Lana Enio J L, Carazza Fernando, Takahashi Jacqueline A
Department of Chemistry, ICEx, University Federal of Minas Gerais, Av. Antônio Carlos 6627, Pampulha, CEP 31270-901, Belo Horizonte, Minas Gerais, Brazil.
J Agric Food Chem. 2006 Mar 22;54(6):2053-6. doi: 10.1021/jf052407z.
We investigated the antibacterial activity of some new 2-aryl-3,5-dimethoxy-1,4-benzoquinone derivatives, previously prepared from 2,6-dimethoxy-1,4-benzoquinone by Suzuki cross-coupling reactions, to find effective antibacterial agents. The antibacterial activity was first tested in vitro by the disk diffusion assay against two gram-positive and two gram-negative bacteria, and then the minimum inhibitory concentration (MIC) of active compounds was determined. The results showed that some 2-aryl-3,5-dimethoxy-1,4-benzoquinone derivatives inhibit growth of both gram-positive bacteria (Staphylococcus aureus, Streptococcus pyogenes), microorganisms that cause food poisoning and rheumatic fever. This study points out the antibacterial activity of some 2-aryl-3,5-dimethoxy-1,4-benzoquinone derivatives.
我们研究了一些新的2-芳基-3,5-二甲氧基-1,4-苯醌衍生物的抗菌活性,这些衍生物先前是通过铃木交叉偶联反应由2,6-二甲氧基-1,4-苯醌制备得到的,目的是寻找有效的抗菌剂。首先通过纸片扩散法对两种革兰氏阳性菌和两种革兰氏阴性菌进行体外抗菌活性测试,然后测定活性化合物的最低抑菌浓度(MIC)。结果表明,一些2-芳基-3,5-二甲氧基-1,4-苯醌衍生物能够抑制革兰氏阳性菌(金黄色葡萄球菌、化脓性链球菌)的生长,这些细菌可导致食物中毒和风湿热。本研究指出了一些2-芳基-3,5-二甲氧基-1,4-苯醌衍生物的抗菌活性。