Preparation of 1-monoacyIgIyceroIs from gIycidoI and fatty acids cataIyzed by the chromium(III)-fatty acid system

Janiš, Rahula; Krejčí, Jiří; Klásek, Antonı́n

doi:10.1002/(sici)1438-9312(200005)102:5<351::aid-ejlt351>3.0.co;2-j

Cited by 19 publications

(17 citation statements)

References 15 publications

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“…Yakubov et al (1985) reported the same values for an analogous complex made from pentadecanoic acid. Although the UV/VIS spectrum of our DHA-chromium(III) complex shows the shift towards lower wavelengths, in agreement with the proposed structure of the oxo-centred trinuclear core, it is not in agreement with the structure inferred by Janis et al (2000).…”

Section: Discussioncontrasting

confidence: 79%

Chromium(III)–docosahexaenoic acid complex: Synthesis and characterization

Potvin¹,

Wright²,

Watson³

et al. 2009

Journal of Functional Foods

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Section: Discussioncontrasting

confidence: 79%

Chromium(III)–docosahexaenoic acid complex: Synthesis and characterization

Potvin¹,

Wright²,

Watson³

et al. 2009

Journal of Functional Foods

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“…The bacteria were subsequently grown at a temperature of 30 ± 1 °C for 24 h. Solutions and chemicals Monoglycerides were produced by adding an appropriate fatty acid to glycidol under the catalytic influence of chromic ions according to the method of Janiš et al (2000). The chemicals used were obtained from SigmaAldrich (St. Louis, USA).…”

Section: Methodsmentioning

confidence: 99%

Comparison of antibacterial effect of seven 1-monoglycerides on food-borne pathogens or spoilage bacteria

et al. 2011

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The aim of this study was to compare under the same conditions in vitro the inhibitory effects of seven 1-monoglycerides (MAG) containing fatty acids with a medium chain on ten strains of food-borne pathogens or spoilage gram-positive and gram-negative bacteria (Bacillus cereus, Bacillus subtilis, Enterococcus faecalis, Micrococcus luteus, Staphylococcus aureus, Citrobacter freundii, Escherichia coli, Proteus mirabilis, Salmonella enterica ser. Enteritidis and Pseudomonas aeruginosa) and on their growth indicatos. The inhibitory effect of MAGs (monocaprylin, monocaprin, monolaurin, monomyristin, monopalmitin, MAG of undecanoic and 10-undecenoic acids) at a concentration of 25 -1500 mg·l -1 was observed. Growth of bacteria in the presence of MAG was studied by means of optical density of bacteria for 24 h. The data were modelled through a Gompertz equation and the lag-time, the maximum specific growth rate and the maximal value reached were calculated. MAGs inhibited mainly the growth of gram-positive bacteria, which was shown by the extended lag-time, decrease in specific growth rate and decrease in cell density. Inhibitory effects of tested MAGs could be ranked from point of view of the minimum inhibitory concentration: MAG-C12:0 > MAG-C11:0 > MAG-C10:0 > MAG-C14:0 > MAG-C11:1 > MAG-C8:0 > MAG-C16:0. In vitro, no significant inhibitory effects of 1-monoglycerides, with the exception of the highest concentrations applied, on the growth of gram-negative bacteria were detected. The main contribution of this study is to compare the effects of several MAG containing fatty acids with a medium chain under the same conditions on the growth indicators of bacteria.Inhibition effect, esters of glycerol, microorganism, Gompertz model, specific growth rate, lag-time

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“…MAGs with C-06:0 and C-08:0 were prepared as per Janis et al (2000) published earlier but by a modified procedure using copper acetate as the catalyst. Initially, the catalysts were prepared by the reaction of Cu(AcO) 2 .H 2 O with hexanoic acid and octanoic acid for the synthesis of 1-mono caproin and 1-mono caprylin respectively with toluene as the reaction medium.…”

Section: Monoacylglycerols (Mags)mentioning

confidence: 99%

Antimicrobial Effects of 1-Monocaprylin and 1-Monocaproin Through <i>in vitro</i> Growth Inhibition and Molecular Docking Studies

Maheswari¹,

Revathi²

2017

American Journal of Biochemistry and Biotechnology

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1-monocaproin and 1-monocaprylin synthesized through a novel process by the chemical reaction of glycidol and their respective fatty acids with copper acetate as the catalyst possessed the amphiphilic property. 1-monoacyl glycerols synthesized were found to exhibit antibacterial, antifungal, anti parasitic and antiviral properties. 1-monocaproin and 1-monocaprylin were able to show their antibacterial effect by inhibiting the growth of the Gram negative bacteria Escherichia coli, Pseudomonas aeruginosa and Gram positive bacteria Staphylococcus aureus, Bacillus subtilis at concentrations of 100-500 ppm. The Minimal Inhibitory Concentration (MIC) of both 1-monoacyl glycerols were found to be 0.5 ppm. 1-monocaproin and 1-monocaprylin were able to show their antifungal effect by inhibiting the growth of the filamentous fungi Mucor racemosus and Rhizopus stolonifer at the concentration of 1000 ppm. Based on the molecular interaction and common binding interaction study, 1-monocaproin is expected to exhibit a similar antiviral activity as that of Oseltamivir to H 5 N 1 influenza virus hemagglutinin. 1-monocaprylin and 1-monocaproin synthesized using copper acetate could exhibit a broad spectrum antimicrobial effect in combination with other monoacyl glycerols or with other antimicrobial agents.

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Preparation of 1-monoacyIgIyceroIs from gIycidoI and fatty acids cataIyzed by the chromium(III)-fatty acid system

Cited by 19 publications

References 15 publications

Chromium(III)–docosahexaenoic acid complex: Synthesis and characterization

Chromium(III)–docosahexaenoic acid complex: Synthesis and characterization

Comparison of antibacterial effect of seven 1-monoglycerides on food-borne pathogens or spoilage bacteria

Antimicrobial Effects of 1-Monocaprylin and 1-Monocaproin Through <i>in vitro</i> Growth Inhibition and Molecular Docking Studies

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