新型3-苯腙香豆素衍生物作为潜在的植物病原真菌抗真菌药物的发现

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-05-10 DOI:10.1016/j.foodchem.2025.144655

Yufei Li, Shimin Yang, Shun Zhang, Yifan Zheng, Qingqing Wang, Peng Dai, Yucheng Gu, Weihua Zhang, Qing Xia

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引用次数: 0

摘要

水稻纹枯病等植物真菌病害严重影响作物产量和品质。为了发现新的杀菌剂，采用天然产物建模和活性亚结构合并策略合成了39种新的3-苯腙香豆素化合物。对6种植物病原菌进行了抑菌活性试验，包括番茄葡萄孢菌、番茄赤霉菌、谷物镰刀菌、番茄根丝核菌、圆形炭疽菌和稻瘟菌。大部分化合物对番茄红僵菌和番茄红僵菌具有显著的抑制活性。其中，B1（4-氯-3-苯肼-香豆素衍生物）的抑菌效果较好，特别是对圆锥虫（EC50值 = 0.98 μg/mL）和茄蚜（EC50值 = 1.20 μg/mL）的抑菌效果与对照杀菌剂boscalid相当。结构优化表明，在苯基腙部分引入氟基团提高了活性。初步的机制研究表明，B1破坏细胞膜和线粒体功能，表明其作为一种新的杀菌剂候选物的潜力。

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Discovery of novel 3-phenylhydrazone coumarin derivatives as potential antifungal agents against phytopathogenic fungi

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Discovery of novel 3-phenylhydrazone coumarin derivatives as potential antifungal agents against phytopathogenic fungi

Plant fungal diseases, such as rice sheath blight caused by Rhizoctonia solani, significantly impact crop yield and quality. To discover novel fungicides, 39 novel 3-phenylhydrazone coumarin compounds were synthesized using natural product modeling and active substructure merging strategies. Their bioactivity was tested against six plant pathogens, including Botrytis cinerea, Alternaria solani, Fusarium graminearum, Rhizoctonia solani, Colletotrichum orbiculare, and Alternaria alternata. The majority of compounds exhibited significant activity against B. cinerea and R. solani. Among them, B1 (4-chloro-3-phenylhydrazone-coumarin derivative) displayed outstanding antifungal efficacy, particularly against C. orbiculare (EC₅₀ value = 0.98 μg/mL) and R. solani (EC₅₀ value = 1.20 μg/mL), comparable to the control fungicide boscalid. Structural optimization revealed that introducing a fluorine group in the phenylhydrazone moiety improved activity. Preliminary mechanistic studies suggest that B1 disrupts cell membranes and mitochondrial function, indicating its potential as a novel fungicide candidate.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.