ABILITY OF ALPHA-CONIDENDRIN-DECOMPOSING AGROBACTERIUM STRAINS TO UTILIZE OTHER LIGNANS + LIGNIN-RELATED COMPOUNDS
ABILITY OF ALPHA-CONIDENDRIN-DECOMPOSING AGROBACTERIUM STRAINS TO UTILIZE OTHER LIGNANS + LIGNIN-RELATED COMPOUNDS
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DOI：
10.1099/00221287-36-2-185
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发表时间：
1964-01-01
期刊：
影响因子：
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通讯作者：
SUNDMAN, V
中科院分区：
文献类型：
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作者：
SUNDMAN, V
应用呼吸测定技术，发现分解α-Conidendrin（I）的土壤杆菌中含有适应性或组成性降解木质素的菌株。木脂素isotaxiresinol（V）、iso-olivil（VI）和olivil（VII）被所有检测的细菌快速氧化。adaptive的生物体表现出的时间滞后前氧化的木脂素，如果他们已经生长在一个conidendrin无培养基。[alpha]-conidendrin的氧摄取所需的滞后比其他木脂素所观察到的要短。Matairesinol（IV），其结构上不同于[alpha]-conidendrin通过缺乏“isolignan”键不攻击任何农杆菌检查。橄榄脂素和异橄榄脂素被相同地氧化，结果表明微生物导致橄榄脂素异构化[前向箭头]异橄榄脂素。[alpha]-Conidendrin（II）的同时适应是[alpha]-conidendrin分解的中间体。所有研究的细菌都具有氧化芳香醛（香草醛，异香草醛，香草醛，香草醛）的组成能力。通过从总氧吸收量计算，并通过纸色谱法，发现这些氧化产生相应的酸。在氧化为香草酸的同时，少量香草醛被还原为香草醇。将松柏醇氧化为阿魏酸。
By the application of respirometric technics, it was found that the [alpha]-conidendrin (I)-decomposing agrobacteria included strains which were adaptively or constitutively lignanolytic. The lignans isotaxiresinol (V), iso-olivil (VI) and olivil (VII) were rapidly oxidized by all the bacteria examined. The adpative organisms showed a time-lag before oxidation of the lignans if they had been grown on a conidendrin-free medium. The lag required for oxygen uptake with [alpha]-conidendrin was shorter than that observed for the other lignans. Matairesinol (IV), which differs structurally from [alpha]-conidendrin through the lack of the "isolignan" bond was not attacked by any of the agrobacteria examined. Olivil and iso-olivil were oxidized identically, giving results which indicate that the organisms bring about the isomerization olivil[forward arrow] iso-olivil. [alpha]-Conidendrol (II) was indicated by the simultaneous adaptation to be an intermediate in [alpha]-conidendrin decomposition. All the bacteria studied possess a constitutive ability to oxidize aromatic aldehydes (vanillin, isovanillin, veratrum-aldehyde, syringaldehyde). By calculation from the total oxygen uptake, and by paper chromatography, it was found that these oxidations gave the corresponding acids. Simultaneously with oxidation to vanillic-acid, a small amount of vanillin was reduced to vanillyl-alcohol. Coniferyl-alcohol was oxidized to ferulic-acid.