Isolation of isoflavones from soy-based fermentations of the erythromycin-producing bacterium Saccharopolyspora erythraea |
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| Authors: | P E Hessler P E Larsen A I Constantinou K H Schram J M Weber |
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| Institution: | (1) Fermalogic, Inc., 2201 West Campbell Drive, Chicago, IL 60612, USA Fax: 312 738 0963 e-mail: jmweber@interaccess.com, US;(2) Department of Surgical Oncology and Department of Genetics, College of Medicine, University of Illinois at Chicago, Chicago, IL 60612, USA, US;(3) University of Arizona, College of Pharmacy, Tucson, Ariz., USA, US |
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| Abstract: | A search for an abundant and economical source of isoflavones, particularly genistein, led to the discovery that the erythromycin-producing
organism Saccharopolyspora erythraea also produces this promising new cancer-prevention agent. Erythromycin fermentation is a large-scale, soybean-based process
used world-wide for the commercial production of this medically important antibiotic. Results from this study indicate that
genistin (the glucoside form of genistein), which is added to the fermentation in the soybean media, was converted to genistein
through the action of a β-glucosidase produced by the organism. Genistein was co-extracted with erythromycin from the fermentation
broth, then separated from erythromycin during the second step of the purification process for the production of erythromycin.
Received 10 September 1996 / Received revision: 22 November 1996 / Accepted: 7 December 1996 |
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