Structure-activity relationship of citrus polymethoxylated flavones and their inhibitory effects on Aspergillus niger.
Identifieur interne : 001192 ( Main/Curation ); précédent : 001191; suivant : 001193Structure-activity relationship of citrus polymethoxylated flavones and their inhibitory effects on Aspergillus niger.
Auteurs : Li Liu [République populaire de Chine] ; Xiaoyun Xu ; Dan Cheng ; Xiaolin Yao ; Siyi PanSource :
- Journal of agricultural and food chemistry [ 1520-5118 ] ; 2012.
English descriptors
- KwdEn :
- MESH :
- chemical , chemistry : Flavones.
- chemistry : Citrus, Fruit.
- drug effects : Aspergillus niger.
- chemical , pharmacology : Flavones, Fungicides, Industrial.
- Food Microbiology, Food Preservatives, Microbial Sensitivity Tests, Molecular Structure, Structure-Activity Relationship.
Abstract
Citrus peels are rich in polymethoxylated flavones (PMFs) and are potential sources of natural preservatives. Six PMFs extracts, isolated and purified from the peels of three mandarins (Citrus reticulata) and three sweet oranges (Citrus sinensis), were identified and quantitated. Their inhibitory effects on Aspergillus niger were evaluated using a microbroth dilution assay. The Red tangerine variety exhibited the greatest antifungal activity (MIC = 0.2 mg/mL), while Jincheng showed the lowest activity (MIC = 1.8 mg/mL). An analysis of principal components was applied to the results in order to elucidate the structure-activity relationships of the citrus PMFs. The structure-activity relationship analysis revealed that, for good inhibitory effect, the 5-OH, 3-OCH₃, and 8-OCH₃ functionalities were essential, while the presence of 3-OH and 3'-OCH₃ greatly reduced inhibition. The findings of this study provide important information for the exploitation and utilization of citrus PMFs as natural biopreservatives.
DOI: 10.1021/jf3012163
PubMed: 22500738
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pubmed:22500738Le document en format XML
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<author><name sortKey="Liu, Li" sort="Liu, Li" uniqKey="Liu L" first="Li" last="Liu">Li Liu</name>
<affiliation wicri:level="1"><nlm:affiliation>College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, P. R. China.</nlm:affiliation>
<country xml:lang="fr" wicri:curation="lc">République populaire de Chine</country>
<wicri:regionArea>College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070</wicri:regionArea>
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<author><name sortKey="Xu, Xiaoyun" sort="Xu, Xiaoyun" uniqKey="Xu X" first="Xiaoyun" last="Xu">Xiaoyun Xu</name>
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<author><name sortKey="Cheng, Dan" sort="Cheng, Dan" uniqKey="Cheng D" first="Dan" last="Cheng">Dan Cheng</name>
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<author><name sortKey="Yao, Xiaolin" sort="Yao, Xiaolin" uniqKey="Yao X" first="Xiaolin" last="Yao">Xiaolin Yao</name>
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<author><name sortKey="Pan, Siyi" sort="Pan, Siyi" uniqKey="Pan S" first="Siyi" last="Pan">Siyi Pan</name>
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<author><name sortKey="Cheng, Dan" sort="Cheng, Dan" uniqKey="Cheng D" first="Dan" last="Cheng">Dan Cheng</name>
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<author><name sortKey="Yao, Xiaolin" sort="Yao, Xiaolin" uniqKey="Yao X" first="Xiaolin" last="Yao">Xiaolin Yao</name>
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<author><name sortKey="Pan, Siyi" sort="Pan, Siyi" uniqKey="Pan S" first="Siyi" last="Pan">Siyi Pan</name>
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<series><title level="j">Journal of agricultural and food chemistry</title>
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<term>Citrus (chemistry)</term>
<term>Flavones (chemistry)</term>
<term>Flavones (pharmacology)</term>
<term>Food Microbiology</term>
<term>Food Preservatives</term>
<term>Fruit (chemistry)</term>
<term>Fungicides, Industrial (pharmacology)</term>
<term>Microbial Sensitivity Tests</term>
<term>Molecular Structure</term>
<term>Structure-Activity Relationship</term>
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<term>Fungicides, Industrial</term>
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<front><div type="abstract" xml:lang="en">Citrus peels are rich in polymethoxylated flavones (PMFs) and are potential sources of natural preservatives. Six PMFs extracts, isolated and purified from the peels of three mandarins (Citrus reticulata) and three sweet oranges (Citrus sinensis), were identified and quantitated. Their inhibitory effects on Aspergillus niger were evaluated using a microbroth dilution assay. The Red tangerine variety exhibited the greatest antifungal activity (MIC = 0.2 mg/mL), while Jincheng showed the lowest activity (MIC = 1.8 mg/mL). An analysis of principal components was applied to the results in order to elucidate the structure-activity relationships of the citrus PMFs. The structure-activity relationship analysis revealed that, for good inhibitory effect, the 5-OH, 3-OCH₃, and 8-OCH₃ functionalities were essential, while the presence of 3-OH and 3'-OCH₃ greatly reduced inhibition. The findings of this study provide important information for the exploitation and utilization of citrus PMFs as natural biopreservatives.</div>
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