Production of aromatic D-amino acids from α-keto acids and ammonia by coupling of four enzyme reactions

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Title
Production of aromatic D-amino acids from α-keto acids and ammonia by coupling of four enzyme reactions
Author(s)
Hee Sung Bae; Seung Goo Lee; Seung Pyo Hong; Mi Sun Kwak; N Esaki; K Soda; Moon Hee Sung
Bibliographic Citation
Journal of Molecular Catalysis B: Enzymatic, vol. 6, pp. 241-247
Publication Year
1999
Abstract
A multi-enzyme system composed of glutamate racemase, thermostable D- amino acid aminotransferase, glutamate dehydrogenase and formate dehydrogenase was employed for the production of aromatic D-amino acids, D- phenylalanine and D-tyrosine, from the corresponding α-keto acids, phenylpyruvate and hydroxyphenylpyruvate, respectively. The optimal concentration of ammonium formate for the production of these D-amino acids was found in the range of 0.25-1.0 M. The optimal concentration of α-keto acid was determined to be 50 mM, above which the productivity greatly decreased. To keep the concentration of α-keto acid around this concentration, α-keto acid was intermittently fed into the multi-enzyme system during the production period. By running the multi-enzyme system for 35 h, 48 gl-1 of D-phenylalanine and 60 gl-1 of D-tyrosine were produced with 100% of optical purity from the equimolar amounts of phenylpyruvate and hydroxyphenylpyruvate, respectively. The production levels of both aromatic D-amino acids were demonstrated to be dependent on the stability of glutamate racemase.
Keyword
Aromatic D-amino acidD-Amino acid aminotransferaseGlutamate racemaseα-Keto acidMulti-enzyme system
ISSN
1381-1177
Publisher
Elsevier
DOI
http://dx.doi.org/10.1016/S1381-1177(98)00073-3
Type
Article
Appears in Collections:
Division of Biomaterials Research > 1. Journal Articles
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