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Loss of Carboxy Group as CO2: Decarboxylation of β-Ketoacids01:02

Loss of Carboxy Group as CO2: Decarboxylation of β-Ketoacids

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Carboxylic acids, upon heating, undergo a decarboxylation reaction by releasing carbon dioxide gas. Monocarboxylic acids do not undergo decarboxylation easily. However, a silver salt of carboxylic acid reacts with bromine or iodine under high temperature to release carbon dioxide gas and forms halide with one less carbon. This reaction is called the Hunsdiecker reaction.
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Loss of Carboxy Group as CO2: Decarboxylation of Malonic Acid Derivatives01:35

Loss of Carboxy Group as CO2: Decarboxylation of Malonic Acid Derivatives

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Just like β-keto acids—which upon thermal decarboxylation form ketones—β-dicarboxylic acids undergo decarboxylation to generate monocarboxylic acids with the liberation of carbon dioxide.
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Reactions of Carboxylic Acids: Introduction01:41

Reactions of Carboxylic Acids: Introduction

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Carboxylic acids possess an acidic –COOH functional group. The acidity can be attributed to the resonance stabilization of their conjugate base, wherein the negative charge is delocalized over both oxygen atoms.
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Preparation of Carboxylic Acids: Hydrolysis of Nitriles01:19

Preparation of Carboxylic Acids: Hydrolysis of Nitriles

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Nitriles (R–CN) can be converted into carboxylic acids (R–COOH) upon treatment with aqueous acids, i.e., upon hydrolysis of nitriles. Under base-catalyzed conditions, carboxylate anions (R–COO−) are formed.
5.9K
Acidity of Carboxylic Acids01:21

Acidity of Carboxylic Acids

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Carboxylic acids are the strongest organic acids. However, their acidic strength is much less than mineral acids like HCl. Carboxylic acids ionize in water and readily lose the hydroxyl proton to form a resonance-stabilized carboxylate ion.
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Amino Acid Catabolism01:18

Amino Acid Catabolism

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Microorganisms rely on proteins as an essential carbon and energy source, particularly in environments with limited polysaccharides or lipids. However, proteins are too large to cross the plasma membrane unaided, necessitating enzymatic degradation. Microbes secrete extracellular proteases and peptidases that hydrolyze proteins into peptides, which can then be transported across the membrane. Once inside the cell, intracellular proteases degrade these peptides into free amino acids, which...
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Establishment of an Extracellular Acidic pH Culture System
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Establishment of an Extracellular Acidic pH Culture System

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乳酸细菌在酸性环境下去碳化酸氧化酸.

Carlos Porras-Guardado1, Rafael Jimenez-Flores1, M Monica Giusti1

  • 1The Ohio State University, Department of Food Science and Technology, 2015 Fyffe Rd., Columbus, OH 43210-1007, USA.

Food research international (Ottawa, Ont.)
|November 11, 2025
PubMed
概括

乳酸细菌 (LAB) 可以从基酸 (HCAs) 产生4-维尼尔,用于潜在的食品染料. 这项研究表明,LAB脱碳酸酸盐在酸性pH下,虽然比中性pH的速度慢.

科学领域:

  • 食品科学 食品科学 食品科学
  • 微生物学 微生物学
  • 生物化学 生化学

背景情况:

  • 乳酸细菌 (LAB) 具有能够将基酸 (HCAs) 脱碳化为4-维尼尔的酶.
  • 这些4 - 乙烯基是稳定的pyranoanthocyanin颜料的前体,作为食品色素有价值.
  • 对于LAB生长和pyranoanthocyanin生产的最佳条件不同,这给同时生产带来了挑战.

研究的目的:

  • 在酸性条件下 (pH4.1) 研究特定LAB菌株 (Lactiplantibacillus plantarum,Enterococcus mundtii,Pediococcus pentosaceus) 的脱碳化效率,这些条件有利于皮拉诺素素的形成.
  • 为了比较这些LAB菌株的脱碳化速率和产量,p-酸,咖啡酸和酸的pH值为4.1而pH值为6.0.
  • 为了评估这些LAB菌株的HCA脱碳化反应的反应动力学.

主要方法:

  • 选择的LAB菌株在pH4.1和pH6.0的p-coumaric,caffeic和ferulic酸中进行了24小时的化.
  • 使用光二极管阵列探测器 (HPLC-PDA) 的高性能液态染色学用于监测反应并量化化合物度.
  • 标准曲线被用于准确的度计算,并分析了反应动力学.

主要成果:

  • 所有三个经过测试的LAB菌株都表现出在pH 4.1下脱碳化HCA的能力,尽管与pH 6.0相比,其比率较低.
关键词:
4 - 维尼尔醇是一种4-维尼尔醇.咖啡酸是一种咖啡酸.费鲁酸是什么 费鲁酸是什么 费鲁酸是什么氧乙烯是一种氧乙烯.在L. plantarum的研究中.在P-库马里克酸.皮拉诺安托西安宁是什么?

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  • 在pH 6.0下,L. plantarum表现出高于pH 4.1.1的4 - 乙烯基,4 - 乙烯基基和4 - 乙烯基的形成率.
  • 对于p-coumaric acid (~80%) 和咖啡酸 (~58%) 的脱碳化产量在各种菌株和pH水平上是一致的,而ferulic acid的产量则各不相同,L. plantarum的产量高 (~88%),但E. mundtii和P. pentosaceus的产量较低,pH值为4.1 (~25%).

    • 结论:

    • 乳酸细菌可以在酸性条件下进行基胺酸脱碳化,这对类氨酸的生产有意义.
    • 虽然酸性条件支持HCA脱碳化,但反应速率通常低于中性pH.
    • 细菌活动和菌株特异性反应会影响低pH值下铁素酸脱的效率,影响潜在的食品色素前体产量.