Development of a vegetable oil derived furan fatty acid as a pote | 58652
Journal of Clinical and Cellular Immunology

Journal of Clinical and Cellular Immunology
Open Access

ISSN: 2155-9899

Development of a vegetable oil derived furan fatty acid as a potential candidate for antibacterial agent against multidrug-resistant staphylococcus aureus

4th International Conference on Applied Microbiology, Antibiotics, Antimicrobials and Beneficial Microbes

May 20-21, 2019 Tokyo, Japan

Hak-Ryul Kim

Kyungpook National University, Korea

Posters & Accepted Abstracts: J Clin Cell Immunol

Abstract :

Hydroxy fatty acids, which were produced by structural modification of natural lipids by biocatalysis, can change lipids own properties or even create novel functionalities. They can be produced from the microbial bioconversion of natural vegetable oils. Recently 7,10-Dihydroxy-8(E)-Octadecenoic Acid (DOD) was produced with high yield from olive oil containing oleic acid by bacterial strain Pseudomonas aeruginosa PR3, and further study confirmed that DOD contained strong antimicrobial activities against broad range of microorganisms. In this study we tried to modify DOD molecules by physical reaction to create new functionality or to enhance the antimicrobial activity of DOD. After the harsh heat-treatment, a novel furan fatty acid (EODA) was produced from DOD. We confirmed that EODA presented strong antibacterial activity against multidrug-resistant Staphylococcus aureus and also EODA showed a recuperative effect of the beta-lactam antibiotics activity against methicillin-resistant Staphylococcus aureus.

Biography :