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Enzymatic production of dietary nucleotides from low-soluble purine bases by an efficient, thermostable and alkali-tolerant biocatalyst


Del Arco, Jon
Cejudo Sanches, J.
Esteban, I
Clemente Suárez, Vicente Javier
Hormigo, Daniel
Perona, Almudena
Fernandez Lucas, Jesus

Artículo de revista

2017-03-28

Food Chemistry

https://doi.org/DOI: 10.1016/j.foodchem.2017.05.136

03088146

Enzymatic synthesisBuscar en Repositorio UMECIT
Food industryBuscar en Repositorio UMECIT
6-Oxopurine phosphoribosyltransferasesBuscar en Repositorio UMECIT
ThermophilesBuscar en Repositorio UMECIT
AlkaliphilesBuscar en Repositorio UMECIT

Traditionally, 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.

http://hdl.handle.net/11323/943

  • Artículos científicos [2636]

Descripción: Enzymatic production of dietary nucleotides from low-soluble.pdf
Título: Enzymatic production of dietary nucleotides from low-soluble.pdf
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