Influence of temperature on the enzymic semisynthesis of human insulin by coupling and transpeptidation methods.
The influence of temperature of enzymic semisynthesis of human insulin ester was determined by using coupling and transpeptidation methods with trypsin and Achromobacter lyticus proteinase I as catalysts. The optimal reaction conditions were studied at the selected temperatures of 25, 12 and 4 degrees C. The results showed that the synthesis rates by both methods with trypsin increased as the temperature increased, but the final product yield correspondingly decreased. Therefore the reaction with trypsin should be done below 12 degrees C, preferably at 4 degrees C. This agrees well with the stability of trypsin at these temperatures. When the catalyst was Achromobacter lyticus proteinase I, no such complex temperature effects were observed, and the findings indicated that the reactions should be conducted below 37 degrees C for enzyme stability.
D002384:Catalysis; D002851:Chromatography, High Pressure Liquid; D004126:Dimethylformamide; D010450:Endopeptidases; D004795:Enzyme Stability; D000431:Ethanol; D006088:Gram-Negative Aerobic Bacteria / Q000201:enzymology; D006801:Humans; D006863:Hydrogen-Ion Concentration; D007328:Insulin / Q000138:chemical synthesis*; D008722:Methods; D012697:Serine Endopeptidases; D013696:Temperature; D014357:Trypsin
D007328:Insulin; D000431:Ethanol; D004126:Dimethylformamide; D010450:Endopeptidases; C025097:Escherichia coli periplasmic proteinase; D012697:Serine Endopeptidases; D014357:Trypsin