コハク酸、コハク酸塩、コハク酸エステル, succinic acid
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出典(authority):フリー百科事典『ウィキペディア（Wikipedia）』「2013/09/04 12:33:50」(JST)
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- 1. 全身性ステロイドに対する過敏反応 hypersensitivity reactions to systemic glucocorticoids
- 2. カウデン症候群などのPTEN過誤腫症候群 pten hamartoma tumor syndrome including cowden syndrome
- 3. 傍神経節腫および褐色細胞腫：悪性疾患のマネージメント paraganglioma and pheochromocytoma management of malignant disease
- 4. 傍神経節腫：限局性疾患の治療 paragangliomas treatment of locoregional disease
- 5. 小児癌生存者における内分泌障害 endocrinopathies in the childhood cancer survivor
English Journal
- Curcumin amorphous solid dispersions: the influence of intra and intermolecular bonding on physical stability.
- Wegiel LA, Zhao Y, Mauer LJ, Edgar KJ, Taylor LS.Author information Department of Industrial and Physical Pharmacy, College of Pharmacy, Purdue University , West Lafayette, IN , USA .AbstractAbstract We have investigated the physical stability of amorphous curcumin dispersions and the role of curcumin-polymer intermolecular interactions in delaying crystallization. Curcumin is an interesting model compound as it forms both intra and intermolecular hydrogen bonds in the crystal. A structurally diverse set of amorphous dispersion polymers was investigated; poly(vinylpyrrolidone), Eudragit E100, carboxymethyl cellulose acetate butyrate, hydroxypropyl methyl cellulose (HPMC) and HPMC-acetate succinate. Mid-infrared spectroscopy was used to determine and quantify the extent of curcumin-polymer interactions. Physical stability under different environmental conditions was monitored by powder X-ray diffraction. Curcumin chemical stability was monitored by UV-Vis spectroscopy. Isolation of stable amorphous curcumin was difficult in the absence of polymers. Polymers proved to be effective curcumin crystallization inhibitors enabling the production of amorphous solid dispersions; however, the polymers showed very different abilities to inhibit crystallization during long-term storage. Curcumin intramolecular hydrogen bonding reduced the extent of its hydrogen bonding with polymers; hence most polymers were not highly effective crystallization inhibitors. Overall, polymers proved to be crystallization inhibitors, but inhibition was limited due to the intramolecular hydrogen bonding in curcumin, which leads to a decrease in the ability of the polymers to interact at a molecular level.
- Pharmaceutical development and technology.Pharm Dev Technol.2014 Dec;19(8):976-86. doi: 10.3109/10837450.2013.846374. Epub 2013 Nov 6.
- Abstract We have investigated the physical stability of amorphous curcumin dispersions and the role of curcumin-polymer intermolecular interactions in delaying crystallization. Curcumin is an interesting model compound as it forms both intra and intermolecular hydrogen bonds in the crystal. A struct
- PMID 24192454
- Succinic acid in levels produced by yeast (Saccharomyces cerevisiae) during fermentation strongly impacts wheat bread dough properties.
- Jayaram VB1, Cuyvers S1, Verstrepen KJ2, Delcour JA1, Courtin CM3.Author information 1Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe) KU Leuven, Kasteelpark Arenberg 20 - Box 2463, B-3001 Leuven, Belgium.2VIB Laboratory for Systems Biology & CMPG Laboratory for Genetics and Genomics, KU Leuven, Bio-Incubator, Gaston Geenslaan 1, B-3001 Leuven, Belgium.3Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe) KU Leuven, Kasteelpark Arenberg 20 - Box 2463, B-3001 Leuven, Belgium. Electronic address: christophe.courtin@biw.kuleuven.be.AbstractSuccinic acid (SA) was recently shown to be the major pH determining metabolite produced by yeast during straight-dough fermentation (Jayaram et al., 2013), reaching levels as high as 1.6mmol/100g of flour. Here, the impact of such levels of SA (0.8, 1.6 and 2.4mmol/100g flour) on yeastless dough properties was investigated. SA decreased the development time and stability of dough significantly. Uniaxial extension tests showed a consistent decrease in dough extensibility upon increasing SA addition. Upon biaxial extension in the presence of 2.4mmol SA/100g flour, a dough extensibility decrease of 47-65% and a dough strength increase of 25-40% were seen. While the SA solvent retention capacity of flour increased with increasing SA concentration in the solvent, gluten agglomeration decreased with gluten yield reductions of over 50%. The results suggest that SA leads to swelling and unfolding of gluten proteins, thereby increasing their interaction potential and dough strength, but simultaneously increasing intermolecular electrostatic repulsive forces. These phenomena lead to the reported changes in dough properties. Together, our results establish SA as an important yeast metabolite for dough rheology.
