Anticorrosive composition

Abstract

To provide a new highly effective antiseptic agent that is derived from natural sources and is preferably capable of combating microorganisms at very low application levels. [Solution] Proposed is the use of an antiseptic composition comprising or consisting of a glycolipid, said glycolipid being selected from at least one spirostane-3-glycoside according to formula (I), AD.

Description

[Technical Field]

[0001] The present invention relates to the field of spirostane-3-glycoside glycolipids, which are novel and effective preservatives for cosmetics, detergents and food preparations of natural origin. [Background technology]

[0002] The increase in resistant microorganisms indicates a need for compounds that can prevent microbial infection and contamination while exhibiting low toxicity to humans. Some triterpene glycosides exhibit antimicrobial properties. Treatment with membrane-disrupting agents is commonly observed in microorganisms, leading to cellular apoptosis. Therefore, triterpene glycosides are expected to be used as antimicrobial agents due to their high biological activity and low toxicity against microorganisms.

[0003] Spirostane glycosides are particularly useful as food preservatives, but also in other everyday products, such as pet food and cosmetics. Preservation methods such as pasteurization and the addition of chemical preservatives like sorbic acid and benzoic acid can significantly affect the sensory properties of a product. However, the sensory changes associated with preservation are undesirable because consumers value natural flavors. Furthermore, the high environmental costs of the precursor compounds used in industrial production mean that alternatives to synthetically produced preservatives are needed. Glycolipids, with their antimicrobial properties, low toxicity, and more environmentally friendly production, offer a suitable alternative to widely used preservation methods.

[0004] US Patent No. 5,999,623 discloses ustilaginous acid and its esters for combating specific bacteria such as Alicyclobacillus acidoterrestris, Penicillium expansum, Gluconacetobacter liquefaciens, Lactiplantibacillus plantarum, Zygosaccharomyces ruxi, Aspergillus braziliensis, Brettanomyces nardanensis, and Weissella confusa in non-alcoholic beverages. The steroidal saponin Parissaponin VII (Structure A) is well known from the rhizomes of the plant Paris polyphylla (Rhizoma Paridis Chonglou). Its antitumor and antifungal activities have been described in the literature (Non-Patent Documents 1 and 2). Surprisingly, its antimicrobial activity is known only against Propionibacterium acuminum. Spirostane glycoside B is known from several Hosta species and has been described for its antitumor and antifungal, but not antimicrobial, activity (Non-patent Documents 4 and 5). [Prior art documents] [Patent documents]

[0005] [Patent Document 1] International Publication No. 2013037818A1 [Non-patent literature]

[0006] [Non-Patent Document 1] [Zhang et al. European Journal of Medical Research 2014,19,41] [Non-patent document 2] [Deng et al. Planta Med 2008; 74(11):1397-1402] [Non-patent document 3] [Quin et al. Steroids 77(2012)1242-1248]. [Non-patent document 4] [Mimaki et al. Phytochemistry (1998),48(8),1361-1369] [Non-Patent Document 5] [Wang et al. Journal of Asian Natural Products Research (2018),20(6),501-509]. Summary of the Invention [Means for solving the problem]

[0007] Resistance of certain microorganisms is increasing, particularly the following: Actinomyces viscosus - Alicyclobacillus acidoterrestris - Alternaria alternata - Aspergillus brasiliensis - Bacillus cereus - Bacillus licheniformis - Botrytis cinerea - Brettanomyces naardenensis - Byssochlamys fulva - Campylobacter jejuni - Candida albicans - Candida parapsilosis - Cladosporium cladosporioides - Clostridium perfringens - Clostridium sporogenes - Corynebacterium xerosis - Cutibacterium acnes - Enterobacter cloacae - Enterococcus faecalis -Fusobacterium nucleatum subsp. vincentii - Gluconacetobacter liquefaciens - Lactobacillus paracasei ssp. paracasei - Lactobacillus plantarum ssp. plantarum - Leuconostoc lactis - Leuconostoc mesenteroides ssp. mesenteroides - Listeria monocytogenes - Malassezia furfur - Pasteurella multocida ssp. multocida - Penicillium expansum - Phanerochaete chrysosporium - Porphyromonas gingivalis - Pseudomonas aeruginosa -Pseudomonas fluorescens - Saccharomyces cerevisiae - Salmonella enterica ssp. enterica Ser. typhimurium - Staphylococcus aureus - Streptococcus mutans - Yarrowia lipolytica - Zygosaccharomyces bailii - Zygosaccharomyces rouxii There is a need for new, highly effective preservatives against microorganisms found in many products of everyday life, especially those derived from natural sources, that are able to combat these microorganisms, preferably at very low application levels. DETAILED DESCRIPTION OF THE INVENTION

[0008] A first object of the present invention relates to the use of an antiseptic composition comprising or consisting of a glycolipid, said glycolipid being selected from the group consisting of at least one spirostane-3-glycoside according to formula (I). [ka] Formula (I) where R1 represents H2 or O; R2 represents H or OH; R3 represents H, CH3, or CH￢2OH. R4 represents OH, OGlucosyl, OGalactosyl, ORhamnosyl, OXylosyl, or OArabinosyl; ... means a single or double bond for antimicrobial stabilization of cosmetics, detergents, or food preparations.

[0009] Surprisingly, it has been found that the spirostane-3-glycoside glycolipids according to the invention are active against a wide spectrum of microorganisms, including bacteria, fungi and yeasts, in particular the following microorganisms: - Actinobacterium - Alicyclobacillus acidoterrestris - Alternaria alternata - Aspergillus brasiliensis - Bacillus cereus - Bacillus licheniformis - Botrytis cinerea - Brettanomyces nardenensis - Bysoclamys fulva - Campylobacter jejuni - Candida albicans - Candida parapsilosis - Cladosporium cladosporioides - Clostridium perfringens - Clostridium sporogenes - Corynebacterium xerosis - Cutibacterium acnes - Enterobacter cloacae - Enterococcus faecalis - Fusobacterium nucleatum subsp. vincentii - Glucoacetobacter licefaciens - Lactobacillus paracasei ssp. paracasei - Lactobacillus plantarum ssp. plantarum - Leuconostoc lactis - Leuconostoc mesenteroides ssp. mesenteroides - Listeria monocytogenes - Malassezia furfur - Pasteurella multocida ssp. multocida - Penicillium expansum - Phanerochaete chrysosporium - Porphyromonas gingivalis - Pseudomonas aeruginosa - Pseudomonas fluorescens - Saccharomyces cerevisiae - Salmonella enterica ssp. enterica Ser. Typhi - Staphylococcus aureus - Streptococcus mutans - Yarrowia lipolytica - Zygosaccharomyces bailiii - Zygosaccharomyces rookii Spirostane-3-glycoside glycolipids are already at very low working levels. This product is extracted from natural sources. Synergistic effects have been observed in combination with many other antimicrobial agents, especially phenoxyethanol and 1,2-alkanediols.

[0010] The preservative composition of the present invention is preferably applied to foods other than beverages.

[0011] Spirostane-3-glycoside Spirostane-3-glycosides belong to the saponin family, glycolipids in which glycosides and steroids are chemically linked via glycosidic bonds, and are commonly found in many plant genera. Saponins have been reported to have several medicinal properties. Spirostan-3-glycosides consist of a spirostane steroid skeleton linked to various glycosides.

