1 Caffeine 2 3 Caffeine (C8H10N4O2) is the common name for trimethylxanthine (systematic name is 1,3,7- 4 trimethylxanthine or 3,7-dihydro-1,3,7-trimethyl-1H-purine-2,6-dione). The chemical is also 5 known as coffeine, theine, mateine, guaranine, or methyltheobromine. Caffeine is naturally 6 produced by several plants, including coffee beans, guarana, yerba maté, cacao beans, and tea. 7 For the plants, caffeine acts as a natural pesticide. It paralyzes and kills insects that attempt to 8 feed on the plants. The molecule was first isolated by the German chemist Friedrich Ferdinand 9 Runge in 1819.
kegg.com/dbget-bin/show_pathway?map00010+4.1.2.13 Pentose phosphate pathway http://www.kegg.com/dbget-bin/show_pathway?map00030+4.1.2.13 Inositol metabolism http://www.kegg.com/dbget-bin/show_pathway?map00031+4.1.2.13 Fructose and mannose metabolism http://www.kegg.com/dbget-bin/show_pathway?map00051+4.1.2.13 Carbon fixation http://www.kegg.com/dbget-bin/show_pathway?map00710+4.1.2.13 Püruvaatkinaas: Glycolysis / Gluconeogenesis http://www.kegg.com/dbget-bin/show_pathway?map00010+4.1.2.13 Purine metabolism http://www.kegg.com/dbget-bin/show_pathway?map00230+2.7.1.40 Pyruvate metabolism http://www.kegg.com/dbget-bin/show_pathway?map00620+2.7.1.40 Carbon fixation http://www.kegg.com/dbget-bin/show_pathway?map00710+2.7.1.40 Insulin signaling pathway http://www.kegg.com/dbget-bin/show_pathway?map04910+2.7.1.40 Type II diabetes mellitus http://www.kegg.com/dbget-bin/show_pathway?map04930+2.7.1.40 d
are generally used for this purpose. The main properties of the sausage, as discussed energetic metabolism of these bacteria is the later. The genome shows a particularly well- dissimilation of sugar to organic acid by developed potential for amino acid catabo- means of glycolysis and phosphoketolase lism, and in addition, L. sakei has the ability pathways. When hexoses are the energy to use purine nucleosides for energy produc- source, lactic acid is the major fermentation tion (a unique property among lactic acid end product. Several studies clearly demon- bacteria). strated that L. sakei is the predominant Although L. plantarum has been identified species in fermented meat products, and its as part of the meat microbiota and is used as use as a starter culture for sausage production starter cultures for meat fermentation, this
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