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dc.contributor.authorDel Arco, Jonspa
dc.contributor.authorCejudo Sanches, J.spa
dc.contributor.authorEsteban, Ispa
dc.contributor.authorClemente Suárez, Vicente Javierspa
dc.contributor.authorHormigo, Danielspa
dc.contributor.authorPerona, Almudenaspa
dc.contributor.authorFernandez Lucas, Jesusspa
dc.date.accessioned2018-11-14T14:12:19Z
dc.date.available2018-11-14T14:12:19Z
dc.date.issued2017-03-28
dc.identifier.issn03088146spa
dc.identifier.urihttp://hdl.handle.net/11323/943spa
dc.description.abstractTraditionally, enzymatic synthesis of nucleoside-5′-monophosphates (5′-NMPs) using low water-soluble purine bases has been described as less efficient due to their low solubility in aqueous media. The use of enzymes from extremophiles, such as thermophiles or alkaliphiles, offers the potential to increase solubilisation of these bases by employing high temperatures or alkaline pH. This study describes the cloning, expression and purification of hypoxanthine-guanine-xanthine phosphoribosyltransferase from Thermus thermophilus (TtHGXPRT). Biochemical characterization indicates TtHGXPRT as a homotetramer with excellent activity and stability across a broad range of temperatures (50–90 °C) and ionic strengths (0–500 mM NaCl), but it also reveals an unusually high activity and stability under alkaline conditions (pH range 8–11). In order to explore the potential of TtHGXPRT as an industrial biocatalyst, enzymatic production of several dietary 5′-NMPs, such as 5′-GMP and 5′-IMP, was carried out at high concentrations of guanine and hypoxanthine.spa
dc.publisherFood Chemistryspa
dc.rightsAtribución – No comercial – Compartir igualspa
dc.subjectEnzymatic synthesiseng
dc.subjectFood industryeng
dc.subject6-Oxopurine phosphoribosyltransferaseseng
dc.subjectThermophileseng
dc.subjectAlkaliphileseng
dc.titleEnzymatic production of dietary nucleotides from low-soluble purine bases by an efficient, thermostable and alkali-tolerant biocatalysteng
dc.typeArtículo de revistaspa
dc.rights.accessrightsinfo:eu-repo/semantics/openAccessspa
dc.identifier.doiDOI: 10.1016/j.foodchem.2017.05.136spa
dc.identifier.instnameCorporación Universidad de la Costaspa
dc.identifier.reponameREDICUC - Repositorio CUCspa
dc.identifier.repourlhttps://repositorio.cuc.edu.co/spa
dc.type.coarhttp://purl.org/coar/resource_type/c_6501spa
dc.type.contentTextspa
dc.type.driverinfo:eu-repo/semantics/articlespa
dc.type.redcolhttp://purl.org/redcol/resource_type/ARTspa
dc.type.versioninfo:eu-repo/semantics/acceptedVersionspa
dc.type.coarversionhttp://purl.org/coar/version/c_ab4af688f83e57aaspa
dc.rights.coarhttp://purl.org/coar/access_right/c_abf2spa


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