Succinic Acid Assay Kit

- Overview
  - The Succinic Acid (Succinate) assay kit is suitable for the specific assay of succinic acid in wine, cheese, eggs, sauce and other food products.
    
    Succinic acid (or succinate) is found in all plant and animal materials as a result of the central metabolic role played by this dicarboxylic acid in the Citric Acid Cycle. Succinic acid concentrations are monitored in the manufacture of numerous foodstuffs and beverages, including wine, soy sauce, soy bean flour, fruit juice and dairy products (e.g. cheese).
    
    Note for Content: The number of manual tests per kit can be doubled if all volumes are halved. This can be readily accommodated using the MegaQuantTM Wave Spectrophotometer (D-MQWAVE).
    
    Please contact us at for specific academic pricing.
- Properties
  - Details
    
    Limit of Detection: 0.26mg/L
    
    Storage
    
    Short term stability: 2-8°C
    Long term stability: See individual component labels
    
    Stability
    
    > 2 years under recommended storage conditions
    
    * For research use only.
- Applications
  - Application Description
    
    Wine, fruit and vegetables, soy sauce, cheese, egg, egg products and other materials (e.g. biological cultures, samples, etc.).
- Reference
  - 1.Megazyme “advanced” wine test kits general characteristics and validation. Charnock, S. J., McCleary, B. V., Daverede, C. & Gallant, P. (2006). Reveue des Oenologues, 120, 1-5.
    2.Grape and wine analysis: Oenologists to exploit advanced test kits. Charnock, S. C. & McCleary, B. V. (2005). Revue des Enology, 117, 1-5.
    3.The phenotype and genotype of fermentative prokaryotes. Hackmann, T. J. & Zhang, B. (2023). Science Advances, 9(39), eadg8687.
    4.Gastrodin alleviates NTG-induced migraine-like pain via inhibiting succinate/HIF-1α/TRPM2 signaling pathway in trigeminal ganglion. Ma, C., Zhu, C., Zhang, Y., Yu, M., Song, Y., Chong, Y., Yang, Y., Zhu, C., Jiang, Y., Wang, C., Cheng, S., Jia, K., Yu, G., Li, J. & Tang, Z. (2024). Phytomedicine, 125, 155266.
    5.Bioconversion of cellulose into bisabolene using Ruminococcus flavefaciens and Rhodosporidium toruloides. Walls, L. E., Otoupal, P., Ledesma-Amaro, R., Velasquez-Orta, S. B., Gladden, J. M. & Rios-Solis, L. (2022). Bioresource Technology, 368, 128216.
    6.PEG35 and Glutathione Improve Mitochondrial Function and Reduce Oxidative Stress in Cold Fatty Liver Graft Preservation. Bardallo, R. G., Folch-Puy, E., Roselló-Catafau, J., Panisello-Rosello, A. & Carbonell, T. (2022). Antioxidants, 11(1), 158.
    7.Modulation of a defined community of Oenococcus oeni strains by Torulaspora delbrueckii and its impact on malolactic fermentation. Balmaseda, A., Rozès, N., Bordons, A. & Reguant, C. (2021). Australian Journal of Grape and Wine Research, In Press.
    8.Chemical Composition of Sour Beer Resulting from Supplementation the Fermentation Medium with Magnesium and Zinc Ions. Ciosek, A., Fulara, K., Hrabia, O., Satora, P. & Poreda, A. (2020). Biomolecules, 10(12), 1599.
    9.Succinate Supplement Elicited “Pseudohypoxia” Condition to Promote Proliferation, Migration, and Osteogenesis of Periodontal Ligament Cells. Mao, H., Yang, A., Zhao, Y., Lei, L. & Li, H. (2020). Stem Cells International, 2020, 2016809.
    10.Exposure to amoxicillin in early life is associated with changes in gut microbiota and reduction in blood pressure: findings from a study on rat dams and offspring. Galla, S., Chakraborty, S., Cheng, X., Yeo, J. Y., Mell, B., Chiu, N., Wenceslau, C. F., Vijay‐Kumar, M. & Joe, B. (2020). Journal of the American Heart Association, 9(2), e014373.
    11.Photosynthetic co-production of succinate and ethylene in a fast-growing cyanobacterium, Synechococcus elongatus PCC 11801. Sengupta, A., Pritam, P., Jaiswal, D., Bandyopadhyay, A., Pakrasi, H. B. & Wangikar, P. P. (2020). Metabolites, 10(6), 250.
    12.Statistical Modelization of the Descriptor “Minerality” Based on the Sensory Properties and Chemical Composition of Wine. Zaldívar Santamaría, E., Molina Dagá, D. & Palacios García, A. T. (2019). Beverages, 5(4), 66.
    13.Metschnikowia pulcherrima selected strain for ethanol reduction in wine: Influence of cell immobilization and aeration condition. Canonico, L., Comitini, F. & Ciani, M. (2019). Foods, 8(9), 378.
    14.Production of 5-aminolevulinic Acid by Recombinant Streptomyces coelicolor Expressing hemA from Rhodobacter sphaeroides. Tran, N. T., Pham, D. N. & Kim, C. J. (2019). Biotechnology and Bioprocess Engineering, 24(3), 488-499.
    15.Cereal fructan extracts alter intestinal fermentation to reduce adiposity and increase mineral retention compared to oligofructose. Belobrajdic, D. P., Jenkins, C. L., Christophersen, C. T. & Bird, A. R. (2019). European Journal of Nutrition, 58(7), 2811-2821.

MSDS

Succinic Acid Assay Kit

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