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Synthesis and antibacterial properties of 2,3-dideoxyglucosides of terpene alcohols and phenols.

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Relation http://ir.cftri.com/11789/
http://dx.doi.org/10.1016/j.foodchem.2015.03.078
 
Title Synthesis and antibacterial properties of 2,3-dideoxyglucosides of
terpene alcohols and phenols.
 
Creator James Bound, D.
Pushpa, S. Murthy
Srinivas, P.
 
Subject 30 Spices/Condiments
 
Description Essential oils and their oxygenated terpene constituents possess potent antimicrobial properties. In the
present study, a facile synthetic route to the 2,3-dideoxy 1-O-glucosides of important phenols and
terpene alcohols in excellent yields (85–96%) has been delineated. Studies on their antimicrobial action
against four food-borne pathogens – Bacillus cereus, Staphylococcus aureus, Escherichia coli and Yersinia
enterocolitica – demonstrated that the zone of inhibition, in general, was higher for the 2,3-unsaturated
1-O-glucoside derivatives (1b–6b) and the corresponding saturated glucosides (1c–5c) when compared
to the parent alcohols/phenols (1–6). The minimum inhibitory concentration (MIC) and minimum bactericidal
concentration (MBC) values for these derivatives too were generally lower than those of the parent
compounds. Furthermore, the time–kill and bacteriolysis assays too demonstrated the greater antimicrobial
potential of the derivatives. The 2,3-dideoxy 1-O-glucosides of phenols and terpene alcohols were
more effective in their antimicrobial action than the corresponding parent compounds. The study indicated
that these novel derivatives can find useful application in control of food-related pathogenic
microbes in foods.
 
Date 2015
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/11789/1/Food%20Chemistry%2C%20Volume%20185%2C%2015%20October%202015%2C%20Pages%20192-199.pdf
James Bound, D. and Pushpa, S. Murthy and Srinivas, P. (2015) Synthesis and antibacterial properties of 2,3-dideoxyglucosides of terpene alcohols and phenols. Food Chemistry, 185. pp. 192-199.