13. KREBS' CYCLE / CITRIC ACID CYCLE /TCA CYCLE the Pyruvic
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Hyperbranched Polyaspartate Esters and a Process for Their Preparation
Europäisches Patentamt *EP000743335B1* (19) European Patent Office Office européen des brevets (11) EP 0 743 335 B1 (12) EUROPEAN PATENT SPECIFICATION (45) Date of publication and mention (51) Int Cl.7: C08G 63/685 of the grant of the patent: 26.09.2001 Bulletin 2001/39 (21) Application number: 96107069.5 (22) Date of filing: 06.05.1996 (54) Hyperbranched polyaspartate esters and a process for their preparation Hyperverzweigte Polyaspartatester und Verfahren zu ihrer Herstellung Ester de polyaspartate hyperramifiés et procédé pour leur préparation (84) Designated Contracting States: (74) Representative: Pettrich, Klaus-Günter, Dr. AT BE CH DE ES FR GB IT LI NL SE c/o Bayer AG, Konzernbereich RP (30) Priority: 18.05.1995 US 443505 Patente und Lizenzen 51368 Leverkusen (DE) (43) Date of publication of application: 20.11.1996 Bulletin 1996/47 (56) References cited: US-A- 5 126 170 (73) Proprietor: Bayer Corporation Pittsburgh, PA 15205-9741 (US) • ISRA L JOURNAL OF CHEMISTRY, vol. 9, 1971, JERUSALEM, pages 105-109, XP000670606 A. (72) Inventors: SINGERMAN ET AL.: "Poly threo-beta-hydroxy • Yeske, Philip E. aspartic acid" Pittsburgh, PA 15228 (US) • Gindin, Lyuba K. Remarks: Pittsburgh, PA 15216 (US) The file contains technical information submitted • Wicks, Douglas A. after the application was filed and not included in this Mt. Lebanon, PA 15228 (US) specification • Jonsson, E. Haakan Coraopolis, PA 15108 (US) Note: Within nine months from the publication of the mention of the grant of the European patent, any person may give notice to the European Patent Office of opposition to the European patent granted. Notice of opposition shall be filed in a written reasoned statement. -
The Mechanism of Aconitase Action Iii. Kinetic Analysis Using Dl-Isocitric Acid-2-C 14
TheJournal of Biochemistry, Vol.41, No. 5, 1954 THE MECHANISM OF ACONITASE ACTION III. KINETICANALYSIS USING DL-ISOCITRIC ACID-2-C14 By JUN-ICHI TOMIZAWA (Fromthe NationalInstitute of Health,Tokyo) (Receivedfor publication,June 24, 1954). In the previous reports (1, 2, 3), the author came to a conclusion that aconitase would be a single enzyme, and one enzyme and one activated complex theory was proposed. In the present communication, some additional proofs of the theory using labeled substrates will be reported. EXPERIMENTAL The Enzyme Preparation and the Methods of Analysis The preparation of the rabbit liver enzyme was the same as reported previously (1) except it was centrifuged at 120,000 x g for 30 minutes and the supernatant was kept. General properties of the enzyme preparation were not changed by this treat ment. The preparation and the analysis of non-labeled substrates were previously reported. The Preparation of DL-Isocitric Acid-2-C14 Usually DL-isocitric acid was prepared by hydrolysis of trichloromethylparaconic acid. It was, however, rather difficult to prepare the carbon-2 labeled compound by this method. Therefore, the compound was prepared by an entirely new process. Ethyl Formate-C14•\Formic acid was prepared by the usual method from labeled barium carbonate. Its ethyl ester was prepared by esterification of the sodium salt as was done in the preparation of its methyl ester according to Me1viIIeetal. (4, 5). The yield was about 80per cent. Diethyl Formyl-succinate-l-C14-This compound was prepared by the method of Sugazawa (6). 0.6g. of ethyl formate-C14 and 1.2g. -
EFFECT of INOCULUM on KINETICS and YIELD of CITRIC ACIDS PRODUCTION on GLUCOSE by Yarrowia Lipolytica A-101
.\ C T A ALIMENTARIA POLONI C A Vol. XVII/ XLI ! No. 2 1991 MARIA WOJTATOWICZ WALDEMAR RYMOWICZ EFFECT OF INOCULUM ON KINETICS AND YIELD OF CITRIC ACIDS PRODUCTION ON GLUCOSE BY Yarrowia Lipolytica A-101 Departmcnt of Biotechnology and Food Microbiology, Academy of Agriculture, Wrocław Key word s: Yarrowia fipo(1 'fin,1 /\-1 O1 , citric and isodtric acid, glucosc, nitrogen deficient medium The cffcct of two differcnt inocula on growth and production parameters in citric acid fcrmcntation (on glucose) by Yarrowia lipolytica A-101 was studied. For inoculum prcpared in full growth medium the total acids yield was 5-12% higher and · biomass yield about 10 % higher than for inoculum