Identification of chemical structure of antibacterial components against Legionella pneumophila in a coffee beverage

被引：24

作者：

Dogasaki, C

Shindo, T

Furuhata, K

Fukuyama, M

机构：

[1] Azabu Univ, Fac Environm Hlth Sci, Sagamihara, Kanagawa 2298501, Japan

[2] Tokyo Metropolitan Res Inst Publ Hlth, Shinjuku Ku, Tokyo 1690073, Japan

来源：

YAKUGAKU ZASSHI-JOURNAL OF THE PHARMACEUTICAL SOCIETY OF JAPAN | 2002年 / 122卷 / 07期

关键词：

coffee; Legionella pneumophila; antibacterial substances; chlorogenic acid; caffeic acid; protocatechuic acid;

D O I：

10.1248/yakushi.122.487

中图分类号：

R9 [药学];

学科分类号：

1007 ;

摘要：

We previously reported that certain constituents in brewed coffee exhibited antibacterial activities against a strain of Legionella pneumophila. The constituents showing antibacterial activities were included only in extracts cold with water or hot water. To determine the antibacterial substances in coffee extract, the extract was fractionated by HPLC using a UV/photodiode array detector. The optimum HPLC conditions for analysis were UV wavelength of 250 nm and eluents of methanol/acetic acid (10/90), pH 3.0. When several fractions separated by HPLC were investigated for antibacterial activities against L. pneumophila, it was found that three peak fractions exhibited strong antibacterial activities. Each product from these fractions was analyzed by NMR and LC-mass spectrometry, and the chemical structure of each was determined. It was shown that the antibacterial substances was were protocatechuic acid (3,4-dihydroxy benzoic acid), chlorogenic acid, and caffeic acid.

引用

页码：487 / 494

页数：8

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