Solution-Phase Chemical Synthesis of Insulin by using Reverse-Micellar Continuous Reaction Method

2014 Fiscal Year Final Research Report

• Project/Area Number: 24380061
• Research Category: Grant-in-Aid for Scientific Research (B)
• Allocation Type: Partial Multi-year Fund
• Section: 一般
• Research Field: Bioproduction chemistry/Bioorganic chemistry
• Research Institution: Tokyo University of Agriculture and Technology
• Principal Investigator: CHIBA Kazuhiro 東京農工大学, (連合)農学研究科(研究院), 教授 (20227325)
• Co-Investigator(Kenkyū-buntansha): KIM Shokaku 東京農工大学, 大学院農学研究院, 准教授 (90537127)
• Project Period (FY): 2012-04-01 – 2015-03-31
• Keywords: ペプチド / インスリン / 電解合成 / 有機合成化学

Outline of Final Research Achievements

Synthesis of peptide molecules of was tried by a combination of fragment synthetic technology with precise control of selective disulfide-bond formation. The reaction was performed in a reverse micellar reaction field.
As a result, the new synthesis method was established for combining several peptides fragments between the aimed positions of each molecule. The peptide-chain elongation was also achieved by introducing the hydrophobic tag on each peptide fragment by using the reverse micellar reaction field. After peptide skeletons were formed, the hydrophobic tags and other deprotection reactions were performed to give key units of insulin molecu

Free Research Field

農学