prepared in a nitrogen-deficient medium. The latter inoeulum, however, !cd to about 10-30% highcr acid producti.on and glucosc consumption rates. Until the early I 970s practically the only organisms used to produce citric acid were Aspergillus niger and a few other fungi. Today we know that many kinds of yeasts can accumulate substantial amounts of citric acid in their growth media. The most cfficient citric acid producers belong to the Candida genus, and the strains used most often are C. lipolytica, C. zeylanoides, C. parapsilosis, C. tropicalis, C. guilliermondii, C. oleophila, C. petrophilum and C. intermedia [10]. Yeasts can produce citric acid more rapidly than fungi and in a greater variety of substrates including n-alkanes, n-alkenes, glucose, molasses, acetate, alcohols, fatty acids and natura) oils [4, 8, 9, 17, 18]. The product yield on n-alkanes and vegetable oils may be as high as 1.6 g/g [4, 9]; on glucose it is usually comparable to that in proccsses involving filamentous molds [4-6]. -
D-Isocitric Acid (D-Isocitrate)
www.megazyme.com D-ISOCITRIC ACID (D-ISOCITRATE) ASSAY PROCEDURE K-ISOC 11/19 (*100 Manual Assays per Kit) or (1000 Auto-Analyser Assays per Kit) or (1000 Microplate Assays per Kit) * The number of tests per kit can be doubled if all volumes are halved © Megazyme 2019 INTRODUCTION: D-Isocitric acid is an organic acid found in most fruit juices. It is an important marker in multicomponent procedures for the evaluation of authenticity and quality of fruit products; high citric/isocitric acid ratios can be used as an indicator of citric acid addition in some juices. PRINCIPLE: D-Isocitric acid is oxidised by nicotinamide-adenine dinucleotide + phosphate (NADP ) to 2-oxoglutarate and CO2 in the presence of isocitrate dehydrogenase (ICDH), with the formation of reduced nicotinamide-adenine dinucleotide phosphate (NADPH) (1). (ICDH) + + (1) D-Isocitric acid + NADP 2-oxoglutarate + CO2 + NADPH + H The amount of NADPH formed in this reaction is stoichiometric with the amount of D-isocitric acid. It is the NADPH which is measured by the increase in absorbance at 340 nm. Bound D-isocitric acid is released by alkaline hydrolysis (2), (3), and then measured using the same principle (1). (pH 9-10) (2) D-Isocitric acid ester + H2O D-isocitric acid + alcohol (pH 9-10) (3) D-Isocitric acid lactone + H2O D-isocitric acid SPECIFICITY, SENSITIVITY, LINEARITY AND PRECISION: The assay is specific for D-isocitric acid. D-malic acid, L-lactic acid, L-aspartic acid and fumaric acid do not react. The smallest differentiating absorbance for the assay is 0.005 absorbance units. This corresponds to 0.177 mg/L of sample solution at the maximum sample volume of 2.00 mL (or to 3.54 mg/L with a sample volume of 0.1 mL). -
WINE CHEM 101 Part B by Bob Peak
WINE CHEM 101 Part B By Bob Peak In last year’s catalog and newsletter, we began a discussion of the chemistry of wine and winemaking— Wine Chem 101, Part A—with details about conversion of sugars to alcohol. (That article is still available at thebeveragepeople. com). At the end of the article, I credited wine acids for the “zing” in wine flavor that lifts it above ordinary bever-ages. So, in this issue, I will tackle that part of Wine Chem: Acid. The two major organic acid components of grapes and grape juice are tartaric and malic acids, usually starting at about a 50-50 ratio. Together, they create the low pH conditions that help make wine a stable beverage and provide the pleasant tartness we all associate with it. The combined range of these acids in fresh grape juice will usually fall between 3 and 15 grams per liter (or 0.3 to 1.5%). Although this wide range of acid levels—measured as TA or Titratable Acidity—can be seen around the world, most North Coast grape juice comes in between 0.4 and 0.7% TA, with about 0.65% preferred. There is also a trace of citric acid in grapes, but it is not a significant contributor to TA. Together, these acids are the “fixed” acids of grape juice, joined in some wines by lactic acid from malolactic fermentation. The term “fixed” is used to distinguish from the spoilage acids of wine, the volatile acids. Those acids—mostly acetic acid—are the products of vinegar fermenta-tion and will introduce unpleasant aromas to wine at very low levels. -
Bacterial Dissimilation of Citric Acid Carl Robert Brewer Iowa State College
