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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Kinetic and thermodynamic investigation on clavulanic acid formation and degradation during glycerol fermentation by Streptomyces DAUFPE 3060

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Viana Marques, Daniela A. [1] ; Oliveira, Ricardo P. S. [1] ; Perego, Patrizia [2] ; Porto, Ana L. F. [3] ; Pessoa, Jr., Adalberto [1] ; Converti, Attilio [2]
Total Authors: 6
[1] Univ Sao Paulo, Dept Pharmaceut Technol & Biochem, BR-05508000 Sao Paulo - Brazil
[2] Univ Genoa, Dept Chem & Proc Engn, I-16145 Genoa, GE - Italy
[3] Univ Fed Rural Pernambuco, Dept Anim Morphol & Physiol, BR-52171900 Dois Irmaos, PE - Brazil
Total Affiliations: 3
Document type: Journal article
Source: Enzyme and Microbial Technology; v. 45, n. 2, p. 169-173, AUG 7 2009.
Web of Science Citations: 8

Clavulanic acid (CA) is a potent inhibitor of beta-lactamases, produced by some resistant pathogenic microorganisms, which allows efficient treatment of infectious diseases. The kinetic and thermodynamic parameters of CA production by a new isolate of Streptomyces DAUFPE 3060 and its degradation were evaluated. The effect of temperature on the system was investigated in the range 24-40 degrees C adopting an overall model accounting for (a) the Arrhenius-type formation of CA by fermentation, (b) the hypothetical reversible unfolding of the enzyme limiting the overall metabolism, and (c) the irreversible first-order degradation of CA. The higher rates of CA formation (k(CA) = 0,107 h(-1)) and degradation (k(d) = 0.062 h(-1)) were observed at 32 and 40 degrees C, respectively. The main thermodynamic parameters of the three above hypothesized events were estimated. In particular, the activation parameters of degradation (activation energy = 39.0 kJ/mol; Delta H(d){*} = 36.5 kJ/mol; Delta S(d){*} = -219.7 J/(mol K); Delta G(d){*} = 103.5 kJ/mol) compare reasonably well with those reported in the literature for similar system without taking into account the other two events. (C) 2009 Elsevier Inc. All rights reserved. (AU)