4.7 Article

L-Theanine Synthesis Using γ-Glutamyl Transpeptidase from Bacillus licheniformis ER-15

Journal

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 62, Issue 37, Pages 9151-9159

Publisher

AMER CHEMICAL SOC
DOI: 10.1021/jf5022913

Keywords

theanine; gamma-glutamyl transpeptidase (GGT); Bacillus; process optimization; RSM; immobilization

Funding

  1. Ministry of Food Processing Industries (MoFPI)
  2. DST-INSPIRE

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Recombinant gamma-glutamyl transpeptidase (rBLGGT) from Bacillus licheniformis ER-15 was purified to homogeneity by ion-exchange chromatography. Molecular masses of large and small subunits were 42 and 22 kDa, respectively. The enzyme was optimally active at pH 9.0 and 60 degrees C and was alkali stable. K-m and V-max for gamma-glutarnyl-p-nitroanilide hydrochloride were 45 mu M and 0.34 mM/min, respectively. L-Theanine synthesis was standardized using a one variable at a time approach followed by response surface methodology, which resulted in approximately 85-87% conversion of L-glutamine to L-theanine within 4 h. The standardized reaction contained 80 mM L-glutamine, 600 mM ethylamine, and 1.0 U/mL rBLGGTin 50 mM Tris-Cl (pH 9.0) at 37 degrees C. Similar conversions were also obtained with the enzyme immobilized in calcium alginate. Using immobilized enzyme, 35.2 g of L-theanine was obtained in three cycles of 1 L each. The product was purified by Dowex 50W X 8 hydrogen form resin and was confirmed by HPLC and proton NMR spectroscopy.

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