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2,3-Dideoxyglucosides of selected terpene phenols and alcohols as potent antifungal compounds

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Relation http://ir.cftri.com/12205/
http://dx.doi.org/10.1016/j.foodchem.2016.04.127
 
Title 2,3-Dideoxyglucosides of selected terpene phenols and alcohols
as potent antifungal compounds
 
Creator James Bound, D.
Pushpa, S. Murthy
Srinivas, P.
 
Subject 30 Spices/Condiments
 
Description The antifungal activities of novel 2,3-unsaturated and 2,3-dideoxy 1-O-glucosides of carvacrol, thymol,
and perillyl alcohol were tested against Aspergillus flavus, Aspergillus ochraceus, Fusarium oxysporum,
Saccharomyces cerevisiae and Candida albicans. In the agar well diffusion tests, zones of inhibition for
the derivatives of carvacrol, thymol and perillyl alcohol were higher (15–30 mm) in the case of filamentous
fungi than those for the parent compounds. Their MIC and MFC values indicated that the
2,3-unsaturated and 2,3-dideoxy 1-O-glucosides of carvacrol and thymol exhibited more fungicidal
activity than the other compounds. Further, the 2,3-dideoxyglucosides of carvacrol and thymol, exhibited
antitoxigenic effects against A. ochraceus and A. flavus and inhibited the production of ochratoxin
and aflatoxin-B2. Propidium iodide influx assay demonstrated the lysis of C. albicans cells by carvacrol
and its 2,3-unsaturated 1-O-glucoside and the loss of the membrane integrity. These new 2,3-
dideoxyglucosides can be useful as antifungal agents and condiments in foods.
 
Date 2016
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/12205/1/Food%20Chemistry%2C%20Volume%20210%2C%201%20November%202016%2C%20Pages%20371-380.pdf
James Bound, D. and Pushpa, S. Murthy and Srinivas, P. (2016) 2,3-Dideoxyglucosides of selected terpene phenols and alcohols as potent antifungal compounds. Food Chemistry, 210. pp. 371-380.