dc.creatorGómez Ríos, David Andrés
dc.creatorRíos Estepa, Rigoberto
dc.creatorRamírez Malule, Howard
dc.creatorNeubauer, Peter
dc.creatorJunne, Stefan
dc.date2023-03-12T23:19:11Z
dc.date2023-03-12T23:19:11Z
dc.date2019
dc.date.accessioned2024-04-23T18:06:02Z
dc.date.available2024-04-23T18:06:02Z
dc.identifierGómez-Ríos D, Ramírez-Malule H, Neubauer P, Junne S, Ríos-Estepa R. Degradation Kinetics of Clavulanic Acid in Fermentation Broths at Low Temperatures. Antibiotics (Basel). 2019 Jan 17;8(1):6. doi: 10.3390/antibiotics8010006.
dc.identifierhttps://hdl.handle.net/10495/33944
dc.identifier10.3390/antibiotics8010006
dc.identifier2079-6382
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/9230406
dc.descriptionABSTRACT: Clavulanic acid (CA) is a β-lactam antibiotic inhibitor of β-lactamase enzymes, which confers resistance to bacteria against several antibiotics. CA is produced in submerged cultures by the filamentous Gram-positive bacterium Streptomyces clavuligerus; yield and downstream process are compromised by a degradation phenomenon, which is not yet completely elucidated. In this contribution, a study of degradation kinetics of CA at low temperatures (−80, −20, 4, and 25 ◦C) and pH 6.8 in chemically-defined fermentation broths is presented. Samples of CA in the fermentation broths showed a fast decline of concentration during the first 5 h followed by a slower, but stable, reaction rate in the subsequent hours. A reversible-irreversible kinetic model was applied to explain the degradation rate of CA, its dependence on temperature and concentration. Kinetic parameters for the equilibrium and irreversible reactions were calculated and the proposed kinetic model was validated with experimental data of CA degradation ranging 16.3 mg/L to 127.0 mg/L. Degradation of the chromophore CA-imidazole, which is commonly used for quantifications by High Performance Liquid Chromatography, was also studied at 4 ◦C and 25 ◦C, showing a rapid rate of degradation according to irreversible first-order kinetics. A hydrolysis reaction mechanism is proposed as the cause of CA-imidazole loss in aqueous solutions.
dc.descriptionCOL0023715
dc.format14
dc.formatapplication/pdf
dc.formatapplication/pdf
dc.languageeng
dc.publisherMDPI
dc.publisherBioprocesos
dc.publisherBasilea, Suiza
dc.relationAntibiotics.
dc.rightsinfo:eu-repo/semantics/openAccess
dc.rightshttp://creativecommons.org/licenses/by/2.5/co/
dc.rightshttp://purl.org/coar/access_right/c_abf2
dc.rightshttps://creativecommons.org/licenses/by/4.0/
dc.subjectÁcido Clavulánico
dc.subjectClavulanic Acid
dc.subjectFrío
dc.subjectCold Temperature
dc.subjectCinética
dc.subjectKinetics
dc.subjectImidazol
dc.subjectImidazole
dc.titleDegradation kinetics of clavulanic acid in fermentation broths at low temperatures
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.typehttp://purl.org/coar/resource_type/c_2df8fbb1
dc.typehttps://purl.org/redcol/resource_type/ART
dc.typeArtículo de investigación


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