黄麹菌による芳香族化合物の代謝に関する研究 : (第3報) DopaからProtocatechuic Acidの生成について

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In previous papers, the authors found both 3,4-dihydroxyphenyl-_L-alanine (_L-dopa) and protocatechuic acid in rice koji as precursors of the brown pigment which develops during storage in the air. Moreover, it was known that the _L-dopa was formed from tyrosine by the tyrosinase of A. Spergillus oryzae. In this paper, the formation of protocatechuic acid, another precursor, was studied.1) When a strain of A. oryzae was cultured for 7 days at 30℃ in Czapek solution contatining dopa, protocatechuic acid was formed from dopa.2) Protocatechualdehyde was found to be an intermediate in this pathway.3) Productivity of protocatechuic acid from dopa was found in most strains of Aspergillus produced protocatechuic acid from dopa.4) From these results, we recognized a new pathway for the formation of protocatechuic acid via _L-dopa from tyrosine in Aspergillus.
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