金色链霉菌对5-羟基黄酮的芳香羟基化和硫酸化作用。
Aromatic hydroxylation and sulfation of 5-hydroxyflavone by Streptomyces fulvissimus.
作者信息
Ibrahim A R, Abul-Hajj Y J
机构信息
Department of Medicinal Chemistry, College of Pharmacy, University of Minnesota, Minneapolis 55455.
出版信息
Appl Environ Microbiol. 1989 Dec;55(12):3140-2. doi: 10.1128/aem.55.12.3140-3142.1989.
Abstract
The conversion of 5-hydroxyflavone by various microorganisms was studied. Among them, Streptomyces fulvissimus was the sole microbe which produced a new polar metabolite from 5-hydroxyflavone in addition to 5,4-dihydoxy- and 5,3,4-trihydroxyflavone. The structure of this polar metabolite was determined to be 5,4-dihydroxyflavone-4-sulfate on the basis of mass, infrared, and nuclear magnetic resonance spectroscopies. These results demonstrate that S. fulvissimus catalyzes sulfation at the 4 position of 4,5-dihydroxyflavone.
摘要
研究了多种微生物对5-羟基黄酮的转化作用。其中，黄褐链霉菌是唯一一种除了产生5,4-二羟基黄酮和5,3,4-三羟基黄酮外，还能从5-羟基黄酮产生一种新的极性代谢物的微生物。基于质谱、红外光谱和核磁共振光谱，确定该极性代谢物的结构为5,4-二羟基黄酮-4-硫酸盐。这些结果表明，黄褐链霉菌催化4,5-二羟基黄酮4位的硫酸化反应。
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