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Monoacylglycerol of 7,10-Dihydroxy-8(E)-octadecenoic Acid Enhances Antibacterial Activities against Food-Borne Bacteria

Authors
Chen, Kai YuKim, In HwanHou, Ching T.Watanabe, YomiKim, Hak-Ryul
Issue Date
24-7월-2019
Publisher
AMER CHEMICAL SOC
Keywords
dihydroxy fatty acid; monoacylglycerol; lipase; antibacterial activity
Citation
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, v.67, no.29, pp.8191 - 8196
Indexed
SCIE
SCOPUS
Journal Title
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume
67
Number
29
Start Page
8191
End Page
8196
URI
https://scholar.korea.ac.kr/handle/2021.sw.korea/64071
DOI
10.1021/acs.jafc.9b03063
ISSN
0021-8561
Abstract
Conversion of free fatty acids into monoacylglycerol gives rise to new structural properties, particularly amphipathic property. Therefore, monoacylglycerols are widely used in pharmaceutical and food industries and are also reported to facilitate better absorption into the human body. A functional fatty acid when transformed into a monoacylglycerol will possibly conserve both the original functionality and amphipathic property. The compound 7,10-dihydroxy-8(E)-octadecenoic acid (DOD) was generated from oleic acid by Pseudomonas aeruginosa PR3 and was known to contain antimicrobial activities against a broad range of food-borne and plant pathogenic bacteria. Here, we attempted to convert DOD into its monoacylglycerol form using lipase for producing an amphipathic antibacterial agent. Consequently, the monoacylglycerol of DOD (DOD-MAG) was successfully produced by coincubating DOD, glycerol, and lipase at 30 degrees C. The maximum conversion yield reached 70% after 12 h of incubation. Antibacterial activity of DOD-MAG was enhanced by 8 times from the original activity of DOD against food-borne bacteria.
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Kim, In Hwan
보건과학대학 (바이오시스템의과학부)
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