Hydrophilic and lipophilic characteristics of non-fatty acid moieties: significant factors affecting antibacterial activity of lauric acid esters

• Published in: Food science and biotechnology Vol. 27; no. 2; pp. 401 - 409
• Main Authors: Park, Kyung-Min, Lee, Seon Joo, Yu, Hyunjong, Park, Jun-Young, Jung, Ho-Sup, Kim, Keesung, Lee, Chang Joo, Chang, Pahn-Shick
• Format: Journal Article
• Language: Korean
• Published: 2018
• Subjects: Hydrophilic-lipophilic balance; Octanol-water partition coefficient; Antibacterial activity; Non-fatty acid moiety; Lauric acid esters
• ISSN: 1226-7708; 2092-6456

It has been proposed that the hydrophilic and/or lipophilic characteristics of fatty acid derivatives affect their antibacterial activities according to their ability to incorporate into the bacterial cell membrane. To verify this hypothesis, six kinds of lauric acid derivatives esterified with different non-fatty acid moieties were selected to confirm whether antibacterial activity from their precursor (i.e., lauric acid) is retained or lost. Three compounds, monolaurin, sucrose laurate, and erythorbyl laurate, exerted bacteriostatic and bactericidal effects against Gram-positive bacteria, while the others showed no inhibitory activity. Interestingly, the calculated log P (octanol-water partition coefficient) values of monolaurin, sucrose laurate, and erythorbyl laurate were - 4.122, - 0.686, and 3.670, respectively, relatively lower than those of the other compounds without antibacterial activity. Moreover, the hydrophilic-lipophilic balance values of the three compounds with antibacterial activity were higher than those of the other compounds, corresponding to the log P result.