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Enhancing Thermostability and Organic Solvent Tolerance of ω‐Transaminase through Global Incorporation of Fluorotyrosine
Author(s) -
Deepankumar Kanagavel,
Shon Minsu,
Nadarajan Saravanan Prabhu,
Shin Giyoung,
Mathew Sam,
Ayyadurai Niraikulam,
Kim ByungGee,
Choi SeiHyun,
Lee SangHyeup,
Yun Hyungdon
Publication year - 2014
Publication title -
advanced synthesis and catalysis
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.541
H-Index - 155
eISSN - 1615-4169
pISSN - 1615-4150
DOI - 10.1002/adsc.201300706
Subject(s) - thermostability , chemistry , transaminase , acetophenone , organic solvent , solvent , substrate (aquarium) , amino acid , enzyme , organic chemistry , stereochemistry , biochemistry , catalysis , chemical engineering , oceanography , engineering , geology
Abstract 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 ( S )‐1‐phenylethylamine ( ee >99%) in the presence of 20% DMSO (v/v) which is ∼2‐fold higher when compared to wild‐type ω‐TA.