[0012] The glycolipids of formula (I) forming component (a) of the present invention can be obtained by extraction of plant material from plants belonging to the genera Dioscorea, Paris, Hosta, Agave, Yucca, Asparagus and / or Allium or mixtures thereof.

[0013] Further disclosed is an extract obtained from plant material of the above plant genera that produces the entire group of glycolipids of formula (I). A preferred method for preparing the microbial glycolipids of formula (I) comprises the following steps: (a) providing at least one source of spirostan-3-glycosides obtained from at least one of the following plant genera: Genus Dioscorea, Genus Paris, Hosta genus, Genus Agave, Yucca genus, Asparagus spp. Genus Allium. or a mixture thereof. (b) providing a solvent selected from the group consisting of water, a C1-C4 alcohol, acetone, methyl ethyl ketone, or mixtures thereof;

[0014] Preferred glycolipids In a preferred embodiment, the spirostane-3-glycoside glycolipid according to the present invention is selected from the following Table A summarizing structures A to D. [Table A1] [Table A2]

[0015] The composition according to the invention may comprise or consist of at least one glycolipid as disclosed above in an amount ranging from 0.0000001 to 1.0% by weight, preferably from 0.000001 to 0.1% by weight, more preferably from 0.00001 to 0.01% by weight, most preferably from 0.0001 to 0.001% by weight - calculated on the total composition.

[0016] Secondary additional antimicrobial compounds In a preferred embodiment, the preservation method according to the present invention may include a blend of the glycolipid, an additional antimicrobial compound different from the glycolipid (e.g., as described in Regulation (EC) No. 1333 / 2008 of the European Parliament and of the Council of 16 December 2008 on food additives or Regulation (EC) No. 1223 / 2009 of the European Parliament and of the Council of 30 November 2009 on cosmetic products), and further compounds that affect the solubility of the glycolipid, such as saponins or emulsifiers described in EU 1333 / 2008 or EU 1223 / 2009.

[0017] Suitable species may be selected from the group consisting of preservatives selected from the group consisting of: Benzoic acid and parahydroxybenzoic acid, their esters and salts, benzyl benzoate, propionic acid and its salts, salicylic acid and its salts, 2,4-hexadienoic acid (sorbic acid) and its salts, levulinic acid and its salts, anisic acid and its salts, perillic acid and its salts, cinnamic acid and its salts, formaldehyde and paraformaldehyde, 4-hydroxybenzaldehyde, ortho-, meta-, and para-anisaldehyde, cinnamaldehyde, cinnamic alcohol, 2-hydroxybiphenyl ether and its salts, 2-zinc sulfide pyridine N-oxide, inorganic sulfites and bisulfites, sodium iodate, chlorobutanol, 4-ethylmercury-(II)-5-amino-1,3-bis(2-hydroxybenzoyl) benzoic acid), its salts and esters, dehydrated acetic acid, formic acid, 1,6-bis(4-amidino-2-bromophenoxy)-n-hexane and its salts, ethylmercury(II)-thiosalicylic acid sodium salt, phenylmercury and its salts, 10-undecylenic acid and its salts, 5-amino-1,3-bis(2-ethylhexyl)-5-methylhexahydropyrimidine, 5-bromo-5-nitro-1,3-dioxane, 2-bromo-2-nitro-1,3-propanediol, 2,4-dichlorobenzyl alcohol, N-(4-chlorophenyl)-N'-(3,4-dichlorophenyl)-urea, 4-chloro-m-cresol, 2,4,4'-trichloro-2'-hydroxy-diphenyl ether, 4-chloro-3,5-dimethylphenol, 1,1'-Methylenebis(3-(1-hydroxymethyl-2,4-dioximidazolidin-5-yl)urea), Poly(hexamethylenediguanide) Hydrochloride, (benzyloxymethoxy)methanol hexamethylenetetramine, 1-(3-chloroallyl)-3,5,7-triaza-1-azonia-adamantane chloride, 1-(4-chlorophenoxy)-1-(1H-imidazol-1-yl)-3,3-dimethyl-2-butanone, 1,3-bis-(hydroxymethyl)-5,5-dimethyl-2,4-imidazolidinedione, 1,2-dibromo-2,4-dicyanobutane, 2,2'-Methylenebis(6-bromo-4-chlorophenol), bromochlorophene, 5-chloro-2-methyl-3(2H)-isothiazolinone, 2-methyl-3(2H)-isothiazolinone mixed with magnesium chloride and magnesium nitrate, 2-octyl-2H-isothiazol-3-one, 1,2-benzisothiazol-3(2H)-one, 2-benzyl-4-chlorophenol, 3-(4-chlorophenoxy)-1,2-propanediol (chlorphenesin), 2-chloroacetamide, chlorhexidine, chlorhexidine acetate, chlorhexidine gluconate, chlorhexidine hydrochloride, N-alkyl(C, 12 -C 22 ) trimethylammonium bromide and chloride, 4,4-dimethyl-1,3-oxazolidine, N-hydroxymethyl-N-(1,3-di(hydroxymethyl)-2,5-dioxoimidazolidin-4-yl)-N'-hydroxymethylurea, 1,6-bis(4-amidinophenoxy)-n-hexane and its salts, glutaraldehyde, 5-ethyl-1-aza-3,7-dioxabicyclo(3.3.0)octane, 3-(4-chlorophenoxy)-1,2-propanediol, hyamine, alkyl-(C8-C 18 )-Dimethyl-benzyl-ammonium chloride, alkyl-(C8-C 18 )-Dimethyl-benzyl-ammonium bromide, alkyl-(C8-C 18)-Dimethyl-benzyl-ammonium saccharinate, benzyl hemiformal, 3-iodo-2-propynyl butylcarbamate, sodium hydroxymethylaminoacetic acid or sodium hydroxymethylaminoacetate, imidazolidinyl urea, diazolidinyl urea, sodium hydroxymethylglycinate, DMDM hydantoin, tropolone, (ethylenedioxy)dimethanol, 2-bromo-2-(bromomethyl)pentanedinitrile, N-(3-aminopropyl)-N-dodecylpropane-1,3-diamine, α,α',α"-trimethyl-1,3,5-triazine-1,3,5(2H,4H,6H)-triethanol, pyridine-2-thiol-1-oxide, sodium salt, tetrahydro-1,3,4,6-tetrakis(hydroxymethyl)imidazo[4,5-d]imidazo 1,3-bis(hydroxymethyl)-1-(1,3,4-tris(hydroxymethyl)-2,5-dioxoimidazolidin-4-yl)urea (diazolidinyl urea), 1,3-bis(hydroxymethyl)-5,5-dimethylimidazolidine-2,4-dione, 3-acetyl-2-hydroxy-6-methyl-4H-pyran-4-one, cetylpyridinium chloride, caprylhydroxamic acid, sorbohydroxamic acid, and mixtures thereof;1,3-Propanediol, Methylpropanediol, 1,2-Pentanediol, 1,2-Hexanediol, 1,2-Octanediol, 1,2-Decanediol, 1,5-Pentanediol, 1,6-Hexanediol, 1,8-Octanediol, 1,2-Decanediol, Ethylhexylglycerin, Hexoxypropane-1,2-diol, Heptoxypropane-1,2-diol, Octoxypropane-1,2-diol, 3-Phenoxypropane-1,2-diol, 3-Benzyloxypropane-1,2-diol, 3-Phenylethyloxypropane-1,2-diol, 3-Phenylpropyloxypropane-1,2-diol, 3-Methylbenzyloxypropane-1,2-diol, Sorbitan Caprylate, Triclosan, Climbazo octopirox (1-hydroxy-4-methyl-6-(2,4,4-trimethylpentyl)-2(1H)-pyridone, 2-aminoethanol), chitosan, farnesol, 2-butyloctanoic acid, 2-benzylheptan-1-ol, glycerol monolaurate, bis(2-pyridylthio)zinc 1,1'-dioxide, N,N'-(decane-1,10-diyldipyridin-1-yl-4-ylidene)-dioctan-1-amine dihydrochloride (octenidine dihydrochloride), thymol, eugenol, benzyl alcohol, 2-phenylethyl alcohol, 3-phenylpropanol, 2-phenoxyethanol, 1-phenoxypropan-2-ol, 3-phenoxypropanol, benzyloxymethanol, 4-hydroxyacetophenone and mixtures thereof;

