CAY-1, a novel antifungal compound from cayenne pepper.
CAY-1, a novel antifungal compound from cayenne pepper.
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DOI：
10.1080/mmy.41.1.75.82
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发表时间：
2003
期刊：
影响因子：
2.9
通讯作者：
S. Renault;A. J. D. Lucca;S. Boue;John M. Bland;C. B. Vigo;C. Selitrennikoff
中科院分区：
文献类型：
--
作者：
S. Renault;A. J. D. Lucca;S. Boue;John M. Bland;C. B. Vigo;C. Selitrennikoff
研究了辣椒皂苷CAY-1的体外抗真菌活性、作用机制和细胞毒性。CAY-1对16种不同的真菌菌株有活性，包括念珠菌属。和烟曲霉[最低抑菌浓度（MIC）范围为4 - 16 μ g/ml]，对新型隐球菌尤其有效（1 μ g/ml时抑制率为90%）。CAY-1与白念珠菌素B对白色念珠菌和A.烟熏。当CAY-1在高达100 μ g/ml（-1）的浓度下对55种哺乳动物细胞系进行测试时，没有显示出显著的细胞毒性。重要的是，CAY-1似乎通过破坏真菌细胞的膜完整性来起作用。
CAY-1, a novel saponin from Capsicum frutescens (commercially known as cayenne pepper) was investigated to determine its in vitro antifungal activity, mechanism of action and mammalian cell cytotoxicity. CAY-1 was active against 16 different fungal strains, including Candida spp. and Aspergillus fumigatus [minimum inhibitory concentrations (MIC) ranging from 4 to 16 microg ml(-1)], and was especially active against Cryptococcus neoformans (90% inhibition at 1 microg ml(-1)). Synergistic activity was also observed between CAY-1 and amphotericin B against Candida albicans and A. fumigatus. No significant cytotoxicity was demonstrated when CAY-1 was tested against 55 mammalian cell lines at up to 100 microg ml(-1). Importantly, CAY-1 appears to act by disrupting the membrane integrity of fungal cells.