Quote (GetOnYourKnees @ Aug 7 2017 12:52pm)
I see, so how can chelation be prevented? I've read that lowering pH can reduce the amount of chelation, although I'm not sure how tenable that would be since I'm working with bacteria...
What I'm thinking right now is a minimal media, something like low phosphate media, to reduce the amount of organics that the metal ions can interact with. I have no ideas about how to get around metals binding to antibiotics though...
I will hopefully be able to standardise any chelation by centrifuging an aliquot to condense organics, then using spectrophotometry to compare the metal content of the supernatant with the original concentration
Thanks!
It depends on the structure of your antibiotic. If there's a lot of groups that can bind metals (amines, carboxylic acids, alcohols) then they will chelate metals if the sizes are right.
You can lower the pH below the pKa of your carboxylic acids to reduce the affinity, but ultimately there's no way to prevent it if it's going to happen.
You can try to choose antibiotics that don't chelate metals, I'm sure there's data out there about affinities for metals since our bodies have iron, magnesium, nickel, etc. etc. in decent quantity.