[0018] In a preferred embodiment, the second additional antimicrobial compound is selected from the group of benzoic acid and 2,4-hexadienoic acid (sorbic acid), lactic acid, ethanol and parahydroxybenzoic acid (PHB), their esters and salts.

[0019] Another aspect of the present invention refers to a preservative composition comprising or consisting of a glycolipid, said glycolipid being selected from the group consisting of at least one of structures A and D.

[0020] food preparations A food composition according to the invention is any preparation or composition suitable for ingestion and used for nutritional or recreational purposes, comprising a composition according to the invention, and is generally a product intended to be introduced into the oral cavity of a human or animal, to remain there for a certain period of time and then either eaten (e.g., a cooked food or feed, see also below) or removed from the oral cavity again (e.g., chewing gum). Such products include any substance or product intended for human or animal consumption in its processed, partially processed, or raw state, and also includes substances added to ingestible products during their manufacture, preparation, or processing and intended to be introduced into the oral cavity of a human or animal.

[0021] Food compositions according to the present invention also include substances that are swallowed by humans or animals in an unchanged, processed, or prepared state and subsequently digested. In this respect, orally ingestible products according to the present invention also include casings, coatings, or other encapsulations that are or are expected to be swallowed at the same time. The term "orally ingestible products" encompasses ready-to-eat foods and feeds, i.e., foods or feeds that are already complete with respect to substances important for taste. The terms "ready-to-eat foods" and "ready-to-eat feeds" also include solid or semi-solid ready-to-eat foods or feeds. Examples include frozen products that must be thawed and heated to an edible temperature before consumption. Ready-to-eat foods and feeds also include products such as yogurt, ice cream, chewing gum, and hard caramel.

[0022] Preferred food compositions according to the present invention also include "semi-finished products". In this specification, semi-finished products are understood to be orally ingestible products that are not suitable for use as ready-to-eat orally ingestible products (particularly food or feed) due to a high content of flavors and tastants. Only by mixing with at least one further ingredient (e.g., to reduce the concentration of the flavors and tastants) and optionally by further processing (e.g., heating, freezing), the semi-finished products are converted into ready-to-eat orally ingestible products (particularly food or feed). Examples of semi-finished products that may be mentioned here are as follows:

[0023] The food compositions according to the invention preferably comprise one or more preparations for nutritional or palatable purposes, such as (low-calorie) baked goods (bread, dry biscuits, cakes, other baked goods, etc.), confectionery (chocolate, chocolate bars, other bar-shaped products, fruit gums, dragées, hard and soft caramels, chewing gum, etc.), meat products (ham, fresh sausages or fresh sausage preparations, spiced or marinated fresh or cured meat products, etc.), eggs or egg products (dried eggs, egg whites, egg yolks), cereal products (breakfast cereals, muesli bars, cooked ready-to-eat rice products, etc.), dairy products (rice pudding, yogurt, kefir, cream cheese, soft cheese, hard cheese, milk powder, whey, butter, buttermilk, partially or fully hydrolyzed milk protein-containing products, etc.), products made from soy proteins or other soy ingredients (e.g. soy milk and soy milk products, preparations containing soy lecithin, tofu or tempeh, etc.). or products made therefrom, as well as fruit preparations and mixtures, optionally with flavours), fruit preparations (e.g. jams, sorbets, fruit sauces, fruit fillings), vegetable preparations (e.g. ketchup, sauces, dried vegetables, frozen vegetables, cooked vegetables, boiled vegetables), snacks (e.g. baked or fried potato chips or potato dough products, corn or peanut-based extrudates), fat and oil-based products or emulsions thereof (e.g. mayonnaise, remoulades, dressings, in each case full-fat or reduced-fat), other prepared dishes and soups (e.g. dry soups, instant soups, cooked soups), spices, spice mixes, seasonings used in particular, for example, in the snack sector, sweetener preparations, tablets or sachets, other preparations for sweetening or whitening foods. The preparations within the scope of the present invention can also be used in the form of semi-finished products for the production of further preparations for nutritional or recreational purposes. Preparations within the scope of the present invention may be in the form of capsules, tablets (uncoated and coated, e.g. enteric coated), dragees, granules, pellets, solid mixtures, dispersions in a liquid phase, emulsions, powders, solutions, pastes, or other preparations that can be swallowed or chewed, and dietary supplements.

[0024] The preparations may also be in the form of capsules, tablets (uncoated and coated, e.g. enteric coated), dragees, granules, pellets, a mixture of solids, a dispersion in a liquid phase, an emulsion, a powder, a solution, a paste, or other swallowable or chewable preparations, e.g. a food supplement.

[0025] Semi-finished products are generally used in the manufacture of ready-to-use or ready-to-eat preparations for nutritional or recreational purposes.

