Advertisement

Chemistry of Natural Compounds

, Volume 52, Issue 4, pp 745–747 | Cite as

Chemical Constituents and Antibacterial Activity of the Essential Oil of a Marine-Derived Fungus from the South China Sea

  • Shichang Zhang
  • Lu Wen
  • Yu Luo
  • Wuhai Chen
  • Gang Chen
Article

Mangrove forests have often been regarded as one of the most productive ecosystems in (sub)tropical coastal waters. Sesarmid crabs are important for the ecological functions of mangrove ecosystems because they consume a large proportion of annual primary production [1, 2, 3]. There are limited literature data to show that Sesarmid crabs produce interesting natural products and, more recently, evidence of the ecological roles of these metabolites. To date, there are no reports on secondary metabolites of the symbiotic fungus from Sesarmid crabs. In continuation of our research on biological activities of essential oils and their components from the high value marine-derived fungus, the present work focuses on the chemical composition of the essential oil obtained from the marine-derived fungus Sporothrix sp. collected from Zhanjiang in the South China Sea and their potential antibacterial effects on food-borne spoilage and pathogenic microorganisms.

To the best of our knowledge, this...

Keywords

Minimum Inhibitory Concentration Acinetobacter Baumannii Retention Index Octadecenoic Acid Octadecadienoic Acid 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

References

  1. 1.
    F. Micheli, F. Gherardi, and M. Vannini, Mar. Biol., 111, 247 (1991).CrossRefGoogle Scholar
  2. 2.
    S. Y. Lee, Mar. Freshwater Res., 49, 335 (1998).CrossRefGoogle Scholar
  3. 3.
    N. Inga, W. Matthias, and D. Karen, Estuar., Coast. Shelf Sci., 67, 239 (2006).Google Scholar
  4. 4.
    R. P. Adams, Identification of Essential Oil Components by Gas Chromatography Mass Spectrometry, Allured Publishing Corporation, Carol Stream, IL, USA, 2009.Google Scholar
  5. 5.
    S. Gianni, M. Silvia, M. Mariavittoria, S. Martina, M. Stefano, R. Matteo, and B. Renato, Food Chem, 91, 621 (2005).CrossRefGoogle Scholar
  6. 6.
    NCCLS, National Committee for Clinical Laboratory Standards, M100-S11, Wayne, PA, USA, 2001.Google Scholar

Copyright information

© Springer Science+Business Media New York 2016

Authors and Affiliations

  1. 1.School of PharmacyGuangdong Pharmaceutical UniversityGuangzhouP. R. China

Personalised recommendations