Biotransformation and recovery of the isoflavones genistein and daidzein from industrial antibiotic fermentations.
Biotransformation and recovery of the isoflavones genistein and daidzein from industrial antibiotic fermentations.
复制标题
从工业抗生素发酵中生物转化和回收异黄酮染料木黄酮和大豆黄酮。
DOI：
10.1007/s00253-013-4839-4
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发表时间：
2013
影响因子：
5
通讯作者：
Wesley,RoyK
中科院分区：
文献类型：
--
作者：
Weber,JMark;Reeves,AndrewR;Seshadri,Ramya;Cernota,WilliamH;Gonzalez,MelissaC;Gray,DanielleL;Wesley,RoyK
本研究的目的是跟踪在模型工业发酵中来自大豆粉的β-葡糖苷的代谢命运，以确定在发酵结束时是否可以从用过的肉汤中收获商业上有用的β-葡糖苷酮作为副产品。大豆苷元、染料木黄酮和大豆苷元共占大豆粉重量的0.1- 0.2%，但在生产过程中没有已知的功能。将染料木黄酮加入到红霉素产生菌的洗涤过的细胞中后，通过X射线晶体学确定第一个生物转化产物（Gbp 1）为染料木黄酮-7-O-α-鼠李糖苷（rhamnosylgenistein）。随后将鼠李糖基染料木黄酮喂入到生长的多孢木霉细胞中，导致第二种生物转化产物Gbp 2的产生。色谱证据表明Gbp 2在红霉素发酵的废肉汤中积累。当用酸或工业酶制剂水解用过的肉汤时，所述生物转化产物返回到它们的亲本形式，染料木素和大豆苷元，然后作为副产物回收。该方法的理想特征是，它不需要修改红霉素生产工艺或对生产生物进行基因工程即可付诸实践。对另外五种具有工业重要性的抗生素发酵的初步调查也发现了潜在的副产品。
The objective of this study was to follow the metabolic fate of isoflavone glucosides from the soybean meal in a model industrial fermentation to determine if commercially useful isoflavones could be harvested as coproducts from the spent broth at the end of the fermentation. The isoflavone aglycones, genistein, and daidzein together make up 0.1–0.2 % of the soybean meal by weight but serve no known function in the manufacturing process. After feeding genistein to washed cells of the erythromycin-producing organism,Saccharopolyspora erythraea, the first biotransformation product (Gbp1) was determined by X-ray crystallography to be genistein-7-O-α-rhamnoside (rhamnosylgenistein). Subsequent feeding of rhamnosylgenistein to growing cells ofSaccharopolyspora erythraealed to the production of a second biotransformation product, Gbp2. Chromatographic evidence suggested that Gbp2 accumulated in the spent broth of the erythromycin fermentation. When the spent broth was hydrolyzed with acid or industrial enzyme preparations, the isoflavone biotransformation products were returned back to their parental forms, genistein and daidzein, which were then recovered as coproducts. Desirable features of this method are that it does not require modification of the erythromycin manufacturing process or genetic engineering of the producing organism to be put into practice. A preliminary investigation of five additional antibiotic fermentations of industrial importance also found isoflavone coproduct potential.