[0026] Further constituents of ready-to-eat preparations or semi-finished products for nutritional or leisure purposes include conventional base substances, auxiliary substances and additives for food or leisure foods, such as water, mixtures of fresh or processed vegetable or animal base substances or raw substances (e.g. raw, roasted, dried, fermented, smoked and / or boiled meat, bone, cartilage, fish, vegetables, herbs, nuts, vegetable pastes or mixtures thereof), digestible or non-digestible carbohydrates (e.g. sucrose, maltose, fructose, glucose, dextrin, amylose, amylopectin, inulin, xylan, cellulose, tagatose), sugar alcohols (e.g. sorbitol, erythritol), natural or hardened fats (e.g. beef tallow, lard, palm fat, cocoa fat, hardened vegetable fat), oils (e.g. sunflower oil, peanut oil, corn germ oil, olive oil, fish oil, soybean oil, sesame oil, etc.), fatty acids or salts thereof (e.g. potassium stearate), proteinogenic and non-proteinogenic amino acids and related compounds (e.g., gamma-aminobutyric acid, taurine), peptides(e.g. glutathione), natural or processed proteins (e.g. gelatin), enzymes (e.g. peptidases), nucleic acids, nucleotides, taste correctors for unpleasant taste impressions, further taste modifiers for generally non-unpleasant further taste impressions, other taste modifiers (e.g. nucleotides such as inositol phosphate, guanosine monophosphate, adenosine monophosphate, or other substances such as sodium glutamate or 2-phenoxypropionic acid), emulsifiers (e.g. lecithin, diacylglycerol, gum arabic), stabilizers (e.g. carrageenan, alginates), preservatives (e.g. benzoic acid and its salts, sorbic acid and its salts), antioxidants (e.g. tocopherol, ascorbic acid), Chelating agents (e.g., citric acid), organic or inorganic acidifying agents (e.g., acetic acid, phosphoric acid). Flavoring agents include additives other than spices (e.g., flavorings, sweeteners, licorice acid, phosphoric acid), other bitter substances (e.g., quinine, caffeine, limonene, amarogentin, humulone, lupulone, catechol, tannins), substances that prevent enzymatic browning (e.g., sulfites, ascorbic acid), essential oils, plant extracts, natural or synthetic colorings or color pigments (e.g., carotenoids, flavonoids, anthocyanins, chlorophyll and their derivatives), spices, trigeminal active substances or plant extracts containing such trigeminal active substances, synthetic, natural or natural-equivalent flavors or odorants, and odor correctors.

[0027] The food composition according to the present invention, for example in the form of a preparation or semi-finished product, preferably contains a flavor composition to complete and refine the taste and / or aroma. The preparation may contain a solid carrier and a flavor composition as ingredients. Suitable flavor compositions include, for example, synthetic, natural or identical to natural flavors, flavorings and taste-imparting substances, reaction flavors, smoke flavors or other flavor-imparting preparations (e.g., protein (partial) hydrolysates, preferably protein (partial) hydrolysates with a high arginine content, barbecue flavors, plant extracts, spices, spice preparations, vegetables and / or vegetable preparations), as well as suitable auxiliary substances and carriers. Particularly suitable here are flavor compositions or components thereof that produce roasted, meaty (especially chicken, fish, seafood, beef, pork, lamb, mutton, goat), vegetarian (especially tomato, onion, garlic, celery, leek, mushroom, eggplant, seaweed), spicy (especially black pepper, white pepper, cardamom, nutmeg, pimento, mustard, mustard products), fried, yeasty, boiled, greasy, salty, and / or pungent flavor impressions, and can correspondingly enhance the spicy impression. The flavor composition generally comprises one or more of the aforementioned ingredients.

[0028] The food composition of the present invention is preferably selected from the group consisting of: confectionery, preferably low-calorie or zero-calorie confectionery, preferably selected from the group consisting of muesli bar products, fruit gums, dragées, hard caramels and chewing gum, - cereal products, preferably selected from the group consisting of low-sugar and sugar-free breakfast cereals and muesli bars, dairy products, preferably selected from the group consisting of low-fat and non-fat yogurt, kefir, whey, buttermilk and ice cream, - products made from soy proteins or other soy ingredients, preferably selected from the group consisting of soy milk, products made from soy milk, preparations containing soy lecithin, products made from preparations containing soy lecithin, and fruit preparations and mixtures, optionally with flavors, - sweetener preparations, tablets and sachets, - Sugar-free dragees - Ice cream, with or without dairy ingredients, preferably unsweetened.

[0029] Food Grade Emulsifier Preferred food grade emulsifiers include the following groups: - lecithin; - fatty acid derivatives, such as polyglycerol esters (PGE), polysorbates ("TWEEN"), stearoyl lactylates, propylene glycol esters (PGMS), and sucrose esters; - Polyglycerol polyricinoleate (PGPR); - Ammonium phosphatide (AMP); - C6-C 22 Mono- and diglycerides of saturated or unsaturated fatty acids; - saponins or extracts prepared from saponin-containing plants, such as kili extract (E999); and mixtures thereof.

[0030] Aroma or flavor compounds Aroma compounds and flavoring agents are well known in the art and can be selected from synthetic flavor liquids and / or oils obtained from plant leaves, flowers, fruits, etc., and combinations thereof. Representative flavoring liquids include artificial, natural, or synthetic fruit flavors such as eucalyptus, lemon, orange, banana, grape, lime, apricot, and grapefruit oil, as well as fruit essences such as apple, strawberry, cherry, orange, and pineapple, bean and nut-derived flavors such as coffee, cocoa, cola, peanut, and almond, and root-derived flavors such as licorice or ginger.

[0031] Suitable aroma or flavor compounds are set out in Regulation (EC) No 1334 / 2008 of the European Parliament and of the Council of 16 December 2008 on flavors and certain food ingredients with flavor properties used in or on food, and Council Regulation (EEC) No 1601 / 91, Regulation (EC) No 2232 / 96, (EC) No 110 / 2008 and amending Directive 2000 / 13 / EC.

[0032] sweetener The term "sweetener" herein means a substance having a relative sweetness of at least 25, based on the sweetness of sucrose (which therefore has a sweetness of 1). The sweeteners used in the orally ingestible products (particularly food, feed or pharmaceutical products) according to invention (a) are preferably non-cariogenic and / or have an energy content of 5 kcal or less per gram of orally ingestible product.

[0033] Advantageous sweeteners in preferred orally ingestible products (especially food, feed or pharmaceuticals) according to the invention are selected from the following group: (a) Natural sweeteners, preferably selected from the group comprising miraculin, monellin, mabinlin, thaumatin, curculin, brazzein, pentaidine, D-phenylalanine, D-tryptophan, and extracts or fractions obtained from natural sources, amino acids and / or proteins thereof, and physiologically acceptable salts of these amino acids and / or proteins, in particular sodium, potassium, calcium, or ammonium salts, neohesperidin dihydrochalcone, naringin dihydrochalcone, stevioside, steviolubioside, rebaudiosides, in particular rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside G, rebaudioside H, dulcoside, and rubusoside. , suavioside A, suavioside B, suavioside G, suavioside H, suavioside I, suavioside J, bayunoside 1, bayunoside 2, phlomisoside 1, phlomisoside 2, phlomisoside 3 and phlomisoside 4, abrusoside A, abrusoside B, abrusoside C, abrusoside D, cyclocaryoside A and cyclocaryoside I, osladin, polypodoside A, streptoside These include rogin 1, strogin 2, strogin 4, seriguein A, dihydroquercetin 3-acetate, perillartine, telosmoside A15, periandrin IV, pterocaryoside, cyclocaryoside, mukuroziosides, trans-anethole, trans-cinnamalaldehyde, bryoside, bryonoside, bryonostocside, carnosifloside, scandenoside, gypenosides, trilobatin, phlorizin, dihydroflavanols, hematoxylin, cyanin, chlorogenic acid, albizia saponin, telosmoside, gaudicaudioside, mogroside, mogroside V, hernandulcin, monatin, phyllodulcin, glycyrrhetinic acid and its derivatives, in particular glycosides such as glycyrrhizin, and physiologically acceptable salts of these compounds, in particular the sodium, potassium, calcium, or ammonium salts.as well as extracts or concentrated fractions of extracts selected from the group consisting of Thaumatococcus extracts (Cathamphetamine plant), extracts of the genus Stevia (particularly Stevia rebaudiana), extracts of lavender (Momordica or Scirrha grosvenorii, Monk Fruit), extracts of the genus Glycerylsea (particularly Glycerylsea glabra), extracts of the genus Rubus (particularly Rubus suavissimus), extracts of citrus fruits and extracts of Lippia dulcis; (b) Synthetic sweeteners, preferably selected from the group consisting of magap, sodium cyclamate or other physiologically acceptable salts of cyclamic acid, acesulfame K or other physiologically acceptable salts of acesulfame, neohesperidin dihydrochalcone, naringin dihydrochalcone, saccharin, saccharin sodium salt, aspartame, superaspartame, neotame, alitame, advantame, perillartine, sucralose, lugduname, karerame, sucrononate and sucrooctate.

