Lens culinaris: A new biocatalyst for reducing carbonyl and nitro groups

被引：16

作者：

Ferreira, Daniele Alves ^{[1
]}

da Silva, Roberio Costa ^{[1
]}

da Costa Assuncao, Joao Carlos ^{[2
]}

de Mattos, Marcos Carlos ^{[1
]}

Gomes de Lemos, Telma Leda ^{[1
]}

Queiroz Monte, Francisco Jose ^{[1
]}

机构：

[1] Univ Fed Ceara, LBPN, Dept Quim Organ & Inorgan, BR-60451970 Fortaleza, Ceara, Brazil

[2] Inst Fed Educ Ciencia & Tecnol Ceara, Dept Quim & Meio Ambiente, BR-63900000 Fortaleza, Ceara, Brazil

来源：

BIOTECHNOLOGY AND BIOPROCESS ENGINEERING | 2012年 / 17卷 / 02期

关键词：

Lens culinaris; bioreduction; ketone; aldehyde; nitrocompound; TOTAL PROTEIN; BIOREDUCTION; ALDEHYDES; KETONES;

D O I：

10.1007/s12257-011-0509-5

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

A series of aliphatic and aromatic aldehydes and ketones, as well as some nitrocompounds were reduced using whole plant cells from Lens culinaris seeds. In addition, we also investigated the possibility of enzymatic ester hydrolysis to explore the potential of these seeds. The reduced ketones products were obtained in yields of 8 similar to 82% and enantiomeric excess of 39 similar to 75%. Aldehydes were more reactive than ketones with high chemical yield (95 -> 99%), whereas the aromatic nitrocompounds showed low (2%) to high (> 99%) conversion depending upon the nature and position of the aromatic ring substituents. Ester hydrolysis by the Lens culinaris was quite effective with the ester p-nitrophenyl acetate (> 99% conversion).

引用

页码：407 / 412

页数：6

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