Sucrose monolaurate 

Sucrose monolaurate is a glycolipid surfactant. Sucrose monolaurate interacts with bacterial DNA, disrupts cell membrane permeability, and exerts excellent inhibitory and bactericidal effects against a variety of foodborne pathogens (especially Gram-positive bacteria). Sucrose monolaurate significantly reduces liquid surface tension, and acts as a synergist for chlorine-based disinfectants in food cleaning and disinfection to improve the removal efficiency of pathogens on the surface of agricultural products^[1][2][3].

Sucrose monolaurate (1.25-80 mM; 24 h) exhibits potent antibacterial activity against Gram-positive L. monocytogenes (MIC = 2.5 mM, MBC = 20 mM), B. subtilis (MIC = 2.5 mM, MBC = 20 mM), and S. aureus (MIC = 10 mM, MBC = 40 mM), with weak activity against Gram-negative E. coli (MIC = 40 mM)^[1].
Sucrose monolaurate (1-4× MIC; 0-48 h) exerts rapid concentration-dependent bactericidal activity against Gram-positive L. monocytogenes, B. subtilis, and S. aureus, with complete viability loss within 2-4 h at 1× MIC, while E. coli shows only partial, transient inhibition at 1× MIC^[1].
Sucrose monolaurate (1× MIC; 20 h) causes severe morphological damage, including pore formation and cell collapse, in Gram-positive L. monocytogenes, B. subtilis, and S. aureus, but only minor surface changes in Gram-negative E. coli^[1].
Sucrose monolaurate (10 mM; 1 h) induces membrane depolarization (less negative zeta potential) in L. monocytogenes and E. coli, with a more pronounced and distinct effect on Gram-positive L. monocytogenes^[1].
Sucrose monolaurate (5-10 mM; 10 min) interacts with L. monocytogenes genomic DNA to alter its structure and conformation, but does not cause significant DNA damage^[1].
Sucrose monolaurate (1/8-1/2 MIC; 48 h) potently inhibits biofilm formation by L. monocytogenes, B. subtilis, and E. coli, but stimulates biofilm formation by S. aureus^[1].
Sucrose monolaurate (100-10,000 ppm; 3 min) alone removes Escherichia coli O157:H7 from inoculated baby spinach leaves in a concentration-dependent manner, achieving a maximum reduction of ~1.9 log CFU/leaf at 10,000 ppm and 4 °C, and ~1.6 log CFU/leaf at 10,000 ppm and 20 °C^[2].

MedChemExpress (MCE) has not independently confirmed the accuracy of these methods. They are for reference only.

524.60

C₂₄H₄₄O₁₃

25339-99-5

Solid

White to yellow

OC(CCCCCCCCCCC)=O.O[C@H]1[C@@H]([C@H](O[C@@H]([C@@H]1O)O[C@@]2(O[C@@H]([C@H]([C@@H]2O)O)CO)CO)CO)O

Room temperature in continental US; may vary elsewhere.

* Please refer to the solubility information to select the appropriate solvent. Once prepared, please aliquot and store the solution to prevent product inactivation from repeated freeze-thaw cycles.
Storage method and period of stock solution: -80°C, 6 months; -20°C, 1 month. When stored at -80°C, please use it within 6 months. When stored at -20°C, please use it within 1 month.

* Note: If you choose water as the stock solution, please dilute it to the working solution, then filter and sterilize it with a 0.22 μm filter before use.

• [1]. Shao SY, et al. Lipase-Catalyzed Synthesis of Sucrose Monolaurate and Its Antibacterial Property and Mode of Action against Four Pathogenic Bacteria. Molecules. 2018;23(5):1118. Published 2018 May 8.

  [2]. Xiao D, et al. Sucrose monolaurate improves the efficacy of sodium hypochlorite against Escherichia coli O157:H7 on spinach. Int J Food Microbiol. 2011;145(1):64-68.

  [3]. Shitanda I, et al. Sucrose Monolaurate as a Stabilizer for Lactate Oxidase Electrodes at Low pH: A Structural Analysis Based on Grazing Incidence Small-Angle X-ray Scattering. Langmuir. 2025 Aug 5;41(30):20382-20390.