1. Academic Validation
  2. Antibacterial and antimutagenic activities of novel zerumbone analogues

Antibacterial and antimutagenic activities of novel zerumbone analogues

  • Food Chem. 2013 Nov 15;141(2):1097-103. doi: 10.1016/j.foodchem.2013.04.021.
S C Santosh Kumar 1 P Srinivas P S Negi B K Bettadaiah
Affiliations

Affiliation

  • 1 Department of Plantation Products, Spices and Flavour Technology, CSIR-Central Food Technological Research Institute, Mysore 570 020, India.
Abstract

Zerumbone, the key constituent of Zingiber zerumbet Smith, is a very important bioactive phytochemical. Two new compounds viz. azazerumbone 1 and azazerumbone 2 were synthesised by ZnCl2-catalysed Beckmann rearrangement of the zerumbone oxime. The structure elucidation of these analogues of zerumbone was carried out by 1D ((1)H NMR and (13)C NMR) and 2D-NMR (COSY, HSQC and NOESY) spectral analysis. Studies on the Antibacterial activity established that azazerumbone 2 had better activity than zerumbone. Among the tested bacteria, Bacillus cereus was the most sensitive and Yersinia enterocolitica was found to be the most resistant. These compounds exhibited strong protection against sodium azide induced mutagenicity of Salmonella typhimurium strains TA 98 and TA 1531. Azazerumbone 2 showed better Antibacterial and antimutagenic activity than azazerumbone 1. The Antibacterial and antimutagenic activities exhibited by zerumbone and its analogues demonstrate their potential for use as nutraceuticals and in food preservation.

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