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大肠杆菌β-半乳糖苷酶催化合成2-苯氧基乙醇半乳糖苷及其表征

Escherichia coli β-galactosidase-catalyzed synthesis of 2-phenoxyethanol galactoside and its characterization.

作者信息

Jung Kyung-Hwan, Lee Hyang-Yeol

机构信息

Department of Biotechnology, Korea National University of Transportation, Jeungpyung, Chungbuk, 368-701, Republic of Korea,

出版信息

Bioprocess Biosyst Eng. 2015 Feb;38(2):365-72. doi: 10.1007/s00449-014-1276-4. Epub 2014 Sep 13.

Abstract

We synthesized 2-phenoxyethanol galactoside (PE-Gal) from 2-phenoxyethanol (PE), in which Escherichia coli β-gal (as E. coli cells) and lactose were added in the reaction mixture for galactosylation. About 40 mM PE-Gal was maximally synthesized from about 80 mM PE at 24 h as about 50% conversion yield. After purifying PE-Gal, the structure of PE-Gal was identified using LC-MS, (1)H NMR, and (13)C NMR analyses. In addition, it was observed that the water solubility of PE-Gal was increased by galactosylation of PE. The MICs of PE and PE-Gal against Gram-negative and Gram-positive bacteria were fairly similar with each other (23.3-61.3 mM as the average value). PE-Gal was noticeably less cytotoxic against HACAT cells, in particular a remarkable difference in cell viability was observed at concentrations of 20-60 mM PE or PE-Gal. Finally, we accomplished the synthesis of less toxic PE-Gal, compared with PE, using β-gal-containing E. coli cells without changing in the MICs against microorganisms. In the future, PE-Gal will be applicable as a substitute for PE as a less toxic preservative for the cosmetic, pharmaceutical, and food industries.

摘要

我们以2-苯氧基乙醇(PE)为原料合成了2-苯氧基乙醇半乳糖苷(PE-Gal),反应混合物中添加了大肠杆菌β-半乳糖苷酶(以大肠杆菌细胞形式存在)和乳糖用于半乳糖基化反应。在24小时内,以约80 mM的PE最多可合成约40 mM的PE-Gal,转化率约为50%。纯化PE-Gal后,通过液相色谱-质谱联用(LC-MS)、核磁共振氢谱(¹H NMR)和核磁共振碳谱(¹³C NMR)分析确定了PE-Gal的结构。此外,观察到通过PE的半乳糖基化反应,PE-Gal的水溶性有所增加。PE和PE-Gal对革兰氏阴性菌和革兰氏阳性菌的最低抑菌浓度(MIC)彼此相当相似(平均值为23.3 - 61.3 mM)。PE-Gal对HACAT细胞的细胞毒性明显较低,特别是在20 - 60 mM的PE或PE-Gal浓度下,观察到细胞活力有显著差异。最后,我们利用含β-半乳糖苷酶的大肠杆菌细胞完成了毒性较低的PE-Gal的合成,且其对微生物的MIC没有改变。未来,PE-Gal将作为一种毒性较低的防腐剂,有望替代PE应用于化妆品、制药和食品工业。

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