ANTITULASE Meaning and
Definition
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Antitulase, sometimes referred to as anti-tulase, is a term used in microbiology and food science to describe substances or agents that have the ability to inhibit or suppress the activity of the enzyme tulase. Tulase, also known as thiamine pyrophosphokinase, is an enzyme that plays a crucial role in the degradation and metabolism of thiamine (vitamin B1) in living organisms.
Antitulase substances or compounds can be synthetic or naturally occurring, and they act by interfering with the activity of the tulase enzyme, either by preventing its production or by blocking its catalytic function. These antitulase agents are commonly used in the food industry to prevent the degradation of thiamine, which is essential for the proper functioning and growth of bacteria and yeast. By inhibiting tulase activity, the antitulase agents help to prolong the shelf life of food products and maintain their thiamine content.
The term antitulase can also be used to describe the process of inhibiting tulase activity. This process may involve the addition of specific chemicals or ingredients to food products to counteract tulase enzymatic activity and preserve the nutritional quality of the product.
Overall, antitulase refers to substances or processes that are used to prevent the degradation or loss of thiamine in food products, ultimately contributing to their extended shelf life and ensuring adequate thiamine levels.
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A serum obtained from animals which have received repeated injections of tulase; used in the treatment of tuberculosis.
A practical medical dictionary. By Stedman, Thomas Lathrop. Published 1920.
Common Misspellings for ANTITULASE
- zntitulase
- sntitulase
- wntitulase
- qntitulase
- abtitulase
- amtitulase
- ajtitulase
- ahtitulase
- anritulase
- anfitulase
- angitulase
- anyitulase
- an6itulase
- an5itulase
- antutulase
- antjtulase
- antktulase
- antotulase
- ant9tulase
- ant8tulase
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