Gene/Protein Disease Symptom Drug Enzyme Compound
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Query: DrugBank:EXPT00568 (ascorbate)
 23,072 document(s) hit in 31,850,051 MEDLINE articles (0.00 seconds)

A solution consisting of ascorbate phosphate, citric acid, sodium citrate, sodium phosphate, and dextrose was developed to extend the shelf life of canine blood stored for transfusion. The 24-hour poststorage viability remained above 70% for 6 weeks of storage at 4 C. The concentration of 2,3 diphosphoglycerate remained constant for 3 weeks, then declined slowly. After 6 weeks of storage, the 2,3 diphosphoglycerate content was still sufficiently high to allow adequate dissociation of oxygen from oxyhemoglobin in vivo. It was concluded that blood stored up to 6 weeks in this solution would be safe to use for transfusion.
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PMID:A new storage medium for canine blood. 64 Sep 34

In model system studies simulating the frying of bacon a considerable variation in the production of N-nitrosopyrrolidine (NOPyr) has been observed, as occurs in sliced bacon fried conventionally. The inclusion of ascorbate or erythorbate (isoacorbate) has led consistently to a fall in or an elimination of NOPyr production up to an addition of 300 ppm (1,5 mM). Above this concentration of ascorbate, the elimination of NOPyr formation persisted in some instances but in others an increased production of the nitrosamine occurred. Using alpha-tocopherol, a fall of NOPyr production during the simulated frying of bacon was obtained with increase of concentration of the antioxidant, there being a consistent elimination of the volatile nitrosamine following an additionof 500 ppm (1.16 mM). Whilst ascorbyl palmitate had a similar action in reducing or eliminating NOPyr production, no synergistic effect between it and alpha-tocopherol was noted in an experiment combining the two antioxidants. When bacon was fried in fat containing 400 or 800 ppm alpha-tocopherol, the total production of NOPyr and DMN in the fried bacon, cooked out fat and condensate was markedly reduced but not completely eliminated as in the model system studies. Similarly, the curing of bacon with a brine containing a mixture of alpha-tocopherol, ascorbyl palmitate and citric acid has led to considerable reductions in NOPyr and DMN output on frying when the combined concentrations of the two anti-oxidants were calculated to be 800 ppm.
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PMID:The effect of antioxidants on the production of volatile nitrosamines during the frying of bacon. 103 83

Liquid chromatographic methodology for determination of vitamin C and organic acids in different fruits (whortleberry, blackberry, red currant, black currant, raspberry, babaco, feijoa, kiwano, passion fruit, red and yellow tamarillos, medlar, and persimmon) cultivated in Galicia, Spain are developed. Both methods use a C18 column and an RP-18 precolumn for the stationary phase. High-performance-liquid-chromatographic-(HPLC-) grade water is brought to pH 2.2 with sulphuric acid for the mobile phase. The flow rate is 0.4 mL/min, and UV detection is at 254 nm for vitamin C and 214 nm for organic acids. Coefficients of variation of 1.84, 1.20, 1.00, and 2.60% are obtained for the vitamin C, quinic acid, malic acid and citric acid, respectively.
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PMID:Determination of vitamin C and organic acids in various fruits by HPLC. 147 31

L-Ascorbic acid, citric acid or their sodium salts (at levels equivalent to 5% sodium L-ascorbate) were fed in the diet simultaneously with N-butyl-N-(4-hydroxybutyl)nitrosamine (BBN) or N-ethyl-N-(4-hydroxybutyl)nitrosamine (EHBN) (0.025% BBN or 0.021% EHBN) in the drinking water to male F344 rats for 20 weeks to determine whether urinary pH changes affect the carcinogenicity of BBN or EHBN. In the urine, pH was decreased in rats fed the acidic chemicals and increased in rats fed their corresponding sodium salts. Histopathologically, the incidences and numbers of preneoplastic and neoplastic lesions in groups treated with each test chemical were not different from those in control groups except for sodium citrate-treated groups in which induction of carcinomas was higher, resulting from increased intake of either carcinogen and also from increased urinary excretion of main carcinogenic metabolites. These results show that the test chemicals do not affect the carcinogenicity of BBN or EHBN on the rat urinary bladder when simultaneously administered despite significant differences in urinary pH.
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PMID:Combined effects of L-ascorbic acid, citric acid or their sodium salts on tumor induction by N-butyl-N-(4-hydroxybutyl)nitrosamine or N-ethyl-N-(4-hydroxybutyl)nitrosamine in the rat urinary bladder. 338 81

Several constituents of serum and related substances were examined in order to find factors influencing ascorbate radical formation. Human ceruloplasmin and albumin catalyzed singly ascorbate oxidation and caused a remarkable increase in ESR intensity of the ascorbate radical. Although, however, the combination of these two factors showed synergic effects on catalysis of ascorbate oxidation, the radical intensity significantly decreased. Fibrinogen and fetuin showed inhibitory effects on catalysis of ascorbate oxidation, whereas transferrin, citric acid, or other related substances exhibited no effect. A new factor which inhibited ascorbate oxidation was found in a serum fraction. These results indicate there is a counterbalanced equilibrium in the redox process of ascorbate in serum and the intensity of ascorbate radical is influenced by the summation of the complicated effects of many factors.
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PMID:Factors influencing ascorbate free radical formation. 399 30

