Pyrroloquinoline Quinone Disodium Salt CAS 122628-50-6

The discovery of pyrroloquinoline quinone sodium salt (PQQ) originated from scientists' in-depth study of microbial metabolic mechanisms. In the 1950s, Norwegian chemist J.G. Hauge discovered a special enzyme in Pseudomonas fluorescens culture that significantly promotes metabolism while studying it. However, limited by the technological conditions at the time, he was unable to determine the chemical composition of the enzyme. This puzzle was not solved until 1979 when Japanese chemist Ryu Sakamoto used an innovative extraction method to isolate PQQ from black vinegar (a fermented food) in Amami Oshima, Japan, and confirmed its molecular structure for the first time using X-ray crystal diffraction technology. This breakthrough discovery reveals that PQQ is a tricarboxylic acid quinone compound belonging to the oxidoreductase cofactor family, laying the foundation for subsequent research.

In the 1980s, Ryuo Sakamoto's team discovered through a series of experiments that PQQ could not only participate in redox reactions as an enzyme cofactor, but also stimulate microbial growth and metabolism, and even promote cellular energy production. This discovery has attracted widespread attention from the scientific community. In 1989, PQQ was recognized as an essential nutrient for living organisms, marking its transition from a simple enzyme cofactor to a functional nutrient. In 2003, Japanese scientists confirmed through experiments that experimental mice lacking PQQ would exhibit phenomena such as low reproductive ability and impaired immunity, and speculated that it would have similar effects on humans. Based on this, PQQ has been officially classified as the "14th vitamin" and has become a new member of the water-soluble B vitamin family. This recognition not only enhances the scientific status of PQQ, but also provides a theoretical basis for its application in the fields of functional food and medicine.

With the gradual revelation of PQQ's biological functions, its safety and potential applications have been recognized by global regulatory agencies. In 2012, Health Canada approved PQQ as a natural health food; In 2016, the US FDA granted it GRAS (Generally Recognized as Safe) certification, allowing it to be used in foods such as energy drinks; Japan classifies it as a non pharmaceutical food ingredient; The EU approves it as a dietary supplement or natural health food. In 2022, the Chinese National Health Commission approved PQQ as a new food ingredient, marking its official entry into the Chinese market. At the same time, PQQ's production technology has also made breakthroughs. The chemical synthesis method dominates due to its easy availability of raw materials and low cost, but it also faces environmental pollution issues; Although microbial fermentation is environmentally friendly and safe, it faces challenges such as difficulty in obtaining strains and high isolation costs. The parallel development of two technologies has promoted the industrialization process of PQQ.

In recent years, the application scope of pyrroloquinoline quinone disodium salt has expanded from the initial nutritional supplements to multiple fields such as medicine, cosmetics, and feed. In the medical field, its antioxidant, neuroprotective and metabolic regulation functions are used to develop auxiliary treatment products for hypertension, heart disease, neurodegenerative diseases and diabetes; In the cosmetics industry, PQQ's anti-aging properties make it a core ingredient in oral beauty and skincare products; In the agricultural field, plant fertilizers containing PQQ can significantly increase crop yields, while as feed additives, they can enhance animal antioxidant capacity and improve breeding efficiency. In addition, the combination of PQQ with coenzyme Q10, NMN and other substances further amplifies its health benefits, meeting consumers' demand for efficient nutritional supplements.