Del Arco, JonCejudo-Sanches, J.Esteban, I.Clemente-Suárez, Vicente JavierHormigo, DomingoPerona Requena, AlmudenaFernández Lucas, Jesús2024-11-122024-11-122017Del Arco, Cejudo-Sanches, Esteban, Clemente-Suárez, Hormigo, Perona, & Fernández-Lucas. (2017). Enzymatic production of dietary nucleotides from low-soluble purine bases by an efficient, thermostable and alkali-tolerant biocatalyst. Food Chemistry, 237, 605-611. https://doi.org/10.1016/J.FOODCHEM.2017.05.1360308-814610.1016/j.foodchem.2017.05.136https://hdl.handle.net/20.500.14352/110438Traditionally, enzymatic synthesis of nucleoside-5′-monophosphates (5′-NMPs) using low water-soluble purine bases has been described as less efficient due to their low solubility in aqueous media. The use of enzymes from extremophiles, such as thermophiles or alkaliphiles, offers the potential to increase solubilisation of these bases by employing high temperatures or alkaline pH. This study describes the cloning, expression and purification of hypoxanthine-guanine-xanthine phosphoribosyltransferase from Thermus thermophilus (TtHGXPRT). Biochemical characterization indicates TtHGXPRT as a homotetramer with excellent activity and stability across a broad range of temperatures (50–90 °C) and ionic strengths (0–500 mM NaCl), but it also reveals an unusually high activity and stability under alkaline conditions (pH range 8–11). In order to explore the potential of TtHGXPRT as an industrial biocatalyst, enzymatic production of several dietary 5′-NMPs, such as 5′-GMP and 5′-IMP, was carried out at high concentrations of guanine and hypoxanthine.engjournal article1873-7072https://doi.org/10.1016/j.foodchem.2017.05.136https://www.sciencedirect.com/science/article/pii/S0308814616317514?via%3Dihubrestricted access577.113.3577.15664663/665Enzymatic synthesisFood industry6-Oxopurine phosphoribosyltransferasesThermophilesAlkaliphilesBioquímica (Biología)Biología molecular (Biología)Tecnología de los alimentos2403 Bioquímica2415 Biología Molecular2302.09 Enzimología2302.23 Ácidos Nucleicos3309 Tecnología de Los Alimentos2302.90 Bioquímica de Alimentos