Synthesis and quorum sensing inhibitory activity of key phenolic compounds of ginger and their derivatives

•QSI activity of key phenolic compounds of ginger is reported.•[6]-Azashogaol, a new molecule with better QSI activity discovered.•QSI activity studied against Chromobacterium violaceum and Pseudomonas aeruginosa.•An important structure activity relation identified. Phenolic components of ginger (Zi...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:Food chemistry 2014-09, Vol.159, p.451-457
Hauptverfasser: Vijendra Kumar, N., Murthy, Pushpa S., Manjunatha, J.R., Bettadaiah, B.K.
Format: Artikel
Sprache:eng
Schlagworte:
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
Beschreibung
Zusammenfassung:•QSI activity of key phenolic compounds of ginger is reported.•[6]-Azashogaol, a new molecule with better QSI activity discovered.•QSI activity studied against Chromobacterium violaceum and Pseudomonas aeruginosa.•An important structure activity relation identified. Phenolic components of ginger (Zingiber officinale Roscoe) viz. [6]-gingerol, [6]-shogaol and zingerone exhibited quorum sensing inhibitory activity (QSI) against Chromobacterium violaceum and Pseudomonas aeruginosa. The inhibitory activity of all the compounds was studied by zone inhibition, pyocyanin, and violacein assay. All the compounds displayed good inhibition at 500ppm. [6]-Azashogaol, a new derivative of [6]-shogaol has been synthesized by Beckmann rearrangement of its oxime in the presence of ZnCl2. The structure elucidation of this new derivative was carried out by 1D (1H NMR and 13C NMR) and 2D-NMR (COSY, HSQC and NOESY) spectral studies. This compound showed good QSI activity against P. aeruginosa. An isoxazoline derivative of [6]-gingerol was prepared and it exhibited good QSI activity. Present study illustrated that, the phenolic compounds of ginger and their derivatives form a class of compounds with promising QSI activity.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2014.03.039