[0034] thickener Advantageous thickeners in ingestible products according to the invention (especially food, feed or pharmaceutical products) are selected from the group consisting of cross-linked polyacrylic acid and its derivatives, polysaccharides and their derivatives such as xanthan gum, agar, alginates or tyrose, cellulose derivatives such as carboxymethylcellulose or hydroxycarboxymethylcellulose, fatty alcohols, monoglycerides and fatty acids, polyvinyl alcohol and polyvinylpyrrolidone.

[0035] According to the invention, preference is given to orally ingestible products (in particular food or feed) comprising lactic acid bacteria-thickened milk and / or lactic acid bacteria-thickened cream, preferably selected from the group consisting of yogurt, kefir and quark.

[0036] The food composition comprising lactic acid bacteria-thickened milk and / or lactic acid bacteria-thickened cream according to the invention is advantageously an orally ingestible product containing probiotics, preferably Bifidobacterium animalis subsp. lactis BB-12, Bifidobacterium animalis subsp. lactis DN-173 010 ... 010, lactisHN019, Lactobacillus acidophilus LA5, Lactobacillus acidophilus NCFM, Lactobacillus johnsonii LA1, Lactobacillus casei immunotus / defensis, Lactobacillus casei Shirota (DSM20312), Lactobacillus casei CRL431, Lactobacillus reuteri (ATCC55730), Lactobacillus rhamnosus (ATCC53013).

[0037] Chewing gum additives The orally ingestible product (especially a food, feed or pharmaceutical product) according to the invention is a chewing gum and particularly preferably comprises a chewing gum base, preferably selected from the group comprising chewing gum bases or bubble gum bases, the latter being softer and therefore also capable of forming gum bubbles. In addition to the conventionally used natural resins or natural latex chicles, preferred chewing gum bases according to the present invention include elastomers such as polyvinyl acetate (PVA), polyethylene, (low or medium molecular weight) polyisobutene (PIB), polybutadiene, isobutene-isoprene copolymers (butyl rubber), polyvinyl ethyl ether (PVE), polyvinyl butyl ether, copolymers of vinyl esters and vinyl ethers, styrene-butadiene copolymers (styrene-butadiene rubber, SBR), or vinyl elastomers (e.g. elastomers based on vinyl acetate / vinyl laurate, vinyl acetate / vinyl stearate, or ethylene / vinyl acetate), as well as mixtures of the aforementioned elastomers (as described, for example, in EP 0 242 325, US 4,518,615, US 5,093,136, US 5,266,336, US 5,601,858, or US 6,986,709). Furthermore, the chewing gum bases preferably used according to the present invention preferably comprise further components such as, for example, (mineral) fillers, plasticizers, emulsifiers, antioxidants, waxes, fats or fatty oils, e.g., hardened (hydrogenated) vegetable or animal fats, mono-, di- or triglycerides. Suitable (mineral) fillers are, for example, calcium carbonate, titanium dioxide, silicon dioxide, talcum, aluminium oxide, dicalcium phosphate, tricalcium phosphate, magnesium hydroxide and mixtures thereof. Suitable plasticizers, or detackifiers, are, for example, lanolin, stearic acid, sodium stearate, ethyl acetate, diacetin (glycerol diacetate), triacetin (glycerol triacetate), triethyl citrate. Suitable waxes are, for example, paraffin wax, candelilla wax, carnauba wax, microcrystalline wax, polyethylene wax, etc. Suitable emulsifiers are, for example, phosphatides such as lecithin, mono- and diglycerides of fatty acids, for example glycerol monostearate.

[0038] The chewing gum according to the invention (especially those disclosed above) preferably comprises different types of sugars, sugar substitutes, other sweetening substances, sugar alcohols (especially sorbitol, xylitol, mannitol), ingredients with a cooling effect, taste correctors for unpleasant taste impressions, further taste modulators (e.g. nucleotides such as inositol phosphate, guanosine monophosphate, adenosine monophosphate or other substances such as sodium glutamate or 2-phenoxypropionic acid), humectants, thickeners, emulsifiers, stabilizers, odor correctors and flavors (e.g. eucalyptus menthol, cherry, strawberry, grapefruit, vanilla, banana, citrus fruits, peach, blackcurrant, tropical fruits, ginger, coffee, cinnamon, combinations (of the aforementioned flavors) with mint flavors, as well as spearmint and peppermint alone). Of particular interest is the combination of flavors with other substances that have cooling, warming or appetite-stimulating properties.

[0039] Cosmetic preparations Another object of the present invention relates to a skin care, personal care, sun care or hair care product or product formulation comprising the composition defined above. The preparation can represent, for example, a cosmetic cream, lotion, spray, emulsion, ointment, gel or mouse.

[0040] The preparations according to the invention may also contain antidandruff agents, anti-irritation agents, irritation suppressants, antioxidants, astringents, antiperspirants, preservatives, antistatic agents, binders, buffers, carrier materials, chelating agents, cell stimulants, cleaning agents, care agents, deodorizing agents, antiperspirants, softeners, emulsifiers, enzymes, essential oils, fibers, film-forming agents, fixatives, foam-forming agents, foam stabilizers, foam-preventing substances, foam boosters, gelling agents, gel-forming agents, hair care agents, hair setting agents, hair straightening agents, moisturizing agents, moisturizing substances, moisture-retaining substances, bleaching agents, strengthening agents, stain removers, optical brighteners, impregnating agents, soil-repellent agents, friction-reducing agents, lubricating agents, as further auxiliaries and additives. Additional auxiliaries and additives that can be used include, for example, moisturizing creams, ointments, opacifiers, plasticizers, coating agents, polishing agents, brighteners, polymers, powders, proteins, re-oiling agents, abrasives, silicones, hair growth agents, cooling agents, skin cooling agents, warming agents, skin warming agents, stabilizers, UV absorbers, UV filters, detergents, thickeners, vitamins, oils, waxes, fats, phospholipids, saturated fatty acids, mono- or polyunsaturated fatty acids, α-hydroxy acids, polyhydroxy fatty acids, liquefying agents, dyes, color protection agents, pigments, fragrances, polyols, surfactants, electrolytes, organic solvents or silicone derivatives.

[0041] Industrial Applications Another object of the present invention relates to a method for improving the antimicrobial stability of a cosmetic, detergent or food preparation comprising the steps of: (a) providing a preparation having low or no antimicrobial stability; (b) adding a dosage amount of a preservative composition according to the present invention.

