Long chain glycolipids useful to avoid perishing or microbial contamination of materials

Abstract

The invention relates to the use of, and methods of use employing, certain glycolipid compounds as defined in detail below and having preservative or antimicrobial properties, novel compounds of the glycolipid class, and related invention embodiments.

The compounds have the formula I

wherein m is 3 to 5, n is 2 to 5, o is 0 or 1 and p is 3 to 17, with the proviso that the sum m+n+o+p is not less than 14; and

R is a carbohydrate moiety bound via one of its carbon atoms to the binding oxygen,

and/or a physiologically, especially pharmaceutically or nutraceutically or cosmetically, acceptable salt thereof, or an ester thereof,

as such or in the form of a composition,

where the compound may be present in open chain form and/or in the form of a lactone (FIG. 1).

Description

SUMMARY OF THE INVENTION[0001]The invention relates to the use of, and methods of use employing, certain glycolipid compounds as defined in detail below and having preservative or antimicrobial properties, novel compounds of the glycolipid class, and related invention embodiments.[0002]These and related invention embodiments are described below and in the claims which are incorporated into the specification by reference.BACKGROUND OF THE INVENTION[0003]Bacteria and other microbial organisms cause food and beverage products, cosmetic and home care products as well as other products to go bad, thereby reducing the shelf life or useful life of such products or goods. Thus, numerous efforts have been made to reduce the deleterious effects of microbial contaminants in food and beverage products, cosmetics, dressing material and other materials, e.g. medical devices such as implants.[0004]Other food preservatives such as salt, sugar and vinegar have been used for generations and while rel...

AI Technical Summary

Benefits of technology

[0035]Further surprisingly, the microorganisms used in the present invention allow producing large amounts of the compounds of formula I in a cost effective production process.

[0036]They are, for example, able to reduce growth of microbial contaminants such as bacteria, yeas

Problems solved by technology

Bacteria and other microbial organisms cause food and beverage products, cosmetic and home care products as well as other products to go bad, thereby reducing the shelf life or useful life of such products or goods.

Other food preservatives such as salt, sugar and vinegar have been used for generations and while relatively safe to use, their preservative effect is limited in both duration of effect and the types of food and beverages for which they can be used.

In addition, at higher levels, preservatives such as salt and vinegar can affect the taste of the product.

However, these materials often may not be tolerated or, e.g. in the case of formaldehyde, may even be toxic and even carcinogenic, or they may cause allergies or food intolerance.

Also smoke is often used for preserving meat products, with the undesirable side effect of formation of polycyclic aromatic hydrocarbons which have carcinogenic properties.

Other materials and also other types of beverages are susceptible to spoilage by microorganisms.

Also, packaged waters are susceptible to contamination by molds.

Furthermore, product packaging, solubility of the preservative and its antimicrobial susceptibility profile will influence preserving efficacy and, consequently, the shelf life of the products.

Also weak acid preservation systems, however, have limitations:

In addition, the other process techniques for low acid beverages (i.e., pH 4.6) have limitations.

To that end, those processing techniques may not eliminate the potential for spoilage.

Other chemical preservatives can likewise cause adverse side effects when consumed.

In addition, many preservatives, such as sodium benzoate, proprion

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