• Korean Chemical Engineering Research
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• v.59 no.3
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• pp.373-378
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• 2021

The study aimed to develop a high-power enzymatic electrode for a wearable fuel cell that generates electricity utilizing lactate present in a sweat as fuel. Anode was fabricated by immobilizing lactate oxidase (LOx) on flexible carbon paper. As the lactate concentration in the electrolyte solution increased, the amount of current generated by catalysis of lactate oxidase increased. The immobilized LOx generated 1.5-times greater oxidation current density in the presence of gold nanoparticles than carbon paper only. Bilirubin oxidase (BOD)-immobilized cathode generated a larger amount of reduction current in the electrolyte saturated with oxygen than purged with nitrogen. A fuel cell composed of two electrodes was fabricated and cell voltage was measured under different discharge current. At the discharge current density of 66.7 ㎂/cm², the cell voltage was 0.5±0.0 V leading to maximum cell power density of 33.8±2.5 ㎼/cm².

• Journal of Microbiology and Biotechnology
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• v.1 no.4
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• pp.261-265
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• 1991

Clostridium acetobutylicum produced more butanol in the medium containing corn steep liquor (CSL) than in a complex medium without CSL Addition of CSL to CAB medium increased sugar consumption by the bacterium. Similar results were obtained in the fermentation using CAB medium containing lactate. The ratio for the butanol produced to acetone of the control culture was 1.8, whilst that of the culture containing 44 mM lactate was 5.2. From these results it is hypothesized that lactate functions as an electron flow modulator in the fermentation. This finding has been utilized for the successful butanol fermentation of a non-corn based agricultural byproduct, palm oil waste.

• Biomedical Science Letters
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• v.21 no.4
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• pp.241-247
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• 2015

Lactate and ketone bodies are considered biological markers for ketosis and several inherited metabolic disorders. In the current study, the specific ratios of lactate and ketone bodies as analytical tools for differential diagnosis of various lactic acidosis were devised. The study included a protein precipitation step following tert-butyldimethylsilyl derivatisation. Total run time was approximately 30 min including sample preparation and GS/MS analysis. The limits of detection were below 0.1 pg/mL over the targeted 4 analytes. The calibration curve was linear over the concentration range of $0.001{\sim}250{\mu}g/mL$ for pyruvate, beta-hydroxybutyrate, and acetoacetate ($R^2$ > 0.99). Inter-day accuracy and precision were 87.7~94.8% with RSD of 2.5~5.7% at 2 levels. Absolute recoveries (%) of target analytes were 87.0~98.4%. The method was validated for the quantification of lactate and ketone bodies for differentiation of lactic acidosis.

• Journal of Sensor Science and Technology
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• v.15 no.1
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• pp.28-33
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• 2006

Optical-fiber sensors have been developed to determine the concentrations of glucose and lactic acid in blood samples. Fluorescence dye [tris(2,2'-biphenyridine)-ruthenium(II)-chloride (RuBPY)] was entrapped by using a silicon to the unclad tip of a glass optic fiber. Enzymes like glucose oxidase (GOD) and lactate oxidase (LOD) have been immobilized by acrylamide resin adhesive, adsorption with zeolite or covalent bonding with aminopropyl-triethoxysilan. The fiber-optic glucose/lactate sensor was then used to analyze the concentrations of glucose and lactate in blood samples. The results were compared with the results of HPLC analysis and their difference was in error by less then 5 %.

• Microbiology and Biotechnology Letters
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• v.22 no.3
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• pp.277-282
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• 1994

In batch cultures of Lactobacillus delbrueckii, cell growth and lactic acid production were affected by two main factors, inhibition by lactic acid and limitation by nutritional components. In order to increase th productivity significantly, a continuous stirred tank reactor with cell recycle was employed. A cell desnity of 145g dry weight/l and a volumetric productivity of 73 g/l$\cdot $h were obtained with an effluent concentration of 85 g/l lactic acid. The productivity achieved by this system was 23-fold higher than those obtained by the corresponding batch cultivations. Once the lactic acid concentration reached the steady steady state, lowering the yeast extract concentration caused the reduction of the lactic acid concentration without affection the biomass concentration. Finally, the formation of D-lactate was investgated. During the various cultures, a small amount of D-lactate always formed, even thought a majority of lactate was L-isomer, It was supposed that the relative amount of the D-lactate was affected by glucose limitation, and there seems to exist a certain relationship between the concentration of D-lactate and acetate.

