A Simple Enzymatic Method for Production of a Wide Variety of D-Amino Acids Using L-Amino Acid Oxidase from Rhodococcus sp. AIU Z-35-1

Table 1

Analysis of oxidation products from L-amino acids. Twenty micromoles of each L-amino acid was incubated with 15.5 × 10^-3 U of L-AAO under standard conditions of L-amino acid oxidation, and the reaction mixture was applied to HPLC with a TSKgel DEAE-5PW column. Molecular mass of reaction products was analyzed by an HCT Ultra mass spectrometric instrument.

L-Amino acid	Elution time (min)		Reaction product
	L-Amino acid	Products	Molecular mass (product name)
L-Homoserine	3.3	15.8	118.1 (2-oxo-4-hydroxybutyric acid)
L-Leucine	3.2	18.3	130.0 (2-oxo-4-methylvaleric acid)
L-Lysine	2.7	4.8	145.1 (2-oxo-6-aminohexanoic acid)
L-Glutamine	3.3	15.1	145.1 (2-oxo-4-carbamoylbutanoic acid)
L-Arginine	2.3	3.3	173.1 (2-oxo-5-guanidinopentanoic acid)
L-Glutamic acid-Na	14.6	18.5	190.0 (2-oxoglutaric acid)
L-Citrulline	3.2	14.9	174.0 (2-oxo-5-ureidovaleric acid)
		15.8	174.0 (pyrrolidine-1-carbamyl-2-hydroxy-2-carboxylic acid)
L-Phenylaranine	3.5	24.9	164.1 (2-oxo-3-phenylpropionic acid)
L-Histidine	3.0	17.9	154.3 (2-oxo-4-imidazolepropionic acid)
Nε-Acetyl-L-lysine	3.2	15.5	187.1 (2-oxo-6-acetylaminohexanoic acid)