Xiao-Ling Gao1, Ying Liao2, Jie Wang3, Xiao-Yan Liu4, Kai Zhong5, Yi-Na Huang6, Hong Gao7, Bo Gao8, Zheng-Jun Xu9. 1. Rice Research Institute, Sichuan Agricultural University, Wenjiang 611130, China. gaoxl0908@hotmail.com. 2. College of Life Science, Sichuan Normal University, Chengdu 610101, China. ying_liao@msn.com. 3. College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu 610065, China. wjie0207@163.com. 4. College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu 610065, China. lxy19831231@126.com. 5. College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu 610065, China. eric211@163.com. 6. West China School of Public Health, Sichuan University, Chengdu 610041, China. dir0932@sina.com. 7. College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu 610065, China. gao523@hotmail.com. 8. West China School of Public Health, Sichuan University, Chengdu 610041, China. gao523@oulook.com. 9. Rice Research Institute, Sichuan Agricultural University, Wenjiang 611130, China. mywildrice@aliyun.com.
Abstract
Urena lobata has been used as a traditional medicinal plant in India and China. In this study, we investigated the antimicrobial activity and isolated the active compound from the leaves of U. lobata. The 80% ethanol extract from U. lobata leaves showed an effective anti-yeast activity against Saccharomyces cerevisiae (S. cerevisiae) strains. Using a combination of chromatographic methods, (-)-trachelogenin (1) and clematoside-S (2) were isolated from this plant for the first time, and their chemical structure was identified by mass spectrometry (MS) and extensive nuclear magnetic resonance (NMR) data analysis. In addition, 1 was found to be inactive against all of the test microorganisms in the antimicrobial assay, whereas 2 exhibits a specific anti-yeast activity against S. cerevisiae strains with diameter of inhibition zones in the range from 11 to 20 mm. Furthermore, the MIC (minimum inhibitory concentration) and MBC (minimum bactericidal concentration) values of 2 against S. cerevisiae strains were detected to be in the ranges of 0.61 to 9.8 μg/mL and 2.42 to 9.8 μg/mL, respectively. This is the first report of 2 with a specific anti-yeast activity. The above result suggests the potential application of U. lobata to be used as a natural anti-yeast agent in food preservation.
Urena lobata has been used as a traditional medicinal plant in India and China. In this study, we investigated the antimicrobial activity and isolated the active compound from the leaves of n class="Species">U. lobata. The 80% ethanol extract from U. lobata leaves showed an effective anti-yeast activity against Saccharomyces cerevisiae (S. cerevisiae) strains. Using a combination of chromatographic methods, (-)-trachelogenin (1) and clematoside-S (2) were isolated from this plant for the first time, and their chemical structure was identified by mass spectrometry (MS) and extensive nuclear magnetic resonance (NMR) data analysis. In addition, 1 was found to be inactive against all of the test microorganisms in the antimicrobial assay, whereas 2 exhibits a specific anti-yeast activity against S. cerevisiae strains with diameter of inhibition zones in the range from 11 to 20 mm. Furthermore, the MIC (minimum inhibitory concentration) and MBC (minimum bactericidal concentration) values of 2 against S. cerevisiae strains were detected to be in the ranges of 0.61 to 9.8 μg/mL and 2.42 to 9.8 μg/mL, respectively. This is the first report of 2 with a specific anti-yeast activity. The above result suggests the potential application of U. lobata to be used as a natural anti-yeast agent in food preservation.
Authors: B de las Heras; K Slowing; J Benedí; E Carretero; T Ortega; C Toledo; P Bermejo; I Iglesias; M J Abad; P Gómez-Serranillos; P A Liso; A Villar; X Chiriboga Journal: J Ethnopharmacol Date: 1998-06 Impact factor: 4.360
Authors: Rentsenkhand Tserennadmid; Miklós Takó; László Galgóczy; Tamás Papp; Miklós Pesti; Csaba Vágvölgyi; Katalin Almássy; Judit Krisch Journal: Int J Food Microbiol Date: 2010-11-13 Impact factor: 5.277