酶法转化头孢菌素C成为7-氨基头孢烷酸的研究进展  

Progress in enzymatic conversion of cephalosporin C to 7-aminocephalosporanic acid

作　　者：刘福强[1] 李盛华[1] 

机构地区：[1]山东轻工业学院食品与生物工程学院,济南250353

出　　处：《山东食品发酵》2009年第1期17-20,共4页Shandong Food Ferment

摘　　要：7-氨基头孢烷酸(7-ACA)是生产头孢菌素的重要原料,目前大多由头孢菌素C通过化学法或酶法转化而来。本文综述了两步酶法生产7-ACA的研究进展,并详细阐述了催化过程用到的D-氨基酸氧化酶和GL-7-ACA酰化酶的酶学特性、表达、纯化及固定化。The 7-aminocephalosporanic acid, a starting compound in the synthesis of cephalosporin antibiotics, is mainly obtained from cephalosporin C by a chemical process or by a two-step enzymatic process. The enzymatic conversion of cephalosporin C to 7-aminocephalosporanic acid by using D-amino acid oxidase and glutaryl-7-ACA acylase is reviewed with details of classification, characteristics, expression, purification and immobilization.

关 键 词：7-氨基头孢烷酸 D-氨基酸氧化酶 GL-7-ACA酰化酶 头孢菌素C 

分 类 号：TQ465.1[化学工程—制药化工] TQ921.7[轻工技术与工程—发酵工程]