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Query: UMLS:C0847097 (acidity)
 15,165 document(s) hit in 31,850,051 MEDLINE articles (0.00 seconds)

The acidification of urine during polyol feeding was investigated with 27 Long-Evans male rats (aged 12 weeks) which were fed a xylitol diet (X), a sorbitol diet (S), or a basal diet for 4 weeks. The amount of polyols in the diet was increased from 5% to the final 20% level within 3 weeks. The polyol-fed animals showed reduced weight gain, lowered urine pH (from 6.5 to 5.6), and a 4-fold increase in the titratable acid excretion. X and S increased the daily urine volumes by 49 and 63%, respectively, but did not affect the wet weight or the pH values of the feces. as chromatographic-mass spectrometric analyses of organic acids revealed highly increased amounts of methylmalonic acid (13- to 20-fold) and 2-oxoglutaric acid (4- to 5-fold) in the urine of polyol-fed rats. The urinary excretion of citric acid and malic acid was also increased significantly (2- to 4-fold). The acidity of urine was not reflected in the blood acid-base balance of the animals. The increases in the levels of urinary organic acids in the polyol-fed rats were explained in terms of impaired mitochondrial oxidation of these acids and of impaired conversion of methylmalonic acid to succinic acid.
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PMID:Organic aciduria in rats fed high amounts of xylitol or sorbitol. 362 97

Bioactivity-directed fractionation, using brine shrimp lethality and murine hypoglycemia, of an ethanol extract prepared from Tillandsia usneoides, led to the isolation of four apparently bioactive compounds from the water-soluble fraction. The compounds were identified as citric acid, succinic acid, 3-hydroxy-3-methylglutaric acid (HMG), and 3,6,3',5'-tetramethoxy-5,7,4'-trihydroxyflavone-7-O-beta-D-g lucoside. The brine shrimp lethality of the acids was simply due to acidity; however, HMG elicited significant hypoglycemic responses in fasting normal mice. Ethyl and methyl esters of citric acid were prepared and tested in the murine hypoglycemic assay. Five of the predominant sugars were identified by tlc. Free thymidine was also isolated. Further evaluation of HMG and other potential inhibitors of HMG CoA lyase, in the treatment of symptoms of diabetes mellitus, is suggested.
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PMID:Identification of 3-hydroxy-3-methylglutaric acid (HMG) as a hypoglycemic principle of Spanish moss (Tillandsia usneoides). 759 94

Utilization of the tricarboxylic acid (TCA) cycle intermediates, L-malic acid and succinic acid, by the yeast Pachysolen tannophilus is repressed in the presence of glucose. Strains of P. tannophilus containing mutations in two hexokinases and a glucokinase were characterized for growth on glucose plus L-malic acid or succinic acid. Increased specific utilization rates of malic acid and succinic acid in the presence of glucose were observed in mutants containing a lesion in hexokinase A, an enzyme associated with catabolite repression. Such derepressed mutants may have application in winemaking in which utilization of a major grape acid, L-malic acid, is often desirable for acidity reduction.
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PMID:Derepressed utilization of L-malic acid and succinic acid by mutants of Pachysolen tannophilus. 924 68

Changes in physicochemical characteristics, substrate depletion, and product formation during fermentation were followed in both brine and olive juice in order to achieve a complete knowledge of fermentation chemistry in Spanish-type green olives. Both spontaneous and controlled fermentations were investigated. Fermentation rate, irrespective of the type of fermentation, was lower in olive juice than in brine, but the main acid products eventually reached equilibrium. Final free acidity remained significantly (p < 0.05) higher, and combined acidity remained lower, in brine than in olive juice in both fermentations, but differences in final pH were not significant in controlled fermentation. Final concentrations of lactic and formic acids were significantly (p < 0. 05) higher, and those of ethanol and succinic acid were lower, in controlled fermentation than in spontaneous fermentation. Butanediol, attributable to Enterobacteriaceae growth, was formed only in the latter case. Calculated carbon recoveries were not significantly (p < 0.05) different in any case, giving a mean of some 78%.
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PMID:Comparative study on chemical changes in olive juice and brine during green olive fermentation. 1114 Dec 67

