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Ascopyrone P, a novel antibacterial derived from fungi
Author(s) -
Thomas L.V.,
Yu S.,
Ingram R.E.,
Refdahl C.,
Elsser D.,
DelvesBroughton J.
Publication year - 2002
Publication title -
journal of applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 1364-5072
DOI - 10.1046/j.1365-2672.2002.01751.x
Subject(s) - microbiology and biotechnology , biology
Aims: To assess the antimicrobial efficacy of ascopyrone P (APP), a secondary metabolite formed by the fungi Anthracobia melaloma , Plicaria anthracina , Plic. leiocarpa and Peziza petersi belonging to the order Pezizales.
Methods and Results: In vitro testing using a well diffusion procedure showed that APP at a high concentration (approximately 5%) inhibited the growth of Gram‐positive and Gram‐negative bacteria. Using an automated microbiology reader, growth curve analysis showed that 2000–4000 mg l −1 APP caused total or significant bacterial inhibition after incubation for 24 h at 30°C. Against certain yeast strains, 1000– 2000 mg l −1 APP enhanced growth, although at higher concentrations inhibition of some yeasts was observed. Clostridium and fungal strains were not sensitive to 2000 mg l −1 APP. No significant cidal effect was observed after 2 h against Listeria monocytogenes or Escherichia coli . Results were identical whether the APP samples tested had been produced enzymatically or chemically.
Conclusions: At a level of 2000 mg l −1 , APP demonstrated growth inhibitory activity against a broad range of bacteria, but not yeasts or moulds.
Significance and Impact of the Study: A possible application for this novel natural antimicrobial is in food preservation, to control the growth of Gram‐negative and Gram‐positive bacteria in raw and cooked foods. Effective dosage levels would be 500–4000 mg kg −1 , depending on food type. The efficacy, organoleptic and safety aspects of this compound in food still need to be assessed.