Cystine production

It was also demonstrated (38) that an enz3rme system of the calf embryo converts SO (in the presence of pyruvate and glutamate) to cysteine sulfinate and hypotaurine. Taurine and cystine, products of reactions catalyzed by enzymes of rabbit liver, (31) are not formed by liver extracts of the calf embryo. 

HSCH -CHNHj-COjH. Cysteine is a reduction product of cystine. It is the first step in the breakdown of cystine in the body, one molecule of cystine splitting to give two molecules of cysteine. Cysteine is soluble in water but the solution is unstable, and is reoxidized to cystine. 

LPC Product Quality. Table 10 gives approximate analyses of several LPC products. Amino acid analyses of LPC products have been pubhshed including those from alfalfa, wheat leaf, barley, and lupin (101) soybean, sugar beet, and tobacco (102) Pro-Xan LPC products (100,103) and for a variety of other crop plants (104,105). The composition of LPCs varies widely depending on the raw materials and processes used. Amino acid profiles are generally satisfactory except for low sulfur amino acid contents, ie, cystine and methionine. 

The differences in the amino acid chemistry of the hide coUagen and the hair keratin are the basis of the lime-sulfide unhairing system. Hair contains the amino acid cystine. This sulfur-containing amino acid cross-links the polypeptide chains of mature hair proteins. In modem production of bovine leathers the quantity of sulfide, as Na2S or NaSH, is normally 2—4% based on the weight of the hides. The lime is essentially an unhmited supply of alkah buffered to pH 12—12.5. The sulfide breaks the polypeptide S—S cross-links by reduction. Unhairing without sulfide may take several days or weeks. The keratin can be easily hydrolyzed once there is a breakdown in the hair fiber stmcture and the hair can be removed mechanically. The coUagen hydrolysis is not affected by the presence of the sulfides (1—4,7). 

Production by Isolation. Natural cysteine and cystine have been manufactured by hydrolysis and isolation from keratin protein, eg, hair and feathers. Today the principal manufacturing of cysteine depends on enzymatic production that was developed in the 1970s (213). 

Nishimura and coworkers57-59 studied the y-radiolysis of aqueous solutions of sulfoxide amino acids. Sulfoxide amino acids are the precursors of the flavors of onions (S-propyl-L-cysteine sulfoxide, S-methyl-L-cysteine sulfoxide and S-(l-propenyl)-L-cysteine sulfoxide) and garlic (S-allyl-L-cysteine sulfoxide). In studies on sprout inhibition of onion by /-irradiation it was found that the characteristic flavor of onions became milder. In the y-radiolysis of an aqueous solution of S-propyl-L-cysteine sulfoxide (PCSO)57,58 they identified as the main products alanine, cysteic acid, dipropyl disulfide and dipropyl sulfide. In the radiolysis of S-allyl-L-cysteine sulfoxide (ACSO) they found that the main products are S-allyl-L-cysteine, cysteic acid, cystine, allyl alcohol, propyl allyl sulfide and diallyl sulfide. The mechanisms of formation of the products were partly elucidated by the study of the radiolysis in the presence of N20 and Br- as eaq - and OH radicals scavengers, respectively. 

On several occasions the product isolated by the submitters was contaminated with L-cystine dihydrochloride, which was not easily removed by recrystallization. In this event the product was converted to the zwitterionic form and recrystallized in the following manner. The pH of a solution of the product in water was adjusted to 6 with aqueous 2.5N potassium hydroxide. The neutralized solution was evaporated to dryness under reduced pressure at ca. 40°. The residue was dissolved in a minimum amount of hot water, and two volumes of 95% ethanol were added to precipitate S-acetamidomethyl-L-cysteine monohydrate, dec. 187°, [a] 9 — 42.5° (c = 1, water). 

Sulfur-containing amino acids, such as methionine and cystine, are probably the precursors of the mercaptans, sulfides, and disulfides.3 Dimethyl sulfide yields dimethyl sulfoxide and its oxidized product dimethyl... 

Tonzetich J, Carpenter PAW. 1971. Production of volatile sulphur compounds from cysteine, cystine and methionine by human dental plaque. Arch Oral Biol 16 599-607. 

The sulphite aftertreatment is particularly important with permonosulphuric acid treatment. Evidence for the underlying mechanism is available from analysis of sulphur oxidation products formed in the various processes (Table 10.34). It is evident from these results that the concentration of RSS()5 anionic groups necessary to change the hydration of the fibre surface is achieved by the reaction of bisulphite with cystine monoxide residues to give the required cysteine-S-sulphonate groups [311]. 

