CSIR Central

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

IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore


Field	Value

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

Rights	—

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.