Kubo Isao, Fujita Ken-Ichi, Kubo Aya, Nihei Ken-Ichi, Lunde Christopher S
Department of Environmental Science, Policy and Management, University of California, Berkeley, California 94720-3112, USA.
J Agric Food Chem. 2003 Jul 2;51(14):3951-7. doi: 10.1021/jf0211884.
A series of aliphatic (2E)-alkenals from C(5) to C(14) were tested for their antifungal activity against Saccharomyces cerevisiae ATCC 7754. (2E)-Undecenal (C(11)) was found to be the most effective with the minimum fungicidal concentration (MFC) of 6.25 microgram/mL, followed by (2E)-decenal (C(10)) with an MFC of 12.5 microgram/mL. The time-kill curve study showed that (2E)-undecenal was fungicidal against S. cerevisiae at any growth stage, and this activity was not influenced by pH values. The (2E)-alkenals inhibited glucose-induced acidification by inhibiting the plasma membrane H(+)-ATPase. The primary antifungal action of medium-chain (C(9)-C(12)) (2E)-alkenals against S. cerevisiae comes from their ability to function as nonionic surface-active agents (surfactants), disrupting the native membrane-associated function nonspecifically. Hence, the antifungal activity of (2E)-alkenals is mediated by biophysical processes, and the maximum activity can be obtained when the balance between the hydrophilic and hydrophobic portions becomes the most appropriate.
对一系列从C(5)到C(14)的脂肪族(2E)-链烯醛进行了测试,以检测它们对酿酒酵母ATCC 7754的抗真菌活性。发现(2E)-十一碳烯醛(C(11))最有效,其最低杀菌浓度(MFC)为6.25微克/毫升,其次是(2E)-癸烯醛(C(10)),MFC为12.5微克/毫升。时间-杀菌曲线研究表明,(2E)-十一碳烯醛在酿酒酵母的任何生长阶段均具有杀菌作用,且该活性不受pH值影响。(2E)-链烯醛通过抑制质膜H(+)-ATP酶来抑制葡萄糖诱导的酸化。中链(C(9)-C(12))(2E)-链烯醛对酿酒酵母的主要抗真菌作用源于它们作为非离子表面活性剂的功能,非特异性地破坏与膜相关的天然功能。因此,(2E)-链烯醛的抗真菌活性是由生物物理过程介导的,当亲水部分和疏水部分之间的平衡最为合适时可获得最大活性。