Biology:Biotransformation
Biotransformation is the biochemical modification of one chemical compound or a mixture of chemical compounds. Biotransformations can be conducted with whole cells, their lysates, or purified enzymes.[1][2] Increasingly, biotransformations are effected with purified enzymes. Major industries and life-saving technologies depend on biotransformations.[3][4]
Advantages and disadvantages
Compared to the conventional production of chemicals, biotransformations are often attractive because their selectivities can be high, limiting the coproduction of undesirable coproducts. Generally operating under mild temperatures and pressures in aqueous solutions, many biotransformations are "green". The catalysts, i.e. the enzymes, are amenable to improvement by genetic manipulation.[5]
Historical
Modern examples
Pharmaceuticals
Beta-lactam antibiotics, e.g., penicillin and cephalosporin are produced by biotransformations in an industry valued several billions of dollars. Processes are conducted in vessels up to 60,000 gal in volume. Sugars, methionine, and ammonium salts are used as C,S,N sources. Genetically modified Penicillium chrysogenum is employed for penicillin production.[6]
Some steroids are hydroxylated in vitro to give drugs.
Sugars
High fructose corn syrup is generated by biotransformation of corn starch, which is converted to a mixture of glucose and fructose. Glucoamylase is one enzyme used in the process.[7]
Cyclodextrins are produced by transferases.
Amino acids
Acrylamide
Biofuels
See also
- Biotechnology
- Biodegradation
References
- ↑ Biotransformation. 2014. doi:10.1351/goldbook.B00667. https://goldbook.iupac.org/terms/view/B00667. Retrieved 14 February 2022.
- ↑ "Understanding Biotransformation – Nova Science Publishers" (in en-US). https://novapublishers.com/shop/understanding-biotransformation/.
- ↑ Andreas Liese; Karsten Seelbach; Christian Wandrey (2006). Liese, Andreas; Seelbach, Karsten; Wandrey, Christian. eds. Industrial biotransformations (2 ed.). Weinheim: Wiley-VCH. doi:10.1002/3527608184. ISBN 978-3-527-31001-2.
- ↑ Kamm, Birgit; Gruber, Patrick R.; Kamm, Michael (2016). "Ullmann's Encyclopedia of Industrial Chemistry". Ullmann's Encyclopedia of Industrial Chemistry. Weinheim: Wiley-VCH. pp. 1–38. doi:10.1002/14356007.l04_l01.pub2.
- ↑ "Understanding Biotransformation – Nova Science Publishers" (in en-US). https://novapublishers.com/shop/understanding-biotransformation/.
- ↑ Elander, R. P. (2003). "Industrial production of β-lactam antibiotics". Applied Microbiology and Biotechnology 61 (5–6): 385–392. doi:10.1007/s00253-003-1274-y. PMID 12679848.
- ↑ Hobbs, Larry (2009). "21. Sweeteners from Starch: Production, Properties and Uses". in BeMiller, James N.; Whistler, Roy L.. Starch: chemistry and technology (3rd ed.). London: Academic Press/Elsevier. pp. 797–832. doi:10.1016/B978-0-12-746275-2.00021-5. ISBN 978-0-12-746275-2.
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