Product inhibition of lysyl hydroxylase (peptidyllysine, 2-oxoglutarate:oxygen 5-oxidoreductase, EC 1.14.11.4) was studied with succinate, CO2, dehydroascorbate and hydroxylysine-rich polypeptide chains. The product inhibition patterns and addition data are consistent with a reaction mechanism involving an ordered binding of Fe2+, alpha-ketoglutarate, O2 and the peptide substrate to the enzyme in this order, and an ordered release of the hydroxylated peptide, CO2, succinate and Fe2+, in which Fe2+ need not leave the enzyme during each catalytic cycle and in which the order of release of the hydroxylated peptide and CO2 is uncertain. Ascorbate probably reacts by a substitution mechanism, either after the release of the hydroxylated peptide, CO2 and succinate or after the release of all products, including Fe2+, and dehydroascorbate is released before the binding of Fe2+. It is suggested that the ascorbate reaction is required to reduce either the enzyme-iron complex or the free enzyme, which may be oxidized by a side-reaction during some catalytic cycles, but not the majority. The mechanisms of the prolyl 4-hydroxylase and lysyl hydroxylase reactions are suggested to be identical. Zn2+, several citric acid cycle intermediates, nitroblue tetrazolium and homogentisic acid inhibited lysyl hydroxylase competitively with regard to Fe2+, alpha-ketoglutarate, O2 and ascorbate respectively, and epinephrine non-competitively with regard to all cosubstrates. Apparent Ki values are given for the product and other inhibitors.
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PMID:Studies on the lysyl hydroxylase reaction. II. Inhibition kinetics and the reaction mechanism. 676 67

The respiration of the purple phototrophic bacterium Ectothiorhodospira shaposhnikovii grown in the light under the anaerobic conditions or in the dark in the presence of oxygen is stimulated with sulfide, NNNN-tetramethyl-p-phenylenediamine (TMPD) + ascorbate and, to a less extent, organic substrates. The electron transport system of the organism is characterized by weak activities of NADH- and NADPH-oxidoreductases and a weak activity of the oxidase region. The respiration of intact cells in the presence of various substrates and the activity of enzymes of the respiration chain in E. shaposhnikovii do not depend on how the cells were grown. The operation of the electron transport chain is not very effective and the citric acid cycle is not closed; these facts seem to account for a low growth rate of E. shaposhnikovii in the dark under the aerobic conditions in organic media.
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PMID:[Ectothiorhodospira shaposhnikovii respiration when growing in light and in darkness]. 741 13

The purposeful use of microorganisms as producers of pure substances began about one hundred years ago with the production of lactic acid, followed by citric acid and by sorbose for the synthesis of vitamin C. The growth of pure cultures of microorganisms in a technical scale became available nearly fifty years ago by the development of the fermenter. By this it became possible to produce penicillin and other antibiotics, to transform substances in steroid syntheses and to get many enzymes, alkaloids, and other substances from microorganisms. The development of some of the older processes as basis of actual use of biotechnology at E. Merck is described, followed by some facts of the early situation in Germany and some remarks on the inclusions of biotechnology within the chemical industry.
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PMID:[One hundred years of biotechnology in the chemical industry in the example of E. Merck, Darmstadt]. 779 6

A method is described for determining and quantitating organic acids (oxalic, malic, citric, and fumaric) and vitamin C by liquid chromatography with a UV-visible detector that allows simultaneous monitoring at 2 wavelengths. The method was applied to samples of green beans (Phaseolus vulgaris L.). Recoveries were 97.8% for oxalic acid, 98.9% for malic acid, 98.7% for citric acid, 99.2% for fumaric acid, and 98.5% for vitamin C. Method precisions (coefficients of variation) were 1.7% for oxalic acid, 0.8% for malic acid, 0.9% for citric acid, 1.5% for fumaric acid, and 1.2% for vitamin C. Measurement precisions (coefficients of variation) were 1.32% for oxalic acid, 0.33% for malic acid, 0.62% for citric acid, 1.01% for fumaric acid, and 0.39% for vitamin C. Limits of detection were 0.025 mg/mL for oxalic acid, 0.022 mg/mL for malic acid, 0.024 mg/mL for citric acid, 1.0 x 10(-4) mg/mL for fumaric acid, and 2.7 x 10(-4) mg/mL for vitamin C.
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PMID:Simultaneous determination of organic acids and vitamin C in green beans by liquid chromatography. 806 12

An appropriately planned well-balanced vegetarian diet is compatible with an adequate iron status. Although the iron stores of vegetarians may be reduced, the incidence of iron-deficiency anemia in vegetarians is not significantly different from that in omnivores. Restrictive vegetarian diets (eg, macrobiotic) are associated with more widespread iron-deficiency anemia. Western vegetarians who consume a variety of foods have a better iron status than do those in developing countries who consume a limited diet based on unleavened, unrefined cereals. Whereas phytates, polyphenolics, and other plant constituents found in vegetarian diets inhibit nonheme-iron absorption, vitamin C, citric acid, and other organic acids facilitate nonheme-iron absorption.
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PMID:Iron status of vegetarians. 817 27


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