利用啤酒酵母生物合成胞苷三磷酸的研究  

Biosynthesis of cytidine triphosphate by beer yeast

作　　者：应国清[1] 单剑峰[1] 石陆娥[1] 易喻[1] 俞志明[1] 

机构地区：[1]浙江工业大学药学院,浙江杭州310032

出　　处：《浙江工业大学学报》2004年第4期428-432,共5页Journal of Zhejiang University of Technology

摘　　要：研究了利用游离的啤酒酵母将胞苷一磷酸(CMP)合成为胞苷三磷酸(CTP),采用HPLC法分析反应过程中各工艺参数对转化率的影响并对其主要因素进行了正交优化。结果表明,在25g酵母量中加入20mL底物溶液,其中包括CMP60mmol/L、葡萄糖150mmol/L、磷酸盐缓冲液(钠盐)250mmol/L、氯化镁8mmol/L、pH为6.0,温度35℃、反应时间2.0h,在此反应体系下,通过添加适量ATP、吐温,CTP的转化率可维持在80%以上。Cytidine monophosphate(CMP) is converted to Cytidine triphosphate by dissociative beer yeast that has been studied in this paper. The effects of conversion caused by some conditions during reaction course was researched by HPLC and orthogonal optimization test of the mostly factors were also carried out. The results showed that in this experiment 250 mL-Erlenmeyer flask with 25 g discarded beer yeast and 20 mL reaction liquid included 60 mmol/L CMP, 150 mmol/L glucose, 250 mmol/L phosphate buffer(sodium), 8 mmol/L magnesium chloride, pH6.0 was used. Over 80%CMP was transformed to CTP after 2 hours incubation at 35℃ through appropriate ATP and tween80 added.

关 键 词：啤酒酵母 生物合成 胞苷三磷酸 磷酸盐浓度 PH值 转化率 

分 类 号：TQ464.6[化学工程—制药化工]