Browse Prior Art Database

Regulating protein carbamylation during fermentation

IP.com Disclosure Number: IPCOM000226601D
Publication Date: 2013-Apr-18
Document File: 1 page(s) / 22K

Publishing Venue

The IP.com Prior Art Database

This text was extracted from a PDF file.
This is the abbreviated version, containing approximately 52% of the total text.

Page 01 of 1

Title: Regulating protein carbamylation during fermentation.

Wilkinson D, Van Urk H and Wahlbom F

Protein post-translational modification may influence protein product efficacy, allergenicity and toxicity. Carbamylation, one of the earliest post translational modifications elucidated, has been hypothesized to be involved in the "toxemia of uremia". During commercial protein production post- translational modified proteins such as these could be removed by purification. Achieving acceptable post-translational modification during the expression and production fermentation stage however provides greater economic benefit by simplifying the purification. Carbamylation is reportedly mediated through the reaction of isocyanic acid with available deprotonated amino acid termini from residues such as lysine and arginine.

Post translational carbamylation modification of heterologous expressed proteins occurs during the microbial fermentation process. It has been found that the proportion and degree of carbamylated protein product obtained from the fermentation is related to the level of free ammonia/ammonium and the recombinant protein product within the fermenter. Ammonium salts and/or ammonia are a source of the essential element nitrogen that is required for microbial growth and heterologous protein production. Ammonia/ammonium may also be used as an alkali to maintain pH control. Ammonia/ammonium levels and the ammonia : ammonium ion ratio may fluctuate through the fe...