摘要
在摇瓶培养过程中,培养基中加入豆油可使红霉素的效价从3038U/mL(不加豆油)提高到5221U/mL。但对丙酰辅酶A合成酶及红霉素链霉菌H18丙酸激酶的比活力无显著影响。使用HPLC检测发酵液中α-酮戊二酸(α-KG)的含量,结果发现加豆油后α-KG含量有明显提高。据此推测了豆油经过红霉素链霉菌H18代谢后进入红霉素合成的可能途径是:通过三羧酸循环代谢产生琥珀酰辅酶A,琥珀酰辅酶A异构化产生2-甲基丙二酰辅酶A,2-甲基丙二酰辅酶A作为红霉素的前体最终促进红霉素的合成。
Fermentation titer of erythromycin in shake flask with soybean oil increased from 3 038 U/mL (without soybean oil) to 5 221 U/mL in Streptomyces erythreus H18. But it was found that soybean oil in the shake flask had no influence on the specific activity of propionyl-CoA synthetase and propionate (kinase). Analysis with HPLC showed that, the concentration of α-ketoglutaric acid(α-KG) in shake flask (with) soybean oil increased evidently compared with that without soybean oil. So, the metabolic pathway from soybean oil to erythromycin in Streptomyces erythreus H18 was presumed as follows: soybean oil is metabolized through TCA pathway to generate succinyl-CoA, and then, the 2-methylmalonyl-CoA is formed from succinyl-CoA by isomerization. Finally, 2-methylmalonyl-CoA can be used as the precursor for the biosynthesis of erythromycin.
出处
《华东理工大学学报（自然科学版）》
EI
CAS
CSCD
北大核心
2004年第2期139-142,152,共5页
Journal of East China University of Science and Technology
基金
教育部留学回国人员启动基金资助项目
关键词
豆油
红霉素
丙酰辅酶A合成酶
丙酸激酶
柠檬酸
Α-酮戊二酸
soybean oil
erythromycin
propionyl-CoA synthetase
propionate kinase
citrate
(α-ketoglutaric) acid
