Kinetic studies on clavulanic acid degradation

Kinetic studies on clavulanic acid degradation

Autor Bersanetti, Patricia A. Google Scholar
Almeida, Renata M R G Google Scholar
Barboza, Marlei Google Scholar
Araujo, Maria Lucia G Google Scholar
Hokka, Carlos Osamu Google Scholar
Instituição Univ Estadual Paulista
Universidade Federal de São Carlos (UFSCar)
Univ Ribeirao Preto
Universidade Federal de São Paulo (UNIFESP)
Resumo Clavulanic acid (CA), a potent beta-lactamase inhibitor, is very sensitive to pH and temperature. It is produced by Streptomyces clavuligerus and to optimize both the fermentation step and the downstream process, the expression of the hydrolysis kinetics has to be determined. in the present work the CA degradation rate from various sources was investigated at temperatures of 10, 20, 25, 30 and 40degreesC and PH values of 6.2 and 7.0. the results showed that first-order kinetics explained very well the hydrolysis kinetics and the Arrhenius equation could be applied to establish a relationship between the degradation rate constant and temperature, at both pHs. It has been observed that CA from fermentation medium was much more unstable than that from standard solution and from a commercially available medicine. Also, it was observed that CA was more stable at PH 6.2 than at pH 7.0, irrespective of the CA source. (C) 2004 Elsevier B.V. All rights reserved.
Palavra-chave antibiotic
clavulanic acid
fermentation
downstream processing
degradation
kinetic parameters
Idioma Inglês
Data de publicação 2005-03-01
Publicado em Biochemical Engineering Journal. Lausanne: Elsevier Science Sa, v. 23, n. 1, p. 31-36, 2005.
ISSN 1369-703X (Sherpa/Romeo, fator de impacto)
Publicador Elsevier B.V.
Extensão 31-36
Fonte http://dx.doi.org/10.1016/j.bej.2004.10.007
Direito de acesso Acesso restrito
Tipo Artigo
Web of Science WOS:000227250800005
Endereço permanente http://repositorio.unifesp.br/handle/11600/28176

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