Antibacterial properties of polyaniline derivatives
Anastasiia N. Andriianova, Lyaysan R. Latypova, Liliya Ya. Vasilova, С.В. Киселева, В. В. Зорин, И. Б. Абдрахманов, А. Г. Мустафин
Abstract
Abstract This work presents a detailed study on the effect of various functional groups both at the ortho position of the aromatic ring and in the amino group of PANI on the antibacterial properties of polymers against gram‐positive ( Bacillus subtilis ) and gram‐negative ( Pseudomonas aureofaciens ) microorganisms. It was found that incorporation of methyl, methoxy, or pentyl groups into the ortho‐ position of PANI did not increase the antibacterial activity but in most cases causes a significant decrease in the antibacterial properties of functionally substituted polyanilines. At the same time, PANI derivatives modified by incorporation of pentyl groups into the amino group were found to be more efficient antibacterial compounds against both gram‐positive and gram‐negative microorganisms than the original polymer. It was also found that N‐substituted PANI derivatives manifest not only bactericidal but also bacteriostatic properties toward the test microorganisms. Varying the nature and position of the substituent allowed us to conclude that the synthesis of various N‐substituted PANI derivatives with a high degree of doping is the most promising approach to PANI modification for application in bacterial growth inhibition.