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Degradation of clavulanic acid during the cultivation of Streptomyces clavuligerus; instability of clavulanic acid by metabolites and proteins from the strain

Title
Degradation of clavulanic acid during the cultivation of Streptomyces clavuligerus; instability of clavulanic acid by metabolites and proteins from the strain
Authors
Ishida K.Hung T.V.Lee H.C.Liou K.Shin C.-H.Yoon Y.J.Sohng J.K.
Ewha Authors
윤여준
SCOPUS Author ID
윤여준scopus
Issue Date
2006
Journal Title
Journal of Microbiology and Biotechnology
ISSN
1017-7825JCR Link
Citation
vol. 16, no. 4, pp. 590 - 596
Indexed
SCIE; SCOPUS; KCI WOS scopus
Abstract
Clavulanic acid (CA) produced by Streptomyces clavuligerus is degraded during the bacterial cultivation. The degradation was examined in three different aspects, including physical, chemical, and enzymatic effects, in order to understand the degradation during the cultivation. The result showed that CA was unstable in the production medium containing ammonium salts and amino acids, owing to ammonium ions and amine groups. In addition, the degradation was not only due to instability of CA by metabolites and proteins, but also enzymes from S. clavuligerus such as β-lactamase and penicillin-binding proteins. However, the degradation caused by these enzymes was not highly significant compared with the degradation during the cultivation, owing to irreversible reactions between CA and enzymes. © The Korean Society for Microbiology and Biotechnology.
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자연과학대학 > 화학·나노과학전공 > Journal papers
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