7,10-Dihydroxy-8(E)-octadecenoic Acid Displays a Fungicidal Activity against Malassezia furfur

IF 1.6 4区农林科学 Q3 CHEMISTRY, APPLIED Journal of oleo science Pub Date : 2024-01-16 DOI:10.5650/jos.ess23169

Hak-Ryul Kim, In-Hwan Kim

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Abstract

Microbial conversion of some natural unsaturated fatty acids can produce polyhydroxy fatty acids, giving them new properties, such as higher viscosity and reactivity. Pseudomonas aeruginosa has been intensively studied to produce a novel 7,10-dihydroxy-8(E)-octadecenoic acid (DOD) from oleic acid and natural vegetable oils containing oleic acid. Recently, the antibacterial activities of DOD against food-borne pathogenic bacteria were reported; however, the action of such antibacterial properties against eucaryotic cells remains poorly known. In this study, we determined the antifungal activities of DOD against Malassezia furfur KCCM 12679 quantitatively and qualitatively. The antifungal activity of DOD against M. furfur KCCM 12679 was approximately five times higher than that of ketoconazole, a commercial antifungal agent. The MIC ₉₀ value of DOD against M. furfur KCCM 12679 was 50 µg/mL. In addition, we confirmed that the antifungal property of DOD was exerted through fungicidal activity.

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7,10-二羟基-8(E)-十八烯酸对糠秕马拉色菌具有杀菌活性

微生物转化某些天然不饱和脂肪酸可产生多羟基脂肪酸，赋予它们新的特性，如更高的粘度和反应活性。铜绿假单胞菌（Pseudomonas aeruginosa）从油酸和含有油酸的天然植物油中生产出一种新型的 7,10-二羟基-8(E)-十八烯酸（DOD）。最近，有报道称 DOD 对食源性致病菌具有抗菌活性；然而，这种抗菌特性对真核细胞的作用仍鲜为人知。本研究定量和定性地测定了 DOD 对糠秕马拉色菌 KCCM 12679 的抗真菌活性。DOD 对糠秕马拉色菌 KCCM 12679 的抗真菌活性约为商用抗真菌剂酮康唑的 5 倍。DOD 对糠秕孢子菌 KCCM 12679 的 MIC 90 值为 50 µg/mL。此外，我们还证实 DOD 的抗真菌特性是通过杀菌活性实现的。

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来源期刊

Journal of oleo science CHEMISTRY, APPLIED-FOOD SCIENCE & TECHNOLOGY

CiteScore

3.20

自引率

6.70%

发文量

173

审稿时长

3 months

期刊介绍： The J. Oleo Sci. publishes original researches of high quality on chemistry, biochemistry and science of fats and oils such as related food products, detergents, natural products, petroleum products, lipids and related proteins and sugars. The Journal also encourages papers on chemistry and/or biochemistry as a major component combined with biological/ sensory/nutritional/toxicological evaluation related to agriculture and/or food.