Vitamin c

This presentation gives a brief introduction of Vitamin C. It Covers it's various application and uses in various industry and health care. Also, describe the main industrial process for the production of Vitamin C.

1. VITAMIN C 1 Presented by- Mr. Sushant Balasaheb Jadhav Roll no. – 18PBT206 M. Tech. Pharmaceutical Biotechnology Institute of Chemical Technology

2. 2 CONTENTS Introduction History of Vitamin C Uses Routes for Ascorbic Acid Biosynthesis Reichstein- G russner Method Two Step Fermentation Process Commercial Products

3. INTRODUCTION Scientific Name: Ascorbic Acid Chemical Formula: C 6 H 8 O 6 Other common names: Ascorbic acid or Ascorbate or Hexuronic acid or Cevitamic acid Appearance: White to slightly yellowish crystalline powder , practically odorless, with a strong acidic taste . Melting Point: About 190°C Boiling Point: 553°C Solubility in water: 330g/L ;Dissolves well in water to give mildly acidic solutions 3

4. STRUCTURE 4

5. HISTORY OF VITAMIN C Discovered by a Scottish naval surgeon James Lind in 1747 . Re-established by Norwegians, Hoist and Froelich in 1912 . First isolated in 1928 by the Hungarian scientist Albert Szent-Györgyi . Synthesized by a Swiss group in 1933 . First vitamin to be artificially synthesized. 5

6. USES Growth and repair of tissues in all parts of the body. To treat cold s and diseases like cancer and diabetes. Supports immune function and protects from viral diseases. Prevent from getting Scurvy . Acts as an antioxidant helping to protect cells from the damage caused by free radicals. To form collagen and to make skin, tendons, ligaments and blood vessels. Added to foodstuffs during processing or before packing. Protects color, aroma and nutrient content of food. In meat processing , ascorbic acid makes it possible to preserve the color of the meat product. The addition of ascorbic acid to fresh wheat flour to prevent the collapse of the dough during fermentation and baking steps. 6

7. 7

8. 8 Routes for Ascorbic Acid Biosynthesis L- sorbose pathway (Yin et al. , 1980 ) D-sorbitol pathway ( Motizuki , 1966; Sugisawa et al. , 1990 ) 2-keto-D-gluconic acid pathway (Shinagawa et al. , 1976 ) 2,5-diketo-D-gluconic acid pathway ( Sonoyama et al . , 1987) D- gluconic pathway (Anderson et al. , 1985)

9. 9 REICHSTEIN-GRUSSNER METHOD 4 Steps involved in this method- D-glucose is converted to D-sorbitol by catalytic hydrogenation. D-sorbitol is then bio-converted to L-sorbose using Gluconobacter spp. L-sorbose is oxidized to 2-Keto-L-gulonic acid after several chemical steps. 2-KLG is rearranged to Ascorbic acid by lactonisation .

10. 10 REICHSTEIN-GRUSSNER METHOD cont. Reichstein- Grussner process for vitamin C synthesis

11. 11 REICHSTEIN-GRUSSNER METHOD cont.

12. The reaction steps are: Hydrogenation of  D-glucose to D-sorbitol , an organic reaction with nickel as a catalyst under high temperature and high pressure. Microbial  fermentation of sorbitol to L-sorbose  with  Acetobacter   at pH 4-6 and 30 °C. Protection of the 4 hydroxyl groups in sorbose by formation of the  acetal  with acetone and an acid to Diacetone -L-sorbose . Organic oxidation with potassium permanganate (to  Diprogulic acid) followed by heating with water gives the 2-Keto-L-gluconic acid . The final step is a ring-closing step with removal of water. Intermediate 5 can also be prepared directly from  3 with oxygen and platinum 12 REICHSTEIN-GRUSSNER METHOD cont.

13. 13 TWO STEP FERMENTATION PROCESS In the late 1960s and early 1970s, a two-step microbial fermentation process was developed in China (Yin et al. , 1980 ) by Bernhauer's team . Compared to the Reichstein process, the new fermentation process provides a clear cost benefit : it requires not only less chemicals and energy but also significantly low investment in production equipment (Xu et al. , 2004 ). The two-step fermentation process was widely applied by Chinese manufacturers that produced more than 80% of vitamin C in the world market ( Pappenberger and Hohmann , 2014 ). Currently , more than 100 000 ton vitamin C are produced every year in the world and have been widely used in the food, beverage, animal feed and pharmaceutical industries ( Bremus et al. , 2006; Mandlaa , 2014).

14. TWO STEP FERMENTATION PROCESS cont. 14

15. TWO STEP FERMENTATION PROCESS cont. 15 First Step Fermentation Second Step Fermentation Companion Strain G. suboxydans Pseudomonas striata G. oxydans (now renamed as Ketogulonicigenium vulgare ) A. suboxydans Bacillus megaterium G. oxydans Bacillus cereus G. oxydans H24 Bacillus thuringiensis Xanthomonas maltophilia Sporobolomyces roseus Microorganisms used in Fermentation Process

16. 16 TWO STEP FERMENTATION PROCESS cont.

17. 17

18. 18 Commercial Products

19. REFERANCES https://what-is-vitamin-c.weebly.com/ Industrial Production of L-Ascorbic Acid (Vitamin C) and D- Isoascorbic Acid by Günter Pappenberger and Hans-Peter Hohmann . Fermentation Processes Employed in Vitamin C Synthesis by Milos Kulhanek . Industrial Fermentation of Vitamin C by Weichao Yang and Hui Xu 19

20. THANK YOU 20