Background: Fungal diseases of plants have a serious impact on the quality and yield of crops, and some traditional pesticides can no longer cope with this problem. Therefore, it is of great significance to develop new pesticides with high efficiency and low toxicity.
Results: A series of flavonoid derivatives containing benzothiazole were designed and synthesized. Among them, the compounds V17, V12, and V13 had excellent inhibitory effect against Fusarium oxysporum f. sp. cucumerinu with the half-maximal effect concentration (EC) values of 1.2, 2.3, and 3.2 μg/mL, which were better than the control drug Kresoxim-methyl (Km, 37.8 μg/mL). The in vivo protective activity and curative activities of V17 against cucumber fusarium wilt caused by F. oxysporum f. sp. cucumerinum were 82.4 and 60.5% at 200 μg/mL, better than Km (60.2 and 48.6%). In addition, V17 could damage the cell membrane of the mycelia, which can be confirmed by determination of cytoplasmic leakage, detection of cell membrane permeability, and measurement of malondialdehyde (MDA). Similarly, the scanning electron microscopy (SEM) experiment and optical microscope characterization provide direct evidence for destruction of mycelium treated with V17.
Conclusion: V17 significantly reduced the pathogenicity of the F. oxysporum f. sp. cucumerinum, which provided a new idea and direction for the development of green pesticides. © 2025 Society of Chemical Industry.
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http://dx.doi.org/10.1002/ps.8632 | DOI Listing |
Food Res Int
February 2025
Yibin Research Institute of Tea Industry, Yibin 644005, PR China.
The present study aim to investigate the effects of three drying processes on the flavor-related compounds and sensory quality of summer black tea. A total of 234 flavonoids and 1200 volatile compounds were identified in tea samples by using UPLC-MS/MS and HS-SPME-GC-MS, respectively. It was found that the combining hot-air and roasting drying process increased the level of epigallocatechin, epicatechin, gallic acid, theaflavins, and umami and sweet amino acids in tea samples.
View Article and Find Full Text PDFFood Res Int
February 2025
Tea Research Institute, China Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resource Utilization, Ministry of Agriculture, Hangzhou 310008, China. Electronic address:
A random forest algorithm combined with correlation analysis, was employed to identify key taste compounds in Huangjin green tea by using an electronic tongue. A total of 45 commercial Huangjin green teas were analysed for their amino acids, catechins, gallic acid, and caffeine using an amino acid analyser and HPLC. In this study, taste compounds of 30 were quantified, and 16 of these compounds exhibited taste activity values greater than 1 in the tea samples, including 6 amino acids, 8 catechins, as well as gallic acid and caffeine.
View Article and Find Full Text PDFFood Res Int
February 2025
Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu 610065, PR China; The Key Laboratory of Food Science and Technology of Sichuan Province of Education, Sichuan University, Chengdu 610065, PR China. Electronic address:
Effects of catechins with different structure characteristics on the structure and properties of gluten-catechin covalent complex were investigated, and the structure-activity relationship was further explored. Catechins including epicatechin (EC), epigallocatechin (EGC), epicatechin-3-gallate (ECG), and epigallocatechin-3-gallate (EGCG) could successfully covalently bind with gluten through C-N and/or C-S bonds. The physicochemical properties of covalent complex, including particle size, thermal stability, content of free amino groups, free sulfhydryl groups and disulfide bonds, were significantly affected by different catechins, and the action order was: EGCG > ECG > EGC > EC.
View Article and Find Full Text PDFJ Phys Chem Lett
January 2025
State Key Laboratory of Precision Spectroscopy, East China Normal University, Shanghai 200241, China.
Flavonoids, a group of natural pigments, have attracted notable attention for their intrinsic fluorescent bioactive properties and potential therapeutic implications. Recent studies have suggested that the photoexcitation of specific flavonoids can also lead to the formation of triplet states, thereby potentially enhancing their applications in photoactivated antioxidant mechanisms. However, the crucial mechanism details about triplet state formation are still poorly understood.
View Article and Find Full Text PDFAnticancer Agents Med Chem
January 2025
Shanghai Skin Disease Clinical College, The Fifth Clinical Medical College, Anhui Medical University, Shanghai Skin Disease Hospital, Shanghai, 200443, China.
Background: Diosmetin (DIOS) is a naturally abundant flavonoid and possesses various biological activities that hold promise as an anti-cancer agent. However, the anti-cancer activities and underlying mechanism of DIOS on cutaneous melanoma remain unclear.
Objective: This study seeks to explore the anti-tumor effect and mechanism of DIOS in cutaneous melanoma.
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