Succinic acid is a dicarboxylic acid with the chemical formula (CH2)2(CO2H)2. The name derives from Latin succinum, meaning amber. In living organisms, succinic acid takes the form of an anion, succinate, which has multiple biological roles as a metabolic intermediate being converted into fumarate by the enzyme succinate dehydrogenase in complex 2 of the electron transport chain which is involved in making ATP, and as a signaling molecule reflecting the cellular metabolic state. It is marketed as food additive E363. Succinate is generated in mitochondria via the tricarboxylic acid cycle (TCA). Succinate can exit the mitochondrial matrix and function in the cytoplasm as well as the extracellular space, changing gene expression patterns, modulating epigenetic landscape or demonstrating hormone-like signaling. As such, succinate links cellular metabolism, especially ATP formation, to the regulation of cellular function. Dysregulation of succinate synthesis, and therefore ATP synthesis, happens in some genetic mitochondrial diseases, such as Leigh syndrome, and Melas syndrome, and degradation can lead to pathological conditions, such as malignant transformation, inflammation and tissue injury.
Components of the Book:
- Chapter 1
Bio-oil based biorefinery strategy for the production of succinic acid
- Chapter 2
Continuous succinic acid fermentation by Actinobacillus succinogenes in a packed‑bed biofilm reactor
- Chapter 3
Microbial production of Propionic and Succinic acid from Sorbitol using Propionibacterium acidipropionici
- Chapter 4
Efficient metabolic evolution of engineered Yarrowia lipolytica for succinic
acid production using a glucose‑based medium in an in situ fibrous bioreactor under low‑pH condition
- Chapter 5
Baltic amber teething necklaces: could succinic acid leaching from beads provide anti-inflammatory effects?
- Chapter 6
Exploiting Issatchenkia orientalis SD108 for succinic acid production
- Chapter 7
Improved production of succinic acid from Basfia succiniciproducens growing on A.
donax and process evaluation through material flow analysis
- Chapter 8
Continuous succinic acid production by Actinobacillus succinogenes on xylose‑enriched hydrolysate
- Chapter 9
Robust succinic acid production from crude glycerol using engineered Yarrowia
lipolytica
- Chapter 10
Intracellular product recycling in high succinic acid producing yeast at low pH
- Chapter 11
A novel point mutation in RpoB improves osmotolerance and succinic acid production in Escherichia coli
- Chapter 12
Significance of CO2 donor on the production of succinic acid by Actinobacillus succinogenes ATCC 55618
- Chapter 13
Media optimization for economic succinic acid production by Enterobacter sp.LU1.
- Chapter 14
Continuous and batch cultures of Escherichia coli KJ134 for succinic acid fermentation: metabolic flux distributions and production characteristics
- Chapter 15
Liquid-phase hydrogenation of bio-refined succinic acid to 1,4-butanediol using bimetallic catalysts
Readership:
Students, academics, teachers and other people attending or interested in Succinic Acid
Zengyi Shao, Department of Chemical and Biomolecular Engineering, University of Illinois at Urbana-Champaign, Urbana, USA
Sudhanshu Dole, Molecular Biology Department, Myriant Corporation, Woburn, England
Huimin Zhao, Department of Chemical and Biomolecular Engineering, University of Illinois at Urbana-Champaign, Urbana, USA; Departments of Chemistry, Biochemistry, and Bioengineering, Institute for Genomic Biology, University of Illinois at Urbana-Champaign, Urbana, USA
Raffaela Villa, SWEE - School of Water, Energy and Environment, Cranfield University, Beds, UK
Esther T. L. Lau, University of Queensland, School of Pharmacy, Woolloongabba, Australia; Queensland University of Technology, School of Clinical Sciences, Brisbane, Australia
Piotr Jarocki, Department of Biotechnology, Human Nutrition and Food Commodities, University of Life Sciences in Lublin, Lublin, Poland
and more...