Wheat carboxypeptidase-catalyzed peptide synthesis by aminolysis of N-acyl amino acid ester. Indication of the acyl-enzyme mechanism.

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概要

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• Dipeptide synthesis from <I>N</I>-[3-(2-furyl)acryloyl]-acylated (Fua-) amino acid ethyl ester and amino acid amide catalyzed by wheat bran carboxypeptidase (carboxypeptidase W) was studied. The optimum pH for peptide formation was at pH 8; more than 60% of the initial <I>N</I>-Fua-L-phenylalanine ethyl ester was converted to <I>N</I>-Fua-L-phenylalanylglycinamide under optimum conditions. The dependence of peptide formation on the concentration of amino acid amide showed an apparent saturation; this could be successfully explained by a reaction scheme which involved an acylated enzyme attacked by an enzyme-bound amine. The results for a reaction in the presence of two different amine components also supported this mechanism. Gly–NH<SUB>2</SUB> had a better affinity to the acylated carboxypeptidase and the apparent dissociation constant (<I>K</I><SUB>N(app)</SUB>) was about 50 mM. These results were compared with those for those reactions catalyzed by carboxypeptidases from yeast and malt.

• 公益社団法人 日本化学会の論文

著者

• Fukuda Mitsuhiro

  Department Of Neurophysiology Biomedical Research Center Osaka University Medical School

• Shima Hiroshi

  Department of Biological Safety Research, Japan Food Research Laboratories

• Ito Takanobu

  Department of Applied Chemistry, Fukui University

• Tanabe Kazuo

  Department of Applied Chemistry

• Kunugi Shigeru

  Department of Applied Chemistry

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