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Antimicrobial activity of an endophytic Xylaria sp.YX-28 and identification of its antimicrobial compound 7-amino-4-methylcoumarin

文献类型： 外文期刊

作者： Liu, Xiaoli 1 ; Dong, Mingsheng 1 ; Chen, Xiaohong 1 ; Jiang, Mei 1 ; Lv, Xin 1 ; Zhou, Jianzhong 2 ;

作者机构： 1.Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Peoples R China

2.Jiangsu Acad Agr Sci, Inst Agroprod Proc, Nanjing 210014, Peoples R China

关键词： endophytes;Xylaria;7-amino-4-methylcoumarin;antimicrobial activity;Ginkgo biloba;NATURAL-PRODUCTS;FUNGUS;CYTOCHALASINS;DIVERSITY;COUMARINS;LEAVES;PLANTS

期刊名称：APPLIED MICROBIOLOGY AND BIOTECHNOLOGY （ 影响因子：4.813； 五年影响因子：4.697 ）

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收录情况： SCI

摘要： An endophytic Xylaria sp., having broad antimicrobial activity, was isolated and characterized from Ginkgo biloba L. From the culture extracts of this fungus, a bioactive compound P3 was isolated by bioactivity-guided fractionation and identified as 7-amino-4-methylcoumarin by nuclear magnetic resonance, infrared, and mass spectrometry spectral data. The compound showed strong antibacterial and antifungal activities in vitro against Staphylococcus aureus [minimal inhibitory concentrations (MIC) 16 mu g center dot ml(-1)], Escherichia coli (MIC, 10 mu g center dot ml(-1)), Salmonella typhia (MIC, 20 mu g center dot ml(-1)), Salmonella typhimurium (MIC, 15 mu g center dot ml(-1)), Salmonella enteritidis (MIC, 8.5 mu g center dot ml(-1)), Aeromonas hydrophila (MIC, 4 mu g center dot ml(-1)), Yersinia sp. (MIC, 12.5 mu g center dot ml(-1)), Vibrio anguillarum (MIC, 25 mu g center dot ml(-1)), Shigella sp. (MIC, 6.3 mu g center dot ml(-1)), Vibrio parahaemolyticus (MIC, 12.5 mu g center dot ml(-1)), Candida albicans (MIC, 15 mu g center dot ml(-1)), Penicillium expansum (MIC, 40 mu g center dot ml(-1)), and Aspergillus niger (MIC, 25 mu g center dot ml(-1)). This is the first report of 7-amino-4-methylcoumarin in fungus and of the antimicrobial activity of this metabolite. The obtained results provide promising baseline information for the potential use of this unusual endophytic fungus and its components in the control of food spoilage and food-borne diseases.

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