Chemical Basis of the Fungicidal Activity of Tobacco Extracts against Valsa mali

文献类型: 外文期刊

第一作者: Duan, Suzhen

作者: Duan, Suzhen;Du, Yongmei;Hou, Xiaodong;Yan, Ning;Dong, Weijie;Mao, Xinxin;Zhang, Zhongfeng;Duan, Suzhen;Dong, Weijie;Mao, Xinxin

作者机构:

关键词: tobacco extracts;Valsa mali;fungicide activity;chemical components

期刊名称:MOLECULES ( 影响因子:4.411; 五年影响因子:4.587 )

ISSN:

年卷期:

页码:

收录情况: SCI

摘要: Under pressure from social criticism and an unclear future, tobacco researchers have begun to seek alternative uses for the product. Here, we present our study on isolating tobacco compounds with fungicidal activity, which could be used as plant-derived pesticides. Using Valsa mali as the target fungus, agar plate tests were conducted to evaluate the fungicidal activity of various tobacco extracts, including tobacco leaves extracts prepared with different solvents, extracts of different tobacco cultivars, and samples from different tobacco organs. Fungal growth morphology was used as the criterion to evaluate the fungicidal activity of tobacco extracts. Correlation analyses between the fungicidal activities and the chemical components of tobacco extracts indicated the major chemical constituents with fungicidal activity. Then, the active compounds were isolated and their effects on the ultra-microstructures of V. mali was analyzed using scanning-and transmission-electron microscopy. The results suggested that tobacco extracts prepared with solvents of weaker polarity had higher fungicidal activity, and the inhibitory activity of tobacco extracts against V. mali was also cultivar dependent. Furthermore, the fungicidal effects of tobacco flower extracts were higher than those of the leaf extracts. Chemical analysis indicated that cembranoids were the main fungicidal substances, which act by destroying the endometrial structure of the fungus. Tobacco cembranoids at 80 mu g/mL could completely inhibit the growth of V. mali, with an EC50 value of 13.18 mu g/mL. Our study therefore suggests that tobacco leaves and inflorescences are excellent plant resources for the biological control of V. mali.

分类号: O62

  • 相关文献

[1]Synthesis and Biological Activity of 2-Indolyl Oxazoline and Thiazoline Derivatives. Zheng Zhong-Bo,Qin Zhao-Hai,Fu Bin,Yuan Hui-Zhu. 2008

[2]Effect of extraction methods on the chemical components and taste quality of green tea extract. Xu, Yong-Quan,Ji, Wei-Bin,Chen, Jian-Xin,Wang, Fang,Yin, Jun-Feng,Yu, Peigen. 2018

[3]Improving the quality of fermented black tea juice with oolong tea infusion. Xu, Yong-Quan,Chen, Jian-Xin,Yin, Jun-Feng,Du, Qi-Zhen.

[4]Cream Formation And Main Chemical Components Of Green Tea Infusions Processed From Different Parts Of New Shoots. Yin, Jun-Feng,Xu, Yong-Quan,Yuan, Hai-Bo,Luo, Long-Xin,Qian, Xiao-Jun.

[5]Quality development and main chemical components of Tieguanyin oolong teas processed from different parts of fresh shoots. Liu, Pan-Pan,Gao, Ying,Yin, Jun-Feng,Liu, Pan-Pan,Shi, John,Wang, Qiu-Shuang. 2018

[6]Analysis of cream formation in green tea concentrates with different solid concentrations. Xu, Yong-Quan,Yuan, Hai-Bo,Yin, Jun-Feng,Chen, Su-Qin,Tang, Ping. 2012

[7]Effect of the type of brewing water on the chemical composition, sensory quality and antioxidant capacity of Chinese teas. Xu, Yong-Quan,Zou, Chun,Gao, Ying,Chen, Jian-Xin,Wang, Fang,Chen, Gen-Sheng,Yin, Jun-Feng.

[8]Irreversible Sediment Formation in Green Tea Infusions. Xu, Yong-Quan,Chen, Gen-Sheng,Yuan, Hai-Bo,Feng, Chun-Hong,Yin, Jun-Feng,Wang, Qiu-Shuang. 2012

[9]Effects of Chemical Components on the Amount of Green Tea Cream. Xu Yong-quan,Yin Jun-feng,Chen Su-qin,Shen Dan-yu. 2011

[10]Changes in the volatiles, chemical components, and antioxidant activities of Chinese jasmine tea during the scenting processes. Chen, Meichun,Zhu, Yujing,Liu, Bo,Chen, Zheng,Zheng, Jiangmin,Guan, Mindan,Shi, Huai,Wang, Yanna,Yang, Wenwen.

作者其他论文 更多>>