Antibacterial effect of phenyl fatty hydroxamic acids synthesized from canola oil

Dynamic Chiropractic

Sidik Silong¹  Jelas Haron²  Hossein Jahangirian³  Samira Eissazadeh⁴  Kamyar Shameli⁵  Nor Azah Yusof⁶ 

[1] Biotechnology and Biomolecular Science, Department of Cellular and Molecular Biology, Faculty of Department of Chemistry, Faculty of Science, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia.;Faculty of Biosciences and Biotechnology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, Malaysia.;School of Chemical Sciences and Food Technology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, Malaysia.;Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia.

关键词: Antibacterial activity;    phenyl fatty hydroxamic acids;    canola oil;    enzymatic reaction.;   

DOI  :  

学科分类：医学（综合）

来源: MPA Media

【 摘 要 】

Phenyl fatty hydroxamic acids (PFHAs) were synthesized in a biphasic organic/aqueous medium from canola oil and phenyl hydroxylamine (PHA). Thereaction was carried out in a sealed flask, incubated in water batch shaker at 39°C for 72 h and catalyzed byimmobilised lipase (Lipozyme TL IM). The products were then separated by filtration, solvent extraction followed by evaporation of the solvent.Elemental analysis,1H NMR (hydrogen nuclear magnetic resonance) and FTIR (Fourier transform infrared) spectra showed that PFHAs were produced from the reaction of PHA and canola oil. The antibacterial activity of PFHAs dissolved in hexane were investigated against gram-positive (that is,Staphylococcus aureus) and gram-negative bacteria (that is,Escherichia coli) by the disk and well diffusion methods using Mueller-Hinton Agar (MHA). The results showed that PFHAs have high antibacterial activity and their antibacterial property onE. coliis stronger than onS. aureus. The antibacterial property of PFHAs increased with the increase in PFHAs concentration.

【 授权许可】

Unknown