### 基于电子舌技术的氨基酸与密码子关系的初步研究

1. a 厦门大学 化学化工学院 福建省化学生物学重点实验室 厦门 361005
b 浙江工商大学 食品与生物工程学院 杭州 310018
c 宁波大学 新药技术研究院 宁波 315211
• 投稿日期:2021-07-16 发布日期:2021-09-15
• 通讯作者: 田师一, 赵玉芬
• 基金资助:
项目受中国科学院空间科学与应用总体部(YYWT-0901-EXP-16)

### Primary Research of the Relationship between Genetic Codons and Amino Acids Based on the Technology of Electronic Tongue

Zhao Zhaoa, Shiwen Chengb, Yuezhong Maob, Jianxi Yingc, Shiyi Tianb(), Yufen Zhaoa,c()

1. a College of Chemistry and Chemical Engineering, and the Key Laboratory for Chemical Biology of Fujian Province, Xiamen University, Xiamen 361005, China
b School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
c Institute of Drug Discovery Technology, Ningbo University, Ningbo 315211, China
• Received:2021-07-16 Published:2021-09-15
• Contact: Shiyi Tian, Yufen Zhao
• Supported by:
Technology and Engineering Center for Space Utilization, Chinese Academy of Sciences(YYWT-0901-EXP-16)

The relationship between genetic codons and amino acids has attracted much attentions since the discovery of first genetic codon. Although we have known that relationship of codons and amino acids clearly, even some rare amino acids also have their codons in certain creatures, we do not know the real principle that how a codon detertmine an amino acid. In fact, the codon is a little far from amino acid in a tRNA. With many efforts, we have not detect the secret of codon. Before we used nuclear magnetic resonance (NMR) and high resolution mass spectrum (HRMS) to detect the product of reaction of amino acids, nucleosides and sodium trimetaphosphate to find out the relationship between amino acid and nucleoside. But the productivity was too low to determine. Electronic tongue is a machine used to determine the whole variant of a solution, especially in food industry, it could determine very subtle variant. So we use it to determine the whole variant of our system. In this work, we reported the reactions between amino acids, nucleosides and sodium trimetaphosphate. Each ingredient was 0.0008 mol/L and pH was adjusted to 11 by NaOH, then reacted at 50 ℃for 48 h. The reacted mixture was cooled down to room temperature and detected by electronic tongue. Also, the samples that were freshly prepared were detected by electronic tongue to be original data. The overall changes of the reaction mixtures were characterized by the average of Euclidean Distance. The results show that the nucleosides in middle of codon or anticodon displayed the greatest effect on the reactions. The results also indicate that there are significant interrelations between amino acids and nucleosides, which was also proved by the difference between the results of leucine and isoleucine. In summary, the results may open a new avenue to the study of the relationship between genetic codens and amino acids and origin of life.