• 文献检索
  • 文档翻译
  • 深度研究
  • 学术资讯
  • Suppr Zotero 插件Zotero 插件
  • 邀请有礼
  • 套餐&价格
  • 历史记录
应用&插件
Suppr Zotero 插件Zotero 插件浏览器插件Mac 客户端Windows 客户端微信小程序
定价
高级版会员购买积分包购买API积分包
服务
文献检索文档翻译深度研究API 文档MCP 服务
关于我们
关于 Suppr公司介绍联系我们用户协议隐私条款
关注我们

Suppr 超能文献

核心技术专利:CN118964589B侵权必究
粤ICP备2023148730 号-1Suppr @ 2026

文献检索

告别复杂PubMed语法,用中文像聊天一样搜索,搜遍4000万医学文献。AI智能推荐,让科研检索更轻松。

立即免费搜索

文件翻译

保留排版,准确专业,支持PDF/Word/PPT等文件格式,支持 12+语言互译。

免费翻译文档

深度研究

AI帮你快速写综述,25分钟生成高质量综述,智能提取关键信息,辅助科研写作。

立即免费体验

- 乙酰神经氨酸在不同 pH 值下的降解动力学和保质期。

Degradation Kinetics and Shelf Life of -acetylneuraminic Acid at Different pH Values.

机构信息

Institute of Plasma Physics, Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei 230031, China.

University of Science and Technology of China, Hefei 230026, China.

出版信息

Molecules. 2020 Nov 5;25(21):5141. doi: 10.3390/molecules25215141.

DOI:10.3390/molecules25215141
PMID:33167310
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC7663827/
Abstract

The objective of this study was to investigate the stability and degradation kinetics of -acetylneuraminic acid (Neu5Ac). The pH of the solution strongly influenced the stability of Neu5Ac, which was more stable at neutral pH and low temperatures. Here, we provide detailed information on the degradation kinetics of Neu5Ac at different pH values (1.0, 2.0, 11.0 and 12.0) and temperatures (60, 70, 80 and 90 °C). The study of the degradation of Neu5Ac under strongly acidic conditions (pH 1.0-2.0) is highly pertinent for the hydrolysis of polysialic acid. The degradation kinetics of alkaline deacetylation were also studied. Neu5Ac was highly stable at pH 3.0-10.0, even at high temperature, but the addition of HO greatly reduced its stability at pH 5.0, 7.0 and 9.0. Although Neu5Ac has a number of applications in products of everyday life, there are no reports of rigorous shelf-life studies. This research provides kinetic data that can be used to predict product shelf lives at different temperatures and pH values.

摘要

本研究旨在探讨β-乙酰神经氨酸(Neu5Ac)的稳定性和降解动力学。溶液的 pH 值强烈影响 Neu5Ac 的稳定性,其在中性 pH 值和低温下更稳定。在此,我们提供了在不同 pH 值(1.0、2.0、11.0 和 12.0)和温度(60、70、80 和 90°C)下 Neu5Ac 降解动力学的详细信息。在强酸性条件(pH 1.0-2.0)下研究 Neu5Ac 的降解对于多糖唾液酸的水解非常重要。还研究了碱性脱乙酰基的降解动力学。Neu5Ac 在 pH 值 3.0-10.0 下非常稳定,即使在高温下也是如此,但在 pH 值 5.0、7.0 和 9.0 下添加 HO 会大大降低其稳定性。尽管 Neu5Ac 在日常生活用品中有多种应用,但没有关于严格保质期研究的报道。这项研究提供了可以用于预测不同温度和 pH 值下产品保质期的动力学数据。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c550/7663827/ad72bff9b357/molecules-25-05141-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c550/7663827/eb2a409802e1/molecules-25-05141-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c550/7663827/019b60969765/molecules-25-05141-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c550/7663827/34e8a19cad22/molecules-25-05141-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c550/7663827/13c6d3222873/molecules-25-05141-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c550/7663827/ad72bff9b357/molecules-25-05141-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c550/7663827/eb2a409802e1/molecules-25-05141-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c550/7663827/019b60969765/molecules-25-05141-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c550/7663827/34e8a19cad22/molecules-25-05141-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c550/7663827/13c6d3222873/molecules-25-05141-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c550/7663827/ad72bff9b357/molecules-25-05141-g005.jpg

