Biotransformation: Difference between revisions
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==Modern examples== |
==Modern examples== |
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===Pharmaceuticals=== |
===Pharmaceuticals=== |
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[[Steroid]]s are [[hydroxylate]]d into bioactive drugs. [[Beta-lactam antibiotic]]s, especially [[penicillin]] and [[cephalosporin]] are produced by biotransformations in an industry valued several billions of dollars. Processes are conducted in vessels up to 60,000 gal in volume. Sugars, methionine, and ammonium salts are used as C,S,N sources. Genetically modified ''Penicillium chrysogenum'' is employed for penicillin production. |
[[Steroid]]s are [[hydroxylate]]d into bioactive drugs. [[Beta-lactam antibiotic]]s, especially [[penicillin]] and [[cephalosporin]] are produced by biotransformations in an industry valued several billions of dollars. Processes are conducted in vessels up to 60,000 gal in volume. Sugars, methionine, and ammonium salts are used as C,S,N sources. Genetically modified ''Penicillium chrysogenum'' is employed for penicillin production.<ref>{{Cite journal |
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| last1 = Elander | first1 = R. P. |
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| title = Industrial production of β-lactam antibiotics |
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| journal = Applied Microbiology and Biotechnology |
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| volume = 61 |
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| issue = 5–6 |
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| pages = 385–392 |
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| doi = 10.1007/s00253-003-1274-y |
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| year = 2003 |
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| pmid = 12679848 |
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| s2cid = 43996071 |
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}}</ref> |
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===Sugars=== |
===Sugars=== |
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Revision as of 21:35, 13 February 2022
Biotransformation is the bichemical modification of one or a mixture chemical compounds. Biotransformations can be conducted with whole cells or their lysates. Increasingly, biotransformations are effected with purified enzymes. Major industries and useful technologies depend on biotransformations.[1] [2]
Advantages and disadvantages
Biotransformations are often attractive because their selectivities can be high, limiting the coproduction of undesirable coproducts. Generally operate under mild temperatures and pressures in aqueous solutions, many biotransformations are "green". The catalysts, i.e. the enzymes, are amenable to improvement by genetic manipulation.
Biotransformations can be slow and are often incompatible with high temperatures to increase rates. Enzymes are generally only stable < 100 ºC, and usually much lower. Enzymes, like other catalysts are poisonable.
Historical
Wine and beer making are examples of biotransformations that have been practiced since ancient times. Vinegar is produced by fermentation, involving the oxidation of ethanol to acetic acid. Cheesemaking]] traditionally relies on microbes. Yogurt is produced using the enzyme renin.
Modern examples
Pharmaceuticals
Steroids are hydroxylated into bioactive drugs. Beta-lactam antibiotics, especially penicillin and cephalosporin are produced by biotransformations in an industry valued several billions of dollars. Processes are conducted in vessels up to 60,000 gal in volume. Sugars, methionine, and ammonium salts are used as C,S,N sources. Genetically modified Penicillium chrysogenum is employed for penicillin production.[3]
Sugars
Cyclodextrins are produced by transferases. High fructose corn syrup is generated by biotransformation of corn starch, which is converted to a mixture of glucose and fructose. Glucoamylase is one enzyme used in the process.[4]
Amino acids
Amino acids are sometimes produced by transaminases. In some cases, amino acids are obtain by biotransformations of peptides using peptidases.
Acrylamide
With acrylonitrile and water as substrates, nitrile hydratase enzymes are used to produce acrylamide, a valued monomer.
See also
References
- ^ Liese, Andreas; Seelbach, Karsten; Wandrey, Christian, eds. (2006). Industrial biotransformations (2 ed.). Weinheim: Wiley-VCH. doi:10.1002/3527608184. ISBN 9783527310012.
{{cite book}}: Cite uses deprecated parameter|authors=(help); Unknown parameter|isbn2=ignored (help) - ^ Kamm, Birgit; Gruber, Patrick R.; Kamm, Michael (2016). "Biorefineries-Industrial Processes and Products". Ullmann's Encyclopedia of Industrial Chemistry. Weinheim: Wiley-VCH. pp. 1–38. doi:10.1002/14356007.l04_l01.pub2. ISBN 978-3527306732.
- ^ Elander, R. P. (2003). "Industrial production of β-lactam antibiotics". Applied Microbiology and Biotechnology. 61 (5–6): 385–392. doi:10.1007/s00253-003-1274-y. PMID 12679848. S2CID 43996071.
- ^ Hobbs, Larry (2009). "21. Sweeteners from Starch: Production, Properties and Uses". In BeMiller, James N.; Whistler, Roy L. (eds.). Starch: chemistry and technology (3rd ed.). London: Academic Press/Elsevier. pp. 797–832. doi:10.1016/B978-0-12-746275-2.00021-5. ISBN 978-0-12-746275-2.