抄録
It is well-known worldwide that Louis Pasteur was a great physical chemist in fields such as crystallography, microbiology and immunology. From 1848 to 1858, he developed three optical resolution procedures (preferential crystallization, diastereomeric and enzymatic methods); these resolution techniques became more advanced through amino acid chemistry (synthesis- resolution), as synthetic (DL-) alfa-amino acids could eventually be prepared using chemical techniques developed in Europe during the 19th century.
In 1908, the Japanese chemist Dr. Kikunae Ikeda discovered a delicious tasting constituent in kelp, namely L-glutamic acid soda, which was rapidly industrialized by Saburosuke Suzuki (the present Ajinomoto Co., Inc.) utilizing the hydrolysis method of wheat and soybean proteins. In addition, to make up for the lack of protein created by the food shortage in Japan after World War II, the major Japanese pharmaceutical companies focused on the industrial production of L-alfa-amino acids. As a result, Tanabe Seiyaku developed synthesis-resolution and enzymatic industrial methods of amino acids in the Kansai area, and Ajinomoto and Kyowa Hakko successfully industrialized the fermentation of amino acids in the Kanto area.
In conclusion, it is clear that the three optical resolution procedures discovered by L. Pasteur greatly advanced the amino acid industry in Japan.