Acid-initiated ring-opening polymerization (ROP) of epsilon-caprolactone (epsilon-CL) was conducted under microwave irradiation (MI) at 2.45 GHz. At this frequency, metallic catalysts were no longer necessary. The effects of microwave power, irradiation time, epsilon-CL: acid molar ratio and acidity of acid on the polymerization were investigated. Both the rate of polymerization and the molar mass of polymer obtained were enhanced in comparison with conventional thermal method. Poly(epsilon-caprolactone) (PCL) with weight-average molar mass (Mw) over 12000 g/mol and Mw/Mn below 1.6 was synthesized in the presence of carboxylic acids such as maleic acid (MA), succinic acid (SA) and adipic acid (AA). The polymerization was also carried out when the monomer contained a certain amount of ibuprofen (IBU), by which, the IBU-PCL controlled release system was prepared directly. The release of IBU from the system was sustained from 12 h to 9 days with IBU content in weight increasing from 5 to 20%. It seems that this is a promising method to prepare drug controlled release systems.
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PMID:Acid-initiated polymerization of epsilon-caprolactone under microwave irradiation and its application in the preparation of drug controlled release system. 1271 97

The acidity of the tumor microenvironment aids tumor growth, and mechanisms causing it are targets for potential therapies. We have imaged extracellular pH (pHe) in C6 cell gliomas in rat brain using 1H magnetic resonance spectroscopy in vivo. We used a new probe molecule, ISUCA [(+/-)2-(imidazol-1-yl)succinic acid], and fast imaging techniques, with spiral acquisition in k-space. We obtained a map of metabolites [136 ms echo time (TE)] and then infused ISUCA in a femoral vein (25 mmol/kg body weight over 110 min) and obtained two consecutive images of pHe within the tumor (40 ms TE, each acquisition taking 25 min). pHe (where ISUCA was present) ranged from 6.5 to 7.5 in voxels of 0.75 microL and did not change detectably when [ISUCA] increased. Infusion of glucose (0.2 mmol/kg.min) decreased tumor pHe by, on average, 0.150 (SE, 0.007; P < 0.0001, 524 voxels in four rats) and increased the mean area of measurable lactate peaks by 54.4 +/- 3.4% (P < 0.0001, 287 voxels). However, voxel-by-voxel analysis showed that, both before and during glucose infusion, the distributions of lactate and extracellular acidity were very different. In tumor voxels where both could be measured, the glucose-induced increase in lactate showed no spatial correlation with the decrease in pHe. We suggest that, although glycolysis is the main source of protons, distributed sites of proton influx and efflux cause pHe to be acidic at sites remote from lactate production.
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PMID:Serial in vivo spectroscopic nuclear magnetic resonance imaging of lactate and extracellular pH in rat gliomas shows redistribution of protons away from sites of glycolysis. 1769 68

Sugar and nonvolatile acid analyses were conducted on 52 samples of blackberries (Rubus spp), the objective being to develop a compositional database for evaluating authenticity and quality. Brix ranged from 6.88 to 16.83, with a mean of 10.82. Titratable acidity ranged from 0.52 to 2.24 g citric acid/100 mL, with a mean of 1.35. Sucrose levels (range, 0-12.9%; mean, 4.6%) were highly variable. The overall glucose:fructose ratio ranged from 0.81 to 1.17, with a mean of 1.01. Malic, isocitric, lactoisocitric, citric, shikimic, and fumaric acids were identified, with succinic acid being present in some samples. Malic acid ranged from 5.2 to 35.3% of total acids (87.5-603 mg/100 g), with a mean of 16.4% (280 mg/100 g). Isocitric acid ranged from 4.7 to 71.6%, with a mean of 34.7% (599 mg/100 g), and lactoisocitric acid ranged from 3.4 to 32.6% with a mean of 17.3% (293 mg/100 g). Citric acid ranged from 1.3 to 80.2%, with a mean of 31.6 (572 mg/100 g). Shikimic, fumaric, and succinic were present in trace quantities. Two patterns of nonvolatile acid compositions were evident. Ten commercial blackberry juice samples were analyzed, and it was possible to determine whether they were Marion, Evergreen, or a mixture of the two from their acid profiles.
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PMID:Sugar and nonvolatile acid composition of blackberries. 2062 1

