Biosynthesis of α-keto acids and resolution of chiral amino acids by L-amino acid deaminases from Proteus mirabilis.

Chiral amino acids Docking analysis L-amino acid deaminase α-keto acids

Journal

Protein expression and purification
ISSN: 1096-0279
Titre abrégé: Protein Expr Purif
Pays: United States
ID NLM: 9101496

Informations de publication

Date de publication:
29 May 2024
Historique:
received: 24 04 2024
revised: 21 05 2024
accepted: 28 05 2024
medline: 1 6 2024
pubmed: 1 6 2024
entrez: 31 5 2024
Statut: aheadofprint

Résumé

Chiral amino acids and their deamination products, α-keto acids, have important applications in food, medicine, and fine chemicals. In this study, two L-amino acid deaminase genes from Proteus mirabilis, PM473 of type Ⅰ and PM471 of type Ⅱ were cloned and expressed in Escherichia coli respectively, expected to achieve the chiral separation of amino acids. Extensive substrate preference testing showed that both deaminases had catalytic effects on the D-amino acid component of the D, L-amino acids, and PM473 has a wider catalytic range for amino acids. When D, L-Cys was used as the substrate, all L-Cys components and 75.1% of D-Cys were converted to mercapto pyruvate, and the remaining D-Cys was a single chiral enantiomer. Molecular docking analysis showed that the interaction between the substrate and the key residues affected the stereoselectivity of enzymes. The compatibility of hydrophobicity between the binding pocket and substrate may be the basic factor that affects the substrate selectivity. This work provides an alternative method for the production of α-keto acids and the resolution of chiral amino acids.

Identifiants

pubmed: 38821452
pii: S1046-5928(24)00090-1
doi: 10.1016/j.pep.2024.106518
pii:
doi:

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

106518

Informations de copyright

Copyright © 2024. Published by Elsevier Inc.

Déclaration de conflit d'intérêts

Declaration of Competing Interest All authors agree to publish and declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Auteurs

Junzhang Chang (J)

School of Food and Bioengineering, Hefei University of Technology. Feicui Road, No.420, Hefei, Anhui, China.

Yuxin Zhang (Y)

School of Food and Bioengineering, Hefei University of Technology. Feicui Road, No.420, Hefei, Anhui, China. Electronic address: 1346637312@qq.com.

Zhiwei Li (Z)

School of Food and Bioengineering, Hefei University of Technology. Feicui Road, No.420, Hefei, Anhui, China. Electronic address: 553326402@qq.com.

Yunfeng Ma (Y)

Anhui Anlito Biotechnology Co., Ltd., Lvan, Anhui, China. Electronic address: hr@horaechina.com.

Xueqin Hu (X)

School of Food and Bioengineering, Hefei University of Technology. Feicui Road, No.420, Hefei, Anhui, China. Electronic address: huxq@hfut.edu.cn.

Jingwen Yang (J)

School of Food and Bioengineering, Hefei University of Technology. Feicui Road, No.420, Hefei, Anhui, China; Anhui Anlito Biotechnology Co., Ltd., Lvan, Anhui, China. Electronic address: jwyang@hfut.edu.cn.

Hongbin Zhang (H)

School of Food and Bioengineering, Hefei University of Technology. Feicui Road, No.420, Hefei, Anhui, China. Electronic address: hbzhang@hfut.edu.cn.

Classifications MeSH