Cinnabarinic acid: Enhanced production from Pycnoporus cinnabarinus, characterization, structural and functional properties

Aslı GÖÇENOĞLU; Nurdan PAZARLİOGLU

Article Details

Cinnabarinic acid: Enhanced production from Pycnoporus cinnabarinus, characterization, structural and functional properties

Authors:

Aslı GÖÇENOĞLU | Nurdan PAZARLİOGLU

Publisher:

Hacettepe University

Journal:

Hacettepe Journal of Biology and Chemistry 2014 Vol.42 Issue 2, pp.281-290

Document Type:

Article

Publication Date:

5/2014

Document Language:

English

Document ID (Org No.):

2000449209

Frequency:

Quarterly

eISSN:

2687-475X

pISSN:

2687-475X

Abstract:

 

The white-rot fungus, Pycnoporus cinnabarinus, produces the natural phenoxazinone pigment, cinnabarinic acid  CA , which is formed by laccase-catalyzed oxidation of the precursor 3-hydroxyanthranilic acid  3- HAA . This reaction is necessary for the production of antibacterial pigment compounds by the fungus. In this study, the optimum conditions were determined to produce pigment from P. cinnabarinus in batch cultures. Isolated pigment was characterized as cinnabarinic acid by spectroscopic techniques, FT-IR; 1H NMR and LC- MS. Temperature-dependent change of CA was also investigated for the first time by using these techniques. It was observed that CA was converted to 3-HAA with increasing temperature and therefore its antibacterial effect was decreased.

 

B eyaz çürükçül mantar olan Pycnoporus cinnabarinus, sinnabarinik asit  CA  olarak adlandırılan ve öncülü olan 3-hidroksiantranilik asitin  3-HAA  lakkaz-katalizli oksidasyonu sonucu doğal fenoksizon pigmenti üretmektedir. Bu reaksiyon mantar tarafından antimikrobiyal pigmentin üretilmesinde önemlidir. Bu çalışmada, optimum koşullarda P. cinnabarinus tarafından pigment üretimini belirlenmiştir. İzole edilen pigment spektroskopik yöntemler, FT-IR, 1H NMR ve LC-MS kullanılarak sinnabarinik asit olarak karakterize edilmiştir. Bu teknikler kullanılarak ilk defa CA’in sıcaklığa bağlı değişimi bulunmuştur. Sıcaklığın arttırılmasıyla CA, 3-HAA’e dönüşmektedir ve bu nedenle pigmentin antimikrobiyal etkisi azalmaktadır.

Article Details

Cinnabarinic acid: Enhanced production from Pycnoporus cinnabarinus, characterization, structural and functional properties

Authors: Aslı GÖÇENOĞLU | Nurdan PAZARLİOGLU

Publisher: Hacettepe University

Journal: Hacettepe Journal of Biology and Chemistry 2014 Vol.42 Issue 2, pp.281-290

Document Type: Article

Publication Date: 5/2014

Document Language: English

Document ID (Org No.): 2000449209

Frequency: Quarterly

eISSN: 2687-475X

pISSN: 2687-475X

Issues

Authors:

Aslı GÖÇENOĞLU | Nurdan PAZARLİOGLU

Publisher:

Hacettepe University

Journal:

Hacettepe Journal of Biology and Chemistry 2014 Vol.42 Issue 2, pp.281-290

Document Type:

Article

Publication Date:

5/2014

Document Language:

English

Document ID (Org No.):

2000449209

Frequency:

Quarterly

eISSN:

2687-475X

pISSN:

2687-475X