, volume 159 , pages 451-457

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

N Vijendra Kumar ¹

Pushpa S Murthy ¹

J R Manjunatha ¹

B.K. Bettadaiah ¹

Hide authors affiliations Show authors affiliations: 1 affiliation

Plantation Products, Spices and Flavour Technology Department, CSIR-Central Food Technological Research Institute, Mysore 570 020, India |

Publication type: Journal Article

Publication date: 2014-09-01

Elsevier

Food Chemistry

scimago Q1

wos Q1

SJR: 1.952

CiteScore: 18.3

Impact factor: 9.8

ISSN: 03088146, 18737072

DOI: 10.1016/j.foodchem.2014.03.039

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PubMed ID: 24767081

General Medicine

Analytical Chemistry

Food Science

Abstract

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 ((1)H NMR and (13)C 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.

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GOST |

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GOST Copy

Vijendra Kumar N. et al. Synthesis and quorum sensing inhibitory activity of key phenolic compounds of ginger and their derivatives // Food Chemistry. 2014. Vol. 159. pp. 451-457.

GOST all authors (up to 50) Copy

Vijendra Kumar N., Murthy P. S., Manjunatha J. R., Bettadaiah B. Synthesis and quorum sensing inhibitory activity of key phenolic compounds of ginger and their derivatives // Food Chemistry. 2014. Vol. 159. pp. 451-457.

RIS |

Cite this

RIS Copy

TY - JOUR

DO - 10.1016/j.foodchem.2014.03.039

UR - https://doi.org/10.1016/j.foodchem.2014.03.039

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

T2 - Food Chemistry

AU - Vijendra Kumar, N

AU - Murthy, Pushpa S

AU - Manjunatha, J R

AU - Bettadaiah, B.K.

PY - 2014

DA - 2014/09/01

PB - Elsevier

SP - 451-457

VL - 159

PMID - 24767081

SN - 0308-8146

SN - 1873-7072

ER -

BibTex

Cite this

BibTex (up to 50 authors) Copy

@article{2014_Vijendra Kumar,

author = {N Vijendra Kumar and Pushpa S Murthy and J R Manjunatha and B.K. Bettadaiah},

title = {Synthesis and quorum sensing inhibitory activity of key phenolic compounds of ginger and their derivatives},

journal = {Food Chemistry},

year = {2014},

volume = {159},

publisher = {Elsevier},

month = {sep},

url = {https://doi.org/10.1016/j.foodchem.2014.03.039},

pages = {451--457},

doi = {10.1016/j.foodchem.2014.03.039}

}

Publisher

Elsevier

Journal

Food Chemistry

scimago Q1

wos Q1

SJR

1.952

CiteScore

18.3

Impact factor

9.8

ISSN

03088146 (Print)

18737072 (Electronic)