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Original Research Article
Influence of Ammonium Salt
and Fermentation pH on Acarbose Yield from
Streptomyces M37
Fei Ren1,2,
Long Chen1 and Qunyi Tong3*
1State Key Laboratory of Food
Science and Technology, Jiangnan University, Wuxi,
Jiangsu，214122, 2College of Life Science and
Technology, Southwest University of Science and
Technology, Mianyang, Sichuan, 621010, 3School
of Food Science and Technology, Jiangnan University,
1800 Lihu Road, Wuxi, Jiangsu 214122, China
*For correspondence:
Email:
qytong@263.net; Tel: +86 510
85919170; Fax: +86 510 85919170
Received: 6 August 2014
Revised accepted: 8
November 2014
Tropical
Journal of Pharmaceutical Research, December 2014;
13(12):
2075-2082
http://dx.doi.org/10.4314/tjpr.v13i12.19
Abstract
Purpose: To investigate the effect
of ammonium salts and fermentation pH on the
biosynthesis of acarbose by Streptomyces M37.
Methods: Different ammonium salts
were added to the fermentation broth of Streptomyces M37
to explore their effects on acarbose production. The
concentration and addition time of ammonium salts, and
the fermentation pH on acarbose biosynthesis were
investigated. To study the effect of pH on acarbose
yield, the activities of glutamate dehydrogenase (GDH)
and glucose-6-phosphate dehydrogenase (G6PDH) were also
studied.
Results: The optimal supplemental
concentration and addition time of NH4Cl were 0.1 M and
72 h, respectively. Regulation of pH at 8.5 until the
stationary phase was reached favoured acarbose
production. Furthermore, GDH and G6PDH exhibited higher
activity at pH 8.5 than at other pHs. Increase in
acarbose yield was 53.4 % (compared with control) by
NH4Cl, and was approximately 5460 mg/L.
Conclusion: The results suggest that
the addition of NH4Cl and maintenance of fermentation pH
at 8.5 for 72 h after inoculation was an effective
strategy for enhancing acarbose biosynthesis.
Keywords: Acarbose, Ammonium salts,
pH, Streptomyces, Glutamate dehydrogenase,
Glucose-6-phosphate dehydrogenase, Biosynthesis,
Fermentation |
