Racemic D,L-asparagine causes enantiomeric excess of other coexisting racemic D,L-amino acids during recrystallization: a hypothesis accounting for the origin of L-amino acids in the biosphere.
When recrystallizations were performed using a mixture of 12 D,L-amino acids (alanine, aspartic acid, arginine, glutamic acid, glutamine, histidine, leucine, methionine, serine, valine, phenylalanine, and tyrosine) with excess D,L-asparagine, all amino acids with the same configuration as asparagine were preferentially co-crystallized, indicating that it is the nature of a mixture of racemic amino acids to produce a spontaneous high enantiomeric excess.
Department of Food Science and Nutrition, Nara Women's University, Nara 630-8506, Japan. kojo@cc.nara-wu.ac.jp
Shosuke
S
Kojo
Hiromi
H
Uchino
Mayu
M
Yoshimura
Kyoko
K
Tanaka
D000596:Amino Acids / Q000737:chemistry*; D001216:Asparagine / Q000737:chemistry*; D002851:Chromatography, High Pressure Liquid; D003460:Crystallization; D013237:Stereoisomerism
D000596:Amino Acids; D001216:Asparagine