[0042] Preferred embodiments are cosmetics, detergents and food preparations comprising the preservative composition according to the invention.

[0043] The present invention also provides the use of the preservative composition according to the invention for the antimicrobial stabilization of cosmetics, detergents or food preparations, excluding beverages.

[0044] It is emphasized that, for the sake of good order, all preferred embodiments mentioned above, in particular with regard to combinations, ratios and amounts, also apply to the claimed methods and uses, so that their repetition is not necessary. [Example]

[0045] Manufacturing example Example 1: Isolation of spirostane glycosides A) Extraction, isolation, and identification of compounds of formula A-D 1.0 kg of dried plant material was extracted with 12.5 L of methanol-MTB-ether (50:50 v / v) and methanol (100%) for 24 hours at room temperature. Both extracts were combined and the solvent was evaporated in vacuo. The extraction yield depends on the plant species and plant part used. Typically, the extraction yield is about 5% to 30% of the dried plant material. B) Pre-fractionation by reversed-phase chromatography

[0046] The raw extract was subjected to reversed-phase medium-pressure chromatography (RP-MPLC) to enrich the target compounds. Reversed-phase MPLC is highly efficient at removing secondary metabolites such as sugars, lipids, and flavonoids, allowing for enrichment of the target compounds. It makes sense to combine different MPLC pre-fractionation methods to more specifically enrich selected saponins, for example, by combining RP18 and RP4.

[0047] C) Second purification step by reversed-phase chromatography Pure compounds were isolated by reverse-phase chromatography using different fractions from the initial separation step by MPLC. In some cases, several repeated separations by HPLC were required to reach a purity of greater than 90% per compound. Promising fractions from the preparative HPLC run, detected by light scattering detection ELSD, were analyzed by LCMS. The solvent of all fractions containing the desired compounds was removed in vacuo, followed by a lyophilization step. The isolated compounds were characterized by LCMS and 1D and 2D NMR spectroscopy. D) Isolated compounds [Table B1] [Table B2]

[0048] Example 2: Antimicrobial Activity Compounds are dissolved at a concentration of 20 mg / mL in 100% DMSO. Pre-culture: Yeast and bacteria are plated on potato dextrose agar, resuspended in potato dextrose broth, and CFU determined by OD measurement. CFU of PDB strains is adjusted to pH 3.8. Preculture: Spores of mycelium-forming fungi were used directly after thawing frozen stocks of known titers. Final titer used in the assay: 5 x 10 yeast strains 3 CFU / ml, bacteria 1*10 6 CFU / ml, fungus (spores) 5*10 4 CFU / ml Potato dextrose broth pH 3.8 was used as the assay matrix. 500 ppm (0.05%) of the compound was screened (final DMSO 2.5% (v / v)) Volume: 100µl in 96-well format Positive controls: potassium sorbate, sodium benzoate, triclosan 28°C to 30°C, static incubation The incubation period varies from 2 to 8 days depending on the type of spoilage bacteria. Visual assessment (one eye at a time, with binoculars for fungi) The antimicrobial activities are shown in Table 1. Table 1: Antimicrobial activity of tested compounds (Minimum inhibitory concentration (MIC), μg / ml) [Table 1A] [Table 1B]

[0049] The examples clearly show that the spirostane glycosides according to the invention exhibit significant activity against a wide range of microorganisms that can typically be found in everyday products such as food, pet food, or cosmetics. The performance of the spirostane glycosides according to the invention is comparable to that of the common natural preservatives sorbic acid and benzoic acid, and can be synergistically enhanced by blending two or more of the terpene glycosides according to the invention, or by using a blend of the glycolipids with a secondary preservative such as sorbic acid, benzoic acid, lactic acid, ethanol, or PHB (esters).

[0050] Formulation example Food The following Examples F1 to F2 show various formulations for food preparations, where the saponin represents one or more spirostane glycosides according to claim 1. Example F1 The Italian salad dressing formulation is prepared as follows: Ingredients Parts Part I Water 70.0 Vinegar 7.0 Sodium chloride 2.0 Sweetener 4.0 Gum 0.4 Flavor 0.9 Part II vegetable oil 5.3 Part III water 6.2 Vinegar 4.2 Spices and Flavors 1.8 Mix Part I and Part II together and homogenize. Then add Part III and mix thoroughly to form a homogenous mixture. Add 400 ppm of saponin to the dressing. Example F2 ketchup aqueous phase Mashed tomatoes 25.9 Apple cider vinegar 20.7 Water 44.3 Sun-dried tomatoes 2.1 Sodium chloride 1.8 1.1 minced dehydrated garlic Frozen oregano 0.4 Basil 0.5 Xanthan gum 0.2 White onion powder 2.5 Sucrose 7.0 EDTA 0.0007 Saponin 0.05 Oil phase Soybean oil 53.3 Olive oil 46.7

[0051] Example of compound: Pet food The following Examples P1 to P4 show various formulations for pet food formulations, where the saponin represents one or more spirostane glycosides as defined in claim 1. Example P1 This example describes the preparation of a microbiologically stable food product, simulating meat chunks, with 60% moisture, suitable for use as a dog food. The food product is prepared from the following ingredients: Ingredients Parts Wheat Gluten 10.0 Soybean Oil Meal 4.0 Poultry Meal 3.0 Meat Meal 1.5 1.2g cornmeal Taro 5.0 Carrageenan 2.5 Potassium sorbate 0.3 Tween 80 0.25 Span 80 0.75 Saponin 0.5 High fructose corn syrup 15.0 Syrup (80% solids, 90% fructose) Water 56.0 To prepare the food product, carrageenan is added to 70°C water and stirred to dissolve. Tween 80, polyoxyethylene sorbitan monooleate (available from Atlas Chemical), potassium sorbate, benzyl alcohol, and high fructose corn syrup (Isomerose 900, available from Clinton Corn Products) are added to the carrageenan solution and stirred vigorously until dissolved. The tallow is melted, and sorbitan monooleate (Span 80, available from Atlas Chemical) is added and mixed thoroughly. The tallow and water solution are then emulsified by vigorously mixing. The remaining dry ingredients are added with stirring and blended with the emulsion. The resulting mixture is placed in a saucepan and autoclaved at 15 pounds gauge pressure for 20 minutes to heat-set the mass. The heat-set product is microbiologically stable at a moisture content of 60%. Without the glycolipid component, this formulation is not microbiologically stable. Example P2 This example describes the production of a microbiologically stable food product with 70% moisture content that simulates meat chunks from the following ingredients: Ingredients Parts Wheat gluten 7.48 Soybean oil meal 2.96 Poultry meal 2.23 Meat Meal 1.11 0.88g cornmeal Taro 3.70 Carrageenan 1.85 Potassium sorbate 0.30 Span 80 0.75 Tween 80 0.25 Saponin 0.50 High fructose corn syrup 10.10 Water 66.90 The process is the same as in Example P1. Example P3 This example describes the preparation of a microbiologically stable gravy with a moisture content of 60%. The formulation is as follows: Ingredients Parts Meat and bone meal 9.45 Yeast 1.35 Corn flour 1.35 Dried whey 1.35 Whole Egg Solids 1.35 Scutellaria 9.45 High fructose corn syrup 20.23 Tween 80 0.25 Span 80 0.75 Saponin 0.50 Kercosol 0.14 Water 54.0 In this example recipe, melted tallow and Span 80 are first mixed together. A solution containing high fructose corn syrup, water, potassium and calcium sorbate, Tween 80, Kelcosol, sodium alginate (available from Kelco Co.), and benzyl alcohol is then prepared by heating the water to 60°C and mixing. This solution is emulsified with the tallow by vigorously stirring. The remaining dry ingredients are then added and vigorously stirred. No heating is required beyond the initial mixing of the fat and water phases. Example P4 This example describes the preparation of a microbiologically stable gravy with a moisture content of 70%. The following ingredients are combined according to the steps of Example 3: Ingredients Parts Meat and bone meal 7.0 Corn flour 1.0 Brewer's yeast 1.0 Dried whey 1.0 Whole Egg Solids 1.0 Scutellaria 7.0 High fructose corn syrup 15.0 Kercosol 0.1 Span 80 0.75 Tween 80 0.25 Saponin 0.50 Wednesday 65.30

