Hui Xin, Yi Liu, Tianyu Deng, Hong Fu, Yuhong Wang, Chunmei Hu, Haotao Pu and Wei Xue*,
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引用次数: 0
摘要
合成了22个含硫脲和哌替啶的查尔酮衍生物。评价了这些化合物对9种真菌的体外抑菌活性。结果表明,这些化合物中的大多数具有特殊的抗真菌活性。其中,K2对辣椒疫霉(Phytophthora capsici, P. capsici)的半有效浓度(EC50)为5.96 μg/mL,超过对照药azoxystrobin (25.2 μg/mL)。在辣椒叶片和果实上进行了K2的体内抗真菌实验。在200 μg/mL浓度下,对辣椒叶片中的辣椒疫病菌具有显著的保护作用(95.3%),超过阿兹嗪(79.0%)。利用扫描电镜(SEM)和荧光显微镜(FM)的形态学研究揭示了K2对辣椒菌丝的破坏作用。此外,机制研究表明,K2具有破坏病原真菌细胞膜完整性、影响膜内脂质过氧化过程和诱导细胞内容物释放的能力。这些实验结果为有效防治植物真菌病害和开发新型绿色化学农药产品提供了新的思路。
Discovery of Potential Antifungal Agents: Chalcone Derivatives Containing Thiourea and Piperidine Moieties
Twenty-two chalcone derivatives containing thiourea and piperidine moieties were synthesized. The in vitro antifungal activities of these compounds against nine fungi were evaluated. The results demonstrated that a majority of these compounds exhibited exceptional antifungal activities. Especially, K2 displayed the most potent fungicidal activity against Phytophthora capsici (P. capsici), with a half-effective concentration (EC50) of 5.96 μg/mL, surpassing that of the control drug azoxystrobin (Az, 25.2 μg/mL). The in vivo antifungal experiments of K2 were conducted on pepper leaves and fruits. It exhibited significant protective efficacy against P. capsici in pepper leaves (95.3%) at 200 μg/mL, which surpassed that of Az (79.0%). Morphological investigations utilizing scanning electron microscopy (SEM) and fluorescence microscopy (FM) unveiled the disruptive impact of K2 on P. capsici mycelium. Moreover, mechanistic studies have demonstrated that K2 exhibited the capacity to disrupt the integrity of the cellular membrane in pathogenic fungi, influence lipid peroxidation processes within the membrane, and induce cellular content release. These experimental findings provided a new idea for effectively preventing plant fungal diseases and developing novel green chemical pesticide products.
期刊介绍:
The Journal of Agricultural and Food Chemistry publishes high-quality, cutting edge original research representing complete studies and research advances dealing with the chemistry and biochemistry of agriculture and food. The Journal also encourages papers with chemistry and/or biochemistry as a major component combined with biological/sensory/nutritional/toxicological evaluation related to agriculture and/or food.