JP2018525013A - D−タガトースの酵素的製造 - Google Patents
D−タガトースの酵素的製造 Download PDFInfo
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- JP2018525013A JP2018525013A JP2018510466A JP2018510466A JP2018525013A JP 2018525013 A JP2018525013 A JP 2018525013A JP 2018510466 A JP2018510466 A JP 2018510466A JP 2018510466 A JP2018510466 A JP 2018510466A JP 2018525013 A JP2018525013 A JP 2018525013A
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- Prior art keywords
- tagatose
- phosphate
- catalyzed
- starch
- enzyme
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
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- 230000002255 enzymatic effect Effects 0.000 title abstract description 10
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- 238000000034 method Methods 0.000 claims abstract description 86
- BGWGXPAPYGQALX-VANKVMQKSA-N alpha-D-tagatofuranose 6-phosphate Chemical compound OC[C@]1(O)O[C@H](COP(O)(O)=O)[C@H](O)[C@@H]1O BGWGXPAPYGQALX-VANKVMQKSA-N 0.000 claims abstract description 63
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Abstract
Description
本出願は、2015年10月2日に出願された米国特許出願第62/236,226号の優先権を主張し、該出願は参照により本明細書に援用される。
化学物質
200g/Lのマルトデキストリン、10mMの酢酸バッファー(pH5.5)、5mMのMgCl2、及び0.1g/Lのイソアミラーゼを含有する反応混合物を、80℃で24時間インキュベーションした。これを使用して、20g/Lのイソアミラーゼ処理マルトデキストリン、50mMのリン酸緩衝食塩水(pH7.2)、5mMのMgCl2、0.05UのαGP、0.05UのPGM、0.05UのPGI、0.05UのF6PE、及び0.05UのT6PPを含有する0.20mLの別の反応混合物を生成し、50℃で24時間インキュベーションした。実施例9中のように、タガトースの生成を定量化した。タガトースの収率は、イソアミラーゼによるマルトデキストリンの前処理により16g/Lへ増加した。
Claims (21)
- タガトースを製造する方法であって、
エピメラーゼによって触媒されてフルクトース6−リン酸(F6P)をタガトース6−リン酸(T6P)へ変換すること;及び
ホスファターゼによって触媒されて、生成された該T6Pをタガトースへ変換すること
を含む、方法。 - グルコース6−リン酸(G6P)を前記F6Pに変換するステップを更に含み、該ステップがホスホグルコースイソメラーゼ(PGI)によって触媒される、請求項1に記載の方法。
- グルコース1−リン酸(G1P)を前記G6Pに変換するステップを更に含み、該ステップがフォスフォグルコムターゼ(PGM)によって触媒される、請求項2に記載の方法。
- 糖類を前記G1Pに変換するステップを更に含み、該ステップが少なくとも1つの酵素によって触媒され、該糖類が、デンプン又はその誘導体、セルロース又はその誘導体及びスクロースからなる群から選択される、請求項3に記載の方法。
- 少なくとも1つの酵素が、α−グルカンホスホリラーゼ(αGP)、マルトースホスホリラーゼ、スクロースホスホリラーゼ、セロデキストリンホスホリラーゼ、セロビオースホスホリラーゼ、及びセルロースホスホリラーゼからなる群から選択される、請求項4に記載の方法。
- 前記糖類が、アミロース、アミロペクチン、可溶性デンプン、アミロデキストリン、マルトデキストリン、マルトース、及びグルコースからなる群から選択されるデンプン又はその誘導体である、請求項4に記載の方法。
- デンプンをデンプン誘導体へ変換するステップを更に含み、該デンプン誘導体がデンプンの酵素的加水分解又はデンプンの酸加水分解によって製造される、請求項4又は請求項6のいずれか一項に記載の方法。
- 4−グルカントランスフェラーゼ(4GT)が前記方法へ添加される、請求項6に記載の方法。
- 前記デンプン誘導体が、イソアミラーゼ、プルラナーゼ、α−アミラーゼ、又はその組み合わせによって触媒されるデンプンの酵素的加水分解によって、製造される、請求項7に記載の方法。
- フルクトースを前記F6Pへ変換するステップであって、少なくとも1つの酵素によって触媒される、ステップ;及び
随意に、スクロースを該フルクトースへ変換するステップであって、少なくとも1つの酵素によって触媒される、ステップ
を、更に含む、請求項1に記載の方法。 - グルコースを前記G6Pへ変換するステップであって、少なくとも1つの酵素によって触媒される、ステップ、及び
随意に、スクロースを該グルコースへ変換するステップであって、少なくとも1つの酵素によって触媒される、ステップ
を、更に含む、請求項2に記載の方法。 - 前記エピメラーゼがフルクトース6−リン酸エピメラーゼである、請求項1〜11のいずれか一項に記載の方法。
- 前記フルクトース6−リン酸エピメラーゼが、配列番号:1、3、5、7、9又は10と、少なくとも60%、少なくとも70%、少なくとも80%、少なくとも85%、少なくとも90%、少なくとも95%、少なくとも97%、少なくとも99%、又は100%の配列同一性を有するヌクレオチド配列を含むポリヌクレオチドによってコードされる、請求項12に記載の方法。
- 前記フルクトース6−リン酸エピメラーゼが、配列番号:2、4、6、8又は11と、少なくとも60%、少なくとも70%、少なくとも80%、少なくとも85%、少なくとも90%、少なくとも95%、少なくとも97%、少なくとも99%、又は100%の配列同一性を有するアミノ酸配列を含む、請求項12に記載の方法。
- 前記ホスファターゼがタガトース6−リン酸ホスファターゼである、請求項1〜14のいずれか一項に記載の方法。
- 前記タガトース6−リン酸ホスファターゼが、配列番号:12、14又は16と、少なくとも60%、少なくとも70%、少なくとも80%、少なくとも85%、少なくとも90%、少なくとも95%、少なくとも97%、少なくとも99%、又は100%の配列同一性を有するヌクレオチド配列を含むポリヌクレオチドによってコードされる、請求項15に記載の方法。
- 前記タガトース6−リン酸ホスファターゼが、配列番号:13、15又は17と、少なくとも60%、少なくとも70%、少なくとも80%、少なくとも85%、少なくとも90%、少なくとも95%、少なくとも97%、少なくとも99%、又は100%の配列同一性を有するアミノ酸配列を含む、請求項15に記載の方法。
- 前記方法のステップが、約40℃〜約70℃の範囲の温度で、約5.0〜約8.0の範囲のpHで、及び/又は約8時間〜約48時間の間遂行される、請求項1〜17のいずれか一項に記載の方法。
- 前記方法のステップが、1つのバイオリアクター又は連続してアレンジされた複数のバイオリアクターにおいて遂行される、請求項1〜18のいずれか一項に記載の方法。
- 前記方法のステップが、ATP不含、NAD(H)不含で、約0mM〜約150mMのリン酸塩濃度で遂行され、リン酸塩がリサイクルされ、及び/又は前記方法の少なくとも1つのステップがエネルギー的に有利な化学反応を包含する、請求項1〜19のいずれか一項に記載の方法。
- 請求項1〜20のいずれか一項に記載の方法によって製造されるタガトース。
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