Yoshpe-Besançon I, Auriol D, Paul F, Monsan P, Gripon J C, Ribadeau-Dumas B
Enzymology Unit, Institut National de la Recherche Agronomique (INRA), Toulouse, France.
Biotechnol Appl Biochem. 1993 Aug;18(1):93-102.
In previous papers we have reported that an aminopeptidase A (EC 3.4.11.7) purified from Staphylococcus chromogenes was able to catalyse the introduction of L-malic acid at the N-terminus of Tyr and Phe derivatives. We now show that this enzyme can be used for selective alpha-amino protection of derivatives of probably all amino acids, except Gly and Pro, by the malyl group. The following L-malyl derivatives were synthesized in thermodynamically controlled reactions with yields ranging from 4 to 47%: L-malyl-Tyr-OEt, -ALA-OMe, -Ser-OEt, -Lys-OEt, -Phe-OMe, -Met-NH2, -Glu-MH2, Arg-NH2, -Tye-NH2, -Val-NH2, -Ala-Phe and -Ala-Phe-NH2 (OEt and OMe are ethyl and methyl esters respectively). The reactions were monitored by reverse-phase h.p.l.c.; the products were quantified by amino acid analysis, and their structure was confirmed by m.s. No synthesis was obtained with Gly and Pro derivatives as nucleophiles. The effects of pH, temperature, enzyme concentration, nucleophile concentration, reaction time and addition of an organic co-solvent were studied. An important shift towards synthesis was obtained by carrying out the reactions at 55 degrees C in the presence of 55% organic co-solvent Triglyme (2,4,8,11-tetraoxadodecane) [8-60-fold increase in Ksyn. ([product] [acyl-donor]-1 [nucleophile]-1)].
在之前的论文中我们报道过,从产色葡萄球菌中纯化得到的氨肽酶A(EC 3.4.11.7)能够催化在酪氨酸和苯丙氨酸衍生物的N端引入L-苹果酸。我们现在表明,这种酶可用于除甘氨酸和脯氨酸外可能所有氨基酸衍生物的选择性α-氨基苹果酰基保护。在热力学控制的反应中合成了以下L-苹果酰基衍生物,产率在4%至47%之间:L-苹果酰基-酪氨酸乙酯、-丙氨酸甲酯、-丝氨酸乙酯、-赖氨酸乙酯、-苯丙氨酸甲酯、-甲硫氨酸氨基、-谷氨酸氨基、精氨酸氨基、-酪氨酸氨基、-缬氨酸氨基、-丙氨酸-苯丙氨酸和-丙氨酸-苯丙氨酸氨基(乙酯和甲酯分别为乙基酯和甲基酯)。反应通过反相高效液相色谱监测;产物通过氨基酸分析定量,其结构通过质谱确认。以甘氨酸和脯氨酸衍生物作为亲核试剂未得到合成产物。研究了pH、温度、酶浓度、亲核试剂浓度、反应时间和有机共溶剂添加的影响。在55℃下于55%有机共溶剂三甘醇二甲醚(2,4,8,11-四氧杂十二烷)存在下进行反应,得到了向合成方向的重要转变[合成常数(Ksyn)增加8 - 60倍([产物][酰基供体]-1[亲核试剂]-1)]。