title: Chain-length-dependent autocatalytic hydrolysis of fatty acid anhydrides in polyethylene glycol.
abstract: Autocatalytic hydrolysis of fatty acid anhydrides induced by the spontaneously formed vesicles has been studied for years. However, whether the reaction autocatalyzed by vesicles formed in diluted solutions applies also to macromolecular crowded conditions remains unknown. The aim of this study is to characterize hydrolysis behavior of fatty acid anhydrides and formation of vesicles in crowded media. Inert macromolecular crowding agents such as polyethylene glycol (PEG) and Dextran were used to probe the impact of external crowding on the autocatalytic hydrolysis of fatty acid anhydrides with varied hydrophobic chain length. Under stringent conditions of crowding, hydrolysis rates of octanoic anhydride, nonanoic anhydride, and decanoic anhydride were found to decrease, but the rates of lauric anhydride and oleic anhydride increased. These results suggest that the effect of the crowding agent on the hydrolysis of fatty acid anhydrides was chain-length-dependent. Characterization of the size and polydispersity of vesicles formed from hydrolyzed fatty acid anhydrides in crowding revealed that long-chain fatty acids formed monodisperse vesicles easier at lower concentrations of PEG. Measurement of the critical aggregation concentration of ionized fatty acid in the presence of PEG showed that crowding media promoted vesicle formation from long-chain fatty acids but inhibited those from fatty acids with fewer carbon atoms. Further investigation of the diffusion property of ionized fatty acids in crowding agents suggested that PEG might create more hydrophobic areas for long-chain fatty acids anhydrides, which subsequently promoted the unreacted anhydride in the aqueous phase to be solubilized in the formed vesicles. This research provides information for understanding the autocatalytic reaction accompanied by self-producing aggregates and the behavior of fatty acids in crowding media.
authors.affiliation: College of Food & Biology Engineering, Zhejiang Gongshang University , Hangzhou, Zhejiang 310035, China.
authors.forename: Cao
authors.initials: C
authors.lastname: Cao
authors.forename: Qing-Biao
authors.initials: QB
authors.lastname: Wang
authors.forename: Lin-Jun
authors.initials: LJ
authors.lastname: Tang
authors.forename: Bing-Qiang
authors.initials: BQ
authors.lastname: Ge
authors.forename: Zhong-Xiu
authors.initials: ZX
authors.lastname: Chen
authors.forename: Shao-Ping
authors.initials: SP
authors.lastname: Deng
mesh_terms: D000812:Anhydrides / Q000737:chemistry*; D002384:Catalysis; D004655:Emulsions; D005227:Fatty Acids / Q000737:chemistry*; D006863:Hydrogen-Ion Concentration; D006868:Hydrolysis; D057927:Hydrophobic and Hydrophilic Interactions; D011092:Polyethylene Glycols / Q000737:chemistry*
chemical_list: D000812:Anhydrides; D004655:Emulsions; D005227:Fatty Acids; D011092:Polyethylene Glycols