ENZYMATIC DIMERIZATION OF PENICILLIN-X

被引：74

作者：

AGEMATU, H ^{[1
]}

TSUCHIDA, T ^{[1
]}

KOMINATO, K ^{[1
]}

SHIBAMOTO, N ^{[1
]}

YOSHIOKA, T ^{[1
]}

NISHIDA, H ^{[1
]}

OKAMOTO, R ^{[1
]}

SHIN, T ^{[1
]}

MURAO, S ^{[1
]}

机构：

[1] KUMAMOTO INST TECHNOL,DEPT APPL MICROBIAL TECHNOL,KUMAMOTO 860,JAPAN

来源：

JOURNAL OF ANTIBIOTICS | 1993年 / 46卷 / 01期

关键词：

D O I：

10.7164/antibiotics.46.141

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：

Penicillin X methyl ester was transformed into three types of dimer by laccase from Coriolus versicolor. The dimers are considered to be formed by free-radical addition of phenoxy radicals produced by laccase. The enzyme reaction with the ester as substrate was more suitable for forming dimers than that with the sodium salt as substrate. Penicillin X pivaloyloxymethyl ester was also transformed into a dimer, which had antibacterial activity in the presence of esterase.

引用

页码：141 / 148

页数：8

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