Saccharopine, a New Amino Acid in Baker's and Brewer's Yeast. I. Isolation and Properties.

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Abstract
A new ninhydrin-positive substance, discovered by paper chromatography, has been isolated from hot water extracts of fresh baker''s and brewer''s yeast. By means of strongly acid and weakly basic ion exchange resins the amino acids of such extracts have been divided into 1 fraction containing the neutral and basic amino acids, and another containing the acid amino acids including the new compound, for which the name sac char opine is proposed. Addition of ethanol to the eluate (pH 2) containing the acid amino acids, followed by recrystallization of the resulting precipitate from water (pH 3), affords pure saccharopine in amounts of 0.3-0.5 g from 2 kg batches of yeast. An anhydrous, analytical specimen possesses the composition C11H2oO6N2 and contains 3 acid and 2 basic functions, the latter attributable to 1 primary and 1 secondary amino grouping. On treatment at 125[degree] with strong acid or base, saccharopine is partly transformed into a new compound, probably a lactam resulting from cyclodehydration involving the secondary amino grouping.

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