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Calorimetric analysis of antimicrobial effect of p-hydroxybenzoic acid alkyl esters

机译：对羟基苯甲酸烷基酯的抗菌作用的量热分析

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摘要

Calorimetric studies were conducted on the antimicrobial action of p-hydroxybenzoate alkyl esters (parabens), which are commomly used as preservatives in cosmetic products, and the parameters to quantitatively predict their actions on the microbial strains were determined. The result obtained was that their action on both Saccharomyces cerevisiae and Klebsiella pneumoniae became stronger as the number of carbon atoms in the alkyl chain increased. When comparing the affinity of the drugs to both microorganisms based on the drug concentration required to inhibit growth activity by 50%, a linear relationship was observed to exist between the number of carbon atoms in an alkyl chain and the affinity. In addition, the same drug exhibited a higher effect on S. cerevisiae than on K. pneumoniae, which may be due to the difference in the membrane structures of the microorganisms.
机译：对对羟基苯甲酸酯烷基酯（对羟基苯甲酸酯）的抗菌作用进行了量热研究，对羟基苯甲酸酯烷基酯（对羟基苯甲酸酯）通常用作化妆品中的防腐剂，并确定了定量预测其对微生物菌株作用的参数。获得的结果是，随着烷基链中碳原子数的增加，它们对酿酒酵母和肺炎克雷伯菌的作用都增强。当基于抑制50％的生长活性所需的药物浓度比较药物对两种微生物的亲和力时，观察到在烷基链中的碳原子数与亲和力之间存在线性关系。另外，相同的药物对啤酒酵母比对肺炎克雷伯氏菌具有更高的效果，这可能是由于微生物的膜结构的差异。

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