• Korean journal of food and cookery science
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• v.19 no.2
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• pp.216-222
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• 2003

The effects of hydrolysis times and calcium source additions (calcium lactate, calcium carbonate), on the qualify characteristics of soy ice cream prepared with soy protein isolate(SPI), were studied. Increasing the hydrolysis time decreased the viscosity and overrun of soy ice creams, but increased the melt-down property. The addition of calcium lactate increased the viscosity of the soy ice cream mix, but no changes were observed from the calcium carbonate addition. The overrun of calcium lactate samples was higher than on addition of calcium carbonate. The addition of calcium lactate and calcium carbonate resulted in decreased melt-down properties, although these effects were more evident in the calcium lactate samples. However, calcium carbonate addition resulted in higher scores in the overall quality of the soy ice creams. In conclusion, better soy ice cream could be prepared by treating the SPI with Flavorzyme for 50 min, along with calcium fortification in the form of calcium carbonate.

• KSBB Journal
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• v.11 no.3
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• pp.276-287
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• 1996

Batch suspension cultures of hybridoma cell were performed with various initial glutamine concentrations to investigate the effects of glutamine on cell growth and death, monoclonal antibody production, glucose and glutamine consumption, and the production of lactate and ammonium ion. An mathematical kinetic model was formulated to describe the kinetics of cell growth, the consumption of nutrients (glucose and glutamine), and the production of monoclonal antibody and waste metabolites (lactate and ammonium ion) based on experimental data. An equation for the specific growth rate was developed such that superimposed Monod equation in glucose and glutamine, with non-competitive type inhibition relations in ammonium ion and lactate. The inhibition constant for lactate was inversely proportional to the lactate concentration. The specific death rate was considered to be a function of glucose, glutamine, ammonium ion and lactate concentration.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.6
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• pp.964-972
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• 1994

The 4.3-kb gene coding for L-lactate dehydrogenase of Bacillus stearothermophilus has been subcloned and expressed in E. coli cells. The enzyme was purified 200-fold with 25% yield by heat treatment , DEAE-Sephadex, and NAD++ -Sepharose CL-4B affinity chromatography followed by gel filtration through Sephadex G-200 . The molecular weight of the purfied enzyme was estimated to be about 35, 000 and 140, 000 on SDS-polyacrylamide gel electrophoresis and gel filtration, respectively. indicating that the enzyme is composed of four identical subunits. THe enzyme for pyruvate reduction and lactate oxdiation was stable at 60 and 75$^{\circ}C$ for 30 min, and the optimal temperatures for both reactions were 60 and 7$0^{\circ}C$, respectively. The enzyme had an optimal pH at 5.5 and 8.5 in pyruvate reduction and lactate oxidation, respectively. The pH stability of enzyme of pyruvate reduction was table between pH 5 and 7. more than 90% of enzyme activity was lost at 1mM FeSO4 and p-chloromercuribonzoate. The maximal activation of the enzyme was obtained with 0.8mM fructose 1, 6-bisphosphate.

• Microbiology and Biotechnology Letters
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• v.23 no.5
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• pp.609-616
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• 1995

Effects of lactate concentration, temperature, counter ions, pH as well as voltage (current) in batch electrodialysis (ED) experiments with a 3-compartment unit were investigated. The applied voltage was found to be the most critical factor as expected. The electrodialysis rate increased with the lactate concentration of the source solution. The amount of lactate transferred was limited by the lactate concentration difference between cathode and permeate compartments. The electrodialysis rate did not heavily depend on temperature change. The electrodialysis rate of NH$_{4}$-lactate was faster than that of Na-lactate and both lactates showed the highest electrodialysis rate at a pH of 4.0. A little amount of non-ionic glucose diffused through the anionic membrane to the permeate compartment. To test the effectiveness of the in situ recovery of lactic acid from fermentation broth by ED, three cases of batch culture were carried out; pH control only, ED only, and pH control and ED. The case with both pH control and ED was more efficient than that with pH control only in the aspects of productivity and product yield.

• Journal of Microbiology and Biotechnology
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• v.18 no.1
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• pp.124-127
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• 2008

The behavior of Penicillium camembertii and Geotrichum candidum growing in submerged pure cultures on simple (glutamate) or complex (peptones) substrates as nitrogen and carbon sources and lactate as a second carbon source was examined. Similar to the behavior previously recorded on a simple substrate (glutamate), a clear differentiation between the carbon source and the energy source was also shown on peptones and lactate during P. camembertii growth, since throughout growth, lactate was only dissimilated, viz., used for energy supply by oxidation into $CO_2$, whereas peptides and amino acids from peptones were used for carbon (and nitrogen) assimilation. Because of its deaminating activity, G candidum preferred peptides and amino acids to lactate as energy sources, in addition to being assimilated as carbon and nitrogen sources. From this, on peptones and lactate, G candidum grew faster than P. camembertii (0.19 and 0.08 g/l/h, respectively) by assimilating the most readily utilizable peptides and amino acids; however, owing to its lower proteolytic activity, the maximum biomass was lower than that of P. camembertii (3.7 and 5.5 g/l, respectively), for which continuous proteolysis and assimilation of peptides were shown.