| dc.creator | Gómez Ríos, David Andrés | |
| dc.creator | Ríos Estepa, Rigoberto | |
| dc.creator | Ramírez Malule, Howard | |
| dc.creator | Neubauer, Peter | |
| dc.creator | Junne, Stefan | |
| dc.date | 2023-03-12T23:19:11Z | |
| dc.date | 2023-03-12T23:19:11Z | |
| dc.date | 2019 | |
| dc.date.accessioned | 2024-04-23T18:06:02Z | |
| dc.date.available | 2024-04-23T18:06:02Z | |
| dc.identifier | Gómez-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.identifier | https://hdl.handle.net/10495/33944 | |
| dc.identifier | 10.3390/antibiotics8010006 | |
| dc.identifier | 2079-6382 | |
| dc.identifier.uri | https://repositorioslatinoamericanos.uchile.cl/handle/2250/9230406 | |
| dc.description | ABSTRACT: 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.description | COL0023715 | |
| dc.format | 14 | |
| dc.format | application/pdf | |
| dc.format | application/pdf | |
| dc.language | eng | |
| dc.publisher | MDPI | |
| dc.publisher | Bioprocesos | |
| dc.publisher | Basilea, Suiza | |
| dc.relation | Antibiotics. | |
| dc.rights | info:eu-repo/semantics/openAccess | |
| dc.rights | http://creativecommons.org/licenses/by/2.5/co/ | |
| dc.rights | http://purl.org/coar/access_right/c_abf2 | |
| dc.rights | https://creativecommons.org/licenses/by/4.0/ | |
| dc.subject | Ácido Clavulánico | |
| dc.subject | Clavulanic Acid | |
| dc.subject | Frío | |
| dc.subject | Cold Temperature | |
| dc.subject | Cinética | |
| dc.subject | Kinetics | |
| dc.subject | Imidazol | |
| dc.subject | Imidazole | |
| dc.title | Degradation kinetics of clavulanic acid in fermentation broths at low temperatures | |
| dc.type | info:eu-repo/semantics/article | |
| dc.type | info:eu-repo/semantics/publishedVersion | |
| dc.type | http://purl.org/coar/resource_type/c_2df8fbb1 | |
| dc.type | https://purl.org/redcol/resource_type/ART | |
| dc.type | Artículo de investigación | |
