This investigation developed a novel strategy for efficiently
preparing
glucolipids (GLs) by chemically modifying crude sophorolipids. Running
this strategy, crude sophorolipids were effectively transformed into
GLs through deglycosylation and de-esterification, with a yield of
54.1%. The acquired GLs were then purified via stepwise
extractions, and 66.2% of GLs with 95% purity was recovered. GLs are
more hydrophobic and present a stronger surface activity than acidic
sophorolipids (ASLs). More importantly, these GLs displayed a superior
antimicrobial activity to that of ASLs against the tested Gram-positive
food pathogens, with a minimum inhibitory concentration of 32–64
mg/L, except against E. coli . This
activity of GLs is pH-dependent and especially more powerful under
acidic conditions. The mechanism involved is possibly associated with
the more efficient adsorption of GLs, as demonstrated by the hydrophobicity
of the cell membrane. These GLs could be used as antimicrobial agents
for food preservation and health in the food industry.
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