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Dr. Eric Tippmann
Department of Chemistry
Indiana University – Purdue University Fort Wayne
Expanding the genetic code of an organism opens new avenues to modulate protein function. Interestingly, all known organisms use the same 20 common amino acids to make all the proteins on the planet- even though, genetically, we could sustain many more. Here, we altered an enzyme that naturally incorporated the common amino acid leucine into proteins. The alterations, or mutations, caused the enzyme to prefer a non-natural amino acid over its normal leucine partner. There have been more than 100 non-natural amino acids that have been successfully incorporated into proteins using this method, but the non-natural amino acid tested in this experiment is the only one that contains a metal. The focus of this project is to make the enzyme and test just how efficiently the enzyme incorporates the non-natural amino acid.
Chemistry | Physical Sciences and Mathematics
Kelty, Jacquelyn; Culpepper, Seja; and Curtis, Ryan, "On the efficiency of an enzyme that can incorporate non-natural amino acids into proteins" (2015). 2015 IPFW Student Research and Creative Endeavor Symposium. 40.