Kinetic studies on clavulanic acid degradation

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dc.contributor.authorBersanetti, P. A.
dc.contributor.authorAlmeida, RMRG
dc.contributor.authorBarboza, M.
dc.contributor.authorAraujo, MLG
dc.contributor.authorHokka, C. O.
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionUniversidade Federal de São Carlos (UFSCar)
dc.contributor.institutionUniv Ribeirao Preto
dc.date.accessioned2014-05-20T15:29:07Z
dc.date.available2014-05-20T15:29:07Z
dc.date.issued2005-03-01
dc.description.abstractClavulanic 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.en
dc.description.affiliationUniv Estadual Paulista, Inst Chem, Dept Biochem & Technol, Araraquara, SP, Brazil
dc.description.affiliationUniv Fed Sao Carlos, Dept Chem Engn, BR-13560 Sao Carlos, SP, Brazil
dc.description.affiliationUniv Ribeirao Preto, Dept Chem Engn, Ribeirao Preto, SP, Brazil
dc.description.affiliationUnespUniv Estadual Paulista, Inst Chem, Dept Biochem & Technol, Araraquara, SP, Brazil
dc.format.extent31-36
dc.identifierhttp://dx.doi.org/10.1016/j.bej.2004.10.007
dc.identifier.citationBiochemical Engineering Journal. Lausanne: Elsevier B.V. Sa, v. 23, n. 1, p. 31-36, 2005.
dc.identifier.doi10.1016/j.bej.2004.10.007
dc.identifier.issn1369-703X
dc.identifier.urihttp://hdl.handle.net/11449/38780
dc.identifier.wosWOS:000227250800005
dc.language.isoeng
dc.publisherElsevier B.V.
dc.relation.ispartofBiochemical Engineering Journal
dc.relation.ispartofjcr3.226
dc.rights.accessRightsAcesso restrito
dc.sourceWeb of Science
dc.subjectantibioticpt
dc.subjectclavulanic acidpt
dc.subjectfermentationpt
dc.subjectdownstream processingpt
dc.subjectdegradationpt
dc.subjectkinetic parameterspt
dc.titleKinetic studies on clavulanic acid degradationen
dc.typeArtigo
dcterms.licensehttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dcterms.rightsHolderElsevier B.V.
unesp.campusUniversidade Estadual Paulista (Unesp), Instituto de Química, Araraquarapt

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