Structure−Antifungal Activity Relationship of Cinnamic Acid Derivatives

Bisogno, Fabricio R.; Mascoti, Laura; Sánchez, Cecilia P.; Garibotto, Francisco Matías; Giannini, Fernando; Kurina-Sanz, Marcela; Enriz, Ricardo D.

doi:10.1021/jf0729098

Cited by 83 publications

(62 citation statements)

References 29 publications

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“…Our results are in agreement with the effects demonstrated by other authors in previous works related to other toxigenic fungi. Bisogno et al (2007) reported that the MIC (minimal inhibitory concentration) of caffeic acid for A. flavus, A. niger and A. terreus was >250 mg/l. Phenolic extracts of callus tissues of olive, which mainly contains caffeic acid and to a lesser extent catechin and coumarins, was inhibited by 90% aflatoxin production without inhibiting the growth of A. flavus (Nychas 1995).…”

Section: Discussionmentioning

confidence: 99%

Inhibition of growth and ochratoxin A biosynthesis in Aspergillus carbonarius by flavonoid and nonflavonoid compounds

Romero

Arena

Nadra³

et al. 2009

Mycotox Res

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The effect of naturally occurring phenolic compounds on Aspergillus carbonarius growth and ochratoxin A (OTA) production was studied. Caffeic acid and the flavonoids, rutin and quercetin, were added to Czapek Yeast Extract agar at concentrations ranging between 50 and 500 mg/l. All phenolic compounds had a significant influence on growth rate and lag phase of A. carbonarius at 250 mg/l. The growth was completely inhibited with 500 mg/l. In comparison with the control, a significant decrease in OTA production was observed with all phenolic compounds. In general, effect on growth was less evident than effect on toxin production. An inhibitory effect on growth and OTA production, as concentration was increased was observed in all cases. The response of A. carbonarius to the flavonoids, rutin and quercetin, was similar. The inhibitory effect of these natural phenolic compounds on fungal growth and OTA production could be an alternative to the use of chemical fungicides.

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Section: Discussionmentioning

confidence: 99%

Inhibition of growth and ochratoxin A biosynthesis in Aspergillus carbonarius by flavonoid and nonflavonoid compounds

Romero

Arena

Nadra³

et al. 2009

Mycotox Res

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“…In particular, many studies have pointed out the antimicrobial efficacy of certain classes of phenolic compounds, such as hydroxybenzoic acid derivatives (Lattanzio et al 1996;Amborabé et al 2002;Veloz-García et al 2010), coumaric and caffeic acid derivatives (Zhu et al 2004;Widmer and Laurent 2006;Korukluoglu et al 2008), flavonoids and coumarins (Ojala et al 2000;Ortuño et al 2006;Sanzani et al 2009a;Sanzani et al 2014), catechin, epicatechin, proanthocyanidins, andtannins (Di Venere et al 1998;Terry et al 2004;Engels et al 2009;Parashar et al 2009;Yoshida et al 2009). Moreover, some authors have studied the relationship between molecular structure and antimicrobial activity of some phenolic compounds (Lattanzio et al 1994;Amborabé et al 2002;Bisogno et al 2007). Plants contain different groups of phenolic compounds including simple phenols, phenolic acids (e.g., rosmarinic, carnosic acid), anthocyanins (delphinidin), hydroxybenzoic acids (vanillic acid), hydroxycinnamic acid (ferulic and chlorogenic acids), tannins (procyanidin, tannic acid), lignans (sesaminol), stilbenes (resveratrol), coumarins (α-coumarin), essential oil components (limonene, carvacrol-also called cymophenol, and eugenol), flavonoids (apigenin, quercetin, catechin, rutin) (Charles 2013).…”

Section: Phenolic Compounds: Natural Antimicrobials Widely Spread In mentioning

confidence: 99%

Antimicrobial Potential of Wild Edible Herbaceous Species

Venere

Gatto

Ippolito

et al. 2016

Mediterranean Wild Edible Plants

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All countries overlooking the Mediterranean basin possess a varied germplasm of wild edible herbaceous species, with Turkey, Spain, and Italy having the richest floras (Aedo et al. 2013). According to unpublished data gathered by one of us (VV Bianco), Italy probably has one of the highest numbers of wild herbs utilizable as food and condiment. Studies on botanical, agronomical, gastronomic, and nutritional aspects of wild edible herbaceous plants existing in Italy have been undertaken by Bianco since 1964. In the first published work (Bianco 1969), 113 species were reported. In the successive study (Bianco 1989), 360 taxa belonging to 66 families and 230 genera were listed. Afterwards, the results released by Bianco and Machakova (2002) showed that the number of taxa has reached 808, belonging to 91 families and 403 genera. Nowadays, according to the latest data of Bianco, the taxa utilizable as food and condiment herbs may reach 1078, corresponding to 14 % of the total number of taxa surveyed for the Italian vascular flora (Conti et al. 2005). They belong to 96 families, the most important being the following: Asteraceae (18.7 %), Brassicaceae (7.7 %), Lamiaceae (7.1 %), Apiaceae (6.6 %), Fabaceae (5.5 %), Polygonaceae (3.8 %), Chenopodiaceae (3.2 %), Boraginaceae (2.5 %), Alliaceae (2.4 %), and Malvaceae (2.0 %), and 451 genera, where the most represented are the following: Allium (26), Rumex (21), Lathyrus (15), Chenopodium (14), Crepis (13), Vicia (12), Amaranthus, Malva, and Plantago (9). Leaves are the most used organ in culinary preparation (about 70 % of the taxa), followed by tender stems (45 %), flowers (18 %), and roots (16 %); fruits, rhizomes, bulbs,

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“…Our research group has used fish to assess the potential toxicity of different natural and/or synthetic novel drugs [7][8][9].…”

Section: Introductionmentioning

confidence: 99%