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Antimicrobial Properties of Lauric Acid and Monolaurin in Virgin Coconut Oil: A Review
ChemBioEng Reviews ( IF 6.2 ) Pub Date : 2022-06-20 , DOI: 10.1002/cben.202100050 Febri Odel Nitbani 1 , Putra Jiwamurwa Pama Tjitda 2 , Fidelis Nitti 1 , J. Jumina 3 , Annytha Ina Rohi Detha 4
ChemBioEng Reviews ( IF 6.2 ) Pub Date : 2022-06-20 , DOI: 10.1002/cben.202100050 Febri Odel Nitbani 1 , Putra Jiwamurwa Pama Tjitda 2 , Fidelis Nitti 1 , J. Jumina 3 , Annytha Ina Rohi Detha 4
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Virgin coconut oil is obtained by wet processing of coconut milk using fermentation, centrifugation, enzymatic extraction, and the microwave heating method. Presently, VCO has several positive effects and benefits to human health, hence, it is regularly consumed and widely known as a unique functional food. VCO contains lauric acid (45 to 52 %). By lipase in the digestive system, VCO can undergo a breakdown into lauric acid, 1-monolaurin, and 2-monolaurin. These components have both hydrophilic and lipophilic groups and are also recognized as excellent antimicrobial lipids. Furthermore, lauric acid and monolaurin can be used as antibacterial, antifungal, and antiviral with broad-spectrum inhibition. Lauric acid and monolaurin have a strong ability to destroy gram-positive bacteria, especially S. aureus, fungi such as C. Albicans, and viruses including vesicular stomatitis virus (VSV), herpes simplex virus (HSV), and visna virus (VV). Lauric acid and monolaurin interact with certain functional groups located in the cell membrane and can cause damage to the cell. In general, the potential of VCO as healthy food is contributed by lauric acid and monolaurin which are antimicrobial agents.
中文翻译：
初榨椰子油中月桂酸和月桂酸甘油酯的抗菌特性：综述
初榨椰子油是通过使用发酵、离心、酶促提取和微波加热方法对椰奶进行湿处理而获得的。目前，VCO 对人类健康具有多种积极作用和益处，因此，它被经常食用并被广泛认为是一种独特的功能性食品。VCO 含有月桂酸（45 至 52 %）。通过消化系统中的脂肪酶，VCO 可以分解为月桂酸、1-单月桂酸甘油酯和 2-单月桂酸甘油酯。这些成分同时具有亲水性和亲油性基团，也被认为是优良的抗微生物脂质。此外，月桂酸和单月桂酸甘油酯可用作广谱抑制的抗菌剂、抗真菌剂和抗病毒剂。月桂酸和单月桂酸甘油酯具有很强的杀灭革兰氏阳性菌，尤其是金黄色葡萄球菌的能力、真菌如白色念珠菌，以及病毒，包括水疱性口炎病毒 (VSV)、单纯疱疹病毒 (HSV) 和维斯纳病毒 (VV)。月桂酸和单月桂酸甘油酯与位于细胞膜上的某些官能团相互作用，会对细胞造成损害。一般来说，VCO 作为健康食品的潜力来自月桂酸和单月桂酸甘油酯，它们是抗菌剂。
更新日期：2022-06-20
中文翻译：
初榨椰子油中月桂酸和月桂酸甘油酯的抗菌特性：综述
初榨椰子油是通过使用发酵、离心、酶促提取和微波加热方法对椰奶进行湿处理而获得的。目前，VCO 对人类健康具有多种积极作用和益处，因此，它被经常食用并被广泛认为是一种独特的功能性食品。VCO 含有月桂酸（45 至 52 %）。通过消化系统中的脂肪酶，VCO 可以分解为月桂酸、1-单月桂酸甘油酯和 2-单月桂酸甘油酯。这些成分同时具有亲水性和亲油性基团，也被认为是优良的抗微生物脂质。此外，月桂酸和单月桂酸甘油酯可用作广谱抑制的抗菌剂、抗真菌剂和抗病毒剂。月桂酸和单月桂酸甘油酯具有很强的杀灭革兰氏阳性菌，尤其是金黄色葡萄球菌的能力、真菌如白色念珠菌，以及病毒，包括水疱性口炎病毒 (VSV)、单纯疱疹病毒 (HSV) 和维斯纳病毒 (VV)。月桂酸和单月桂酸甘油酯与位于细胞膜上的某些官能团相互作用，会对细胞造成损害。一般来说，VCO 作为健康食品的潜力来自月桂酸和单月桂酸甘油酯，它们是抗菌剂。
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