相似文献

1
Degradation Kinetics and Shelf Life of -acetylneuraminic Acid at Different pH Values.- 乙酰神经氨酸在不同 pH 值下的降解动力学和保质期。
Molecules. 2020 Nov 5;25(21):5141. doi: 10.3390/molecules25215141.
2
Characterization of the Reaction between Sialic Acid (N-Acetylneuraminic Acid) and Hydrogen Peroxide.唾液酸(N-乙酰神经氨酸)与过氧化氢之间反应的表征
Biol Pharm Bull. 2007 Mar;30(3):580-2. doi: 10.1248/bpb.30.580.
3
Stability and degradation profiles of Spantide II in aqueous solutions.斯帕替德II在水溶液中的稳定性和降解情况
Eur J Pharm Sci. 2006 Feb;27(2-3):158-66. doi: 10.1016/j.ejps.2005.09.005. Epub 2005 Nov 2.
4
Anomalous binding profile of phenylboronic acid with N-acetylneuraminic acid (Neu5Ac) in aqueous solution with varying pH.在不同pH值的水溶液中,苯硼酸与N-乙酰神经氨酸(Neu5Ac)的异常结合情况。
J Am Chem Soc. 2003 Mar 26;125(12):3493-502. doi: 10.1021/ja021303r.
5
Evaluation of the stability of linezolid in aqueous solution and commonly used intravenous fluids.利奈唑胺在水溶液及常用静脉输液中的稳定性评估。
Drug Des Devel Ther. 2017 Jul 10;11:2087-2097. doi: 10.2147/DDDT.S136335. eCollection 2017.
6
Biochemical conditions for the production of polysialic acid by Pasteurella haemolytica A2.溶血巴斯德氏菌A2产生聚唾液酸的生化条件。
Glycoconj J. 1998 Sep;15(9):855-61. doi: 10.1023/a:1006902931032.
7
Unexpected stability of aryl beta-N-acetylneuraminides in neutral solution: biological implications for sialyl transfer reactions.芳基β-N-乙酰神经氨酸苷在中性溶液中的意外稳定性:对唾液酸转移反应的生物学意义
J Am Chem Soc. 2005 May 25;127(20):7458-65. doi: 10.1021/ja042280e.
8
Stability studies of lincomycin hydrochloride in aqueous solution and intravenous infusion fluids.盐酸林可霉素在水溶液和静脉输液中的稳定性研究。
Drug Des Devel Ther. 2016 Mar 7;10:1029-34. doi: 10.2147/DDDT.S94710. eCollection 2016.
9
Study on degradation kinetics of 2-(2-hydroxypropanamido) benzoic acid in aqueous solutions and identification of its major degradation product by UHPLC/TOF-MS/MS.2-(2-羟基丙酰胺基)苯甲酸在水溶液中的降解动力学研究及其主要降解产物的超高效液相色谱/飞行时间串联质谱鉴定
J Pharm Biomed Anal. 2015 Aug 10;112:1-7. doi: 10.1016/j.jpba.2015.04.012. Epub 2015 Apr 17.
10
Kinetics and mechanism of degradation of Zileuton, a potent 5-lipoxygenase inhibitor.齐留通(一种强效5-脂氧合酶抑制剂)的降解动力学及机制
Pharm Res. 1992 Nov;9(11):1465-73. doi: 10.1023/a:1015819115075.

引用本文的文献

1
A Possible Involvement of Sialidase in the Cell Response of the Antarctic Fungus P29 to Oxidative Stress.唾液酸酶可能参与南极真菌P29对氧化应激的细胞反应。
Life (Basel). 2025 Jun 8;15(6):926. doi: 10.3390/life15060926.
2
Integrated SegFlow, µSIA, and UPLC for Online Sialic Acid Quantitation of Glycoproteins Directly from Bioreactors.集成SegFlow、微流控芯片免疫分析(µSIA)和超高效液相色谱(UPLC)用于直接从生物反应器中在线定量分析糖蛋白中的唾液酸。
Eng Life Sci. 2025 Jan 23;25(1):e202400031. doi: 10.1002/elsc.202400031. eCollection 2025 Jan.
3
Characteristics and qualities of edible bird's nest beverage as affected by thermal pasteurization and sterilization.