Iowa State University Capstones, Theses and Retrospective Theses and Dissertations Dissertations 1939 Bacterial dissimilation of citric acid Carl Robert Brewer Iowa State College Follow this and additional works at: https://lib.dr.iastate.edu/rtd Part of the Microbiology Commons Recommended Citation Brewer, Carl Robert, "Bacterial dissimilation of citric acid " (1939). Retrospective Theses and Dissertations. 13227. https://lib.dr.iastate.edu/rtd/13227 This Dissertation is brought to you for free and open access by the Iowa State University Capstones, Theses and Dissertations at Iowa State University Digital Repository. It has been accepted for inclusion in Retrospective Theses and Dissertations by an authorized administrator of Iowa State University Digital Repository. For more information, please contact [email protected]. INFORMATION TO USERS This manuscript has been reproduced from the microfilm master. UMI films the text directly from the original or copy submitted. Thus, some thesis and dissertation copies are in typewriter face, while others may be from any type of computer printer. The quality of this reproduction is dependent upon the quality of the copy submitted. Brol<en or indistinct print, colored or poor quality illustrations and photographs, print bleedthrough, substandard margins, and improper alignment can adversely affect reproduction. In the unlikely event that the author did not send UMI a complete manuscript and there are missing pages, these will be noted. Also, if unauthorized copyright material had to be removed, a note will indicate the deletion. Oversize materials (e.g., maps, drawings, charts) are reproduced by sectioning the original, beginning at the upper left-hand comer and continuing from left to right in equal sections with small overlaps. -
Aconitic Acid from Sugarcane
Louisiana State University LSU Digital Commons LSU Doctoral Dissertations Graduate School 2007 Aconitic acid from sugarcane: production and industrial application Nicolas Javier Gil Zapata Louisiana State University and Agricultural and Mechanical College, [email protected] Follow this and additional works at: https://digitalcommons.lsu.edu/gradschool_dissertations Part of the Engineering Science and Materials Commons Recommended Citation Gil Zapata, Nicolas Javier, "Aconitic acid from sugarcane: production and industrial application" (2007). LSU Doctoral Dissertations. 3740. https://digitalcommons.lsu.edu/gradschool_dissertations/3740 This Dissertation is brought to you for free and open access by the Graduate School at LSU Digital Commons. It has been accepted for inclusion in LSU Doctoral Dissertations by an authorized graduate school editor of LSU Digital Commons. For more information, please [email protected]. ACONITIC ACID FROM SUGARCANE: PRODUCTION AND INDUSTRIAL APPLICATION A Dissertation Submitted to the Graduate Faculty of the Louisiana State University and Agricultural and Mechanical College in partial fulfillment of the requirements for the degree of Doctor in Philosophy In The Interdepartmental Program in Engineering Science by Nicolas Javier Gil Zapata B.S., Universidad Industrial de Santander, Colombia, 1988 December, 2007 ACKNOWLEDGEMENTS I sincerely thank my major advisor Dr. Michael Saska for his guidance, assistance, and continuous support throughout my graduate studies at LSU, and for sharing his knowledge and experience of the sugarcane industry. I extend my sincere appreciation to my committee members: Drs. Ioan Negulescu, Benjamin Legendre, Peter Rein, Donal Day, Armando Corripio, for comments, suggestions and critical review of this manuscript. I thank, Dr. Negulescu for introducing me to exciting field of polymers. -
Class 11 Biology Chapter- 13 Respiration in Plants
