Kinetic and thermodynamic investigation on clavulanic acid formation and degradation during glycerol fermentation by Streptomyces DAUFPE 3060

Autor(es)

Viana Marques, Daniela A. ^[1] ; Oliveira, Ricardo P. S. ^[1] ; Perego, Patrizia ^[2] ; Porto, Ana L. F. ^[3] ; Pessoa, Jr., Adalberto ^[1] ; Converti, Attilio ^[2]

Afiliação do(s) autor(es)

^[1] Univ Sao Paulo, Dept Pharmaceut Technol & Biochem, BR-05508000 Sao Paulo - Brazil

^[2] Univ Genoa, Dept Chem & Proc Engn, I-16145 Genoa, GE - Italy

^[3] Univ Fed Rural Pernambuco, Dept Anim Morphol & Physiol, BR-52171900 Dois Irmaos, PE - Brazil

• Tipo de documento: Artigo Científico
• Fonte: Enzyme and Microbial Technology; v. 45, n. 2, p. 169-173, AUG 7 2009.
• Citações Web of Science: 8

Resumo

Clavulanic acid (CA) is a potent inhibitor of beta-lactamases, produced by some resistant pathogenic microorganisms, which allows efficient treatment of infectious diseases. The kinetic and thermodynamic parameters of CA production by a new isolate of Streptomyces DAUFPE 3060 and its degradation were evaluated. The effect of temperature on the system was investigated in the range 24-40 degrees C adopting an overall model accounting for (a) the Arrhenius-type formation of CA by fermentation, (b) the hypothetical reversible unfolding of the enzyme limiting the overall metabolism, and (c) the irreversible first-order degradation of CA. The higher rates of CA formation (k(CA) = 0,107 h(-1)) and degradation (k(d) = 0.062 h(-1)) were observed at 32 and 40 degrees C, respectively. The main thermodynamic parameters of the three above hypothesized events were estimated. In particular, the activation parameters of degradation (activation energy = 39.0 kJ/mol; Delta H(d){*} = 36.5 kJ/mol; Delta S(d){*} = -219.7 J/(mol K); Delta G(d){*} = 103.5 kJ/mol) compare reasonably well with those reported in the literature for similar system without taking into account the other two events. (C) 2009 Elsevier Inc. All rights reserved. (AU)

• Processo FAPESP: 05/60158-0 - Produção e extração de ácido clavulânico de Streptomyces spp. por fermentação extrativa utilizando sistemas de duas fases aquosas
• Beneficiário: Daniela de Araújo Viana Marques
• Modalidade de apoio: Bolsas no Brasil - Doutorado