Molecular Design of Multifunctional Food Additives: Antioxidative Antifungal Agents
作者:Ken-ichi Nihei、Atsuko Nihei、Isao Kubo
DOI:10.1021/jf049687n
日期:2004.8.1
by pH values. The fungicidal activity of alkyl 3,4-dihydroxybenzoates was noted in combination with their ability to disrupt the native membrane-associated function nonspecifically as surface-active agents (surfactants) and to inhibit the respiratory electron transport. However, the primary fungicidal activity of nonyl 3,4-dihydroxybenzoate likely comes from its ability to act as a surfactant.
合成了一系列的3,4-二羟基苯甲酸烷基酯(原儿茶酸酯),并使用2-倍连续肉汤稀释法测定了它们对酿酒酵母的杀真菌活性。3,4-二羟基苯甲酸壬基酯和辛基酯被认为对这种酵母最有效,其杀真菌剂的最低浓度分别为12.5微克/毫升。发现该活性与疏水性烷基链长相关。时间杀灭曲线研究表明,3,4-二羟基苯甲酸壬酯在任何生长阶段均对啤酒酵母有杀真菌作用,且该活性不受pH值的影响。烷基3的杀菌活性 注意到4-二羟基苯甲酸酯具有非特异性破坏天然膜相关功能作为表面活性剂(表面活性剂)并抑制呼吸电子转运的能力。但是,3,4-二羟基苯甲酸壬酯的主要杀真菌活性可能来自其作为表面活性剂的能力。