Bio-based succinic acid is receiving increasing attention, as it could provide a cost-effective, ecologically sustainable alternative to the current petrochemical production process, thus promising a significantly higher market potential. The yeast Saccharomyces cerevisiae is a robust and well-established industrial production organism exhibiting an extraordinarily high acid- and osmotolerance. These features in conjunction with the sophisticated toolbox for genetic engineering make it particularly suitable for succinic acid production. The high tolerance towards acidity is a major advantage over previously established bacterial succinic acid production hosts, since it makes the use of neutralisation salts dispensable and thus enormously facilitates the downstream process. By constructing yeast strains capable of producing significant amounts of succinic acid, we have recently established S. cerevisiae as a promising host for succinic acid production. Our metabolic engineering strategy relied on the implementation of an oxidative production route using the glyoxylate cycle. We here discuss theoretical and practical aspects of oxidative and reductive succinic acid production routes in S. cerevisiae.
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PMID:Oxidative versus reductive succinic acid production in the yeast Saccharomyces cerevisiae. 2163 1

FT-IR with partial least squares (PLS) was used to establish a full calibration model for tartaric acid, malic acid, lactic acid, succinic acid, citric acid and acetic acid in wines, vinegars and spirits. Sample pre-treatment was not required except for filtering. The PLS method was employed and FT-IR spectra were correlated with the results from a reference HPLC method. In the validation with an independent set of samples, a strong correlation with the reference values was demonstrated for the highest concentration range (>0.6 g L(-1)) in all acids but the correlation was much weaker in the lower range (<0.6 g L(-1)). In the case of acetic acid, however, good results were obtained in the low concentration range for both red and white wine and for spirit drinks. This finding explains the fact that calibration and validation of the FT-IR spectroscopy method depends very strongly on the composition of the sample set and on the quality of the reference analysis. It was not possible to obtain a single calibration for all of the analysed samples and in some cases individual calibrations for specific samples were required. This situation was due to the different matrixes in the studied samples: 12-15% ethanol (wines), 30-40% ethanol (spirits) and 6-10% acetic acid (vinegars). As a result, a calibration model was developed for each acid in red and white wine, tartaric acid, acetic acid and total acidity in vinegar, and acetic acid in spirit drinks.
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PMID:Direct determination of organic acids in wine and wine-derived products by Fourier transform infrared (FT-IR) spectroscopy and chemometric techniques. 2268 45

During malolactic fermentation (MLF), lactic acid bacteria influence wine aroma and flavour by the production of volatile metabolites and the modification of aroma compounds derived from grapes and yeasts. The present study investigated the impact of different MLF inoculation strategies with two different Oenococcus oeni strains on cool climate Riesling wines and the volatile wine aroma profile. Four different timings were chosen for inoculation with bacteria to conduct MLF in a Riesling must/wine with a high acidity (pH 2.9-3.1). Treatments with simultaneous inoculation showed a reduced total fermentation time (alcoholic and malolactic) compared to the sequential inoculations. No negative impact of simultaneous alcoholic and malolactic fermentation on fermentation success and on the final wine volatile aroma composition was observed. Compared to sequential inoculation, wines with co-inoculation tended to have higher concentrations of ethyl and acetate esters, including acetic acid phenylethylester, acetic acid 3-methylbutylester, butyric acid ethylester, lactic acid ethylester and succinic acid diethylester. Results of this study provide some alternatives to diversify the number of wine styles by safely conducting MLF in low-pH, cool-climate white musts with potential high alcohol content.
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PMID:Impact of different malolactic fermentation inoculation scenarios on Riesling wine aroma. 2280 35


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