Taiyo Kagaku Co., 1-3 Takaramachi, Yokkaichi, Mie 510-0844, Japan.
J Agric Food Chem. 2017 Jul 19;65(28):5650-5656. doi: 10.1021/acs.jafc.7b01580. Epub 2017 Jul 3.
Diglycerol monolaurate (DGL) has been manufactured as a novel type of food emulsifier and is being considered for further application as a food preservative. DGL lethality was thus examined against Saccharomyces cerevisiae as a model of a yeast that causes food spoilage. In spite of its molecular structure as a nonionic surfactant, DGL could exhibit lethality at a concentration lower than that which caused disruptive damage to the yeast plasma membrane. DGL lethality was rather accompanied by a dynamic intracellular event such as a marked vacuolar membrane fragmentation. In DGL-treated cells, the tiny dots or particles of fragmented vacuolar membranes failed to fuse into the original large rounded architecture after its removal from medium, which were distinguished from those generated as a result of vacuolar fission normally accelerated under hyperosmotic conditions. Such an irreversible structural damage of the organelle membrane was considered a cause of DGL lethality.
双甘油单月桂酸酯（DGL）已被制造为新型食品乳化剂，并正在考虑进一步将其用作食品防腐剂。因此，以引起食物腐败的酵母模型酿酒酵母为对象，对 DGL 的致死性进行了检查。尽管其分子结构为非离子表面活性剂，但 DGL 仍可在低于破坏酵母质膜的浓度下表现出致死性。DGL 的致死性伴随着动态的细胞内事件，例如明显的液泡膜片段化。在 DGL 处理的细胞中，从培养基中去除后，分割的液泡膜的微小斑点或颗粒未能融合成原始的大圆形结构，这与在高渗条件下通常加速的液泡分裂所产生的那些不同。这种细胞器膜的不可逆结构损伤被认为是 DGL 致死的原因。
