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Journal Articles Journal of Agricultural and Food Chemistry Year : 2006

Identification and formation pathway of laccase-mediated oxidation products formed from hydroxyphenylureas

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Abstract

Hydroxyphenylureas are the first main metabolites formed in the environment from pesticide and biocide urea compounds. Because fungi release potent exocellular oxidases, we studied the ability of laccases produced by the white rot fungus, T. versicolor, to catalyze in vitro the transformation of five hydroxyphenylureas, to identify transformation pathways and mechanisms. Our results establish that the pH of the reaction has a strong influence on both the kinetics of the reaction and the nature of the transformation products. Structural characterization by spectroscopic methods (NMR, mass spectrometry) of eleven transformation products shows that laccase oxidizes the substrates to quinones or to polyaromatic oligomers. Slightly acidic conditions favor the formation of quinones as final transformation products. In contrast, at pH 5-6, the quinones further react with the remaining substrate in solution to give hetero-oligomers via carbon-carbon or carbon-oxygen bond formation. A reaction pathway is proposed for each of the identified products. These results demonstrate that fungal laccases could assist the transformation of hydroxyphenylureas.
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hal-02662527 , version 1 (22-01-2023)

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Attribution - ShareAlike - CC BY 4.0

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Claude Jolivalt, Ludovic Neuville, Francois Boyer, Lucien Kerhoas, Christian Mougin. Identification and formation pathway of laccase-mediated oxidation products formed from hydroxyphenylureas. Journal of Agricultural and Food Chemistry, 2006, 54 (14), pp.5046-5054. ⟨10.1021/jf060351i⟩. ⟨hal-02662527⟩
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