Antimicrobial Activity of Sphingolipids Isolated from the Stems of Cucumber (Cucumis sativus L.)

Springer Science and Business Media LLC - Tập 15 Số 12 - Trang 9288-9297
Jing Tang1,2, Xiangjie Meng1, Hao Liu1, Ligang Zhou1, Ming‐Hua Qiu2, Xianming Zhang2, Zhu Yu3, Yukui Zhang3
1College of Agronomy and Biotechnology, China Agricultural University, Beijing 100193, China
2State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650204, China
3College of Animal Science and Technology, China Agricultural University, Beijing 100193, China

Tóm tắt

Three antimicrobial sphingolipids were separated by bioassay-guided isolation from the chloroform fraction of the crude methanol extract of cucumber (Cucumis sativus L.) stems and identified as (2S,3S,4R,10E)-2-[(2'R)-2-hydroxytetra-cosanoylamino]-1,3,4-octadecanetriol-10-ene (1), 1-O-β-D-glucopyranosyl(2S,3S,4R,10E)-2-[(2'R)-2-hydroxy-tetracosanoylamino]-1,3,4-octadecanetriol-10-ene (2) and soya-cerebroside I (3) by their physicochemical properties and spectroscopic analysis. They were evaluated to show antifungal and antibacterial activity on test microorganisms including four fungal and three bacterial species. Among them, compound 1, a relatively low polarity aglycone, exhibited stronger antimicrobial activity than its corresponding glycoside 2. The results indicated that sphingolipids could be the main antimicrobial compounds in the crude methanol extract of cucumber stems.

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