The half-order of the rate with respect to [02] and the two-term rate law were taken as evidence for a chain mechanism which involves one-electron transfer steps and proceeds via two different reaction paths. The formation of the dimer f(RS)2Cu(p-O2)Cu(RS)2] complex in the initiation phase is the core of the model, as asymmetric dissociation of this species produces two chain carriers. Earlier literature results were contested by rejecting the feasibility of a free-radical mechanism which would imply a redox shuttle between Cu(II) and Cu(I). It was assumed that the substrate remains bonded to the metal center throughout the whole process and the free thiyl radical, RS, does not form during the reaction. It was argued that if free RS radicals formed they would certainly be involved in an almost diffusion-controlled reaction with dioxygen, and the intermediate peroxo species would open alternative reaction paths to generate products other than cystine. This would clearly contradict the noted high selectivity of the autoxidation reaction. 

The product cystine is presumably formed in the recombination of two thiyl radicals. This free-radical model is suitable for formal treatment of the kinetic data however, it does not account for all possible reactions of the RS radical (68). The rate constants for the reactions of this species with RS-, 02 and Cu L, (n = 2, 3) are comparable, and on the order of 109-10loM-1s-1 (70-72). Because all of these reaction partners are present in relatively high and competitive concentrations, the recombination of the thiyl radical must be a relatively minor reaction compared to the other reaction paths even though it has a diffusion controlled rate constant. It follows that the RS radical is most likely involved in a series of side reactions producing various intermediates. In order to comply with the noted chemoselectivity, at some point these transient species should produce a common intermediate leading to the formation of cystine. 

L-Cysteine is a high value a-amino acid used world-wide in a scale of 1200-15001 year-1 as additive in foodstuffs, cosmetics or as intermediate or active agent (as antidote to several snake venoms) in the pharmaceutical industry. Chemical routes generally lack the efficiency of electrochemical techniques, or they produce mixtures of l- and d- forms rather than the L-isomer. The most common electrochemical route is the cathodic reduction of L-Cystine in acid (usually HC1) solution to produce the stable hydrochloride. In Table 10, the charateristic data for a laboratory bench, laboratory pilot and a product pilot reaction using a DEM filter press are compared [13]. A production scale study was carried out in a filterpress reactor divided by a cation exchange membrane with a total area of 10.5 m2. The typical product inventory was 450 kg/24-hour batch time. For more details see Ref. [13]. 

Amino Acid Content. Amino acid content of field pea products is related to protein level, method of processing, and fraction (starch or protein). The protein fraction contains fewer acidic (glu, asp) amino acids than the starch fraction and more basic (lys, his, arg) amino acids than the starch fraction. Also, there are more aromatic (tyr, phe) amino acids, leu, iso, ser, val, and pro in the protein fraction than in the starch fraction (5). An amino acid profile of pea protein concentrate shows relatively high lysine content (7.77 g aa/16 g N) but low sulfur amino acids (methionine and cystine) (1.08-2.4 g aa/16 g N). Therefore, it is recommended that air classification or ultrafiltration be used because acid precipitation results in a whey fraction which contains high levels of sulfur amino acids (12,23). Also, drum drying sodium proteinates decreases lysine content due to the Maillard reaction (33). 

The substitution of the seed flours for cowpeas or wheat flour increased the percentage protein (Table IV) in all food products and increased the chemical scores of the limiting amino acids, methionine and cystine, for all foods. 

Figure 4.2 Disulfide formation between two cysteine residues. The product of the oxidation reaction, stable to acid hydrolysis is called cystine.

FIGURE 6.22 Disulfide interchange.92 (A) Discovered in synthesis when hydrazinolysis of an unsymmetrical derivative of cystine gave two symmetrical products instead of the expected monohydrazide at the urethane-protected cysteine moiety of the derivative.95 (B) Mechanism for interchange catalyzed by strong acid,94 which is suppressed by thiols. (C) Mechanism for interchange catalyzed by weak alkali, which is enhanced by thiols. 

Primary amino acids will react with o-phthalaldehyde in the presence of the strongly reducing 2-mercaptoethanol (pH 9-11) to yield a fluorescent product (emission maximum, 455 nm excitation maximum, 340 nm). Peptides are less reactive than a-amino acids and secondary amines do not react at all. As a result, proline and hydroxyproline must first be treated with a suitable oxidizing agent such as chloramine T (sodium A-chloro-p-toluene-sulphonamide) or sodium hypochlorite, to convert them into compounds which will react. Similarly cystine and cysteine should also be first oxidized to cysteic acid. 

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