Disodium succinate
(Synonyms: 丁二酸二钠) 目录号 : GC38959
Sodium succinate (Sodium 3-carboxypropanoate, Disodium butanedioate) is the sodium salt form of succinate, which is an important metabolite at the cross-road of several metabolic pathways and involved in the formation and elimination of reactive oxygen species.
Cas No.:150-90-3
Sample solution is provided at 25 µL, 10mM.
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Quality Control & SDS
- View current batch:
- Purity: >98.00%
- COA (Certificate Of Analysis)
- SDS (Safety Data Sheet)
- Datasheet
Sodium succinate (Sodium 3-carboxypropanoate, Disodium butanedioate) is the sodium salt form of succinate, which is an important metabolite at the cross-road of several metabolic pathways and involved in the formation and elimination of reactive oxygen species.
| Cas No. | 150-90-3 | SDF | |
| 别名 | 丁二酸二钠 | ||
| Canonical SMILES | O=C(O[Na])CCC(O[Na])=O | ||
| 分子式 | C4H4Na2O4 | 分子量 | 162.05 |
| 溶解度 | Water : 32mg/mL | 储存条件 | Store at -20°C, filled inert atmosphere |
| General tips | 请根据产品在不同溶剂中的溶解度选择合适的溶剂配制储备液；一旦配成溶液，请分装保存，避免反复冻融造成的产品失效。 储备液的保存方式和期限：-80°C 储存时，请在 6 个月内使用，-20°C 储存时，请在 1 个月内使用。 为了提高溶解度，请将管子加热至37℃，然后在超声波浴中震荡一段时间。 |
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| Shipping Condition | 评估样品解决方案：配备蓝冰进行发货。所有其他可用尺寸：配备RT，或根据请求配备蓝冰。 | ||
| 制备储备液 | |||
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1 mg | 5 mg | 10 mg |
| 1 mM | 6.1709 mL | 30.8547 mL | 61.7093 mL |
| 5 mM | 1.2342 mL | 6.1709 mL | 12.3419 mL |
| 10 mM | 0.6171 mL | 3.0855 mL | 6.1709 mL |
| 第一步：请输入基本实验信息（考虑到实验过程中的损耗，建议多配一只动物的药量） | ||||||||||
| 给药剂量 | mg/kg |  |
动物平均体重 | g | |
每只动物给药体积 | ul | |
动物数量 | 只 |
| 第二步：请输入动物体内配方组成（配方适用于不溶于水的药物；不同批次药物配方比例不同，请联系GLPBIO为您提供正确的澄清溶液配方） | ||||||||||
| % DMSO % % Tween 80 % saline | ||||||||||
| 计算重置 | ||||||||||
计算结果:
工作液浓度： mg/ml；
DMSO母液配制方法： mg 药物溶于 μL DMSO溶液（母液浓度 mg/mL，
体内配方配制方法：取 μL DMSO母液，加入 μL PEG300，混匀澄清后加入μL Tween 80，混匀澄清后加入 μL saline，混匀澄清。
1. 首先保证母液是澄清的；
2.
一定要按照顺序依次将溶剂加入，进行下一步操作之前必须保证上一步操作得到的是澄清的溶液，可采用涡旋、超声或水浴加热等物理方法助溶。
3. 以上所有助溶剂都可在 GlpBio 网站选购。
Quantitative analyses of the umami characteristics of Disodium succinate in aqueous solution
Food Chem 2020 Jun 30;316:126336.PMID:32066070DOI:10.1016/j.foodchem.2020.126336.
Disodium succinate (WSA) contributes to umami taste in seafoods and it is abundantly found in scallops. However, the actual application of WSA in foods is limited due to a lack of understanding of its taste characteristics and stability. In this study, two-alternative forced choice method was used to determine the relative umami intensity of WSA compared to monosodium glutamate, as well as the relative umami intensity under different conditions (pH and temperature). WSA concentration-taste intensity curve was established, which fitted well with a logarithmic-linear regression (R2 = 0.96). WSA exhibited the strongest umami intensity at 25 °C, 0.1% Na+ addition, and pH 7.5. It also had a good thermal stability, which met the needs of high temperature heating during food processing. In conclusion, this research provided useful information on umami characteristics of WSA and the results widen the application of WSA in the food industry.
Fabrication of succinate-alginate xerogel films for in vitro coupling of osteogenesis and neovascularization
Biomater Adv 2022 Oct;141:213122.PMID:36162345DOI:10.1016/j.bioadv.2022.213122.