[0052] Example of formulation: Cosmetics and detergents The following Examples F1 to F56 show various formulations for the preparation: Formulation 1 represents one or more spirostane glycosides according to claim 2. Table F1 Liquid soap; transparent (unit: weight %) [Table F1] Table F2 Syndet soap; liquid (unit: weight %) [Table F2] Table F3 Cosmetic lotion for body soap (unit: weight %) [Table F3] Table F4 Cosmetic lotion for body soap containing triclosan (unit: weight %) [Table F4] Table F5 Intimate Wash (unit: weight %) [Table F5] Table F6 Liquid soap (unit: weight %) [Table F6] Table F7 Shampoo (unit: weight %) [Table F7] Table F8 2-in-1 shampoo (unit: weight %) [Table F8] Table F9 Anti-dandruff shampoo (unit: weight %) [Table F9] Table F10 Hair conditioner containing Clinipan: Rinse-off (unit: weight %) [Table F10] Table F11 A leave-on spray hair conditioner containing zinc pyritrion (unit: weight %) [Table F11] Table F12 UV-cut hair conditioner (unit: weight %) [Table F12] Table F13 Shower gel (unit: weight %) [Table F13] Table F14 Shaving foam (unit: weight %) [Table F14] Table F15 Hair removal cream (unit: weight %) [Table F15] Table F16 Aftershave Tonic (unit: weight %) [Table F16] Table F17 Roll-on gel deodorant formulation (unit: weight %) [Table F17] Table F18 Clear Deo Roll-on Antiperspirant (unit: weight %) [Table F18] Table F19 Deodorant stick (unit: weight %) [Table F19] Table F20 Zirconium Suspensoid Antiperspirant Stick (unit: weight %) [Table F20] Table F21 Deodorant pump spray containing Simclariol (unit: weight %) [Table F21] Table F22 Antiperspirant composition (unit: wt%) [Table F22] Table F23 Deodorant spray containing triclosan (unit: weight %) [Table F23] Table F24 O / W lotion (unit: weight %) [Table F24] Table F25 Body lotion (unit: weight %) [Table F25] Table F26 Cream (unit: weight %) [Table F26] Table F27 Cream (unit: weight %) [Table F27] Table F28 Hand & Body Cream (unit: weight %) [Table F28] Table F29 Face cream (unit: weight %) [Table F29] Table F30 Moisturizing body care cream (unit: weight %) [Table F30] Table F31 Anti-wrinkle cream (unit: weight %) [Table F31] Table F32 Disinfectant functional skin oil (unit: weight %) [Table F32] Table F33 Purulent wound cream (unit: weight %) [Table F33] Table F34 Moisturizing and antiseptic face mask (unit: weight %) [Table F34] Table F35 Spray disinfectant gel (unit: weight %) [Table F35] Table F36 Mineral Wash & Cleaning Gel (unit: weight %) [Table F36] Table F37 Anti-acne facial cleanser (unit: weight %) [Table F37] Table F38 Cosmetic sunscreen composition (unit: wt%) [Table F38] Table F39 Sunscreen spray (unit: weight %) [Table F39] Table F40 Moisturizing body care cream (unit: weight %) [Table F40] Table F41 Sunscreen spray O / W SPE 15-20 (unit: weight %) [Table F41] Table F42 Sunscreen milk (unit: weight %) [Table F42] Table F43 After-sun gel (unit: weight %) [Table F43] Table F44 After-sun lotion (unit: weight %) [Table F44] Table F45 Hair styling gel (unit: weight %) [Table F45] Table F46 Silicone emulsion (unit: weight %) [Table F46] Table F47 Microemulsion gel (unit: weight %) [Table F47] Table F48 Gel air freshener (unit: weight %) [Table F48] Table F49 Cleaner Alkaline pH 8-10 (unit: weight %) [Table F49] Table F50 Fabric softener (unit: weight %) [Table F50] Table F51 Liquid detergent (unit: weight %) [Table F51] Table F52 Concentrated liquid detergent (unit: weight %) [Table F52] Table F53 Toilet detergent (unit: weight %) [Table F53] Table F54 Concentrated dishwashing detergent (unit: wt%) [Table F54] Table F55 Concentrated dishwashing detergent (unit: wt%) [Table F55] Table F56 Wet tissue solution (unit: weight %) [Table F56]

Claims

1. Use of an antiseptic composition comprising or consisting of a glycolipid, said glycolipid being selected from the group consisting of at least one spirostane-3-glycoside according to formula (I). 【Chemical formula 1】 Formula (I) where R1 is H ２ or O R2 represents H or OH; R3 is H, CH ３ , or C.H. ２ represents OH R4 represents OH, OGlucosyl, OGalactosyl, ORhamnosyl, OXylosyl, or OArabinosyl; ... means a single or double bond, The preservative composition is for antimicrobial stabilization of cosmetics, disinfectants or food preparations, wherein the composition is active against at least one of the following microorganisms: - Actinobacterium - Alicyclobacillus acidoterrestris - Alternaria alternata - Aspergillus braziliensis - Bacillus cereus - Bacillus licheniformis - Botrytis cinerea - Brettanomyces nardenensis - Bysochlamys fulva - Campylobacter jejuni - Candida albicans - Candida parapsilosis - Cladosporium cladosporioides - Clostridium perfringens - Clostridium sporogenes - Corynebacterium xerosis - Cutibacterium acnes - Enterobacter cloacae - Enterococcus faecalis - Fusobacterium nucleatum subsp. vincentii - Glucoacetobacter licefaciens - Lactobacillus paracasei ssp. paracasei - Lactobacillus plantarum ssp. plantarum - Leuconostoc lactis - Leuconostoc mesenteroides ssp. mesenteroides - Listeria monocytogenes - Malassezia furfur - Pasteurella multocida ssp. multocida - Penicillium expansum - Phanerochaete chrysosporium - Porphyromonas gingivalis - Pseudomonas aeruginosa -Pseudomonas fluorescens - Saccharomyces cerevisiae - Salmonella enterica ssp. enterica Ser. Typhi - Staphylococcus aureus - Streptococcus mutans - Yarrowia lipolytica - Zygosaccharomyces bailiii - Zygosaccharomyces rookii

2. The use according to claim 1, wherein the glycolipid is selected from the group consisting of the following structures A to D: 【Table 1】

3. The use according to claim 1, comprising the glycolipid in an amount ranging from 0.0000001% to 1.0% by weight of the total preservative composition.

