Cytochalasin B from tomatoes contaminated by Hormiscium sp.

Príbela, A.; Tomko, Jaroslav; Dolejš, L.

doi:10.1016/0031-9422(75)85057-6

Cited by 10 publications

(2 citation statements)

References 2 publications

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“…Natural products from endophytic fungi have been observed to inhibit or kill a wide variety of harmful microorganisms including phytopathogens, as well as bacteria, fungi, viruses, and protozoans that affect humans and animals [4]. As one of the most frequently isolated secondary metabolites from endophytic fungi cultures, cytochalasins are produced by Phoma [5], Hormiscium [6], Helminthosporium [7], Phomopsis [8] and Curualuriu [9] genera. They have been identified as contaminants of potato [5], tomato [6], pecan [10], rice [11], millet [8] and litchi fruit [9].…”

Section: Introductionmentioning

confidence: 99%

“…As one of the most frequently isolated secondary metabolites from endophytic fungi cultures, cytochalasins are produced by Phoma [5], Hormiscium [6], Helminthosporium [7], Phomopsis [8] and Curualuriu [9] genera. They have been identified as contaminants of potato [5], tomato [6], pecan [10], rice [11], millet [8] and litchi fruit [9]. The cytochalasins A, B, C, D, and E are highly toxic to the chick, rat, mouse, and guinea pig [11–14] and are teratogenic to both chick and mouse [13, 15–17].…”

Section: Introductionmentioning

confidence: 99%

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Antibacterial and cytotoxic cytochalasins from the endophytic fungus Phomopsis sp. harbored in Garcinia kola (Heckel) nut

Jouda

Tamokou

Mbazoa

et al. 2016

BMC Complement Altern Med

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BackgroundThe continuous emergence of multidrug-resistant (MDR) bacteria drastically reduced the efficacy of our antibiotic armory and consequently, increased the frequency of therapeutic failure. The search for bioactive constituents from endophytic fungi against MDR bacteria became a necessity for alternative and promising strategies, and for the development of novel therapeutic solutions. We report here the isolation and structure elucidation of antibacterial and cytotoxic compounds from Phomopsis sp., an endophytic fungus associated with Garcinia kola nuts.MethodsThe fungus Phomopsis sp. was isolated from the nut of Garcinia kola. The crude extract was prepared from mycelium of Phomopsis sp. by maceration in ethyl acetate and sequentially fractionated by column chromatography. The structures of isolated compounds were elucidated on the basis of spectral studies and comparison with published data. The isolated compounds were evaluated for their antibacterial and anticancer properties by broth microdilution and 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide methods respectively. The samples were also tested spectrophotometrically for their hemolytic properties against human red blood cells.ResultsThe fractionation of the crude extract afforded three known cytochalasins including 18-metoxycytochalasin J (1), cytochalasins H (2) and J (3) together with alternariol (4). The cytochalasin compounds showed different degrees of antibacterial activities against the tested bacterial pathogens. Shigella flexneri was the most sensitive microorganism while Vibrio cholerae SG24 and Vibrio cholerae PC2 were the most resistant. Ampicillin did not show any antibacterial activity against Vibrio cholerae NB2, Vibrio cholerae PC2 and Shigella flexneri at concentrations up to 512 μg/mL, but interestingly, these multi-drug resistant bacterial strains were sensitive to the cytochalasin metabolites. These compounds also showed significant cytotoxic properties against human cancer cells (LC50 = 3.66–35.69 μg/mL) with low toxicity to normal non-cancer cells.ConclusionThe three cytochalasin compounds isolated from the Phomopsis sp. crude extract could be a clinically useful alternative for the treatment of cervical cancer and severe infections caused by MDR Shigella and Vibrio cholerae.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Antibacterial and cytotoxic cytochalasins from the endophytic fungus Phomopsis sp. harbored in Garcinia kola (Heckel) nut

Jouda

Tamokou

Mbazoa

et al. 2016

BMC Complement Altern Med

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Bitterness of sweet pepper (Capsicum annuum L.). Part 1. Bitter compounds production during heat‐treatment of sweet pepper

