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The ways to produce L(-)-Carnitine

L(-)-Carnitine is a quaternary ammonium compound biosynthesized from the amino acids lysineand methionine. In living cells, it is required for the transport of fatty acids from the cytosol intothe mitochondria during the breakdown of lipids (fats) for the generation of metabolic energy.It iswidely available as a nutritional supplement. L(-)-Carnitine was originally found as a growthfactor for mealworms and labeled vitamin BT, although L(-)-Carnitine is not a proper vitamin.L(-)-Carnitine exists in two stereoisomers: Its biologically active form is L(-)-Carnitine, whereasits enantiomer, D-carnitine, is biologically inactive.

After you ingest L(-)-Carnitine, it travels to your gut, and intestinal bacteria converts theL(-)-Carnitine into a substance called TMA, which then gets processed by the liver. The liverconverts TMA into a compound that has been linked to plaque build-up in the arteries and heartdisease.

Red meat is one of the highest sources of L(-)-Carnitine, at about 56-162 mg per serving.L(-)-Carnitine can also be found in foods like pork, seafood, and chicken, but at much lower levels,between 3 and 7 mg per serving. Dairy, like ice cream, milk and cheese, has between 3 and 8 mgper serving.

( 1 ) Extraction. Naturally present in meat and dairy , so they can contain L- carnitine from beefand milk extracted directly . Reported in the literature , from 450g beef extract 0.6g crystals can beextracted L(-)-Carnitine, can be extracted from 56kg milk containing 2% L- carnitine lactosepowder 100g. However, the cost of extraction is better economically not reasonable.

( 2 ) by microbial fermentation . Research shows that there are also many microorganisms L-carnitine, using yeast , Aspergillus , Penicillium , Rhizopus and other microorganisms insubmerged culture or solid state fermentation , can accumulate L- carnitine. However, morecomplex screening of bacteria , the current is still relatively low level of fermentation . It isreported in 2% DL- carnitine as the raw material , 25℃ fermentation 44h, the accumulation of L-carnitine 0.4%.

( 3 ) synthesis. Alone in a foreign country in 1953 patented DL- carnitine synthesis reports, the1960s have industrial production. As in 1982, there are domestic production and application of

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stomach . Directly from the DL- carnitine starting with camphor acid , N-acetyl -D- glutamic acidor ethylbenzene -L-(+) tartaric acid salt for chemical splitting get L- carnitine. However, D-carnitine racemic difficult can not be recycled , industrial production still need a breakthrough.

( 4 ) enzymatic conversion . This is the most studied , but also the final promising approach .Enzymes from microbial sources can be used for selective hydrolysis splits. Qing Zhongshan,Pseudomonas bacteria with amidase microorganism selective hydrolysis L(-)-Carnitine DL-carnitine amide or nitrile can be obtained an optical purity of 99 % or more of L- carnitine. Inaddition , you can also β- dehydrogenation L(-)-Carnitine enzymatic conversion of transcrotonobetaine enzymatic hydrolysis and γ- butyl betaine enzymatic hydroxylation and otherprepared L- carnitine.

At present, only Switzerland, Italy, Japan and other countries students . Jiangsu Institute ofMicrobiology of enzymatic conversion is also carried out research .