Enhancing Thermostability and Organic Solvent Tolerance of ω‐Transaminase through Global Incorporation of Fluorotyrosine. Issue 5 (11th March 2014)

• Record Type: Journal Article
• Authors: Deepankumar, Kanagavel; Shon, Minsu; Nadarajan, Saravanan Prabhu; Shin, Giyoung; Mathew, Sam; Ayyadurai, Niraikulam; Kim, Byung‐Gee; Choi, Sei‐Hyun; Lee, Sang‐Hyeup; Yun, Hyungdon
• Is Part Of: Advanced synthesis & catalysis. Volume 356:Issue 5(2014)
• Page Start: 993
• Page End: 998
• Publication Date: 2014-03-11
• Subjects: Catalysis -- Periodicals; Organic compounds -- Synthesis -- Periodicals; Chemistry -- Periodicals; Chemistry, Technical -- Periodicals; Chemistry -- Periodicals; Catalysis -- Periodicals; Technology, Pharmaceutical -- Periodicals; 547.2
• DOI: 10.1002/adsc.201300706
• Languages: English
• ISSNs: 1615-4150

Abstract

<abstract abstract-type="main" xml:lang="en"> <title>Abstract</title> <p>Here, we have utilized the incorporation of non‐canonical amino acids as a tool kit to improve enzyme properties for organic synthesis applications. The global incorporation of 3‐fluorotyrosine (FY) into ω‐transaminase (ω‐TA) to give ω‐TA[FY] enhanced the thermostability and organic solvent tolerance without altering substrate specificity and enantioselectivity. Moreover, ω‐TA[FY] was able to completely convert 25 mM of acetophenone into (<italic>S</italic>)‐1‐phenylethylamine (<italic>ee</italic>&gt;99%) in the presence of 20% DMSO (v/v) which is ∼2‐fold higher when compared to wild‐type ω‐TA.</p> <p> <boxed-text content-type="graphic" position="anchor" orientation="portrait"> <graphic position="anchor" mimetype="image" xlink:href="ark:/27927/pgg4sr9zvpq" orientation="portrait" xlink:type="simple" xmlns:xlink="http://www.w3.org/1999/xlink" /> </boxed-text> </p> </abstract>