One-Pot Synthesis of Useful S-Substituted-<scp>l</scp>-cysteine Sulfoxides Using Genetically Engineered <i>Escherichia coli</i>
作者:Taku Mizutani、Ryotaro Hara、Michiki Takeuchi、Makoto Hibi、Makoto Ueda、Jun Ogawa
DOI:10.1021/acs.jafc.3c08824
日期:2024.3.13
S-Substituted-l-cysteine sulfoxides are valuable compounds that are contained in plants. Particularly, (+)-alliin and its degraded products have gained significant attention because of their human health benefits. However, (+)-alliin production has been limited to extraction from plants and chemical synthesis; both methods have drawbacks in terms of stability and safety. Here, we proposed the enzymatic
S-取代-L-半胱氨酸亚砜是植物中含有的有价值的化合物。特别是,(+)-蒜氨酸及其降解产物因其对人类健康的益处而受到广泛关注。然而,(+)-蒜氨酸的生产仅限于从植物中提取和化学合成;这两种方法在稳定性和安全性方面都有缺陷。在这里,我们提出了从容易获得的底物合成(+)-蒜氨酸的酶级联反应。为了实现一锅法 (+)-蒜氨酸生产,我们构建了共表达编码来自嗜水气单胞菌亚种色氨酸合酶的基因的大肠杆菌。嗜水菌NBRC 3820和来自苏云金芽孢杆菌2e2的l-异亮氨酸羟化酶作为生物催化剂。大肠杆菌中色氨酸酶基因的缺失使产量增加了约 2 倍。在优化条件下,(+)-蒜氨酸积累量达到110 mM,这是迄今为止最高的生产率。此外,通过将各种硫醇应用于级联反应,合成了天然和非天然S-取代-L-半胱氨酸亚砜。这些结果表明,所开发的生物工艺将能够提供多种S-取代-L-半胱氨酸亚砜。