Selective Synthesis of Glycoside Fatty Acid Esters and Their Antibacterial Structure-activity Relationship against Bacterial<i>Staphylococcus Aureus</i>and<i>Salmonella Agona</i>
作者:Xin Lou、Seamas Cassidy
DOI:10.1002/jccs.201500261
日期:2015.11
laurates of trans‐ol glycosides are effective inhibitors against S. Aureus, while some laurates and myristates of cis‐ol glycosides are moderate inhibitors against both S. Aureus and S. Agona. Studies on antimicrobial structure‐activity relationship of sugar fatty acid esters showed that both the carbohydrate moiety and the length of fatty acid played a vital role on the antibacterial effect.
以二甲基锡二丁基锡为甲氧基化剂,通过锡介导的方法选择性地合成了糖苷和吡喃葡萄糖苷酸的脂肪酸酯,研究了这些新型酯对细菌性金黄色葡萄球菌和Agona沙门氏菌的抗菌活性,并探讨了其作为抗菌剂的基本结构特征。抗菌测试显示,某些月桂酸酯的反式-ol糖苷是对金黄色葡萄球菌的有效抑制剂,而某些月桂酸酯和肉豆蔻酸的顺式-醇苷是中度抑制剂,对金黄色葡萄球菌和Ag。Sona。 糖脂肪酸酯的抗菌结构-活性关系研究表明,碳水化合物部分和脂肪酸的长度均对抗菌作用起着至关重要的作用。