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Lipase-catalyzed Esterification of Ferulic Acid With Lauryl Alcohol in Ionic Liquids and Antibacterial Properties in Vitro Against Three Food-Related Bacteria

Lipase-catalyzed Esterification of Ferulic Acid With Lauryl Alcohol in Ionic Liquids and Antibacterial Properties in Vitro Against Three Food-Related Bacteria

Yu-Gang Shi, Yu Wu, Xu-Yang Lu, Yue-Ping Ren, Qi Wang, Chen-Min Zhu, Di Yu, He Wang

Food Chem. 2017 Apr 1;220:249-256.

PMID: 27855896

Abstract:

Lauryl ferulate (LF) was synthesized through lipase-catalyzed esterification of ferulic acid (FA) with lauryl alcohol in a novel ionic liquid ([(EO)-3C-im][NTf2]), and its antibacterial activities was evaluated in vitro against three food-related bacteria. [(EO)-3C-im][NTf2] was first synthesized through incorporating alkyl ether moiety into the double imidazolium ring. [(EO)-3C-im][NTf2] containing hexane was found to be the most suitable for this reaction. The effects of various parameters were studied, and the maximum yield of LF (90.1%) was obtained in the optimum reaction conditions, in [(EO)-3C-im][NTf2]/hexane (VILs:Vhexane=1:1) system, 0.08mmol/mL of FA concentration, 50mg/mL Novozym 435, 60°C. LF exhibited a stronger antibacterial activity against Gram-negative (25 mm) than Gram-positive (21.5-23.2 mm) bacteria. The lowest MIC value was seen for E. coli (1.25mM), followed by L. Monocytogenes (2.5mM) and S.aureus (5mM). The MBCs for L. Monocytogenes, S.aureus and E. coli were 10, 20 and 5mM.

Chemicals Related in the Paper:

Catalog Number	Product Name	Structure	CAS Number	Price
AP112538-B	Lauryl alcohol		112-53-8	Price

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