Reuterin (3-hydroxypropionaldehyde) is the organic compound with the formula HOCH2CH2CHO. It is a bifunctional molecule, containing both a hydroxy and aldehyde functional groups.
The name reuterin is derived from Lactobacillus reuteri, which produces the compound biosynthetically from glycerol as a broad-spectrum antibiotic (bacteriocin).[1]L. reuteri itself is named after the microbiologist Gerhard Reuter, who did early work in distinguishing it as a distinct species.
In aqueous solution 3-hydroxypropionaldehyde exists in equilibrium with its hydrate (1,1,3-propanetriol), in which the aldehyde group converts to a geminal diol:
HOCH2CH2CHO + H2O → HOCH2CH2CH(OH)2
The hydrate is also in equilibrium with its dimer (2-(2-hydroxyethyl)-4-hydroxy-1,3-dioxane), which dominates at high concentrations. These three components - the aldehyde, its dimer, and the hydrate are therefore in a dynamic equilibrium.[2]
Besides, 3-hydroxypropionaldehyde suffers an spontaneous dehydration in aqueous solution, and the resulting molecule is called acrolein.[3]
In fact, the term reuterin is the name given to the dynamic system formed by 3-hydroxypropionaldehyde, its hydrate, the dimer, and acrolein. This last molecule, acrolein, was recently included in reuterin definition.[3][4]
Structure of the dimer of 3-hydroxypropionaldehyde
3-Hydroxypropionaldehyde is formed by the condensation of acetaldehyde and formaldehyde. This reaction, when conducted in the gas-phase, was the basis for a now obsolete industrial route acrolein:[5]
CH3CHO + CH2O → HOCH2CH2CHO
HOCH2CH2CHO → CH2=CHCHO + H2O
Presently 3-hydroxypropionaldehyde is an intermediate in the production of pentaerythritol. Hydrogenation of reuterin gives 1,3-propanediol.
Reuterin is a potent antimicrobial compound produced by Lactobacillus reuteri. It inhibits the growth of some harmful Gram-negative and Gram-positive bacteria, along with yeasts, molds, and protozoa.[6]L. reuteri can secrete sufficient amounts of reuterin to inhibit the growth of harmful gut organisms, without killing beneficial gut bacteria, allowing L. reuteri to remove gut invaders while keeping normal gut flora intact.[7]
Reuterin is water-soluble, effective in a wide range of pH, resistant to proteolytic and lipolytic enzymes, and has been studied as a food preservative or auxiliary therapeutic agent.[8][9][10]
^Vollenweider S, Grassi G, König I, Puhan Z (May 2003). "Purification and structural characterization of 3-hydroxypropionaldehyde and its derivatives". Journal of Agricultural and Food Chemistry. 51 (11): 3287–93. doi:10.1021/jf021086d. PMID12744656.
^Stevens M, Vollenweider S, Lacroix C (2011). "The potential of reuterin produced by Lactobacillus reuteri as a broad spectrum preservative in food". Protective Cultures, Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation. Elsevier. pp. 129–160. doi:10.1533/9780857090522.1.129. ISBN978-1-84569-669-6.
^Casas IA, Dobrogosz WJ (December 1, 2000). "Validation of the Probiotic Concept: Lactobacillus reuteri Confers Broad-spectrum Protection against Disease in Humans and Animals". Microbial Ecology in Health and Disease. 12 (4): 247–285. doi:10.1080/08910600050216246-1. S2CID86853703.
