Prepare of l-carnitine derivatives and investigation of physico-chemical properties and investigation of anti freezing properties on bacteria

Abstract

Introduction: Freezing up of cells and bacteria is a new methods of modern science. This new method makes significant progress in fundamental sciences. Antifreezes are substance that cause keep cells and components injuring of crystal ice and eating the osmotic balance of cells. Aim: The main reason of this study was on synthesis new ester acetyl of l-carnitine and ester methyl amino acids valine, threonine, serine and antifreeze property reviews on bacteria in the previous studies that properties of l-carnitine on bacteria Method: Synthesis acetyl l-carnitine with use of acetic acid and acetic anhydride at a temperature of 30 c for 3 hours that purification was performed synthesis ester methyl of amino acids valine, serine and threonine use with methanol and oxalyl chloride at a temperature of 5 c for 24 hours. Purification of each ester methyl amino acids and ester acetyl of l-carnitine with especial methods were performed. These substance study on Escherichia coli is a gram negative and Staphylococcus aureus that is a gram positive at a temperature of -20 c within one day and a week. Results: L-carnitine and acetyl of l-carnitine, ester methyl amino acids and amino acids base study on bacteria in terms of antifreeze that ester methyl amino acid serine in comparison with amino acid serine has more anti freezing property. This issue can be relevance added a hydrophobic group to ester methyl serine. In ester acetyl of l-carnitine a hydrophobic group converted to acetyl group. This item increasing hydrophobic position and increasing properly anti freezing in material. Ester methyl amino acids valine and threonine anti freezing property has been reduced. Ester methyl serine compared with all of esters been studied has a higher anti freezing properly.