STUDIES ON THE INTERMEDIATE METABOLISM OF CHLORAMPHENICOL PRODUCTION

1. CHANGES OF AMINO ACIDS DURING FERMENTATION AND UTILIZATION OF AMINO ACIDS FOR CHLORAMPHETICOL PRODUCTION

抄録

The chemical structure of chlorampheeicol, D-threo-1-paranitrophenly-2-dichloro-acetoamido-1, 3-propanediol suggests a certain relation between the metabolism of chloramphenicol and amino acids, especially phenylalanie and tyrosine. Wooley and otherst indicated that abovementioned two amino acids seem to be utlized for the formation of chlaramphenicol molecule. As previously reported by Umezawa and others, though carbon sources with optimum amount of sodium chloride seriously influence on the production, the addition of such a substance as meat extract, yeast or wheatbran is necessary to get the high potency broth. In meat extract, yeast and wheatbran there seem to be some substances utilized for the formation of chloramphenicol molecule.
For the purpose of clearing the intermediate course of chloramphenicol formation, amino acids in the broth were examined by paper partition chromatography during, fermentation. Their changes were various according to varieties of the composition of the medium. However, if the medium contained phenylalanine or tyrosine, then these two amino acids had been always rapidly consumed, before chloramphenicol was detected. Thereafter the effects of various amino acids on chloramphenicol production were examined. Phenylalanine, tyrosine, tryptophan, methionine, lysine, leucine, norvaline and α-amino-butyric acid were found to promote the production. Moreover the methionine increased the promoting effect of phenylalanine.
In the present paper changes of amino acids during fermentation and influences of these amino acids on the production are described.