The osseointegration of metallic implants is reliant on a cascade of molecular interactions and the delivery of macromolecules to the implant environment that occurs before substantial bone formation. Early blood vessel formation is a requisite first step in the healing timeline for osteoid formation, where vascular development can be accelerated as a result of controlled hypoxic conditioning. In this study, alginate-derived xerogel films containing varied concentrations of Disodium succinate salt which has been shown to induce pseudohypoxia (short-term hypoxic effects while maintaining an oxygenated environment) were developed. Xerogels were characterized for their morphology, succinate release over time and cellular response with osteoblast-mimicking Saos-2 and human umbilical vein endothelial cells (HUVEC). Scanning electron microscopy revealed a multiscale topography that may favour osseointegration and alamarBlue assays indicated no cytotoxic effects during in vitro proliferation of Saos-2 cells. pH measurements of eluted succinate reach 95 % of peak value after 7 h of immersion for all gels containing 10 mM of succinate or less, and 60 % within the first 40 min. In vitro exposure of HUVECs to succinate-conditioned media increased the net concentration of total proteins measured by bicinchoninic acid (BCA) assay and maintains stable vascular endothelial growth factor (VEGF) and extracellular platelet-derived growth factor (PDGF) for vessel formation through comparison of enzyme-linked immunosorbent assays (ELISAs) of the culture media and cell lysate. Tube formation assays also showed a sustained increase in tube diameter across the first 48 h of HUVEC culture when succinate concentrations of 1 and 10 μM in the xerogel. Overall, the succinate-alginate films serve as a prospective organic coating for bone-interfacing implant materials which may induce temporary pseudohypoxic conditions favourable for early angiogenesis and bone regeneration in vivo at succinate concentrations of 1 or 10 μM.
Typical Umami Ligand-Induced Binding Interaction and Conformational Change of T1R1-VFT
J Agric Food Chem 2022 Sep 21;70(37):11652-11666.PMID:36098631DOI:10.1021/acs.jafc.2c05559.
Umami taste receptor type 1 member 1/3 (T1R1/T1R3) heterodimer has multiple ligand-binding sites, most of which are located in T1R1-Venus flytrap domain (T1R1-VFT). However, the critical binding process of T1R1-VFT/umami ligands remains largely unknown. Herein, T1R1-VFT was prepared with a sufficient amount and functional activity, and its binding characteristics with typical umami molecules (monosodium l-glutamate, Disodium succinate, beefy meaty peptide, and inosine-5'-monophosphate) were explored via multispectroscopic techniques and molecular dynamics simulation. The results showed that, driven mainly by hydrogen bond, van der Waals forces, and electrostatic interactions, T1R1-VFT bound to umami compound at 1:1 (stoichiometric interaction) and formed T1R1-VFT/ligand complex (static fluorescence quenching) with a weak binding affinity (Ka values: 252 ± 19 to 1169 ± 112 M-1). The binding process was spontaneous and exothermic (ΔG, -17.72 to -14.26 kJ mol-1; ΔH, -23.86 to -12.11 kJ mol-1) and induced conformational changes of T1R1-VFT, which was mainly reflected in slight unfolding of α-helix (Δα-helix < 0) and polypeptide chain backbone structure. Meanwhile, the binding of the four ligands stabilized the active conformation of the T1R1-VFT pocket. This work provides insight into the binding interaction between T1R1-VFT/umami ligands and improves understanding of how umami receptor recognizes specific ligand molecules.
Investigating the Influence of Different Umami Tastants on Brain Perception via Scalp Electroencephalogram
J Agric Food Chem 2022 Sep 14;70(36):11344-11352.PMID:35994312DOI:10.1021/acs.jafc.2c01938.
Three types of tastants are known as perceptually associated with umami taste: monosodium glutamate (MSG), Disodium succinate (WSA), and disodium inosine monophosphate (IMP). While these tastants were confirmed to be perceptually similar in a sensory study, they could be discriminated (p < 0.05) by electroencephalogram (EEG) analysis on a time scale of 5-6 s. In comparison of the EEG responses of the participants, the brain could partly distinguish (p < 0.05) between different sensory intensities of MSG, WSA, or IMP. The EEG data indicated that the brain is partially sensitive to perceiving different sensory intensities (L, low; M, medium; and H, high) of the same umami stimuli; i.e., for MSG in μV2/Hz, L, 2.473 ± 0.181; M, 3.274 ± 0.181; and H, 3.202 ± 0.181. However, brain responses of perceptually equi-umami intensities could partially be discriminated, suggesting that the brain could partially discriminate (p < 0.05) MSG, WSA, and IMP, despite similar sensory intensities. Moreover, umami tastants were also found to significantly enhance (p < 0.05) the α wave activity, with the most responsive being at 10 Hz, particularly in the frontal and parietal and occipital regions of the brain (p < 0.001). This study shows the potential of EEG to investigate brain activity triggered by umami stimuli.
Nanofiltration of Succinic Acid in Strong Alkaline Conditions
Membranes (Basel) 2019 Nov 8;9(11):147.PMID:31717461DOI:10.3390/membranes9110147.
Nanofiltration is considered to be an appropriate separation technique in the production of bio-based materials. For the utilization of process streams from the viscose-fiber production, understanding the separation behavior of organic compounds in highly alkaline solutions is necessary. Experiments with succinic acid in sodium hydroxide (NaOH) solutions with varying concentrations up to 5 mol L-1 were performed with the NP030 membrane from Microdyn Nadir. Furthermore, experiments with aqueous Disodium succinate and solutions of sodium sulfate in sodium hydroxide were carried out. The influence of concentration ratios and temperature was studied. The Spiegler and Kedem model as well as the Pusch model were applied to fit the experimental data. Additionally, scanning electron microscopy (SEM) and infrared (ATR-IR) measurements were performed to validate the chemical and thermomechanical stability of the membrane. The succinic acid retention varies with its degree of dissociation. In a fully dissociated form, the NaOH concentration shows no impact on the retention. In contrast, the retention of sulfate decreases with increasing NaOH concentration.