Príbela

Píry

Karovičová

et al. 1995

Nahrung

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Bitter compounds production in fresh green sweet pepper fruits was studied. The fruits were extracted with isobutanol and the extracts sensory evaluated. The threshold concentrations were compared with the one of chinine hydrochloride. The proportion of these values expresses a bitterness value. It was found that the bitter compounds content in fresh pepper was dependent on the variety and the maturity degree. Relative bitterness values of fresh pepper (varieties Jubilantka, PCR, and Rubin) ranged from 1 1 to 19.5 xThe values were higher in green immature fruits. The dependency of bitter compounds production on heating-treatment duration was examined. The longer was the treatment the higher was the pepper bitterness value at 80 "C, reaching the maximum of about 19% after 85 min comparing with the control. Nevertheless, holding the treatment on for next 3 h caused the bitterness lowering to the value higher by about 4% than the control. Similarly at 100 "C, the bitterness raised by 18.3% in 1 h and lowered to about 3% in 2 h comparing with the control. The conclusions, important for canning practice, are given. ZusammenfassungBitterkeit von sul3em Pfeffer (Capsicum annuum L.). 1. Mitt. Bildung von bitteren Verbindungen wahrend der Hitzebehandlung von sul3em Pfeffer Es wird die Bildung von bitteren Verbindungen in frischen, griinen, suBen Pfefferfriichten untersucht. Die Fruchte werden mit Isobutanol extrahiert und die Extrakte sensorisch beurteilt. Die Schwellenkonzentrationen werden mit derjenigen von Chininhydrochlorid verglichen. Das Verhaltnis dieser Werte wird als Bitterkeitswert bezeichnet. Es wird festgestellt, daD der Gehalt an bitteren Verbindungen in frischem Pfeffer von der Sorte und vom Reifegrad abhangt. Die relativen Bitterkeitswerte von frischem Pfeffer (Sorten Jubilantka, PCR und Rubin) liegen im Bereich von 1 1 bis 19,5 x lo4. In grunen, unreifen Fruchten liegen hohere Werte vor. Die Abhangigkeit der Bildung bitterer Verbindungen von der Dauer der Hitzebehandlung wird untersucht. Je langer die Behandlungsdauer bei 80 "C ist, desto hoher ist der Bitterkeitswert; er erreicht nach 85 min ein Maximum von 19% iiber dem Wert der Kontrolle. Eine Fortdauer der Erhitzung fur weitere 3 h bewirkt eine Abnahme der Werte bis auf 4% uber dem Wert der Kontrolle. In ihnlicher Weise erhoht sich die Bitterkeit bei 100°C in 1 h auf 18,3% und erniedrigt sich in 2 h wieder auf einen Wert von etwa 3% uber dem Kontrollwert. Es werden SchluDfolgerungen gezogen, die fur den KonservierungsprozeR wichtig sind.

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Biosynthesis of Cytochalasans. Part 4. The mode of incorporation of common naturally‐occurring carboxylic acids into cytochalasin D

Vederas¹,

Graf²,

David³

et al. 1975

Helvetica Chimica Acta

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Finally it is worth pointing out that thc ratios k $ ! J P agree nicely with the equilibrium constants measured potentiomctricdly (Table 3). This project was supportcd by the Schweizevischev Nationuqufonds auv F&dmng der tuissensckaftlichen Fovschung (grant N. 2.0500.73), which is gratefully acknowledged. We also thank to the Amtfiir Amhildungsbeitr@ge tier Siadt Aasd for a fcllowship t o C.C. Sumrmiry. Utilization of sodium [l-W]-, [2-W]-, and [l, 2-*W,]-acetates, [l-"Cj-, [lJ%]-, of [2-W]-propionatcs, [1-W]-or [Z-l4C]-malonates, of [1-*4CJor of [l-lsC]-myistic acid, or of and [1-'aC]-palmitjc acid in the biosynthesis of cytochalasin D (1) by Zygos$on'zcm mrrsonii was detcrmincd by degradation studics or by carbon magnetic resonance spectroacopy. The precursors were incorporated primarily via the acetate-malonate pathway to generatc 1 from nine intact acetate units, eight of which are coupled in a head to tail fashion to form the Cle-polyketide moiety. 1, Introduction. -Thc nineteen cytochalasans isolated since 1966 comprise a class of microbial metabolites with @eat potential as tools in cell biology and medicine.

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Cytochalasin B from tomatoes contaminated by Hormiscium sp.

Cited by 10 publications

References 2 publications

Antibacterial and cytotoxic cytochalasins from the endophytic fungus Phomopsis sp. harbored in Garcinia kola (Heckel) nut

Antibacterial and cytotoxic cytochalasins from the endophytic fungus Phomopsis sp. harbored in Garcinia kola (Heckel) nut

Bitterness of sweet pepper (Capsicum annuum L.). Part 1. Bitter compounds production during heat‐treatment of sweet pepper

Biosynthesis of Cytochalasans. Part 4. The mode of incorporation of common naturally‐occurring carboxylic acids into cytochalasin D

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