CLASS 11 BIOLOGY CHAPTER- 13 RESPIRATION IN PLANTS CELLULAR RESPIRATION: The process of conversion of the chemical energy of organic substances into a metabolically usable energy within living cells is called cellular respiration. TYPES OF CELLULAR RESPIRATION: (i) Aerobic respiration: The process of respiration which requires molecular oxygen. (ii) Anaerobic respiration: The process of respiration which does not require molecular oxygen and occurs in the cytoplasm. MECHANISM OF RESPIRATION: Following are the steps- 1. GLYCOLYSIS / EMP Pathway: It involves a series of closely integrated reactions in which hexose sugars(usually glucose) are converted into pyruvic acid. It is common in both aerobic and anaerobic reactions. It occurs in the cytoplasm. It does not require oxygen. Gollowing are the steps of GLYCLOLYSIS: (i) Conversion of glucose to Fructose-1,6-diphosphate: First phosphorylation: Glucose is converted to Glucose -6-phosphate in the presence of enzyme hexokinase and Mg++ ions and energy in the form of ATP. Isomerization: Glucose-6-phosphate is converted to Fructose-6-phosphate in the presence of phosphohexoisomerase. Second phosphorylation: Fructose-6-phosphate is converted to Fructose-1,6- diphosphate by the use of energy in the form of ATP. (ii) Formation of pyruvic acid from fructose -1,6-diphosphate: Cleavage: Fructose-1,6-diphosphate splits into 3-phosphoglyceraldehyde and Dihydroxyacetone phosphate in the presence of enzyme aldolase. Phosphorylation and oxidative dehydrogenase: 3-phosphoglyceraldehyde is converted to 1,3-biphosphoglyceric acid. ATP generation(first): 1,3-biphosphoglyceric acid is converted to 3-phosphoglyceric acid in the presence of Mg++ and phosphoglycerokinase . Isomerization: 3-phosphoglyceric acid is converted to 2-phosphoglyceric acid in the presence of Mg++. -
Detection and Formation Scenario of Citric Acid, Pyruvic Acid, and Other Possible Metabolism Precursors in Carbonaceous Meteorites
Detection and formation scenario of citric acid, pyruvic acid, and other possible metabolism precursors in carbonaceous meteorites George Coopera,1, Chris Reeda, Dang Nguyena, Malika Cartera, and Yi Wangb aExobiology Branch, Space Science Division, National Aeronautics and Space Administration-Ames Research Center, Moffett Field, CA 94035; and bDevelopment, Planning, Research, and Analysis/ZymaX Forensics Isotope, 600 South Andreasen Drive, Suite B, Escondido, CA 92029 Edited by David Deamer, University of California, Santa Cruz, CA, and accepted by the Editorial Board July 1, 2011 (received for review April 12, 2011) Carbonaceous meteorites deliver a variety of organic compounds chained three-carbon (3C) pyruvic acid through the eight-carbon to Earth that may have played a role in the origin and/or evolution (8C) 7-oxooctanoic acid and the branched 6C acid, 3-methyl- of biochemical pathways. Some apparently ancient and critical 4-oxopentanoic acid (β-methyl levulinic acid), Fig. 1, Table S1. metabolic processes require several compounds, some of which 2-methyl-4-oxopenanoic acid (α-methyl levulinic acid) is tenta- are relatively labile such as keto acids. Therefore, a prebiotic setting tively identified (i.e., identified by mass spectral interpretation for any such individual process would have required either a only). As a group, these keto acids are relatively unusual in that continuous distant source for the entire suite of intact precursor the ketone carbon is located in a terminal-acetyl group rather molecules and/or an energetic and compact local synthesis, parti- than at the second carbon as in most of the more biologically cularly of the more fragile members. -
Bacterial Metabolism of Glycine and Alanine David Paretsky Iowa State College
Iowa State University Capstones, Theses and Retrospective Theses and Dissertations Dissertations 1948 Bacterial metabolism of glycine and alanine David Paretsky Iowa State College Follow this and additional works at: https://lib.dr.iastate.edu/rtd Part of the Biochemistry Commons, and the Microbiology Commons Recommended Citation Paretsky, David, "Bacterial metabolism of glycine and alanine " (1948). Retrospective Theses and Dissertations. 13762. https://lib.dr.iastate.edu/rtd/13762 This Dissertation is brought to you for free and open access by the Iowa State University Capstones, Theses and Dissertations at Iowa State University Digital Repository. It has been accepted for inclusion in Retrospective Theses and Dissertations by an authorized administrator of Iowa State University Digital Repository. For more information, please contact [email protected]. NOTE TO USERS This reproduction is the best copy available. UMI BAG1ERIAL METABOLISM OP GL^CIKE AND ALANINE by David Paretsky A Itieais Submitted to the Graduate Faculty for the Degree of DOCTOR OP PHILOSOPHY Major Subjects physiological Bacteriology Approved? Signature was redacted for privacy. In Charge of Major Work Signature was redacted for privacy. Heaa'of' "la'jo'r 'Departn^en t Signature was redacted for privacy. Dean or Graduate -Golleg^ Iowa State College 1948 UMI Number: DP12896 INFORMATION TO USERS The quality of this reproduction is dependent upon the quality of the copy submitted. Broken or indistinct print, colored or poor quality illustrations and photographs, print bleed-through, substandard margins, and improper alignment can adversely affect reproduction. In the unlikely event that the author did not send a complete manuscript and there are missing pages, these will be noted. -
