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Anti-Aspergillus activity of green coffee 5-O-caffeoyl quinic acid and its alkyl esters

Suárez-Quiroz M., Alonso Campos A., Valerio Alfaro G., Gonzalez-Rios O., Villeneuve P., Figueroa-Espinoza M.C.. 2013. Microbial Pathogenesis, 61-62 : p. 51-56.

DOI: 10.1016/j.micpath.2013.05.005

The antifungal activities of 5-O-caffeoyl quinic acid (5-CQA) and of methyl, butyl, octyl, and dodecyl esters or 5-CQA, were tested on five toxigenic moulds from the Aspergillus genus (Aspergillus flavus, Aspergillus nomius, Aspergillus ochraceus, Aspergillus parasiticus, Aspergillus westerdijkiae). These mycotoxin producers' moulds may contaminate many types of food crops throughout the food chain posing serious health hazard to animals and humans. The use of chemical methods to decrease mycotoxin producer moulds contamination on food crops in the field, during storage, and/or during processing, has been proved to be efficient. In this work, the antifungal effect of 5-CQA and a homologous series of 5-CQA esters (methyl, butyl, octyl, dodecyl), was investigated using the microdilution method and the minimum inhibitory concentrations (MIC50 and MIC80). All molecules presented antifungal activity, and two esters showed a MIC for all fungi: octyl (MIC50 _ 0.5e0.75 mg/mL, MIC80 ¼ 1.0e1.5 mg/mL) and dodecyl (MIC50 ¼ 0.75e1.25 mg/mL) chlorogenates. Dodecyl chlorogenate showed a MIC80 (1.5 mg/mL) only for A. parasiticus. The maximum percent of growth inhibition on aspergillii was observed with octyl (78.4 e92.7%) and dodecyl (54.5e83.7%) chlorogenates, being octyl chlorogenate the most potent antifungal agent. It was thus concluded that lipophilization improved the antifungal properties of 5-CQA, which increased with the ester alkyl chain length, exhibiting a cut-off effect at 8 carbons. As far as we know, it is the first report demonstrating that lipophilization may improve the antifungal activity of 5-CQA on five toxigenic moulds from the Aspergillus genus. Lipophilization would be a novel way to synthesize a new kind of antifungal agents with a good therapeutic value or a potential use as preservative in food or cosmetics.

Mots-clés : coffea arabica; acide chlorogénique; extrait d'origine végétale; aspergillus; mycotoxine; ester; antimicrobien; agent de conservation; produit alimentaire; produit non alimentaire; aspergillus flavus; aspergillus ochraceus; aspergillus parasiticus; fève de café; mexique; café vert; aspergillus westerdijkiae; aspergillus nomius

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