奇拉酸盐的酶分解
Yingchun Li1, Sarah D Aubert, Eugene G Maes
1Department of Chemistry, Texas A&M University, P.O. Box 30012, College Station, Texas 77842-3012, USA.
Journal of the American Chemical Society
|July 22, 2004
概括
细菌的三酶酶显示了酸盐的立体选择性水解. 一种突变的酶逆转了野生类型的选择性,使得性素和氧化物的化学酶合成成为可能.
科学领域:
- 生物化学 生物化学
- 酶学 是一种酶学.
- 有机化学 有机化学
背景情况:
- 细菌三酶 (Bpt) 酶以其催化活性而闻名.
- 酸盐的立体选择性水解是合成化学中的一个关键反应.
研究的目的:
- 调查野生类型和突变细菌三酶在酸盐的立体选择性.
- 探索在化学酶合成中对酸盐酸盐的反聚体纯度的潜力.
主要方法:
- 使用野生型和突变型Bpt. 的raceme酸盐的动态分辨率.
- 制备纯酸酸的酸. 制备纯酸的酸.
- 化学酶合成P-基拉和氧化物.
主要成果:
- 野生类型的Bpt优先化甲基烯p-X-基酸盐的SP-反体.
- 一种特定的突变酶 (I106T/F132A/H254G/H257W) 表现出相反的立体选择性,有利于RP-enantiomers.
- 突变酶显示了RP-enantiomer的显著增强的水解率.
结论:
- 细菌三酶可以在氨酸水解中被设计为改变立体选择性.
- 通过酶动力学分辨率产生的纯酸盐,是性有机化合物的有价值的前体.
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