Trans-cinnamic acids are widely distributed in fruits (e.g., apple and orange), vegetables (e.g., bean, potato, and onion), and cereals (e.g., maize and wheat bran) [1]. They occupy a key place as intermediates in the synthesis of pharmaceuticals, dyes, flavorings, cosmetics, thermoplastics, and materials. Among cinnamic acids, p-coumaric acid, caffeic acid and ferulic acid consist of a trans-?,?-unsaturated carboxylic chain bonded to a phenol, catechol, and guaiacyl unit, respectively. They belong to the class of phenolic compounds considered the most desirable food components because of their excellent antioxidant activity and nutraceutical properties and therefore they find wide-ranging application in medicine and agriculture in virtue of their antimicrobial, anti-inflammatory and antitumoral activities [2]. Onychomycosis, a chronic nail fungal infection caused by Fusarium spp., is an important public health concern being responsible for disseminated infections, particularly in patients undergoing cancer therapy or those affected by immunological deficiency. With the aim to identify novel antimicrobial agents and to overcome resistance phenomena due to the massive use of conventional antifungal agents in onychomycosis therapy [3], we have synthetized a series of prenylated derivatives of p-coumaric, caffeic and ferulic acids. It is generally acknowledged the efficiency of prenylated phenols in crossing bacterial and fungal membranes, as well as their role in exerting antimicrobial activity [4]. All cinnamic acids derivatives were tested in vitro on six Fusarium spp. isolates particularly those belonging to three species complexes: F. oxysporum, F. solani, and F. fujikuroi; significant fungal growth inhibition on all Fusarium strains was observed evidencing a compound, namely p-coumaric acid 3,3'-dimethyl allyl ester, as the most active one [5]. Bibliography [1] J. Agric. Food Chem. 2012, 60, 44. [2] J. Sci. Food Agric. 2020; 100, 483-499. [3] J. Fungi 2017, 3, 18. [4] Trop J Pharm Res 2014; 13(2), 307. [5] Molecules 2021, 26, 658
Prenylated derivatives of trans-cinnamic acids effective against clinical Fusarium spp. responsible of onychomycosis infection
Paola Carta;
2022
Abstract
Trans-cinnamic acids are widely distributed in fruits (e.g., apple and orange), vegetables (e.g., bean, potato, and onion), and cereals (e.g., maize and wheat bran) [1]. They occupy a key place as intermediates in the synthesis of pharmaceuticals, dyes, flavorings, cosmetics, thermoplastics, and materials. Among cinnamic acids, p-coumaric acid, caffeic acid and ferulic acid consist of a trans-?,?-unsaturated carboxylic chain bonded to a phenol, catechol, and guaiacyl unit, respectively. They belong to the class of phenolic compounds considered the most desirable food components because of their excellent antioxidant activity and nutraceutical properties and therefore they find wide-ranging application in medicine and agriculture in virtue of their antimicrobial, anti-inflammatory and antitumoral activities [2]. Onychomycosis, a chronic nail fungal infection caused by Fusarium spp., is an important public health concern being responsible for disseminated infections, particularly in patients undergoing cancer therapy or those affected by immunological deficiency. With the aim to identify novel antimicrobial agents and to overcome resistance phenomena due to the massive use of conventional antifungal agents in onychomycosis therapy [3], we have synthetized a series of prenylated derivatives of p-coumaric, caffeic and ferulic acids. It is generally acknowledged the efficiency of prenylated phenols in crossing bacterial and fungal membranes, as well as their role in exerting antimicrobial activity [4]. All cinnamic acids derivatives were tested in vitro on six Fusarium spp. isolates particularly those belonging to three species complexes: F. oxysporum, F. solani, and F. fujikuroi; significant fungal growth inhibition on all Fusarium strains was observed evidencing a compound, namely p-coumaric acid 3,3'-dimethyl allyl ester, as the most active one [5]. Bibliography [1] J. Agric. Food Chem. 2012, 60, 44. [2] J. Sci. Food Agric. 2020; 100, 483-499. [3] J. Fungi 2017, 3, 18. [4] Trop J Pharm Res 2014; 13(2), 307. [5] Molecules 2021, 26, 658I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
