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On-line Access: 2012-04-06

Received: 2011-08-08

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Journal of Zhejiang University SCIENCE B 2012 Vol.13 No.4 P.248-253

http://doi.org/10.1631/jzus.B1100254


Biotransformation of nitro-polycyclic aromatic compounds by vegetable and fruit cell extracts


Author(s):  Bo Xie, Jun Yang, Qing Yang

Affiliation(s):  School of Life Science and Biotechnology, Dalian University of Technology, Dalian 116024, China; more

Corresponding email(s):   junyang@dlut.edu.cn, qingyang@dlut.edu.cn

Key Words:  Biotransformation, Nitro-polycyclic aromatic compounds, Plant cell extracts, Hydroxylamine, Amine


Bo Xie, Jun Yang, Qing Yang. Biotransformation of nitro-polycyclic aromatic compounds by vegetable and fruit cell extracts[J]. Journal of Zhejiang University Science B, 2012, 13(4): 248-253.

@article{title="Biotransformation of nitro-polycyclic aromatic compounds by vegetable and fruit cell extracts",
author="Bo Xie, Jun Yang, Qing Yang",
journal="Journal of Zhejiang University Science B",
volume="13",
number="4",
pages="248-253",
year="2012",
publisher="Zhejiang University Press & Springer",
doi="10.1631/jzus.B1100254"
}

%0 Journal Article
%T Biotransformation of nitro-polycyclic aromatic compounds by vegetable and fruit cell extracts
%A Bo Xie
%A Jun Yang
%A Qing Yang
%J Journal of Zhejiang University SCIENCE B
%V 13
%N 4
%P 248-253
%@ 1673-1581
%D 2012
%I Zhejiang University Press & Springer
%DOI 10.1631/jzus.B1100254

TY - JOUR
T1 - Biotransformation of nitro-polycyclic aromatic compounds by vegetable and fruit cell extracts
A1 - Bo Xie
A1 - Jun Yang
A1 - Qing Yang
J0 - Journal of Zhejiang University Science B
VL - 13
IS - 4
SP - 248
EP - 253
%@ 1673-1581
Y1 - 2012
PB - Zhejiang University Press & Springer
ER -
DOI - 10.1631/jzus.B1100254


Abstract: 
Extracts from various vegetables and fruits were investigated for their abilities to reduce nitro-polycyclic aromatic hydrocarbons (NPAHs). The extracts from grape and onion exhibited an interesting selectivity, yielding corresponding amine%29&ck%5B%5D=abstract&ck%5B%5D=keyword'>hydroxylamines or amines as major products under mild conditions of 30 °C and pH 7.0. Grape extracts reduced the 4-nitro-1,8-naphthalic anhydride with the highest conversion rate (>99%) and the highest ratio of amine%29&ck%5B%5D=abstract&ck%5B%5D=keyword'>hydroxylamine to amine (95:5). In contrast, the onion extracts reduced 4-nitro-1,8-naphthalic anhydride with a conversion rate of 94% and a ratio of amine%29&ck%5B%5D=abstract&ck%5B%5D=keyword'>hydroxylamine to amine of 8:92. The thiol-reducing agent, β-mercaptoethanol, and metal cations, Ca2+ and Mg2+, greatly increased the reductive efficiency. This work provides an alternative strategy for biotransformation of nitro-polycyclic compounds.

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