Data of clavulanic acid and clavulanate-imidazole stability at low temperatures

David Gómez-Ríos,Howard Ramírez-Malule,Peter Neubauer,Stefan Junne,Rigoberto Ríos-Estepa

doi:10.1016/j.dib.2019.103775

David Gómez-Ríos, Howard Ramírez-Malule + Show 3 more

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https://doi.org/10.1016/j.dib.2019.103775

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Abstract

Clavulanic acid (CA) is a β-lactam antibiotic with a strong inhibitory effect on β-lactamase enzymes. CA is produced in submerged cultures by the filamentous Gram-positive bacterium Streptomyces clavuligerus (S. clavuligerus). CA is an unstable molecule in aqueous solution and its stability depends strongly on temperature and concentration. In this contribution, the experimental data of CA stability, produced in chemically defined media and exposed to temperatures between −80 and 25 °C, are presented. The chromophore clavulanate-imidazole (CAI) is commonly used for analysis and quantification of CA samples by High Performance Liquid Chromatography (HPLC); nevertheless, this molecule is also susceptible to suffer degradation in aqueous solution, potentially affecting the quantification of CA. Data of CAI concentration for samples conserved at 4 °C and 25 °C are also presented. A reversible-irreversible kinetic model was applied to estimate the degradation rate of CA. Data from numerical simulations of CA degradation using the proposed kinetic model are also graphically presented. The data show the clavulanic acid instability in fermentation broths, in a range of temperatures of interest for bioprocess operation, downstream processing, samples quantification, conservation and storage.

Highlights

Kinetics of degradation of clavulanic acid from fermentation broths and at different initial concentrations was determined at low temperatures of storage and pH 6.8, using a factorial experimental design
Kinetics of degradation of the chromophore clavulanate-imidazole with different initial concentrations was calculated with a 2-squared factorial design
Data of instability of the chromophore clavulanate-imidazole are of utmost importance in the analytical field, since quantification of clavulanic acid must consider the time elapsed between sample collection, sample derivatization and quantification

Summary

Introduction

D. Gomez-Ríos et al / Data in brief 23 (2019) 103775 bioprocess operation, downstream processing, samples quantification, conservation and storage. [1] Processed, simulated Supernatant samples (undiluted, diluted 1:2 and 1:5) from S. clavuligerus batch fermentations were stored at À80 C, À20 C, 4 C and 25 C for analysis of clavulanic acid at different times in a time span of 43 h. Chromophore clavulanate-imidazole samples (0.636 mM and 0.310 mM) were stored at 4 C and 25 C and their concentration were measured at different times, up to 46 h.

Results

Conclusion