1972
DOI: 10.1042/bj1280543
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Microbial metabolism of pyridinium compounds. Metabolism of 4-carboxy-1-methylpyridinium chloride, a photolytic product of paraquat

Abstract: 1. A bacterium, Achromobacter D, isolated from garden soil by elective culture, utilized N-methylisonicotinic acid (4-carboxy-1-methylpyridinium chloride) as sole carbon source. 2. Extracts of N-methylisonicotinate-grown cells oxidized this substrate only after supplementation with a source of nicotinamide nucleotides and then consumed 1 mol of O(2) and released 1 mol of CO(2)/mol of N-methylisonicotinate supplied. 3. The N-methyl group of the substrate was released as methylamine whereas the five C atoms of t… Show more

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Cited by 29 publications
(10 citation statements)
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“…[9] Next, the hydroxyacids were N-methylated by use of a conventional method (CH 3 I in dimethylformamide). [11] Solution Equilibria…”
Section: Synthesis Of the Ligandsmentioning
confidence: 99%
“…[9] Next, the hydroxyacids were N-methylated by use of a conventional method (CH 3 I in dimethylformamide). [11] Solution Equilibria…”
Section: Synthesis Of the Ligandsmentioning
confidence: 99%
“…Since 1910s, researchers have isolated some microbial organisms degrading pyridine and its derivatives including hydroxypyridine, alkylpyridine and carboxypyridine, and elucidated microbial metabolic pathway of these compounds [1][2][3][4][5][6][7][8][9][10][11][12][13][14][15][16]. There were some examples as following.…”
Section: Introductionmentioning
confidence: 99%
“…There were some examples as following. A group leaded by Cain [1,2,5,[9][10][11][12] from U.K. obtained some pure cultures with the ability to utilize pyridine as sole source of carbon, nitrogen and energy, and its hydroxy derivatives as principal carbon source by elective culture either from sewage of an activated-sludge plant or a few crumbs of soil. Five pure strains were selected for detailed study.…”
Section: Introductionmentioning
confidence: 99%
“…Reductive steps are not very common in the aerobic metabolism of heteroaromatics, and the compounds involved are generally not activated. This was shown for the degradation of isonicotinate by Bacillus brevis (Singh & Shukla, 1986), of N-methylisonicotinate by Achrornobacter D (Wright & Cain, 1972), and of pyridine by a Corynebacteriurn sp. (Shukla & Kaul, 1974).…”
Section: Discussionmentioning
confidence: 80%