酿酒酵母和荧光假单胞菌对阿魏酸的微生物转化
Microbial transformations of ferulic acid by Saccharomyces cerevisiae and Pseudomonas fluorescens.
作者信息
Huang Z, Dostal L, Rosazza J P
机构信息
Division of Medicinal and Natural Products Chemsitry, College of Pharmacy, University of Iowa, Iowa City 52242.
出版信息
Appl Environ Microbiol. 1993 Jul;59(7):2244-50. doi: 10.1128/aem.59.7.2244-2250.1993.
Abstract
Saccharomyces cerevisiae (dry baker's yeast) and Pseudomonas fluorescens were used to convert trans-ferulic acid into 4-hydroxy-3-methoxystyrene in 96 and 89% yields, respectively. The metabolites were isolated by solid-phase extraction and analyzed by thin-layer chromatography and high-performance liquid chromatography. The identities of the metabolites were determined by 1H- and 13C-nuclear magnetic resonance spectroscopy and by mass spectrometry. The mechanism of the decarboxylation of ferulic acid was investigated by measuring the degree and position of deuterium incorporated into the styrene derivative from D2O by mass spectrometry and by both proton and deuterium nuclear magnetic resonance spectroscopies. Resting cells of baker's yeast reduced ferulic acid to 4-hydroxy-3-methoxyphenylpropionic acid in 54% yield when incubations were under an argon atmosphere.
摘要
酿酒酵母（干面包酵母）和荧光假单胞菌分别用于将反式阿魏酸转化为4-羟基-3-甲氧基苯乙烯，产率分别为96%和89%。代谢产物通过固相萃取分离，并通过薄层色谱和高效液相色谱进行分析。代谢产物的身份通过1H-和13C-核磁共振光谱以及质谱确定。通过质谱以及质子和氘核磁共振光谱测量从D2O掺入苯乙烯衍生物中的氘的程度和位置，研究了阿魏酸脱羧的机制。当在氩气气氛下培养时，面包酵母的静止细胞将阿魏酸还原为4-羟基-3-甲氧基苯丙酸，产率为54%。
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