Tyrosine phenol‐lyase from Citrobacter intermedius

L‐Amino acids are competitive inhibitors of tyrosine phenol‐lyase from Citrobacter intermedius . For non‐branched amino acids the correlation exists between – RT In K i and side‐chain hydrophobicity. Aspartic and glutamic acids are anomalously potent inhibitors taking into account low hydrophobicity of their side chains. This suggests the presence of an electrophilic group in the active site which interacts with the terminal carboxylic group of aspartic or glutamic acids. Tyramine, β‐phenylethylamine and tryptamine do not display detectable inhibition. The esters and amides of aromatic L‐amino acids, D‐phenylalanine and D‐tryptophan are competitive inhibitors. The enzymatic isotope exchange of the α‐proton in 2 H 2 O was observed only in the case of L‐amino acids. For L‐phenylalanine and L‐tryptophan it was shown to proceed with complete retention of configuration. The substrate specificity of tyrosine phenol‐lyase is controlled during the stage of phenol elimination. The OH group in the para position of the ring is necessary for this stage to proceed. The same stage is also sensitive to the steric parameters of the substituent in the ring which ensures the second factor of control. When all the requirements of substrate specificity are fulfilled (L‐tyrosine, 3‐fluoro‐L‐tyrosine) the ‘key’ phenol‐elimination step is not the rate‐limiting one, the reaction velocity being determined by the preceding α‐proton abstraction.