A Method for the Quantitative Determination of Dehydropiperidine Carboxylic Acid, a Reduction Product of α-Aminoadipic Acid by Yeast Enzyme

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Abstract
The reaction of dehydropiperidine carboxylic acid with p-dimethylaminobenzaldehyde was adopted as a basis for a quantitative, photometric determination of the compound. A quantitative color development was attained in the presence of 0.056 of p-dimethylaminobenzaldehyde in 0.04 M phosphate buffer of pH 7 by heating the reaction mixture for twenty minutes. Under these conditions a number of common amino acids including α-aminoadipic acid, piperidine-2-carboxylic acid and piperidone carboxylic acid gave no significant color. The applicability of this method to the determination of Δ1-piperidine-6-carboxylic acid, a cyclized form of α-aminoadipic acid-δ-semialdehyde, and of an intermediary compound in lysine biosynthesis from α-aninoadipic acid was demonstrated in both enzymatic system and intact cells of yeast.