succinaatti

Succinaatti, known in English as succinate, refers to the dianion of succinic acid and to its salts. Succinate is a four-carbon dicarboxylate (HOOC-CH2-CH2-COO− in its deprotonated form). The neutral molecule succinic acid has pKa values about 4.21 and 5.64, and its salts (for example disodium succinate) are more water-soluble.

In biology, succinate is a key intermediate of the citric acid cycle, formed from succinyl-CoA and converted to fumarate by succinate dehydrogenase (Complex II). The oxidation of succinate drives ATP production and contributes electrons to the electron transport chain. Succinate can accumulate under ischemic conditions and can be released to the extracellular space, where it acts as a ligand for SUCNR1 (GPR91) and participates in signaling that regulates blood pressure, inflammation, and metabolic responses. It also participates in anaplerotic reactions refilling TCA intermediates.

In industry and food, succinate salts are used as buffering agents and acidity-adjusting ingredients, and as chemical building blocks in synthesis. Disodium succinate, and related salts such as potassium succinate, are the common forms encountered in formulations.

Safety and regulations: as with other carboxylates, succinate salts are generally regarded as safe when used within approved limits in food and cosmetics, but excessive intake can cause gastrointestinal discomfort.

Ecology and metabolism: succinate is produced in many organisms during carbohydrate metabolism and can be excreted by microbes, contributing to microbial metabolism in soils and the gut.