Biodegradable nonionic sugar esters-based surfactants have been gaining more and more attention in recent years due to their chemical plasticity that enables the various applications of these molecules. In this review, various synthesis methods and biotechnological implications of lactose esters (LEs) uses are considered. Several chemical and enzymatic approaches are described for the synthesis of LEs, together with their applications, i.e. function in detergents formulation and as additives that not only stabilize food products but also protect food from undesired microbial contamination. Further, this article discusses medical applications of LEs in cancer treatment, especially their uses as biosensors, halogenated anticancer drugs, and photosensitizing agents for photodynamic therapy of cancer and photodynamic inactivation of microorganisms.
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http://dx.doi.org/10.1080/07388551.2017.1332571 | DOI Listing |
Microorganisms
December 2024
Food Animal Environmental Systems Research Unit, Agricultural Research Service, United States Department of Agriculture, 2413 Nashville Road, Suite B5, Bowling Green, KY 42101, USA.
In a previous experiment, we showed that the odor of manure slurries could be improved by anaerobic incubation with the sugars glucose, lactose, and sucrose. This improvement was due to reductions in the concentrations of malodorants, including dimethyl disulfide, -cresol, -ethylphenol, indole, and skatole, and a shift to the production of fruity esters, including ethyl butyrate and propyl propanoate. Due to large concentrations of lactic acid produced by the sugar-amended manure slurries, we inferred that lactic acid bacteria were involved in improving the manure slurry odor.
View Article and Find Full Text PDFJ Gastroenterol
December 2024
Department of Laboratory Medicine and Pathology, Mayo Clinic, Rochester, MN, 55905, USA.
Microb Cell Fact
October 2024
Institute of Bioprocess Engineering, Department of Chemical and Biological Engineering, Friedrich-Alexander-Universität Erlangen-Nürnberg, Paul-Gordan-Straße 3, 91052, Erlangen, Germany.
Bioorg Chem
October 2024
Dr. Ikram-ul-Haq Institute of Industrial Biotechnology, Government College University, Lahore, Pakistan; Pakistan Academy of Sciences, Islamabad, Pakistan.
J Dairy Sci
November 2024
Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650550, China. Electronic address:
Yogurt is popular as a natural and healthy food, but its flavor greatly affects acceptability by consumers. Flavor compounds of yogurt are generally produced by the metabolism of lactose, protein, and fat, and the resulting flavors include carbonyls, acids, esters, alcohols, and so on. Each flavor compound can individually provide the corresponding flavor, or it can be combined with other compounds to form a new flavor.
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