a large number of possible inhibitors for many different enzyme targets is conceivable. As mammalian and especially human biochemistry depends on flavins as well, the target of the inhibiting flavin analog has to be carefully selected to avoid unwanted effects. In addition to flavoproteins, enzymes, which are involved in the biosynthesis of flavins, are possible targets for anti-infectives. Only a few flavin analogs or inhibitors of flavin biosynthesis have been subjected to detailed studies to evaluate their biological activity. Nevertheless, flavin analogs certainly have the potential to serve as basic structures for the development of novel anti-infectives and it is possible that, in the future, the urgent need for new molecules to fight multiresistant microorganisms will be met.
Riboflavin, or Vitamin B2 is a redox-active substance that plays an essential role in living cells. As precursor of flavin mononucleotide (FMN) and flavin adenine dinucleotide (FAD) it is crucial for diverse energy supplying metabolic processes, e.g. beta-oxidation or oxidative phosphorylation. Secreted into the medium, it can beeffectively used by some bacteria for electron transfer. Presence of riboflavin in anaerobic cultures leads to higher current flow in a Microbial Fuel Cell, which made riboflavin overproduction a suitable target for optimisation of our MFC.
We have shown that cloning of the riboflavin cluster from the metal-reducing bacterium in is sufficient to achieve significant riboflavin overproduction detectable both in supernatant and in cells.
Flavin adenine dinucleotide - Wikipedia
also known as Direct Reduced Iron (DRI) or Sponge Iron. It's used to fortify foods, like flour. It's produced from either iron ore or mill scale (the surface of hot rolled steel) by reduction with hydrogen or carbon monoxide. extract usually obtained from a newly-born calf stomach. Rennet contains the enzymes and a little amount of . The older the veal calf, the more pepsin will be found in the rennet. Rennet can also be derived from synthetic sources or from bacteria and fungus
enzyme found in . It is used to split the molecule during cheese making to clot milk and turn it into curds and whey
also known as pharmaceutical glaze, confectioner's glaze, pure food glaze and natural glaze. It's made from various types of food grade . It is also known as beetle juice, even though the lac insect it's derived from is a scale insect and not a beetle.
one of the structural elements (together with elastin and collagen) of skeletal muscle
A more soluble form of
eggs obtained from the abdomen of slaughtered female fish
food on which bee larvae are fed and which causes them to develop into queen bees