UMR US2B, Unité des Sciences du Bois et des Biopolymères, Université Bordeaux 1, INRA, CNRS, Talence, France.
J Agric Food Chem. 2009 Oct 14;57(19):8770-5. doi: 10.1021/jf901609y.
In this study aminodeoxyglucose derivatives were synthesized and evaluated for their antibacterial activity against two food bacteria, Listeria innocua and Salmonella typhimurium . 6-Amino-6-deoxy-alpha-D-methylglucopyranose (GSA-6), 3-amino-3-deoxy-D-glucopyranoside (GSA-3), and beta-D-glucopyranosylamine (GSA-1) were synthesized and concurrently tested with commercially available D-glucosamine (GSA-2) for antibacterial activity. Results obtained from this study showed a pronounced antagonist effect due to the position of amino groups of aminoglucose derivatives on the antibacterial activity. GSA-3 was the most active compound. At a concentration of 2 x 10(-4) mol mL(-1), it delayed the growth of both bacteria with percentages of inhibition of 29 and 15% for L. innocua and S. typhimurium, respectively. At the same concentration the percentages of inhibition for other aminodeoxyglucoses varied between 5 and 18% and between 2 and 11% for L. innocua and S. typhimurium, respectively. All compounds were characterized by FTIR, (1)H NMR, and (13)C NMR spectroscopy.
在这项研究中，合成了氨基脱氧葡萄糖衍生物，并评估了它们对两种食品细菌——无害李斯特菌和鼠伤寒沙门氏菌的抗菌活性。合成了 6-氨基-6-脱氧-α-D-甲基吡喃葡萄糖（GSA-6）、3-氨基-3-脱氧-D-吡喃葡萄糖苷（GSA-3）和β-D-吡喃葡萄糖胺（GSA-1），并与市售的 D-葡糖胺（GSA-2）同时进行了抗菌活性测试。本研究结果表明，由于氨基葡萄糖衍生物氨基的位置，对其抗菌活性有明显的拮抗作用。GSA-3 是最活跃的化合物。在 2 x 10(-4) mol mL(-1)浓度下，它分别对两种细菌的生长有 29%和 15%的抑制率，分别为无害李斯特菌和鼠伤寒沙门氏菌。在相同浓度下，其他氨基脱氧葡萄糖的抑制率分别在 5%至 18%和 2%至 11%之间，分别为无害李斯特菌和鼠伤寒沙门氏菌。所有化合物均通过傅里叶变换红外光谱（FTIR）、（1）H NMR 和（13）C NMR 光谱进行了表征。
