Methods for preparing pantoic acid, pantothenic acid and panthenol as well as salts thereof
Pantoic acid is obtained by fermenting substrate 2-hydroxy-3,3-dimethyl-4-aldehydobutyric acid by using bacteria or yeast. A microorganism is selected from bacteria or fungi. The microorganism is selected from wild or genetically engineered Escherichia coli, Bacillus, Corynebacterium , yeast or Streptomyces . Pantothenic acid is obtained by chemically reacting the pantoic acid obtained by the method described above with β-alanine. Panthenol is obtained by chemically reacting the pantoic acid obtained by the method described above with β-alaninol.
1 . A method for preparing pantoic acid or pantothenic acid or panthenol, or salts thereof, comprising a step of fermenting a substrate by a microorganism in a fermentation broth to form pantoic acid, wherein the substrate comprises 2-hydroxy-3,3-dimethyl-4-oxobutanoic acid, and the microorganism is recombinant Escherichia coli containing an exogenous gene expressing a reductase, wherein the reductase is YihU.
2 . The method according to claim 1 for preparing pantothenic acid, further comprising reacting the pantoic acid with β-alanine to form pantothenic acid, wherein the β-alanine is present in the substrate or the β-alanine is added to the fermentation broth.
3 . The method according to claim 1 for preparing panthenol, further comprising reacting the pantoic acid with β-alaninol to form panthenol, wherein the β-alaninol is present in the substrate or the β-alaninol is added to the fermentation broth.
4 . The method according to claim 1 , wherein a fermentation temperature is 20° C. to 90° C.
5 . The method according to claim 1 , further comprising condensing glyoxylic acid with isobutyraldehyde to obtain the 2-hydroxy-3,3-dimethyl-4-oxobutanoic acid.
6 . The method according to claim 2 , wherein the pantothenic acid is D-pantothenic acid.
7 . The method according to claim 2 for preparing a salt selected from calcium pantothenate, potassium pantothenate, sodium pantothenate, and ammonium pantothenate, wherein the method further comprises adjusting a pH value of the fermentation broth by adding to the fermentation broth a pH regulator selected from calcium carbonate, calcium hydroxide, sodium carbonate, sodium bicarbonate, sodium hydroxide, potassium carbonate or potassium hydroxide in the fermentation.
8 . The method according to claim 3 , wherein the panthenol is D-panthenol.