SBIR/STTR Research Award

Synthesis of Oxidant-Free Potassium Lactobionate

Award identifier 4e678b220d318b768205cc4b0b869354b221ab75adac4ac61183e03382ee6eaeAwarding agency Department of Health and Human Services

Award amount

$50,000

Program and phase

SBIR · Phase I

Award year

1993

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Award details

Awarding agency
Department of Health and Human Services
Branch
Not reported
Recipient company
RELIABLE BIOPHARMACEUTICAL CORPORATION
Proposal award date
Not reported
Contract end date
Not reported
UEI
Not reported
Solicitation number
Not reported
Topic code
Not reported

Research abstract

The overall objective is to develop a process to produce lactobionic acid that is free of oxidizing components. Lactobionic acid is an essential component of perfusion solutions used to preserve organs for transplantation (Sumimoto, 1990). It functions as an impermeant and calcium chelator as well as a reducing agent. These solutions also contain other reducing components such as glutathione which are susceptible to oxidation. Current commercial formulations of lactobionic acid probably contain levels of peroxides which adversely effect the redox potential of the perfusion solution. Any oxidant present limits the shelf storage time and effectiveness of the perfusion solution. This proposal is based on the observation that lactobionic acid contains small amounts of oxidants (probably peroxides) which are formed during its manufacture. Specifically, we will monitor peroxide and other oxidants formation during the electrochemical conversion of lactose to lactobionic and develop techniques to eliminate them from the finished product. New formulations will be evaluated in an in-vitro working heart model. The advantage of an oxidant free lactobionic acid would be enhanced preservation capabilities such as shelf storage time, extend time limitations of preserved organs and hence, provide better functioning organs at the time of transplantation.

Technology keywords

Not reported

Agency intelligence

Department of Health and Human Services

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