Efficient Production of Enantiopure D-Lysine from L-Lysine by a Two-Enzyme Cascade System

被引:9
|
作者
Wang, Xin [1 ]
Yang, Li [1 ]
Cao, Weijia [1 ]
Ying, Hanxiao [1 ]
Chen, Kequan [1 ]
Ouyang, Pingkai [1 ]
机构
[1] Nanjing Tech Univ, Coll Biotechnol & Pharmaceut Engn, State Key Lab Mat Oriented Chem Engn, Nanjing 211816, Jiangsu, Peoples R China
来源
CATALYSTS | 2016年 / 6卷 / 11期
关键词
D-lysine; racemase; decarboxylase; two-enzyme cascade system; D-AMINO-ACIDS; CADAVERINE PRODUCTION; RACEMASE; IDENTIFICATION; SUPERFAMILY;
D O I
10.3390/catal6110168
中图分类号
O64 [物理化学(理论化学)、化学物理学];
学科分类号
070304 ; 081704 ;
摘要
The microbial production of D-lysine has been of great interest as a medicinal raw material. Here, a two-step process for D-lysine production from L-lysine by the successive microbial racemization and asymmetric degradation with lysine racemase and decarboxylase was developed. The whole-cell activities of engineered Escherichia coli expressing racemases from the strains Proteus mirabilis (LYR) and Lactobacillus paracasei (AAR) were first investigated comparatively. When the strain BL21-LYR with higher racemization activity was employed, L-lysine was rapidly racemized to give DL-lysine, and the D-lysine yield was approximately 48% after 0.5 h. Next, L-lysine was selectively catabolized to generate cadaverine by lysine decarboxylase. The comparative analysis of the decarboxylation activities of resting whole cells, permeabilized cells, and crude enzyme revealed that the crude enzyme was the best biocatalyst for enantiopure D-lysine production. The reaction temperature, pH, metal ion additive, and pyridoxal 5'-phosphate content of this two-step production process were subsequently optimized. Under optimal conditions, 750.7 mmol/L D-lysine was finally obtained from 1710 mmol/L L-lysine after 1 h of racemization reaction and 0.5 h of decarboxylation reaction. D-lysine yield could reach 48.8% with enantiomeric excess (ee) >= 99%.
引用
收藏
页数:12
相关论文
共 50 条
  • [1] The production of enantiopure D-lysine from L-lysine by a two-strain coupled system
    Xu, Sheng
    Lu, Xiaolu
    Wang, Xin
    Gao, Zhen
    Chen, Kequan
    Ouyang, Pingkai
    CHINESE JOURNAL OF CHEMICAL ENGINEERING, 2020, 28 (11) : 2832 - 2836
  • [2] The production of enantiopure D-lysine from L-lysine by a two-strain coupled system
    Sheng Xu
    Xiaolu Lu
    Xin Wang
    Zhen Gao
    Kequan Chen
    Pingkai Ouyang
    Chinese Journal of Chemical Engineering, 2020, 28 (11) : 2832 - 2836
  • [3] THE ACTIVITIES OF D-LYSINE AND L-LYSINE FOR TURKEY POULTS
    KRATZER, FH
    JOURNAL OF NUTRITION, 1950, 41 (01): : 153 - 157
  • [4] MANOMETRIC DETERMINATION OF L-LYSINE AND D-LYSINE BY BACTERIAL L-LYSINE OXIDASE AND ITS RACEMASE
    ICHIHARA, A
    OGATA, M
    SUDA, M
    JOURNAL OF BIOCHEMISTRY, 1960, 48 (03): : 421 - 424
  • [5] d-Lysine production from l-lysine by successive chemical racemization and microbial asymmetric degradation
    E. Takahashi
    M. Furui
    H. Seko
    T. Shibatani
    Applied Microbiology and Biotechnology, 1997, 47 : 347 - 351
  • [6] D-lysine production from L-lysine by successive chemical racemization and microbial asymmetric degradation
    Takahashi, E
    Furui, M
    Seko, H
    Shibatani, T
    APPLIED MICROBIOLOGY AND BIOTECHNOLOGY, 1997, 47 (04) : 347 - 351
  • [7] EFFECT OF L-LYSINE AND D-LYSINE ON THE GROWTH OF EHRLICH ASCITES TUMOR
    CHOY, YM
    FUNG, KP
    CHEMOTHERAPY, 1989, 35 (02) : 119 - 122
  • [8] Scale-up of D-lysine production from L-lysine by successive chemical racemization and microbial asymmetric degradation
    Takahashi, E
    Furui, M
    Shibatani, T
    BIOTECHNOLOGY LETTERS, 1997, 19 (03) : 245 - 249
  • [9] Scale-up of D-lysine production from L-lysine by successive chemical racemization and microbial asymmetric degradation
    Eiji Takahashi
    Masakatsu Furui
    Takeji Shibatani
    Biotechnology Letters, 1997, 19 : 245 - 250
  • [10] Production of L-lysine from L-lysine monohydrochloride by electrodialysis
    Chen, Yan
    Zhang, Yaping
    Yue, Mingzhu
    Zhou, Yuanlin
    DESALINATION AND WATER TREATMENT, 2011, 25 (1-3) : 291 - 296