Microbial degradation of phloroglucinol and other polyphenolic compounds

Armstrong, S. M.; Patel, Thakor R.

doi:10.1002/jobm.3620340208

Cited by 17 publications

(11 citation statements)

References 49 publications

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“…As with the synthesis of gallic acid, we attempted to synthesize pyrogallol directly from glucose. Pyrogallol is typically generated as a catabolic intermediate by microbes using either gallic acid or tannic acid as a sole source of carbon during growth . The most extensively characterized nonoxidative decarboxylase capable of converting gallic acid into pyrogallol has been isolated from Pantoea agglomerans T71 .…”

mentioning

confidence: 99%

Synthesis of Gallic Acid and Pyrogallol from Glucose: Replacing Natural Product Isolation with Microbial Catalysis

2000

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confidence: 99%

Synthesis of Gallic Acid and Pyrogallol from Glucose: Replacing Natural Product Isolation with Microbial Catalysis

2000

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“…Degradation of chemical compounds is an important microbial criterion. Phenol, which is a toxic natural or synthetic compound, can be degraded to non-toxic by different microbes [1][2][3][4][5][6][7][8][9][10][11]. Phenol can be degraded by aerobic and anaerobic bacteria [18][19][20].…”

Section: Discussionmentioning

confidence: 99%

“…Different strategies have been developed for controlling phenol and preventing it from causing harmful effect on Nature [8][9][10]. Using immobilized technique has also been described [25].…”

Section: Discussionmentioning

confidence: 99%

“…Phenolic compounds found in polluted water resources, industrial effluents of many applications like winedistillery, olive oil extraction, green olive debittering, cork preparation, wood debarking, detoxification of coffee husk etc., and land filled run off wastes [2][3][4][5][6][7]. Many strategies have been developed for controlling phenol and preventing it from causing harmful effect on Nature [8][9][10]. Microbes are able to utilize phenolic compounds as a carbon source [11].…”

Section: Introductionmentioning

confidence: 99%

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Logical and Experimental Design for Phenol Degradation Using Immobilized Acinetobacter Sp. Culture

Amara¹,

Salem²

2010

IIUMEJ

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Phenol degradation processes were conducted through a series of enzymatic reactions effects and is affect by different components of the microbial metabolic flux. Using different optimization strategies like mutagenesis could lead to a successful optimization but also lead to lost of some important microbial features or to release a new virulence or unexpected characters. Plackett-Burman closes much gab between optimization, safety, time, cost, Man/hr, the complexity of the metabolic flux etc. Using Plackett-Burman experimental design lead to map the points affect in the optimization process by well understanding their request from nutrient and the best environmental condition required. In this study nine variables include pH (X1), oC (X2), glucose (X3), yeast extract (X4), meat extract (X5), NH4NO3 (X6), K-salt (X7), Mg-salt (X8) and trace element (X9) are optimized during phenol degradation by Acinetobacter sp., using Plackett-Burman design method. Plackett-Burman included 16 experiments, each was used in two levels, [-1] low and high [+1]. According to Blackett-Burman design experiments the maximum degradation rate was 31.25 mg/l/h. Logical and statistical analysis of the data lead to select pH, Temperature and Meat extract as three factors affecting on phenol degradation rate. These three variables have been used in Box-Behnken experimental design for further optimization. Meat extract, which is not statistically recommended for optimization has been used while it can substitute trace element, which is statistically significant. Glucose, which is statistically significant, did not included while it has a negative effect and gave the best result at 0 g/l amount. Glucose has been completely omitted from the media.Â pH, temperature and meat extract were used in fifteen experiments each was used in three levels, â€“1, 0, and +1 according to Box-Behnken design. Microsoft Excel 2002 solver tool was used to optimize the model created from Box-Behnken. The calculated degradation rate was 37.30 mg/l/hr at pH=7.12, Meat extract=1.6 g/l and Temperature=27.77oC. To prove the efficiency of using the Microsoft Excel 2000 solver the calculated variables are tested experimentally in vivo. The degradation rate was 38.45 mg/L/hr, which equal to 103.08% accuracy. The high accuracy level points out the efficiency of using Box-Behnken experimental design and the Excel solver to optimize its model.

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“…De-aromatization of phloroglucinol had been studied in detail with Eubacterium oxidoreducens and Pellobacter acidigallici . This compound is reduced to dihydrophloroglucinol by an NADPH-dependent reductase (Armstrong and Patel 1994 ;Boll 2005 ;. There are three metabolic pathways to de-aromatize Hydroxyhydroquinone (HHQ).…”

Section: Aromatic Hydrocarbon Biodegradation Under Anaerobic Conditionsmentioning

confidence: 99%

Metabolic Pathways for Degradation of Aromatic Hydrocarbons by Bacteria

Ladino-Orjuela

Gomes

Silva

et al. 2016

Reviews of Environmental Contamination and Toxicology

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The aim of this review was to build an updated collection of information focused on the mechanisms and elements involved in metabolic pathways of aromatic hydrocarbons by bacteria. Enzymes as an expression of the genetic load and the type of electron acceptor available, as an environmental factor, were highlighted. In general, the review showed that both aerobic routes and anaerobic routes for the degradation of aromatic hydrocarbons are divided into two pathways. The first, named the upper pathways, entails the route from the original compound to central intermediate compounds still containing the aromatic ring but with the benzene nucleus chemically destabilized. The second, named the lower pathway, begins with ring de-aromatization and subsequent cleavage, resulting in metabolites that can be used by bacteria in the production of biomass. Under anaerobic conditions the five mechanisms of activation of the benzene ring described show the diversity of chemical reactions that can take place. Obtaining carbon and energy from an aromatic hydrocarbon molecule is a process that exhibits the high complexity level of the metabolic apparatus of anaerobic microorganisms. The ability of these bacteria to express enzymes that catalyze reactions, known only in non-biological conditions, using final electron acceptors with a low redox potential, is a most interesting topic. The discovery of phylogenetic and functional characteristics of cultivable and noncultivable hydrocarbon degrading bacteria has been made possible by improvements in molecular research techniques such as SIP (stable isotope probing) tracing the incorporation of (13)C, (15)N and (18)O into nucleic acids and proteins. Since many metabolic pathways in which enzyme and metabolite participants are still unknown, much new research is required. Therefore, it will surely allow enhancing the known and future applications in practice.

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Microbial degradation of phloroglucinol and other polyphenolic compounds

Cited by 17 publications

References 49 publications

Synthesis of Gallic Acid and Pyrogallol from Glucose: Replacing Natural Product Isolation with Microbial Catalysis

Synthesis of Gallic Acid and Pyrogallol from Glucose: Replacing Natural Product Isolation with Microbial Catalysis

Logical and Experimental Design for Phenol Degradation Using Immobilized Acinetobacter Sp. Culture

Metabolic Pathways for Degradation of Aromatic Hydrocarbons by Bacteria

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