Semisynthetic eugenol derivatives as antifungal agents against dermatophytes of the genus Trichophyton

Pinto, Sandra Milena Leal; Rivera, Yohana; Sandoval, Laura Viviana Herrera; Lizarazo, Juan Camilo; Rincón, John Jairo; Méndez, Leonor Y. Vargas

doi:10.1099/jmm.0.001019

Cited by 7 publications

(1 citation statement)

References 24 publications

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“…The inhibitory action of (E)-cinnamaldehyde against microorganism growth is based on the inhibition of ATPases [77] biosynthesis of their cell walls [78], and changes in their membrane structure and integrity [79]. In addition, the antifungal effects observed in our study may also be attributed to the high content of eugenol (the main compound in our CCVEO) which was evaluated in some previous reports dealing with the prevention of fungal spore germination and mycelial growth [80][81][82]. Mechanisms of eugenol action are associated with its destructive effects on the envelope of fungal cells [83], and with disruption of the cytoplasmic membrane due to the ability of its phenolic hydroxyl group to increase eugenol solubility in aqueous suspensions that improve its transition through the hydrophilic section of the cell envelope [84].…”

Section: Discussionmentioning

confidence: 78%

Application of Three Types of Cinnamon Essential Oils as Natural Antifungal Preservatives in Wheat Bread

et al. 2022

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This research represents the report on the chemical profile, antioxidant, and antifungal (Penicillium (P.) citrinum, P. expansum, and P. crustosum) activities of three types of cinnamon essential oils (EOs), namely Cinnamomum (C.) cassia EO isolated from bark (CCEO), and two C. verum EOs isolated from plant bark (CVBEO) and leaf (CVLEO). The results revealed that the major compounds of the CCEO, CVBEO, and CVLEO were (E)-cinnamaldehyde (77.1%; 44.1%) and eugenol (70.8%), respectively; the demonstrable (p < 0.05) strongest antioxidant activity was detected in CVLEO (488.0 ± 1.2 TEAC; 84.0 ± 0.3%). The strongest in vitro antifungal activities were displayed by all analyzed EOs in the highest concentration (500 μL/L) used against P. crustosum, which inhibition zones ranged from 13.00 ± 1.73 mm (CVBEO) to 14.67 ± 1.15 mm (CCEO). Values for food model (bread) water activity and moisture content were 0.946 ± 0.002 and 40.88 ± 0.88%, respectively. In situ antifungal efficacies of all EOs examined were shown to be dose-dependent with the highest growth inhibition of mycelium determined in 250 μL/L of CVBEO against P. citrinum (95.23 ± 9.17%). The obtained findings promote the potential uses of the EOs and indicate their utilization for extending the shelf-life of bakery products.

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