Synthesis of Antibiotic Penicillin-G Enzymatically by Penicillium chrysogenum

Abstract

Penicillin-G antibiotic was used as the basic ingredient of making antibiotic type β-lactam such as tetracycline, amoxicillin, ampicillin and other antibiotics. Penicillin-G was splited into 6-amino penicillanic acid as the source of β-lactam. The biosynthetic pathway for the formation of penicillin-G in Penicillium chrysogenum cell through the formation of intermediates was carried out in the form of amino acids such as α-aminoadipate, L-cysteine, L-valine which are formed from glucose (food ingredients).The formation of 6-amino penicillanic acid is an amino acid combination of L-cysteine and L-valine, a step part of the formation of antibiotic penicillin-G in P. chrysogenum cells, thus, it is obvious that there are enzymes involved in its formation. The objective of this study was to examine the use of enzymes present in P. chrysogenum cells to produce penicillin-G and 6-amino penicillanic acid using the intermediate compounds α-aminoadipate, L-cysteine, L-valine and phenylacetic acid assisted by NAFA® coenzymes in P. chrysogenum cells which is more permeable. The research method started from producing biomass of P. chrysogenum cells that demonstrated penicillin-producing antibiotic capability, as the source of the enzyme, followed by addition of permeability treatment of P. chrysogenum cell membrane to get immobile of enzyme by its own cell therefore it can be used more than once. After that the enzyme activity was proven by adding α-aminoadipate, L-cysteine, L-valine, phenylacetic acid and NAFA® coenzyme for the formation of penicillin-G, whereas the addition of L-cystein, L-valine and NAFA® coenzyme were aimed to form 6-amino penicillanic acid. The results showed that P. chrysogenum is able to produce antibiotics with stationary early phase on day 6. The best increased permeability of P. chrysogenum cell membranes was obtained using a 1:4 of toluene:ethanol ratio mixture with the highest antibiotic concentration (130.06 mg/L) after testing for the enzymatic formation of antibacterial penicillin-G.