Crystallization of Malonic and Succinic Acids on Sams: Toward the General Mechanism of Oriented Nucleation on Organic Monolayers†
pubs.acs.org/Langmuir © 2009 American Chemical Society Crystallization of Malonic and Succinic Acids on SAMs: Toward the General Mechanism of Oriented Nucleation on Organic Monolayers† Boaz Pokroy,‡ Victoria Fay Chernow, and Joanna Aizenberg* School of Engineering and Applied Sciences, Department of Chemistry and Chemical Biology, Harvard University, Cambridge, Massachusetts 02138. ‡ Current address: Department of Materials Engineering, Israel Institute of Technology, Haifa 32000, Israel. Received July 25, 2009. Revised Manuscript Received September 2, 2009 Self-assembled monolayers (SAMs) were shown to induce very specific oriented growth of simple organic and inorganic crystals. Here we present a detailed study of the mechanism by which SAMs control the oriented nucleation by examining a more complex case of crystallization of bifunctional organic molecules. Malonic and succinic acids were grown on the SAMs of HS(CH2)10CO2H and HS(CH2)11CO2H supported on gold films. Each SAM induced a very controlled, specific orientation of the crystals. The preferred nucleating planes always exhibited an alignment of one of the carboxylic acid groups in the molecules of the growing crystal with the carboxylic acid groups on the surface of the SAMs. These results suggest that the translation of the structural information through the interface occurs by stereochemical registry such that the functional groups in the SAM play the role of an oriented surrogate layer for the nucleating crystal. These findings are very important to the understanding of the underlying principles by which various organic surfaces;and most probably also biological templates;control the crystallization process. Introduction templates to control the formation of both organic and inorganic An understanding of crystal nucleation and growth and the materials. -
Succinic Acid
ENVIRONMENTAL FACTSHEET: SUCCINIC ACID PRODUCT INFORMATION Succinic acid (COOH(CH2)2COOH) is a carboxylic acid used in food (as an acidulant), pharmaceutical (as an excipient), personal care (soaps) and chemical (pesticides, dyes and lacquers) industries. Bio-based succinic acid is seen as an important platform chemical for the production of biodegradable plastics and as a substitute of several chemicals (such as adipic acid) [1]. Lignocellulosic Crops and Starch Crops Sugar Crops Today succinic acid is mainly produced Type of Type Biomass Residues from fossil resources through maleic acid hydrogenation. It can also be produced through fermentation of sugars. In that Cultivation and Harvesting case, in addition to succinic acid, other Biomass carboxylic acids (such as lactic acid, formic Production acid, propionic acid) and alcohols (such as ethanol) are also obtained. The production Starch Sugar Pretreatment Extraction & Extraction & ratios of these by-product compounds Separation Separation depend on the microorganism strain used and on the operation conditions. Several Hemicellulose Food Food Feed companies and industrial consortiums Lignin Cellulose Starch Feed Saccharose started bio-based production of succinic acid at demonstration scale (up to 70 ktonnes/year of full capacity, per Hydrolysis production plant [2]). Two strategies are being used for succinic acid fermentation [1]: (1) Use of bacteria strains, isolated Glucose from rumen. This strains are excellent Biomass Conversion Biomass natural succinic acid producers and their yields can be improved, though metabolic engineering; (2) Use of well-known Fermentation industrial microorganisms (such as Escherichia coli or Saccharomyces cervisiae) and modify their minor succinic acid production capability into high yields Succinic Acid through metabolic engineering.