Identification of diacetonamine from soybean curd residue as a sporulation-inducing factor toward Bacillus spp.
作者:Aki Ikeda、Dongyeop Kim、Yasuyuki Hashidoko
DOI:10.1186/s13568-017-0395-0
日期:2017.12
curd residues, and diacetonamine (1) was identified as the active compound. SIF was first isolated as a monoacetylated derivative (2, 4.1 mg from 655 g soybean curd residues), and its chemical structure was elucidated by field desorption mass spectrometry, electron ionization mass spectrometry, and nuclear magnetic resonance (NMR) analyses. After 48-h incubation, 40 µM diacetonamine hydrochloride (1b)
在生物测定指导下的研究中,芽孢杆菌属的一种芽孢诱导因子(SIF)。在豆腐渣的甲醇(MeOH)提取物中搜索HPLC,并将双丙酮胺(1)鉴定为活性化合物。首先将SIF分离为单乙酰化衍生物(2,从655 g豆腐残渣中提取4.1 mg),然后通过场解吸质谱,电子电离质谱和核磁共振(NMR)分析阐明其化学结构。温育48小时后,40μM的双丙酮胺盐酸盐(1b)对芽孢杆菌野生型菌株(AHU 2170)的芽孢诱导活性为35%,而40μM的双丙酮丙烯酰胺(3)的芽孢诱导率为99%,比1b高得多。尽管用400 µM 1b处理了巨大芽孢杆菌NBRC 15308,在72小时和96小时孵育后孢子形成频率分别为36%和70%,但在72小时孵育后,相同浓度的3只显示2%的孢子形成。因此,双丙酮胺(1)被表征为来自豆腐残渣的真正SIF,但不确定1是天然产物还是人造产物。1b诱导的解淀粉芽孢杆菌的孢子在95°C加热处理10