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Isolation and Structural Elucidation of Antimicrobial Compounds from Buckwheat Hull  

Cho Jeong-Yong (Department of Food Science & Technology and Functional Food Research Center, Chonnam National University, Faculty of Pharmaceutical Sciences, University of Tokushima)
Moon Jae-Hak (Department of Food Science & Technology and Functional Food Research Center, Chonnam National University)
Kim Hye-Kyung (Department of Food Science & Technology and Functional Food Research Center, Chonnam National University)
Ma Seung-Jin (Department of Food Engineering, Mokpo National University)
Kim Seon-Jae (Division of Food Technology & Nutrition, Chonnam National University)
Jang Mi-Young (Department of Food Science & Technology and Functional Food Research Center, Chonnam National University)
Kawazoe Kazuyoshi (Faculty of Pharmaceutical Sciences, University of Tokushima)
Takaishi Yoshihisa (Faculty of Pharmaceutical Sciences, University of Tokushima)
Park Keun-Hyung (Department of Food Science & Technology and Functional Food Research Center, Chonnam National University)
Publication Information
Journal of Microbiology and Biotechnology / v.16, no.4, 2006 , pp. 538-542 More about this Journal
Abstract
Three new compounds were isolated from the methanol extracts of buckwheat (Fagopyrum esculentum) hull, and their structures were determined to be 6,7-dihydroxy-3,7-dimethyl-octa-2(Z),4(E)-dienoic acid (1), 6,7-dihydroxy-3,7-dimethyl-octa-2(E),4(E)-dienoic acid (2), and 4,7-dihydroxy-3,7-dimethyl-octa-2(E),5(E)-dienoic acid (3) by NMR and MS spectroscopic analyses. These compounds at $500{\mu}g$ concentration showed antimicrobial activity against Staphylococcus aureus, demonstrated by the paper disc method.
Keywords
Buckwheat hull; Fagopyrum esculentum; antimicrobial compound; 6,7-dihydroxy-3,7-dimethyl-octa-2,4-dienoic acid; 4,7-dihydroxy-3,7-dimethyl-octa-2,5-dienoic acid;
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