Fujita Ken-ichi, Kubo Isao
Department of Environmental Science, Policy and Management, University of California, Berkeley 94720-3112, USA.
Int J Food Microbiol. 2002 Dec 15;79(3):193-201. doi: 10.1016/s0168-1605(02)00108-3.
Antifungal activities of propyl (C3), octyl (C8) and dodecyl (C12) gallates (3,4,5-trihydroxybenzoate) were tested against Saccharomyces cerevisiae ATCC7754 and Zygosaccharomyces bailii ATCC 60483. Octyl gallate was found to be the only active compound with the minimum fungicidal concentration of 25 microg/ml (89 microM) against S. cerevisiae and of 50 microg/ml (177 microM) against Z. bailii, respectively. The inactivation study showed that octyl gallate was fungicidal against both S. cerevisiae and Z. bailii at any stage of growth. These fungicidal activities were not influenced by pH values. Octyl gallate at 100 microg /ml reduced plasma membrane fluidity to 48% of control. On the other hand, dodecyl gallate at the same concentration reduced it to 76% of control. Only octyl gallate inhibited glucose-induced medium acidification, indicating direct or indirect inhibition of plasma membrane H +-ATPase. The primary fungicidal activity of octyl gallate comes from its ability to act as a nonionic surface-active agent (surfactant), though it can not be inferred that membrane damage, such as a decrease in the membrane fluidity, is the only cause of the lethal effect.
测试了丙基(C3)、辛基(C8)和十二烷基(C12)没食子酸酯(3,4,5 - 三羟基苯甲酸酯)对酿酒酵母ATCC7754和拜耳接合酵母ATCC 60483的抗真菌活性。发现辛基没食子酸酯是唯一具有活性的化合物,其对酿酒酵母的最低杀菌浓度分别为25微克/毫升(89微摩尔),对拜耳接合酵母为50微克/毫升(177微摩尔)。灭活研究表明,辛基没食子酸酯在酿酒酵母和拜耳接合酵母生长的任何阶段均具有杀菌作用。这些杀菌活性不受pH值影响。100微克/毫升的辛基没食子酸酯可将细胞膜流动性降低至对照的48%。另一方面,相同浓度的十二烷基没食子酸酯可将其降低至对照的76%。只有辛基没食子酸酯抑制葡萄糖诱导的培养基酸化,表明其直接或间接抑制细胞膜H + -ATP酶。辛基没食子酸酯的主要杀菌活性源于其作为非离子表面活性剂的能力,尽管不能推断膜损伤(如膜流动性降低)是致死效应的唯一原因。