Co-production of caffeic acid and p-hydroxybenzoic acid from p-coumaric acid by Streptomyces caeruleus MTCC 6638
Co-production of caffeic acid and p-hydroxybenzoic acid from p-coumaric acid by Streptomyces caeruleus MTCC 6638
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DOI：
10.1007/s00253-005-0197-1
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发表时间：
2006-08-01
影响因子：
5
通讯作者：
Mitra, Adinpunya
中科院分区：
文献类型：
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作者：
Sachan, Ashish;Ghosh, Shashwati;Mitra, Adinpunya
在以对香豆酸(5 MM)为唯一碳源的蓝链霉菌MTCC 6638中，观察到咖啡酸和对羟基苯甲酸的联产。咖啡酸和对羟基苯甲酸都是重要的酚类化合物，具有重要的药用价值。利用高效液相色谱和电喷雾电离质谱仪对转化产物进行了鉴定。获得的数据表明，对香豆酸可能有两种不同的利用途径，导致生成羟基肉桂酸酯和羟基苯甲酸酯化合物。然而，较高浓度的p-香豆酸(10 MM)有利于咖啡酸的形成。在含有1.0g/L葡萄糖的最低限度培养基中添加5 mM对香豆酸，可使咖啡酸产量达到65 mg/L。蓝链霉菌在营养液中预培养16h后，咖啡酸产量最高，在此条件下，添加5 mM的对香豆酸可使蓝链霉菌产生150 mg/L的咖啡酸，96h的摩尔产率为16.6%。
In a culture medium of Streptomyces caeruleus MTCC 6638 grown with p-coumaric acid (5 mM) as the sole source of carbon, co-production of caffeic acid and p-hydroxybenzoic acid was observed. Both caffeic acid and p-hydroxybenzoic acid are important phenolic compounds with pharmaceutical importance. These biotransformed products were identified by high-performance liquid chromatography and electrospray ionization mass spectrometry. Obtained data suggest that p-coumaric acid was possibly utilized by two different routes, resulting in the formation of a hydroxycinnamate and a hydroxybenzoate compound. However, higher concentration of p-coumaric acid (10 mM) favoured caffeic acid formation. Addition of 5 mM p-coumaric acid into S. caeruleus cultures pre-grown on minimal medium with 1.0 g/l glucose resulted in the production of 65 mg/l caffeic acid. Furthermore, S. caeruleus cells were able to produce the maximum amount of caffeic acid when pre-grown on nutrient broth for 16 h. Under this condition, the addition of 5 mM p-coumaric acid was sufficient for the S. caeruleus culture to produce 150 mg/l caffeic acid, with a molar yield of 16.6% after 96 h of incubation.