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"Di-peptide" are substances formed by connecting two amino acids. Kyowa Hakko Bio has discovered an enzyme with di-peptide synthesizing activity from Bacillus subtilis. This enzyme reacts with a variety of amino acids to yield multifarious di-peptide.
Amino acids can be connected to each other in a so named peptide-bond. "Di-peptide" are composed of two amino acids, "oligo-peptide" of several and "proteins" are composed from dozens or hundreds of amino acids.
Establishment of a new and efficient process for manufacturing alanyl-glutamine
Several methods for di-peptide synthesis have been previously described, but all of them are associated with problems in terms of production efficacy and cost. Now, starting from amino acids, which we produce by already established fermentation technologies, the newly discovered enzyme directly connects those amino acids to form di-peptide. Thus is applicable to develop the most efficient di-peptide manufacturing process. Furthermore, owing to the characteristics of the di-peptide synthesizing enzyme, the process enables efficient production of various di-peptide.
As the first product of the new production system, alanyl-glutamine was chosen. Despite the nutritional effectiveness of glutamine, it has not been utilized as a component of water-soluble applications due to its poor stability and solubility in this medium. However, alanyl-glutamine, a di-peptide of alanine and glutamine, can be used as a stable and highly soluble glutamine source in a wide range of medical and nutritional fields.
"Di-peptide World"
Since di-peptide break through limitations of single amino acids, Kyowa Hakko Bio positioned di-peptide as "amino acids of the next generation". We are eager to explore the function, usage, and application of di-peptide ("Di-peptide world") by collaborating with various researchers and companies.
Di-peptide broaden application and use of amino acids by overcoming physicochemical limitations of amino acids and by adding specific functions.
Di-peptide broaden application of amino acid, by overcoming physicochemical limitations of amino acids and by adding specific functions.
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