Application of Chromatography. XLII. Formation of Riboflavin by Enzyme System from Leuco-type Strain of Eremothecium ashbyii.

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1) The leuco-type strain of Er. ashbyii was cultivated for 120 hours in the same manner as the yellow-type strain and about 24g./L. (medium) of the wet mycelium was obtained. Use of corn-steep liquor instead of meat extract raised the yield, the quantity of the mycelium amounting to 40.5g./L. in 94 hr. 2) The mycelium of the leuco-type strain and that of the yellow-type strain were extracted and the extracts were chromatographed to investigate the amino acids therein. It was found that the former contained various amino acids but not hydroxykynurenine, and in its instead it contained proline which was absent in the yellow-type strain. 3) Presence of riboflavin in the leuco-type strain was confirmed by paper partition chromatography and the amount of riboflavin in the spot was determined, finding ca. 3γ/g. (wet mycelium). 4) A crude enzyme solution was prepared from the leuco-type and yellow-type strains, and the solutions were acted on 6,7-dimethylribolumazine. It was found that both enzyme systems have the ability to produce riboflavin and 6-methyl-7-hydroxyribolumazine, but the enzyme system from the yellow-type strain is a little more active than that from the leuco-type strain. The enzyme solutions were also acted on a mixture of 4-ribitylamino-5-aminouracil and acetoin. In this case, the solution from the yellow-type strain produced riboflavin and 6-methyl-7-hydroxyribolumazine, but the solution from the leuco-type strain yielded no such substances.
社団法人日本薬学会の論文
1961-06-25

Application of Chromatography. XLII. Formation of Riboflavin by Enzyme System from Leuco-type Strain of Eremothecium ashbyii.

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