首页> 外文期刊>International Journal of Biological Macromolecules: Structure, Function and Interactions >Poly-lysine supported cross-linked enzyme aggregates of penicillin G acylase and its application in synthesis of beta-lactam antibiotics
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Poly-lysine supported cross-linked enzyme aggregates of penicillin G acylase and its application in synthesis of beta-lactam antibiotics

机译:聚赖氨酸支持的红细胞酰基酰化酶的交联酶聚集体及其在β-内酰胺抗生素的合成中的应用

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摘要

Penicillin G acylase (PGA) from Providencia rettgeri PX04 (PrPGA) was utilized to synthesize beta-lactam antibiotics. Poly-lysine supported cross-linked enzyme aggregates (PL-CLEAs) were prepared using PGA. Addition of polylysine significantly increased retention of PGA activity in CLEAs, with a decrease in the synthesis/hydrolysis (S/ H) ratio. PL-CLEAs with 0.56 mg/mL poly-lysine retained 83% of free PGA activity, and displayed a higher S/H ratio than that of the free enzyme. Both PL-CLEAs and CLEAs exhibited high pH and thermal stabilities. PL-CLEAs possessed the best stability profile, and the lowest alpha value [(k(cat)/K-m)p(s)/(k(cat)/K-m)(AD)], and was most effective at amoxicillin synthesis. A >94% yield of amoxicillin was achieved using a D-HPGME/6-APA ratio of 1.2:1 (240 mM, 200 mM), with fed-batch addition of D-HPGME. PL-CLEAs displayed excellent operational stability during amoxicillin synthesis. Over 97% of initial conversion was retained after twenty rounds of catalysis. PL-CLEAs exhibited greater potency than CLEAs in practical catalysis, permitting a higher concentration of reactants. (C) 2019 Elsevier B.V. All rights reserved.
机译:来自Providencia Rettgeri PX04(PRPGA)的青霉素G酰化酶(PGA)合成β-内酰胺抗生素。使用PGA制备聚赖氨酸负载的交联酶聚集体(PL-CLEA)。添加聚赖氨酸的添加显着提高了本谱中PGA活性的保留,其合成/水解(S / H)的比例降低。 PL-CLEA具有0.56mg / mL的聚赖氨酸保留了83%的游离PGA活性,并显示出比自由酶的S / H比率更高。 PL-CLEA和CLEAS都表现出高pH和热稳定性。 PL-CLEA具有最佳的稳定性曲线和最低α值[(k(k(k(cat)/ k-m)p(s)/(k(cat)/ k-m)],并且在阿莫西林合成中最有效。使用D-HPGME / 6-APA比率为1.2:1(240mm,200mm),通过加入分批加入D-HPGME来实现Amoxicillin的屈服率为94%。 PL-CLEA在阿莫西林合成期间显示出优异的操作稳定性。在二十一轮催化后,超过97%的初始转化率保留。 PL-CLEA在实际催化中表现出比氏酸的更大效力,允许更高浓度的反应物。 (c)2019 Elsevier B.v.保留所有权利。

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