Journal of Microbiology and Biotechnology

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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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

  • Ishida Kenji (Institute of Biomolecule Reconstruction, Sun Moon University) ;
  • Hung Trinh Viet (Institute of Biomolecule Reconstruction, Sun Moon University) ;
  • Lee Hei-Chan (Institute of Biomolecule Reconstruction, Sun Moon University) ;
  • Liou Kwang-Kyoung (Institute of Biomolecule Reconstruction, Sun Moon University) ;
  • Shin Chang-Hun (CDK BIO Research Institute) ;
  • Yoon Yeo-Joon (Division of Nano Science and Department of Biochemistry, Ewha Woman's University) ;
  • Sohng Jae-Kyung (Institute of Biomolecule Reconstruction, Sun Moon University)
  • Published : 2006.04.01
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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 $\beta-lactamase$ 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.

Keywords

References

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