Antibacterial activity of <Emphasis Type="Italic">Capsicum annuum</Emphasis> extract and synthetic capsaicinoid derivatives against <Emphasis Type="Italic">Streptococcus mutans</Emphasis> |
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| Authors: | Moema Mocaiber Peralva Santos Olney Vieira-da-Motta Ivo José Curcino Vieira Raimundo Braz-Filho Paula Santos Gonçalves Edmilsom José Maria Wagner Silva Terra Rosana Rodrigues Claudio Luiz Melo Souza |
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| Affiliation: | 1.Laboratório de Ciências Químicas,Universidade Estadual do Norte Fluminense Darcy Ribeiro (UENF),Rio de Janeiro,Brazil;2.Laboratório de Tecnologia de Alimentos,UENF,Rio de Janeiro,Brazil;3.Laboratório de Sanidade Animal,UENF,Rio de Janeiro,Brazil;4.Laboratório de Melhoramento Genético Vegetal,UENF,Rio de Janeiro,Brazil;5.Instituto Superior de Tecnologia em Ciências Agrárias/FAETEC,Rio de Janeiro,Brazil |
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| Abstract: | The inhibitory effects of the ethyl acetate extract and capsaicin (1) and dihydrocapsaicin (2) isolated from fruits of Capsicum annuum chili pepper type, and synthetic capsaicinoid derivatives (N-(4-hydroxyphenylethyl)decamide (3), (E)-N-(4-hydroxy-3-methoxybenzyl)-3,7-dimethylocta-2,6-dienamide (4), 4-hydroxy-3-methoxy-N-((E)-3,7-dimethylocta-2,6-dienyl)benzamide (5) and N-(4-hydroxy-3-methoxybenzyl)decamide (6) at different concentrations were evaluated against Streptococcus mutans. The minimum inhibitory concentration at which the ethyl acetate extract prevented the growth of S. mutans was 2.5 mg/mL; those of the isolated compounds 1 and 2 were 1.25 μg/mL, while 3 was 5.0 μg/mL, and 4, 5 and 6 were 2.5 μg/mL, respectively. |
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