1. State-of-the-art strategies and research advances for the biosynthesis of D-amino acids.
- Author
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Wang, Fenghua, Qi, Hongbin, Li, Huimin, Ma, Xuanzhen, Gao, Xin, Li, Chao, Lu, Fuping, Mao, Shuhong, and Qin, Hui-Min
- Subjects
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BIOSYNTHESIS , *HIGH throughput screening (Drug development) , *PROTEIN engineering , *FLAVOR , *ACIDS , *ENZYMES , *COGNITIVE computing - Abstract
D-amino acids (D-AAs) are the enantiomeric counterparts of L-amino acids (L-AAs) and important functional factors with a wide variety of physiological activities and applications in the food manufacture industry. Some D-AAs, such as D-Ala, D-Leu, and D-Phe, have been favored by consumers as sweeteners and fragrances because of their unique flavor. The biosynthesis of D-AAs has attracted much attention in recent years due to their unique advantages. In this review, we comprehensively analyze the structure-function relationships, biosynthesis pathways, multi-enzyme cascade and whole-cell catalysis for the production of D-AAs. The state-of-the-art strategies, including immobilization, protein engineering, and high-throughput screening, are summarized. Future challenges and perspectives of strategies-driven by bioinformatics technologies and smart computing technologies, as well as enzyme immobilization, are also discussed. These new approaches will promote the commercial production and application of D-AAs in the food industry by optimizing the key enzymes for industrial biocatalysts. [ABSTRACT FROM AUTHOR]
- Published
- 2024
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