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01.04.2012 | Note

Antibacterial activity of Capsicum annuum extract and synthetic capsaicinoid derivatives against Streptococcus mutans

verfasst von: Moema Mocaiber Peralva Santos, Olney Vieira-da-Motta, Ivo José Curcino Vieira, Raimundo Braz-Filho, Paula Santos Gonçalves, Edmilsom José Maria, Wagner Silva Terra, Rosana Rodrigues, Claudio Luiz Melo Souza

Erschienen in: Journal of Natural Medicines | Ausgabe 2/2012

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Abstract

The inhibitory effects of the ethyl acetate extract and capsaicin (1) and dihydrocapsaicin (2) isolated from fruits of Capsicum annuum chili pepper type, and synthetic capsaicinoid derivatives (N-(4-hydroxyphenylethyl)decamide (3), (E)-N-(4-hydroxy-3-methoxybenzyl)-3,7-dimethylocta-2,6-dienamide (4), 4-hydroxy-3-methoxy-N-((E)-3,7-dimethylocta-2,6-dienyl)benzamide (5) and N-(4-hydroxy-3-methoxybenzyl)decamide (6) at different concentrations were evaluated against Streptococcus mutans. The minimum inhibitory concentration at which the ethyl acetate extract prevented the growth of S. mutans was 2.5 mg/mL; those of the isolated compounds 1 and 2 were 1.25 μg/mL, while 3 was 5.0 μg/mL, and 4, 5 and 6 were 2.5 μg/mL, respectively.

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Titel: Antibacterial activity of Capsicum annuum extract and synthetic capsaicinoid derivatives against Streptococcus mutans
verfasst von: Moema Mocaiber Peralva Santos
Olney Vieira-da-Motta
Ivo José Curcino Vieira
Raimundo Braz-Filho
Paula Santos Gonçalves
Edmilsom José Maria
Wagner Silva Terra
Rosana Rodrigues
Claudio Luiz Melo Souza
Publikationsdatum: 01.04.2012
Verlag: Springer Japan
Erschienen in: Journal of Natural Medicines / Ausgabe 2/2012
Print ISSN: 1340-3443
Elektronische ISSN: 1861-0293
DOI: https://doi.org/10.1007/s11418-011-0579-x

Springer Medizin

Abstract

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