Fermentation Technology Of L-phenylalanine

L-phenylalanine (L-PHENYLalanine) is an aromatic amino acid with optical rotation and is one of the essential amino acids in human body, as well as an important intermediate of pharmaceutical and food chemicals. In the food industry, L-phenylalanine is mainly used in sweeteners, flavoring agents and health care products. L-phenylalanine and L-aspartame are condensed to form Aspartame (APM), which is about 200 times sweeter than sucrose, has low calorific value and is easy to metabolize in the body, so it is suitable for obese patients and diabetic people to eat. In recent years, the application of L-phenylalanine in the medical field has been paid more and more attention. L-phenylalanine for prevention and treatment of osteoporosis, heterocyclic dipeptides for hormone release, thrombin inhibitors and endopeptidase inhibitors, cardiovascular drugs.

Market prospect

At present, the annual global demand for L-phenylalanine is about 38,000 tons, and the trend is increasing year by year. The United States is the main consumer, with annual consumption of more than 20,000 tons, accounting for about half of the world's demand. L-phenylalanine is mainly used in the synthesis of aspartame, a low-calorie and high-sweetness sweetener. The annual demand is about 18,000 tons, with an average annual growth rate of 10%-15%. On the other hand, the consumption of L-phenylalanine in the pharmaceutical industry is 7000 tons, which has a huge market application space.

Technical characteristics

L-tyrosine is widely used in medicine and chemistry. L-tyrosine is a precursor of many important secondary metabolites, as well as 3, 4-dihydroxy-L-phenylalanine (L-DOPa), a Parkinson's disease drug. Due to its long biosynthesis pathway and complex regulation, the production of L-tyrosine by microorganisms still faces many challenges.