Racemic D,L-asparagine causes enantiomeric excess of other coexisting racemic D,L-amino acids during recrystallization: a hypothesis accounting for the origin of L-amino acids in the biosphere |
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Authors: | Kojo Shosuke Uchino Hiromi Yoshimura Mayu Tanaka Kyoko |
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Institution: | Department of Food Science and Nutrition, Nara Women's University, Nara 630-8506, Japan. kojo@cc.nara-wu.ac.jp |
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Abstract: | When recrystallizations were performed using a mixture of 12 D,L-amino acids (alanine, aspartic acid, arginine, glutamic acid, glutamine, histidine, leucine, methionine, serine, valine, phenylalanine, and tyrosine) with excess D,L-asparagine, all amino acids with the same configuration as asparagine were preferentially co-crystallized, indicating that it is the nature of a mixture of racemic amino acids to produce a spontaneous high enantiomeric excess. |
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