Stable salt of 3′-phosphoadenosine...

Organic compounds -- part of the class 532-570 series – Organic compounds – Carbohydrates or derivatives

Reexamination Certificate

Rate now

  [ 0.00 ] – not rated yet Voters 0   Comments 0

Details

C536S025300, C536S027100, C536S027110

Reexamination Certificate

active

07863438

ABSTRACT:
The present invention provides a stable salt of 3′-phosphoadenosine 5′-phosphosulfate (PAPS) and a production method therefor.The present invention is directed to a stable salt of PAPS (amine salt), which is formed between PAPS and an amine compound, and to a method for producing a stable salt of PAPS, which includes adding an amine compound to an aqueous PAPS solution in an amount by mole equal to or greater than that of PAPS, and lyophilizing the resultant solution.The present invention has first realized production of a solid-form PAPS salt having considerably improved stability through a very simple technique. Since the thus-produced amine salt of PAPS is very stable, the salt can be stored or employed without taking much care about decomposition thereof at ambient temperature.

REFERENCES:
patent: 1017149 (1966-01-01), None
patent: 4 178328 (1992-06-01), None
patent: 5 137588 (1993-06-01), None
patent: 2002 249497 (2002-09-01), None
patent: 2003 55395 (2003-02-01), None

LandOfFree

Say what you really think

Search LandOfFree.com for the USA inventors and patents. Rate them and share your experience with other people.

Rating

Stable salt of 3′-phosphoadenosine... does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Stable salt of 3′-phosphoadenosine..., we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Stable salt of 3′-phosphoadenosine... will most certainly appreciate the feedback.

Rate now

     

Profile ID: LFUS-PAI-O-2634708

  Search
All data on this website is collected from public sources. Our data reflects the most accurate information available at the time of publication.