Michael S.
Christodoulou
*,
Martina Letizia
Contente
*,
Sabrina
Dallavalle
and
Andrea
Pinto
Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, via Celoria 2, Milan, Italy. E-mail: michail.christodoulou@unimi.it; martina.contente@unimi.it
First published on 3rd November 2023
Correction for ‘Enzymatic amide bond formation: synthesis of aminooxo-acids through a Mycobacterium smegmatis acyltransferase’ by Michael S. Christodoulou et al., Green Chem., 2022, 24, 4432–4436, https://doi.org/10.1039/D2GC00655C.
This is based on the fact that recently, employing the reaction conditions described in our article (1:
1 molar ratio of 1 M reagents, 10% DMSO in water/buffer medium), we have monitored the degree of non-enzymatic reactivity of the anhydrides included in the study, and particularly that of succinic anhydride (<30% conversion was observed).
The Royal Society of Chemistry apologises for these errors and any consequent inconvenience to authors and readers.
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