4. The use according to claim 1, comprising the glycolipid in an amount ranging from 0.000001% to 0.1% by weight of the total preservative composition.

5. The use according to claim 1, comprising the glycolipid in an amount ranging from 0.00001% to 0.01% by weight of the total preservative composition.

6. 2. Use according to claim 1, wherein the preservative composition further comprises at least one preservative (component b) different from the compound according to formula (I) (component a).

7. 7. The use according to claim 6, wherein the added preservative (component b) is selected from the group consisting of: Benzoic acid and parahydroxybenzoic acid, their esters and salts, benzyl benzoate, propionic acid and its salts, salicylic acid and its salts, 2,4-hexadienoic acid (sorbic acid) and its salts, levulinic acid and its salts, anisic acid and its salts, perillic acid and its salts, cinnamic acid and its salts, formaldehyde and paraformaldehyde, 4-hydroxybenzaldehyde, ortho-, meta-, and para-anisaldehyde, cinnamaldehyde, cinnamic alcohol, 2-hydroxybiphenyl ether and its salts, 2-zinc sulfide pyridine N-oxide, inorganic sulfites and bisulfites, sodium iodate, chlorobutanol, 4-ethylmercury-(II)-5-amino-1,3-bis(2-hydroxy benzoic acid), its salts and esters, dehydrated acetic acid, formic acid, 1,6-bis(4-amidino-2-bromophenoxy)-n-hexane and its salts, ethylmercury(II)-thiosalicylic acid sodium salt, phenylmercury and its salts, 10-undecylenic acid and its salts, 5-amino-1,3-bis(2-ethylhexyl)-5-methylhexahydropyrimidine, 5-bromo-5-nitro-1,3-dioxane, 2-bromo-2-nitro-1,3-propanediol, 2,4-dichlorobenzyl alcohol, N-(4-chlorophenyl)-N'-(3,4-dichlorophenyl)-urea, 4-chloro-m-cresol, 2,4,4'-trichloro-2'-hydroxy-diphenyl ether, 4-chloro-3,5-dimethylphenol, 1,1'-methylenebis(3-(1-hydroxymethyl-2,4-dioximidazolidin-5-yl)urea), poly(hexamethylenediguanide) hydrochloride, (benzyloxymethoxy)methanol hexamethylenetetramine, 1-(3-chloroallyl)-3,5,7-triaza-1-azonia-adamantane chloride, 1-(4-chlorophenoxy)-1-(1H-imidazol-1-yl)-3,3-dimethyl-2-butanone, 1,3-bis-(hydroxymethyl)-5,5-dimethyl-2,4-imidazolidinedione, 1,2-dibromo-2,4-dicyanobutane, 2,2'-methylenebis(6-bromo-4-chlorophenol), bromochlorophene, 5-chloro-2-methyl-3(2H)-isothiazolinone, a mixture of 2-methyl-3(2H)-isothiazolinone with magnesium chloride and magnesium nitrate, 2-Octyl-2H-isothiazol-3-one, 1,2-benzisothiazol-3(2H)-one, 2-benzyl-4-chlorophenol, 3-(4-chlorophenoxy)-1,2-propanediol (chlorphenesin), 2-chloroacetamide, chlorhexidine, chlorhexidine acetate, chlorhexidine gluconate, chlorhexidine hydrochloride, N-Alkyl (C12-C22) trimethylammonium bromide and chloride, 4,4-dimethyl-1,3-oxazolidine, N-hydroxymethyl-N-(1,3-di(hydroxymethyl)-2,5-dioxoimidazolidin-4-yl)-N'-hydroxymethylurea, 1,6-bis(4-amidinophenoxy)-n-hexane and its salts, glutaraldehyde, 5-ethyl-1-aza-3,7-dioxabicyclo(3.3.0)octane, 3-(4-chlorophenoxy)-1,2-propanediol, hyamine, alkyl-(C8-C18)-dimethyl-benzyl-ammonium chloride, alkyl-(C8-C18)-dimethyl-benzyl-ammonium bromide, alkyl-(C8-C18)-dimethyl-benzyl-ammonium saccharinate, benzyl hemiformal, 3-iodo-2-propynyl butylcarbamate, sodium hydroxymethylaminoacetic acid or sodium hydroxymethylaminoacetate, imidazolidinyl urea, diazolidinyl urea, sodium hydroxymethylglycinate, DMDM Hydantoin, tropolone, (ethylenedioxy)dimethanol, 2-bromo-2-(bromomethyl)pentanedinitrile, N-(3-aminopropyl)-N-dodecylpropane-1,3-diamine, α,α',α"-trimethyl-1,3,5-triazine-1,3,5(2H,4H,6H)-triethanol, pyridine-2-thiol-1-oxide, sodium salt, tetrahydro-1,3,4,6-tetrakis(hydroxymethyl)imidazo[4,5-d]imidazole-2,5(1H,3H)-dione, 1,3-bis(hydroxymethyl)-1-(1,3,4-tris(hydroxymethyl)-2,5-dioxoimidazolidin-4-yl)urea (diazolidinyl urea), 1,3-bis(hydroxymethyl)-5,5-dimethylimidazolidine-2,4-dione, 3-acetyl-2-hydroxy-6-methyl-4H-pyran-4-one, cetylpyridinium chloride, caprylhydroxamic acid, sorbohydroxamic acid, and mixtures thereof; 1,3-propanediol, methylpropanediol, 1,2-pentanediol, 1,2-hexanediol, 1,2-octanediol, 1,2-decanediol, 1,5-pentanediol, 1,6-hexanediol, 1,8-octanediol, 1,2-decanediol, ethylhexylglycerin, hexoxypropane-1,2-diol, heptoxypropane-1,2-diol, octoxypropane-1,2-diol, 3-phenoxypropane-1,2-diol, 3-benzyloxypropane-1,2-diol, 3-phenylethyloxypropane-1,2-diol, 3-phenylpropyloxypropane-1,2-diol, 3-methylbenzyloxypropane-1,2-diol, sorbitan caprylate, triclosan, climbazo , octopirox (1-hydroxy-4-methyl-6-(2,4,4-trimethylpentyl)-2(1H)-pyridone, 2-aminoethanol), chitosan, farnesol, 2-butyloctanoic acid, 2-benzylheptan-1-ol, glycerol monolaurate, bis(2-pyridylthio)zinc 1,1'-dioxide, N,N'-(decane-1,10-diyldipyridin-1-yl-4-ylidene)-dioctan-1-amine dihydrochloride (octenidine dihydrochloride), thymol, eugenol, benzyl alcohol, 2-phenylethyl alcohol, 3-phenylpropanol, 2-phenoxyethanol, 1-phenoxypropan-2-ol, 3-phenoxypropanol, benzyloxymethanol, 4-hydroxyacetophenone and mixtures thereof.

8. A preservative composition comprising or consisting of a glycolipid, wherein the glycolipid is selected from the group consisting of at least one of the following structures A and D: 【Table 2】

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