Polyketide glycosides from Bionectria ochroleuca inhibit Candida albicans biofilm formation.
Polyketide glycosides from Bionectria ochroleuca inhibit Candida albicans biofilm formation.
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DOI:
10.1021/np500531j
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发表时间:
2014-10-24
影响因子:
5.1
通讯作者:
Cichewicz, Robert H.
中科院分区:
文献类型:
--
作者:
Wang, Bin;You, Jianlan;King, Jarrod B.;Cai, Shengxin;Park, Elizabeth;Powell, Douglas R.;Cichewicz, Robert H.
One of the challenges presented by Candida infections is that many of the isolates encountered in the clinic produce biofilms, which can decrease these pathogens’ susceptibilities to standard-of-care antibiotic therapies. Inhibitors of fungal biofilm formation offer a potential solution to counteracting some of the problems associated with Candida infections. A screening campaign utilizing samples from our fungal extract library revealed that a Bionectria ochroleuca isolate cultured on Cheerios breakfast cereal produced metabolites that blocked the in vitro formation of Candida albicans biofilms. A scale-up culture of the fungus was undertaken using mycobags (also known as mushroom bags or spawn bags), which afforded four known [TMC-151s C–F (1–4)] and three new [bionectriols B–D (5–7)] polyketide glycosides. All seven metabolites exhibited potent biofilm inhibition against C. albicans SC5314, as well as exerted synergistic antifungal activities in combination with amphotericin B. In this report, we describe the structure determination of the new metabolites, as well as compare the secondary metabolome profiles of fungi grown in flasks and mycobags. These studies demonstrate that mycobags offer a useful alternative to flask-based cultures for the preparative production of fungal secondary metabolites.
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DOI:
10.1099/mic.0.039354-0
发表时间:
2010-12
期刊:
Microbiology (Reading, England)
影响因子:
--
作者:
Harriott MM;Lilly EA;Rodriguez TE;Fidel PL;Noverr MC
通讯作者:
Noverr MC
影响因子:
5.1
作者:
Kasai, Y;Komatsu, K;Kobayashi, J
通讯作者:
Kobayashi, J
影响因子:
2.1
作者:
KASAI, R;OKIHARA, M;TANAKA, O
通讯作者:
TANAKA, O
影响因子:
2.1
作者:
Kohno, J;Nishio, M;Komatsubara, S
通讯作者:
Komatsubara, S
影响因子:
5.2
作者:
Cai S;Du L;Gerea AL;King JB;You J;Cichewicz RH
通讯作者:
Cichewicz RH