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Preparing Biosurfactant Glucolipids from Crude Sophorolipids via Chemical Modifications and Their Potential Application in the Food Industry
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2023-02-01 , DOI: 10.1021/acs.jafc.2c06066 Tianyou Cui 1 , Yujing Tang 1 , Mengqian Zhao 1 , Yang Hu 1 , Mingjie Jin 1 , Xuwei Long 1
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2023-02-01 , DOI: 10.1021/acs.jafc.2c06066 Tianyou Cui 1 , Yujing Tang 1 , Mengqian Zhao 1 , Yang Hu 1 , Mingjie Jin 1 , Xuwei Long 1
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This investigation developed a novel strategy for efficiently preparing glucolipids (GLs) by chemically modifying crude sophorolipids. Running this strategy, crude sophorolipids were effectively transformed into GLs through deglycosylation and de-esterification, with a yield of 54.1%. The acquired GLs were then purified via stepwise extractions, and 66.2% of GLs with 95% purity was recovered. GLs are more hydrophobic and present a stronger surface activity than acidic sophorolipids (ASLs). More importantly, these GLs displayed a superior antimicrobial activity to that of ASLs against the tested Gram-positive food pathogens, with a minimum inhibitory concentration of 32–64 mg/L, except against E. coli . This activity of GLs is pH-dependent and especially more powerful under acidic conditions. The mechanism involved is possibly associated with the more efficient adsorption of GLs, as demonstrated by the hydrophobicity of the cell membrane. These GLs could be used as antimicrobial agents for food preservation and health in the food industry.
中文翻译：
通过化学修饰从粗槐糖脂制备生物表面活性剂糖脂及其在食品工业中的潜在应用
本研究开发了一种通过化学修饰粗槐糖脂有效制备糖脂 (GL) 的新策略。运行该策略，粗槐糖脂通过去糖基化和去酯化作用有效地转化为 GLs，产率为 54.1%。然后通过逐步提取纯化获得的 GL ，回收了 66.2% 的 95% 纯度的 GL。GL 比酸性槐糖脂 (ASL) 更疏水并且具有更强的表面活性。更重要的是，这些 GL 对测试的革兰氏阳性食物病原体表现出优于 ASL 的抗菌活性，除大肠杆菌外，最低抑制浓度为 32–64 mg/L. GL 的这种活性依赖于 pH，尤其是在酸性条件下更强大。所涉及的机制可能与 GL 的更有效吸附有关，正如细胞膜的疏水性所证明的那样。这些 GL 可用作食品工业中食品保鲜和健康的抗菌剂。
更新日期：2023-02-01
中文翻译：
通过化学修饰从粗槐糖脂制备生物表面活性剂糖脂及其在食品工业中的潜在应用
本研究开发了一种通过化学修饰粗槐糖脂有效制备糖脂 (GL) 的新策略。运行该策略，粗槐糖脂通过去糖基化和去酯化作用有效地转化为 GLs，产率为 54.1%。然后通过逐步提取纯化获得的 GL ，回收了 66.2% 的 95% 纯度的 GL。GL 比酸性槐糖脂 (ASL) 更疏水并且具有更强的表面活性。更重要的是，这些 GL 对测试的革兰氏阳性食物病原体表现出优于 ASL 的抗菌活性，除大肠杆菌外，最低抑制浓度为 32–64 mg/L. GL 的这种活性依赖于 pH，尤其是在酸性条件下更强大。所涉及的机制可能与 GL 的更有效吸附有关，正如细胞膜的疏水性所证明的那样。这些 GL 可用作食品工业中食品保鲜和健康的抗菌剂。
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