Effect of Variations in the Fatty Acid Residue of Lactose Monoesters on Their Emulsifying Properties and Biological Activities.

07:00 EST 5th November 2018 | BioPortfolio

Summary of "Effect of Variations in the Fatty Acid Residue of Lactose Monoesters on Their Emulsifying Properties and Biological Activities."

Lactose fatty acid esters are high value-added derivatives of lactose and represent a class of biodegradable, nonionic, low molecular weight surfactants (emulsifiers) that have considerable potential in the food, cosmetic, and pharmaceutical industries. Certain lactose esters have also garnered attention for their biological activities. In this work, we detail syntheses of a homologous series of 6'- O-acyllactose esters of varying alkyl chain length (from 6 carbons to 18 carbons) and report on their activities as surfactants as well as their anti-microbial and cytotoxic properties. The structure-property profiles established in this work reveal that while the medium-chain esters display excellent emulsifying properties and moderate antimicrobial activities, their longer-chain congeners exhibited the highest cytotoxicities. As such, we have established that certain 6'- O-acyllactose esters are superior to their sucrose-derived and commercially exploited counterparts. These results will serve as a useful guide for the development of lactose esters as, inter alia, emulsifiers in the food industry.


Journal Details

This article was published in the following journal.

Name: Journal of agricultural and food chemistry
ISSN: 1520-5118


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Medical and Biotech [MESH] Definitions

An enzyme that catalyzes the hydrolysis of glycerol monoesters of long-chain fatty acids EC

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