Background
Methods
General experimental procedures
Collection and preparation of plant material
Preparation of plant extract
Isolation of bioactive compound
Structural elucidation of isolated compound
Acid hydrolysis of isolated compound
Microbial strains
Minimum inhibitory concentration
Minimum bactericidal and fungicidal concentration
Determination of MIC index
Time-kill kinetic index
In vitro antioxidant activity
Statistical analysis
Results and discussion
Structural elucidation of isolated compound
Position | Isolated compound (acthaside) | |
---|---|---|
δH (J in Hz) | δC, type | |
1 |
-
|
-
|
2 | - | 166.7, C |
3 | 5.94, (d, 0.7) | 111.6, CH |
4 | - | 181.7, C |
4a | - | 115.3, C |
5 | - | 144.0, C |
6 | 6.65 (d, 2.4) | 119.8, CH |
7 | - | 161.8, C |
8 | 6.62 (d, 2.4) | 102.6, CH |
8a | - | 163.1, C |
9 | 2.97 (dd, 12.1, 7.4) 3.68 (dd, 12.1, 5.3) | 43.3, CH2 |
10 | 4.06 (m) | 76.9, CH |
11 | 1.09 (d, 6.2) | 21.5, CH3 |
12 | 2.25 (d, 0.7) | 19.9, CH3 |
1′ | 4.45 (d, 8.0) | 103.0, CH |
2′ | 3.07 (dd, 8.7, 8.0) | 75.5, CH |
3′ | 3.27 (m) | 78.3, CH |
4′ | 3.20 (m) | 71.9, CH |
5′ | 3.21 (m) | 77.9, CH |
6′ | 3.58 (m) 3.75 (dd, 11.8, 1.6) | 62.9, CH2 |
Antimicrobial activity of isolated compound
Minimum inhibitory concentrations (μg/ml) | ||||||
---|---|---|---|---|---|---|
Microorganismsa | Gram (+) bacteria | Gram (-) bacteria | Yeast | |||
S.a
|
S.a.m.r
|
S. ep
|
E.f
|
P.a
|
C. a
| |
Isolated compoundb | 50 | 50 | 25 | 50 | 50 | 25 |
Gentamicin | 0.39 | 0.39 | 0.78 | 0.39 | 0.78 | Nt |
Fluconazole | Nt | Nt | Nt | Nt | Nt | 0.78 |
Minimum bactericidal and fungicidal (μg/ml) | ||||||
Isolated compoundb | 50 | 50 | 25 | 50 | 50 | 25 |
Gentamicin | 0.78 | 1.56 | 1.56 | 0.78 | 1.56 | Nt |
Fluconazole | Nt | Nt | Nt | Nt | Nt | 1.56 |
MIC index | ||||||
Isolated compound | 1 | 1 | 1 | 1 | 1 | 1 |
Gentamicin | 2 | 4 | 2 | 2 | 2 | Nt |
Fluconazole | Nt | Nt | Nt | Nt | Nt | 2 |