Floral Essential Oil of Guettarda poasana Inhibits Yeast Growth

Lawton, Robert O.; Alexander, Laura D.; Setzer, William N.; Byler, Kendall G.

doi:10.2307/2388874

Cited by 12 publications

(12 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Indeed, the presence of short-chain alcohol and ketone odors in nectar might result from yeast infection (Williams et al 1981). Lawton et al (1993) observed inhibition of yeast growth by petal extracts and single compounds (cinnamic alcohol) from Guettarda poasana (Rubiaceae). Lawton et al (1993) observed inhibition of yeast growth by petal extracts and single compounds (cinnamic alcohol) from Guettarda poasana (Rubiaceae).…”

Section: Beyond Pollination: Alternative Hypothesesmentioning

confidence: 99%

“…The essential oils common to floral scents have well-documented antimicrobial properties (Lokvam and Braddock 1999), particularly the water-soluble terpene alcohols and phenolic compounds (Knobloch et al 1989). Lawton et al (1993) observed inhibition of yeast growth by petal extracts and single compounds (cinnamic alcohol) from Guettarda poasana (Rubiaceae). However, the critical experiments in which yeast and bacterial cultures are plated with natural concentrations of scented nectar have yet to be performed.…”

Section: Beyond Pollination: Alternative Hypothesesmentioning

confidence: 99%

See 1 more Smart Citation

Why Are Some Floral Nectars Scented?

Raguso¹

2004

Ecology

259

243

View full text Add to dashboard Cite

Despite recent interest in the non-sugar components of floral nectar, nearly nothing is known about the ecological importance and phylogenetic distribution of scented nectar. If present, the scent of nectar would provide an honest signal to nectar-feeding animals. Nectar odors may directly impact plant reproductive fitness, through pollinator attraction or deterrence of nectar robbers and florivores. In addition, nectar odors may indirectly impact plant fitness through antimicrobial activity, pleiotropic interactions with plant defense, and communication with predators and parasitoids. The literature provides only circumstantial evidence for scented nectar, through the study of bee honey odors. Here I confirm the presence of scent in the nectar of four out of seven angiosperm species sampled with solid-phase micro-extraction and gas chromatography-mass spectrometry. In Abelia x grandiflora and Hedychium coronarium, nectar odors are a hydrophilic subset of the compounds emitted by surrounding floral tissues, suggesting passive absorption by the nectar standing crop. Sucrose solution applied to the petals of a nectarless flower, Magnolia grandiflora, absorbed a hydrophilic subset of scent compounds after one hour, lending support to this hypothesis. Nectar from Oenothera primiveris and Agave palmeri contained unique scent compounds compared to the floral tissues. The presence of fermentation volatiles in A. palmeri nectar suggests a dynamic role for yeast in its floral biology. These data highlight the need for systematic studies on the distribution and mechanistic importance of scented floral nectar to plant-animal interactions.

show abstract

Section: Beyond Pollination: Alternative Hypothesesmentioning

confidence: 99%

Section: Beyond Pollination: Alternative Hypothesesmentioning

confidence: 99%

Why Are Some Floral Nectars Scented?

Raguso¹

2004

Ecology

259

243

View full text Add to dashboard Cite

show abstract

“…Earlier works on the floral essential oil of Guettarda poasana (Rubiaceae) from Monteverde, Costa Rica, also pollinated by sphingid moths, revealed constituents that inhibited fungal growth. 2 We have initiated a programme for examination of the chemical compositions and biological activities of floral essential oils of sphingophilous cloud forest plants as material becomes available. In this work, we present the chemical composition of the floral essential oil of R. matudae from Monteverde, Costa Rica, using gas chromatographic-mass spectral methods.…”

Section: Introductionmentioning

confidence: 99%

Chemical composition of the floral essential oil ofRandia matudae from Monteverde, Costa Rica

2006

Self Cite

View full text Add to dashboard Cite

“…Many researchers have already reported the isolation of yeasts from various flowers (Kevan et al 1988;Lawton et al 1993). Here, we have studied the yeast flora of Hibiscus rosa sinensis which has earlier being reported by Lachance et al (1999) wherein they have identified two new ascomycetous yeast species viz., Kodamaea kakaduensis and Candida tolerans, from Australian Hibiscus flowers.…”

Section: Discussionmentioning

confidence: 97%

Fermentation behavior of osmophilic yeast Candida tropicalis isolated from the nectar of Hibiscus rosa sinensis flowers for xylitol production

Misra

Raghuwanshi

Gupta

et al. 2011

Antonie van Leeuwenhoek

View full text Add to dashboard Cite

Eighteen yeast species belonging to seven genera were isolated from ten samples of nectar from Hibiscus rosa sinensis and investigated for xylitol production using D-xylose as sole carbon source. Amongst these isolates, no. 10 was selected as the best xylitol producer and identified as Candida tropicalis on the basis of morphological, biochemical and 26S rDNA sequencing. C. tropicalis produced 12.11 gl(-1) of xylitol in presence of 50 gl(-1) of xylose in 72 h at pH 5, 30°C and 200 rpm. The strain of C. tropicalis obtained through xylose enrichment technique has resulted in a yield of 0.5 gg(-1) with a xylitol volumetric productivity of 1.07 gl(-1)h(-1) in the presence of 300 gl(-1) of xylose through batch fermentation. This organism has been reported for the first time from Hibiscus rosa sinensis flowers. Realizing, the importance of this high valued compound, as a sugar substitute, xylose enrichment technique was developed in order to utilize even higher concentrations of xylose as substrate for maximum xylitol production.

show abstract

Floral Essential Oil of Guettarda poasana Inhibits Yeast Growth

Cited by 12 publications

References 0 publications

Why Are Some Floral Nectars Scented?

Why Are Some Floral Nectars Scented?

Chemical composition of the floral essential oil ofRandia matudae from Monteverde, Costa Rica

Fermentation behavior of osmophilic yeast Candida tropicalis isolated from the nectar of Hibiscus rosa sinensis flowers for xylitol production

Contact Info

Product

Resources

About