State-of-the-Art Biocatalysis.
State-of-the-Art Biocatalysis.
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最先进的生物催化技术
DOI：
10.1021/acscentsci.1c00273
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发表时间：
2021-07-28
影响因子：
18.2
通讯作者：
Narayan ARH
中科院分区：
文献类型：
--
作者：
Pyser JB;Chakrabarty S;Romero EO;Narayan ARH
酶介导反应的使用已经超越了古代的食品生产，进入了复杂分子的实验室合成。测序和DNA合成技术、生物信息学和蛋白质工程工具的发展以及科学研究日益跨学科的性质加速了这一演变。生物催化已成为学术和工业领域不可或缺的工具，使利用酶的精确选择性来获得目标分子的合成策略成为可能。在本展望中，我们概述了导致该领域现状的技术进步。将生物催化整合到主流合成化学中取决于增加获得良好表征的酶和生物催化渗透到逆合成逻辑中。最终，我们预计生物催化有望以新的效率和通量水平合成越来越复杂的分子。随着使能技术的进步，生物催化已经超越了早期在发酵中的应用，成为生产高价值化合物的重要工具。
The use of enzyme-mediated reactions has transcended ancient food production to the laboratory synthesis of complex molecules. This evolution has been accelerated by developments in sequencing and DNA synthesis technology, bioinformatic and protein engineering tools, and the increasingly interdisciplinary nature of scientific research. Biocatalysis has become an indispensable tool applied in academic and industrial spheres, enabling synthetic strategies that leverage the exquisite selectivity of enzymes to access target molecules. In this Outlook, we outline the technological advances that have led to the field’s current state. Integration of biocatalysis into mainstream synthetic chemistry hinges on increased access to well-characterized enzymes and the permeation of biocatalysis into retrosynthetic logic. Ultimately, we anticipate that biocatalysis is poised to enable the synthesis of increasingly complex molecules at new levels of efficiency and throughput. With advances in enabling technologies, biocatalysis has transcended early applications in fermentation to have an expanding footprint as an essential tool in the production of high value compounds.
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影响因子：
46.2
作者：
Chakrabarty S ;Wang Y ;Perkins JC ;Narayan ARH
通讯作者：
Narayan ARH
影响因子：
12.9
作者：
Benitez, Attabey Rodriguez;Tweedy, Sara E.;Narayan, Alison R. H.
通讯作者：
Narayan, Alison R. H.
影响因子：
14.9
作者：
Boratyn GM;Camacho C;Cooper PS;Coulouris G;Fong A;Ma N;Madden TL;Matten WT;McGinnis SD;Merezhuk Y;Raytselis Y;Sayers EW;Tao T;Ye J;Zaretskaya I
通讯作者：
Zaretskaya I
影响因子：
56.9
作者：
Coelho, Pedro S.;Brustad, Eric M.;Arnold, Frances H.
通讯作者：
Arnold, Frances H.
影响因子：
5.4
作者：
Baud, Damien;Peruch, Olivier;Zaparucha, Anne
通讯作者：
Zaparucha, Anne