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Synthesis and quorum sensing inhibitory activity of key phenolic compounds of ginger and their derivatives.

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Relation http://ir.cftri.com/11575/
http://dx.doi.org/10.1016/j.foodchem.2014.03.039
 
Title Synthesis and quorum sensing inhibitory activity of key phenolic
compounds of ginger and their derivatives.
 
Creator Vijendra Kumar, N.
Pushpa, S. Murthy
Manjunatha, J. R.
Bettadaiah, B. K.
 
Subject 30 Spices/Condiments
 
Description Phenolic components of ginger (Zingiber officinale Roscoe) viz. [6]-gingerol, [6]-shogaol and zingerone
exhibited quorum sensing inhibitory activity (QSI) against Chromobacterium violaceum and Pseudomonas
aeruginosa. The inhibitory activity of all the compounds was studied by zone inhibition, pyocyanin, and
violacein assay. All the compounds displayed good inhibition at 500 ppm. [6]-Azashogaol, a new derivative
of [6]-shogaol has been synthesized by Beckmann rearrangement of its oxime in the presence of
ZnCl2. The structure elucidation of this new derivative was carried out by 1D (1H NMR and 13C NMR)
and 2D-NMR (COSY, HSQC and NOESY) spectral studies. This compound showed good QSI activity against
P. aeruginosa. An isoxazoline derivative of [6]-gingerol was prepared and it exhibited good QSI activity.
Present study illustrated that, the phenolic compounds of ginger and their derivatives form a class of
compounds with promising QSI activity.
 
Publisher Elsevier
 
Date 2014
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/11575/1/Food%20Chemistry%2C%20Volume%20159%2C%2015%20September%202014%2C%20Pages%20451-457.pdf
Vijendra Kumar, N. and Pushpa, S. Murthy and Manjunatha, J. R. and Bettadaiah, B. K. (2014) Synthesis and quorum sensing inhibitory activity of key phenolic compounds of ginger and their derivatives. Food Chemistry, 159. pp. 451-457.