Turmeric is a spice that has gained significant popularity in global cuisine. Beyond its culinary applications, it possesses significant medicinal properties, including antioxidant, anti-inflammatory, and antibacterial properties, which are attributed to its majority compound, curcumin. In this study, we synthesized three curcuminoid derivatives
[...] Read more.
Turmeric is a spice that has gained significant popularity in global cuisine. Beyond its culinary applications, it possesses significant medicinal properties, including antioxidant, anti-inflammatory, and antibacterial properties, which are attributed to its majority compound, curcumin. In this study, we synthesized three curcuminoid derivatives via the Claisen–Schmidt method (1
E,4
E)-1-(2-methoxy-phenyl)-5-(3-methoxy-phenyl)-pent-1,4-dien-3-one (
2a), (1
E,4
E)-1-(2-methoxy-phenyl)-5-(3,4,5-trimethoxy-phenyl)-pent-1,4-dien-3-one (
2b), and (1
E,4
E)-5-phenyl-1-(2-methoxy-phenyl)-pent-1,4-dien-3-one (
2c). The synthetic compounds were hydrogenated in the olefinic double bond (CH=CH) by biotransformation catalyzed by the fungus
Exserohilum rostratum given (CH
2-CH
2)
3a,
3b, and
3c. All compounds were identified by NMR and MS. The compounds were evaluated for their antibacterial properties against Gram-positive and Gram-negative bacteria, with the results indicating good activity, highlighting that the bioreduction from
2a to
3a led to an improvement of up to eight times in the observed activity against
S. typhimurium of 250 to 31.25 µg/mL. Additionally, compounds
2a,
2b,
3a, and
3b are not previously documented in the literature.
Full article