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Antibiotics, Nutritional compounds
and amino acids
...

• They are targeted for use against pathogenic
microorganisms, bacteria and fungi
...

• They are not indicated against viral infections such as
causative agents for sore throat, flu etc
...


Penicillins
• They are produced by extraction of the
fermentation broths of fungi belonging to the
genus Penicillium
...

• They are produced by fermentation using broth
made from a mixture of corn steep liquor,
lactose and inorganic salts at 25o C and pH 4
...
0 for a period of 2-4 days
...


Penicillins
• Penicillins are characterised by β-lactam rings
attached to thiazolidine ring
...

O

H
N

1

S

7

R
3

N
5

O

CH2R'
COOH

Cephalosporin

R

R'

HO2C
O
Cephalosporin C

H2N

Cephalexin

CH (CH2)3
H
C

O

C

CH3

H

NH2
O
Cephaloglycine

H
C
NH2

O

C

CH3

Tetracyclines
• Tetracycline is an antibiotic tetraketide obtained from the
fermentation of fungus of the genus Streptomyces
...

• Structural modification leads to many variations of the drug
W

X

Z

Y

NMe
OH
NH2
OH

OH

O

Name
Tetracycline
Chloratetracycline
Doxycycline
Minocycline

OH

W

O

X

H

CH3

Cl

O

Y

Z

H

CH3

OH
OH

H

H

CH3

H

OH

NMe2

H

H

H

Nutritional Chemicals, Nutriceuticals
• The main products of food processing industry are
meats, dairy products, fruits, vegetables, grains,
bakeries, sugars, beverages, spices, fats and oils
...

• Heating destroys microorganisms
...

• A typical microorganism destroyed by heating is
Clostridium botulinium which is infectious to man
...

• Acidic foods whose pH is below 4
...

• Foodstuffs with high water content are dehydrated to about
one third of the original volume; these include milk and fruit
juices
...

• The tastes of foods are modified by using flavorings
...

• Nutriceuticals are foods or dietary supplements which are
added to provide health benefits in addition to nutritional
value of the food
...

• Emulsifiers are used to disperse one liquid into a finely
divided state in another with the desired texture and
homogeneity
...

• Emulsifiers are usually surface active agents such as soaps
and detergents
...

• Lecithin found in egg yolk is another natural emulsifier
derived from glycerol
...

O

O
O

C

(C H 2)16C H

O

C

(C H 2 )1 6 C H 3R

OH O
G ly c e r y l d ie s te a r a te

3

H 2C

O
C

O

CH
H 2C

R

OC

CH

O

O C H 2 C H N2

P

+

H 2C H 2C
HO

CH

N
H 3C

C h o lin e

+

CH

O
L -a lp h a -le c ith in

3

CH

3

3

CH
3

3

Acidulants
• Acids such as citric and lactic acids provide a sour taste to
drinks
...

• They also act as preservatives by lowering the pH of foods to
a level (2
...
5) in which microorganisms cannot thrive
...

O R
R O
O
R O

O

R = H o r C H 2C O O H

Flavours
• The four fundamental flavors of food are sweet, bitter, sour and salty
...

• Sweeteners include sucrose, glucose, fructose
...
The other synthetic sweetener is the
peptide Aspartame which is 200x sweeter than sucrose
...

• It is a specialised sweetener because it cannot be digested by mouth
bacteria which causes tooth decay
...

• Its price is 15 times that of sucrose or glucose
...

• For this purpose the salts of carboxylic acids
such as benzoic acid and other acidulants are
used
...

• They intercept free radicals generated by
oxidation of substrates which are sensitive to
oxygen which cause autocatalytic oxidation
leading to spoilage such as rancidity
...


Anti-oxidants and rancidity
• Anti-oxidants scavenge oxygen before it
reacts with fatty acid radicals
...
+
Alkyl
radical

Diradical
oxygen

OH

O
...


+ O

OCH3

HO

O

OCH3
Stable rarical, no chain reaction

Feed additives
• Diethylstilbesterol (DES) is a synthetic estrogenic hormone ,
which behaves like a female sex hormone
...

• DES was once used to prevent miscarriages in humans but
the daughters of users were found to develop vaginal cancer
and this application was stopped
...

O

O

C

H

C

H

H O

O
H

H

O

H


...
They
occur in plants in free state
...

• They condense with each other by peptide bond
releasing water to form oligopeptides (with < 10
amino acids ) and proteins (> 50 amino acids)
...
50% of amino acids in
collagen are proline and glycine
...


H

C

General amino acid structure

C
O

R

R= H Glycine
R= CH3 Alalnine

H3C
CH2

R=

Phenylalanine

R=

CH

Valine

H3C

R=

CH2

H3C
CH2

R=

Tyrosine

H3C

Leucine

CH2
HO

R=
CH

R=

Isoleucine

Tryptophan
N
H

Methionine
S

R=

CH2

Peptides
• Peptide bonds

Peptides and proteins
• Peptides and proteins regulate metabolism and structural
support in animals
...

• Insufficiency of good quality protein may contribute to blood
pressure problems, fatigue, obesity, diabetes , frequent
infections, compromised immunity, digestive problems,
osteoporosis and sexual dysfunction
...
This is mitigated by cooking, which denatures
dietary proteins and facilitates their digestion
...

• Keratins are also components of animal claws,
horns , feathers and hooves
...


Manufacture of amino acids
• Japan is the main manufacturer of amino acids some of
them in quite large amounts
Glycine 22k tons per year by synthesis
...

Monosodium L-glutamate 1m tons ,fermentation
...

DL-Methionine 350k tons , synthesis
...

L-Tryptophan 4k tons , fermentation
...

• They mostly needed for domestic animals feed
fortification
...

• Glycine is used for diet beverage and food industry
which employs saccharin as sweetener
...
It is prepared by the
reaction of ammonia and chloroacetic acid
...
It
promotes yield of poultry and wool

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