Identification and Cobamide Coenzyme-dependent Formation of 3,5-Diaminohexanoic Acid, an Intermediate in Lysine Fermentation

When 14C-l-lysine is incubated with cell-free extracts of Clostridium SB4, a new basic amino acid is formed. This compound does not accumulate when lysine is fermented in the presence of intrinsic factor. The basic amino acid has been isolated in radiochemically pure form. It is not oxidized by chloramine-T or periodate, it yields about 1 mole of acetic acid per mole in the Kuhn-Roth C-terminal methyl group determination, and it reversibly forms a lactam. The data support the conclusion that this new amino acid, which requires a cobamide coenzyme for formation, is 3,5-diaminohexanoic acid. The basic amino acid is readily fermented to volatile acids by extracts of Clostridium SB4. It appears to be an intermediate in the fermentation of lysine.