[131] Anaerobic degradation of nicotinic acid

Add time:07/23/2019    Source:sciencedirect.com

Publisher SummaryThis chapter focuses on the anaerobic degradation of nicotinic acid. Fermentation of nicotinic acid by Clostridium species leads to the formation of 1 mole each of propionate, acetate, CO2, and ammonia. Nicotinic acids containing 14C-labeling in various positions of the pyridine ring is obtained by oxidation of appropriately labeled quinolines. Three compounds, 6-hydroxynicotinic acid (compound I), 1,4,5,6- tetrahydro-6-oxonicotinic acid (compound II), and α-methyleneglutaric acid (compound IV) are isolated as intermediate breakdown products of nicotinic acid. A fourth compound, tentatively identified as 2-formylglutaric acid (compound III), is produced when compound (II) is incubated with crude enzyme preparations. Finally, a fifth compound tentatively identified as dimethylmaleic acid (compound V) is produced when α-methyleneglutaric acid is incubated with crude enzyme preparations. The assay method and purification procedure of ring-labeled nicotinic acids, 6-hydroxynicotinic acid-7-14C and synthesis of 1,4,5,6-tetrahydro-6-oxonicotinic acid are also provided. A synthesis is developed by taking advantage of a ring-cleavage reaction of coumalic acid. The conversion of nicotinic acid to 6-hydroxynicotinic acid is also outlined.

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