Reuterin

Modify Date: 2024-01-05 15:32:03

Reuterin structure	Common Name	Reuterin
	CAS Number	2134-29-4	Molecular Weight	74.078
	Density	1.0±0.1 g/cm3	Boiling Point	168.2±23.0 °C at 760 mmHg
	Molecular Formula	C₃H₆O₂	Melting Point	N/A
	MSDS	N/A	Flash Point	61.8±15.2 °C

Use of Reuterin

Reuterin is a broad-spectrum antimicrobial agent active against Gram positive and Gram negative bacteria, as well as yeasts, moulds and protozoa. Reuterin is produced by specific strains of Lactobacillus reuteri during anaerobic metabolism of glycerol. Reuterin also demonstrates potent antimicrobial activity against a broad panel of human and poultry meat campylobacter spp. Isolates[1][2].

Name	3-hydroxypropanal
Synonym	More Synonyms

Description	Reuterin is a broad-spectrum antimicrobial agent active against Gram positive and Gram negative bacteria, as well as yeasts, moulds and protozoa. Reuterin is produced by specific strains of Lactobacillus reuteri during anaerobic metabolism of glycerol. Reuterin also demonstrates potent antimicrobial activity against a broad panel of human and poultry meat campylobacter spp. Isolates[1][2].
Related Catalog	Research Areas >> Infection Signaling Pathways >> Anti-infection >> Bacterial
In Vitro	Reuterin is water soluble, effective in a wide range of pH, resistant to proteolytic and lipolytic enzymes and has been therefore studied as a food preservative or auxiliary therapeutic agent. Reuterin is a potent antimicrobial with high activity against a broad panel of C. jejuni and C. coli isolates[1]. Reuterin is produced by certain strains of L. reuteri during anaerobic fermentation of glycerol and has a broad-spectrum antimicrobial property against enteric pathogens and intestinal bacteria[2].
References	[1]. Schaefer L, et al. The antimicrobial compound reuterin (3-hydroxypropionaldehyde) induces oxidative stress via interaction with thiol groups. Microbiology (Reading). 2010;156(Pt 6):1589-1599. [2]. Asare PT, et al. Reuterin Demonstrates Potent Antimicrobial Activity Against a Broad Panel of Human and Poultry Meat Campylobacter spp. Isolates. Microorganisms. 2020;8(1):78. Published 2020 Jan 6.

Density	1.0±0.1 g/cm3
Boiling Point	168.2±23.0 °C at 760 mmHg
Molecular Formula	C₃H₆O₂
Molecular Weight	74.078
Flash Point	61.8±15.2 °C
Exact Mass	74.036781
PSA	37.30000
LogP	-1.11
Vapour Pressure	0.5±0.7 mmHg at 25°C
Index of Refraction	1.400
Storage condition	-20℃

HS Code	2912491000

Precursor 0
DownStream 7
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