Kubo Isao, Xiao Ping, Nihei Ken-Ichi, Fujita Ken-Ichi, Yamagiwa Yoshiro, Kamikawa Tadao
Department of Environmental Science, Policy and Management, University of California, Berkeley, California 94720-3112, USA.
J Agric Food Chem. 2002 Jul 3;50(14):3992-8. doi: 10.1021/jf020088v.
In a rational approach to the design of antifungal agents against Saccharomyces cerevisiae, a series of alkyl gallates (3,4,5-trihydroxybenzoates) were synthesized and assayed. Nonyl gallate (1) was found to be the most effective with a minimum fungicidal concentration (MFC) of 12.5 microg/mL (42 microM), followed by octyl gallate (2) with an MFC of 25 microg/mL (89 microM). These MFCs are little influenced by pH values. A time-kill curve study indicates that nonyl gallate exhibits fungicidal activity against S. cerevisiae at any growing stage. The antifungal activity of nonyl gallate is due primarily to its ability to act as a nonionic surface-active agent (surfactant). The length of the alkyl group is not a major contributor but plays a role in eliciting the activity to a large extent. As far as alkyl gallates are concerned, their antimicrobial spectra and potency depend largely on the hydrophobic portion of the molecules.
在设计针对酿酒酵母的抗真菌剂的合理方法中,合成并测定了一系列没食子酸烷基酯(3,4,5 - 三羟基苯甲酸酯)。发现壬基没食子酸酯(1)最有效,其最低杀菌浓度(MFC)为12.5微克/毫升(42微摩尔),其次是辛基没食子酸酯(2),MFC为25微克/毫升(89微摩尔)。这些MFC受pH值影响很小。时间 - 杀菌曲线研究表明,壬基没食子酸酯在酿酒酵母的任何生长阶段均表现出杀菌活性。壬基没食子酸酯的抗真菌活性主要归因于其作为非离子表面活性剂的能力。烷基链的长度不是主要因素,但在很大程度上对引发活性起作用。就没食子酸烷基酯而言,它们的抗菌谱和效力在很大程度上取决于分子的疏水部分。