Clavulanic acid is a beta-lactamase inhibitor used in therapeutic combinations with the penicillin-type antibiotics. During the fermentation leading to clavulanic acid, a succinyl L-tyrosine by-product is unavoidably formed. Occasionally, the amount of this by-product is found to be as high as 2% of the product even after standard purification operations. To further remove this impurity, we prepared a highly specific adsorbent for succinyl L-tyrosine with the molecular imprinting technique. This was performed by simultaneously using vinylbenzyl trimethylammonium chloride and methacrylic acid as the functional monomers. The imprinted polymer selectively bound succinyl L-tyrosine, and could be successfully used to remove this impurity at concentrations of less than 2% in the presence of clavulanic acid.
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http://dx.doi.org/10.1002/bit.10271 | DOI Listing |
Food Chem
November 2024
Green Biotechnologies Research Centre of Excellence, Faculty of Science and Agriculture, University of Limpopo, Private Bag X1106, Sovenga, Limpopo 0727, South Africa. Electronic address:
Okra is one of the highly nutritious indigenised food crops in Southern Africa. The study intended to evaluate plant growth, yield, amino acids, and untargeted semi-targeted phenolic metabolites grown concurrently at greenhouse and micro-plot under open-field conditions. Yield and growth attributes: stem diameter, plant height, number of branches per plant, number of pods per plant, pod weight, pod length and pod diameter were higher in the micro-plot under open-field conditions.
View Article and Find Full Text PDFImmun Inflamm Dis
August 2024
Department of Dermatology, Longgang District Maternity & Child Healthcare Hospital of Shenzhen City (Longgang Maternity and Child Institute of Shantou University Medical College), Shenzhen, China.
Background: Sirtuin 7 (SIRT7) is pivotal in diverse diseases progression. Importantly, SIRT7 is associated with melanin production. However, whether SIRT7 regulates vitiligo is unclear.
View Article and Find Full Text PDFFood Chem
September 2024
School of Food Science and Engineering, South China University of Technology, Wushan Road 381, 510640 Guangzhou, Guangdong, China. Electronic address:
The present study aimed to explore the similarity and difference in taste enhancement properties of N-succinyl-L-phenylalanine (N-Suc-Phe), N-succinyl-L-tryptophan (N-Suc-Trp), and N-succinyl-L-tyrosine (N-Suc-Tyr) using temporal dominance of sensations (TDS), temporal check-all-that-apply (TCATA), and time-intensity (TI) techniques. Meanwhile, leading taste enhancers in the market, such as N'-[(2,4-dimethoxyphenyl)methyl]-N-(2-pyridin-2-ylethyl) oxamide (DE) was chosen to conduct a comparative analysis with the aforementioned three compounds. Findings from TDS and TCATA revealed that all compounds under investigation notably enhanced umami and saltiness while reducing bitterness in a concentration-dependent fashion (0.
View Article and Find Full Text PDFEMBO J
June 2024
Precision Research Center for Refractory Diseases, Institute for Clinical Research, Shanghai Key Laboratory of Pancreatic Disease, Shanghai General Hospital, Shanghai Jiao Tong University School of Medicine, 200080, Shanghai, China.
Can Liver J
February 2024
Department of Pediatrics, Children's Hospital of Eastern Ontario and University of Ottawa, Ottawa, Ontario, Canada.
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