Abstract
Branched-Chain Amino Acids (BCAAs) are essential amino acids mainly produced through fermentation. With respect to BCAA crystallization, the incorporation behavior of L-form BCAAs as a guest amino acid in the crystallization of L-form BCAAs is well known. However, the incorporation behavior of D-form BCAAs as a guest amino acid in the crystallization of L-form BCAAs is not clear. In this study, we focused on the crystal conformation and incorporation behavior of D-Leucine (D-Leu) and L-leucine (L-Leu) in the crystallization of L-valine (L-Val). Moreover, the difference in the incorporation behavior was investigated on the basis of the distribution ratio of crystals to mother liquor, and the crystal structure and interaction energy were calculated using a molecular dynamics method. The crystal composed of L-Leu in L-Val formed as a solid solution and L-Leu was substituted into the crystal lattice of L-Val. In the case where D-Leu was added as a guest amino acid during L-Val crystallization, D-Leu was not incorporated into the L-Vallattice because the interaction energy between a D-Leu molecule and the L-Val crystal lattice was substantially greater than that between an L-Leu molecule and the L-Val crystal lattice.
Highlights
IntroductionHow to cite this paper: Sen, J., Kokubun, N., Kamei, T., Ohmori, K., Kishino, M., Kashiwagi, T., Yokota, M. and Doki, N. (2016) Study of the Incorporation Behavior of L-Leu and D-Leu in L-Val Crystallization
Amino acids are the fundamental building blocks of peptides and proteins and are used innumerous applicationsHow to cite this paper: Sen, J., Kokubun, N., Kamei, T., Ohmori, K., Kishino, M., Kashiwagi, T., Yokota, M. and Doki, N. (2016) Study of the Incorporation Behavior of L-Leu and D-Leu in L-Val Crystallization
The formation of a solid solution during Branched-Chain Amino Acids (BCAAs) crystallization has been reported to be a consequence of the host and the guest amino acids having similar branched hydrophobic side chains and crystal structures [4]-[8]
Summary
How to cite this paper: Sen, J., Kokubun, N., Kamei, T., Ohmori, K., Kishino, M., Kashiwagi, T., Yokota, M. and Doki, N. (2016) Study of the Incorporation Behavior of L-Leu and D-Leu in L-Val Crystallization. (2016) Study of the Incorporation Behavior of L-Leu and D-Leu in L-Val Crystallization. Small quantities of other amino acids, including other BCAAs, are produced as impurities during the BCAA fermentation process. In BCAA crystallization, other BCAAs are known to be difficult to separate because of their common components and tendency to form solid solutions [3]. In this case, “solid solution” refers to a crystal structure produced by random inclusion of impurities into the lattice of the host amino acid (i.e., the target amino acid) crystal. The incorporation behavior of L-Leu in L-Val crystals was studied
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