- Food chemistry.Food Chem.2014 May 15;151:421-8. doi: 10.1016/j.foodchem.2013.11.025. Epub 2013 Nov 15.
- Succinic acid (SA) was recently shown to be the major pH determining metabolite produced by yeast during straight-dough fermentation (Jayaram et al., 2013), reaching levels as high as 1.6mmol/100g of flour. Here, the impact of such levels of SA (0.8, 1.6 and 2.4mmol/100g flour) on yeastless dough pr
- PMID 24423552
- Electronic tongue-based discrimination of Korean rice wines (makgeolli) including prediction of sensory evaluation and instrumental measurements.
- Kang BS1, Lee JE2, Park HJ3.Author information 1School of Life Science and Biotechnology, Korea University, 5-1, Anam-dong, Sungbuk-gu, Seoul 136-701, Republic of Korea.2Korean Alcoholic Beverage Research Center, Korea Food Research Institute, Seongnam 463-746, Republic of Korea.3School of Life Science and Biotechnology, Korea University, 5-1, Anam-dong, Sungbuk-gu, Seoul 136-701, Republic of Korea. Electronic address: hjpark@korea.ac.kr.AbstractA commercial electronic tongue was used to discriminate Korean rice wines (makgeolli) brewed from nine cultivars of rice with different amino acid and fatty acid compositions. The E-tongue was applied to establish prediction models with sensory evaluation or LC-MS/MS by partial least squares regression (PLSR). All makgeollis were classified into three groups by principal components analysis, and the separation pattern was affected by rice qualities and yeast fermentation. Makgeolli taste changed from the complicated comprising sweetness, saltiness, and umami to the uncomplicated, such as bitterness and then, sourness, with a decrease of amino acids and fatty acids in the rice. The quantitative correlation between E-tongue and sensory scores or LC-MS/MS by PLSR demonstrated that E-tongue could well predict most of the sensory attributes with relatively acceptable r(2), except for bitterness, but could not predict most of the chemical compounds responsible for taste attributes, except for ribose, lactate, succinate, and tryptophan.
- Food chemistry.Food Chem.2014 May 15;151:317-23. doi: 10.1016/j.foodchem.2013.11.084. Epub 2013 Nov 22.
- A commercial electronic tongue was used to discriminate Korean rice wines (makgeolli) brewed from nine cultivars of rice with different amino acid and fatty acid compositions. The E-tongue was applied to establish prediction models with sensory evaluation or LC-MS/MS by partial least squares regress
- PMID 24423539
Japanese Journal
- 改質天然繊維/ポリブチレンサクシネート複合体の機械的特性
- 安田 健,梶山 哲人
- 成形加工 = Journal of the Japan Society of Polymer Processing : プラスチック整形加工学会誌 25(12), 592-597, 2013-12
- NAID 40019891414
- The novel mutation p.Asp251Asn in the β-subunit of succinate-CoA ligase causes encephalomyopathy and elevated succinylcarnitine
- Jaberi Elham,Chitsazian Fereshteh,Shahidi Gholam Ali [他]
- Journal of human genetics 58(8), 526-530, 2013-08
- NAID 40019747567
- Synthesis of bis(pyrrolidone-4-carboxylic acid)-based polyamides derived from renewable itaconic acid : application as a compatibilizer in biopolymer blends
- Ayadi Farouk,Mamzed Saskia,Portella Charles [他]
- Polymer journal 45(7), 766-774, 2013-07
- NAID 40019681454
Related Links
- The carboxylate anion is called succinate and esters of succinic acid are called alkyl succinates. At room ... Succinate is a component of the citric acid cycle and is capable of donating electrons to the electron transport chain by the reaction: ...
Related Pictures
★リンクテーブル★
| リンク元 | 「コハク酸」「スクシニルCoA」「スクシニル」「コハク酸塩」「コハク酸エステル」 |
| 拡張検索 | 「methylprednisolone hemisuccinate」「succinate-semialdehyde dehydrogenase」「argininosuccinate synthase」「calcium tocopherol succinate」 |
「コハク酸」
- 英
- succinate, succinic acid
- 関
- クエン酸回路
- HOOC-CH2-CH2-COOH
- クエン酸回路中間体
TCA回路
「スクシニルCoA」
- 英
- succinyl-CoA succinyl coenzyme A
- 関
- コハク酸 succinate
HOOC-CH2-CH2-COOH
- スクシニルCoA
HOOC-CH2-CO-S-CoA
「スクシニル」
-OOC-CH2-CH2-COO-
「コハク酸塩」
「コハク酸エステル」
「methylprednisolone hemisuccinate」
「succinate-semialdehyde dehydrogenase」
コハク酸セミアルデヒド脱水素酵素、コハク酸セミアルデヒドデヒドロゲナーゼ