The ratio of nicotinic acid to nicotinamide as a microbial biomarker for assessing cell therapy product sterility

Huang, Jiayi; Liang, Cui; Natarajan, Meenubharathi; Barone, Paul W.; Wolfrum, Jacqueline; Lee, Yie Hou; Rice, Scott A.; Springs, Stacy L.

doi:10.1016/j.omtm.2022.04.006

Cited by 4 publications

(2 citation statements)

References 47 publications

(63 reference statements)

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“…The content of nicotinic acid in the four soup samples was 0.007 (10 wk), 0.008 (20 wk), 0.022 (60 wk), and 0.009 (90 wk) g/kg. Nicotinic acid could be converted to nicotinamide in animal liver or other tissues [31]. Liang et al reported that the content of nicotinic acid in adult hens (130 d) was significantly higher than that of nicotinic acid in old hens (360 d) [32].…”

Section: Vitaminsmentioning

confidence: 99%

Decoding the Effect of Age on the Taste Perception of Chicken Breast Soup Based on LC-QTOF-MS/MS Combined with a Chemometric Approach

Zhang

Liang

Qiao

et al. 2023

Foods

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A nontargeted fingerprinting approach combined with the chemometrics method and sensory analysis was used to assess the differences in taste-chemical compositions of chicken breast soup with different ages and their sensory qualities. The sensory evaluation results showed that the overall taste as well as the sourness, saltiness, and umami scores of the soup were increased with the age of chicken. Fifty-nine compounds were identified from four soup samples by liquid chromatography-tandem quadrupole time-of-flight mass spectrometry (LC-QTOF-MS/MS), and their total content was the highest in the 90 wk soup samples. Six upregulated compounds (carnosine, hypoxanthine, inosine, inosine 5′-monophosphate (5′-IMP), adenosine 5′-monophosphate (5′-AMP), and lactic acid) were identified as potential contributors to the taste characteristics of the 90 wk soup samples by orthogonal projections to latent structures–discriminant analysis (OPLS-DA). Additional experiments showed that 5′-AMP particularly contributed to the sourness of the soup, while carnosine contributed to the saltiness and umami of the soup.

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Section: Vitaminsmentioning

confidence: 99%

Decoding the Effect of Age on the Taste Perception of Chicken Breast Soup Based on LC-QTOF-MS/MS Combined with a Chemometric Approach

Zhang

Liang

Qiao

et al. 2023

Foods

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“…Vit-B3 or nicotinic acid or niacin with the formula C6H5NO2 (Figure 1) is a carboxylic acid derivative of pyridine heterocyclic scaffold, in which it could be available as a single standing structure or in combination with other structures [19]. Furthermore, it could work as an inhibitor against the nicotinamidase enzyme [20]. Vit-B3 could be also involved in DNA repairing process by working as a precursor for nicotinamide adenine dinucleotide (NAD) and nicotinamide adenine dinucleotide phosphate (NADP) [21].…”

Section: Introductionmentioning

confidence: 99%

Untitled

2023

J. Med. Chem. Sci.

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Density functional theory (DFT) calculations were performed to investigate the features of vitamin B3 (Vit-B3) in oil and water environments. Two up and down structural conformations were found based on the orientation of hydrogen atom of attached carboxylic acid group to pyridine scaffold, in which the up-conformation was found more suitable than the down-conformation. The models were stabilized in gas phases and 1-octanol and water solvents environments to explore the partition coefficient (LogP) for each conformation. In addition, the electronic features were investigated based on frontier molecular orbital levels. The results of this work indicated a higher suitability of formation for the up-conformation in all three environments and the highest suitability of formation of both up and down conformations in water medium. Accordingly, the LogP value was found smaller than one indicating watery tendency for the models. As a final remark, the structural and electronic features of Vit-B3 indicated insights into its development for further applications.

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Decontamination of Two Umbilical Cord Blood Grafts Prior to Autologous Administration

Stancioiu¹,

Bogdan

Bulumac³

et al. 2022

Maedica

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The ratio of nicotinic acid to nicotinamide as a microbial biomarker for assessing cell therapy product sterility

Cited by 4 publications

References 47 publications

Decoding the Effect of Age on the Taste Perception of Chicken Breast Soup Based on LC-QTOF-MS/MS Combined with a Chemometric Approach

Decoding the Effect of Age on the Taste Perception of Chicken Breast Soup Based on LC-QTOF-MS/MS Combined with a Chemometric Approach

Untitled

Decontamination of Two Umbilical Cord Blood Grafts Prior to Autologous Administration

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