Produção de acido hialuronico por Streptococcus : estudo da fermentação e caracterização do produto / Production of hyaluronic acid by Streptococcus : study of the fermentation and characterization of the product

AUTOR(ES)

Christiane Saraiva Ogrodowski

DATA DE PUBLICAÇÃO

2006

RESUMO

This work studied the production of hyaluronic acid (HA) by microbial route correlating variables of the process with productivity and physico-chemical properties of the product. Strains of Streptococcus were used in batch fermentations, aiming to obtain HA with high molecular weight, in the range o millions, high viscosity and viscoelasticity. Those properties are requested for medical applications of HA in the treatment of degenerative and inflammatory diseases of joints, as well as in the replacement of the sinovial fluid and as vehicle for drug delivery in surgical implants. Initially, the performance of three strains of mutants of Streptococcus (S. equi, ATCC 39506 and 6580, and S. zooepidemicus ATCC 39920), grown in medium of culture composed of glucose, yeast extract and salts were evaluated. The largest production of HA with viscous properties and viscoelasticity was obtained with the strain ATCC 39920. Secondly, a complete factorial planning of experiments 22 using the selected strain was performed aiming optimization the culture medium. The largest productivity was obtained for 1:1 (w/w) ratio between the sources of carbon (glucose) and nitrogen (yeast extract). The supplying of oxygen to the culture medium was the limiting factor to the production of AH with the required properties. The best production obtained was 3.75 g/L, using 2.0 vvm and 150 rpm agitation in 2.5 L medium. The AH produced had viscosity 913 cP, elastic module 73.1 Pa and molecular weight 3.2 x 106 Da. The interruption in the feeding of oxygen reduced the viscosity and viscoelasticity of HA, due to depolymerization. The determination of the volumetric coefficient for oxygen transfer allowed to detect changes in medium along fermentation. The obtained results demonstrate the potentiality of the production of HA by submerged fermentation and also contribute to the understanding of the mechanisms involved in HA formation and polymerization

ASSUNTO(S)

hyaluronic acid estreptococ peso molecular fermentation fermentação viscoelasticity acido hialuronico viscoelasticidade streptococcus molecular weight

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