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This article describes a comprehensive practical laboratory method for developing an enzyme to more easily measure glyphosate levels in solution. Through this article, undergraduate students of biology majors can conduct research experiments in critical fields by utilizing various techniques, such as chemiluminescence (CL) biosensors with engineered enzymes and are guided in molecular biology laboratories. A glyphosate oxidase mutant library was constructed by DNA shuffling, and a glyphosate oxidase variant with increased glyphosate degradation activity was selected by using a high-throughput screening assay. Following protein overexpression in "Escherichia coli" (DE3) and purification by affinity chromatography, the glyphosate oxidase variant protein combined with luminol-H[subscript 2]O[subscript 2] reaction was constructed as a new CL biosensor for detecting glyphosate in soils.

Xylanase is a novel and safe flour additive that effectively enhances dough properties and baking quality. To explore new sources of xylanase and evaluate its application in bread baking, xylanase from Caldicellulosiruptor owensensis was heterogeneously expressed in Escherichia coli by fusion with Sumo tag. The enzymatic properties of the xylanase SumoXyn and its impact on bread quality were investigated. The xylanase from Caldicellulosiruptor owensensis was efficiently expressed in E.coli and the enzyme was obtained with high purity by simply heating the cell lysate at 75 °C for 30 minutes. Nano DSF analysis showed that the Tm value of this enzyme was 83.5 °C. The optimum pH of the enzyme was 9.0, but it still had more than 60% activity at pH 5-10. Treated in pH 4-10 buffer for 24 h, SumoXyn still had more than 80% residual activity. SumoXyn displayed the highest activity at 80 °C, but it still has 50% of the highest activity at 100 °C, and the residual activity was about 75% after heating at 75 °C for 1 h, indicating that Sumoxyn had good pH stability and thermal stability. Using bagasse xylan as substrate, the Vmax was 2 354.52 μmol/(min·mg), the Kmwas 2.26 mg/mL and the Kcat was 214.68 S-1. Using 200 g high gluten whole wheat flour to make bread, the effects of SumoXyn supplemented with 3 mg, 6 mg, 9 mg, respectively, on the quality of whole wheat bread were investigated. It was found that with the increase of SumoXyn supplemented, the specific volume and elasticity of bread increased, the hardness and chewability decreased, and the quality of whole wheat bread was significantly improved. These findings suggest that SumoXyn has great potential as a flour improver. [ABSTRACT FROM AUTHOR]

Aim: To investigate the differences in utility between conventional dressings and hydrogel dressings for the treatment of diabetic foot ulcer (DFU). Methods: The PubMed, Embase, Cochrane Library, CNKI, VIP and Wanfang databases were systematically searched up to 21 January 2023. Fixed/random‐effect models were used to calculate the odds ratios (ORs) and mean differences (MDs) with 95% confidence intervals (CIs) for the effect size analysis, with heterogeneity determined by I2 statistics. Subgroup analyses of different classes of hydrogel were also conducted. Results: A total of 15 randomized controlled trials with 872 patients were eligible for the present analysis. Compared with conventional dressings, hydrogel dressings significantly improved the healing rate (OR 4.09, 95% CI 2.83 to 5.91), shortened the healing time (MD −11.38, 95% CI −13.11 to −9.66), enhanced granulation formation (MD −3.60, 95% CI −4.21 to −3.00) and epithelial formation (MD −2.82, 95% CI −3.19 to −2.46), and reduced the incidence of bacterial infection (OR 0.10, 95% CI 0.05 to 0.18). Conclusion: The meta‐analysis showed that hydrogel dressings are more effective in treating DFU compared with conventional dressings. [ABSTRACT FROM AUTHOR]