本文引用的文献

1
Exploration of the Sialic Acid World.探索唾液酸世界。
Adv Carbohydr Chem Biochem. 2018;75:1-213. doi: 10.1016/bs.accb.2018.09.001. Epub 2018 Nov 28.
2
Sucrose Octaacetate Chemical Kinetics and Shelf Lives at Various Formulation pHs.蔗糖八乙酸酯的化学动力学及其在不同配方 pH 值下的保质期。
AAPS PharmSciTech. 2018 Jan;19(1):176-183. doi: 10.1208/s12249-017-0829-7. Epub 2017 Jun 23.
3
Thermal degradation kinetics of anthocyanins extracted from juçara (Euterpe edulis Martius) and "Italia" grapes (Vitis vinifera L.), and the effect of heating on the antioxidant capacity.
热巴氏杀菌和灭菌对食用燕窝饮料特性和品质的影响
J Food Sci Technol. 2022 Oct;59(10):4056-4066. doi: 10.1007/s13197-022-05455-8. Epub 2022 May 4.
4
Shift of the reaction equilibrium at high pressure in the continuous synthesis of neuraminic acid.在神经氨酸连续合成过程中高压下反应平衡的移动
Beilstein J Org Chem. 2022 May 20;18:567-579. doi: 10.3762/bjoc.18.59. eCollection 2022.
5
YbdO Promotes the Pathogenicity of K1 by Regulating Capsule Synthesis.YbdO 通过调节荚膜合成促进 K1 的致病性。
Int J Mol Sci. 2022 May 16;23(10):5543. doi: 10.3390/ijms23105543.
从巴西棕榈(Euterpe edulis Martius)和“意大利”葡萄(Vitis vinifera L.)中提取的花青素的热降解动力学以及加热对抗氧化能力的影响。
Food Chem. 2017 Oct 1;232:836-840. doi: 10.1016/j.foodchem.2017.04.088. Epub 2017 Apr 18.
4
Thermal and pH degradation kinetics of anthocyanins in natural food colorant prepared from black rice bran.由黑米麸制备的天然食用色素中花色苷的热降解动力学和pH降解动力学
J Food Sci Technol. 2016 Jan;53(1):461-70. doi: 10.1007/s13197-015-2002-1. Epub 2015 Aug 25.
5
The nutritional role of free sialic acid, a human milk monosaccharide, and its application as a functional food ingredient.游离唾液酸的营养作用,一种人乳中的单糖,及其作为功能性食品成分的应用。
Crit Rev Food Sci Nutr. 2017 Mar 24;57(5):1017-1038. doi: 10.1080/10408398.2015.1040113.
6
Evaluation of non-thermal effects of electricity on anthocyanin degradation during ohmic heating of jaboticaba (Myrciaria cauliflora) juice.电对巴西葡萄(嘉宝果)汁欧姆加热过程中花色苷降解的非热效应评估。
Food Chem. 2015 Mar 15;171:200-5. doi: 10.1016/j.foodchem.2014.09.006. Epub 2014 Sep 16.
7
Study on degradation kinetics of sulforaphane in broccoli extract.研究西兰花提取物中萝卜硫素的降解动力学。
Food Chem. 2014 Jul 15;155:235-9. doi: 10.1016/j.foodchem.2014.01.042. Epub 2014 Jan 23.
8
Degradation kinetics of anthocyanins in acerola pulp: comparison between ohmic and conventional heat treatment.酸樱桃浆体中花色苷的降解动力学:欧姆加热与常规热处理的比较。
Food Chem. 2013 Jan 15;136(2):853-7. doi: 10.1016/j.foodchem.2012.08.024. Epub 2012 Aug 30.
9
Engineering of an N-acetylneuraminic acid synthetic pathway in Escherichia coli.在大肠杆菌中构建 N-乙酰神经氨酸合成途径。
Metab Eng. 2012 Nov;14(6):623-9. doi: 10.1016/j.ymben.2012.09.002. Epub 2012 Sep 24.
10
Non-isothermal kinetics of thermal degradation of chitosan.壳聚糖热降解的非等温动力学
Chem Cent J. 2012 Aug 2;6(1):81. doi: 10.1186/1752-153X-6-81.