Antifungal effects and active compounds of the leaf of Allium mongolicum Regel

Huan Qu; Huan Qu; Zhen Guo; Li Ma; Xiu Zhang; Haijun Ma; Yang Chen

doi:10.3389/fchem.2022.993893

Frontiers in Chemistry (Aug 2022)

Antifungal effects and active compounds of the leaf of Allium mongolicum Regel

Huan Qu,
Huan Qu,
Zhen Guo,
Li Ma,
Xiu Zhang,
Haijun Ma,
Yang Chen

Affiliations

Huan Qu: College of Biological Science and Engineering, North Minzu University, Yinchuan, Ningxia, China
Huan Qu: Ningxia Key Laboratory of Microbial Resources Development and Applications in Special Environment, Yinchuan, Ningxia, China
Zhen Guo: College of Biological Science and Engineering, North Minzu University, Yinchuan, Ningxia, China
Li Ma: College of Biological Science and Engineering, North Minzu University, Yinchuan, Ningxia, China
Xiu Zhang: Ningxia Key Laboratory of Microbial Resources Development and Applications in Special Environment, Yinchuan, Ningxia, China
Haijun Ma: Ningxia Grape and Wine Innovation Center, Yinchuan, Ningxia, China
Yang Chen: State Key Laboratory Breeding Base of Green Pesticide and Agricultural Bioengineering, Key Laboratory of Green Pesticide and Agricultural Bioengineering, Ministry of Education, Research and Development Center for Fine Chemicals, Guizhou University, Guiyang, China

DOI: https://doi.org/10.3389/fchem.2022.993893
Journal volume & issue: Vol. 10

Abstract

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Taking plant metabolites as material to develop new biological fungicides is still an important mission for pesticide development, and the preliminary study confirmed that Allium mongolicum showed a certain inhibitory effect on plant pathogens. In this study, the antifungal activity of extracts of A. mongolicum was studied and the compounds were isolated, purified, and identified by HPLC, NMR, and ESI-MS. The methanol extract of A. mongolicum exhibited certain inhibitory activity against almost all nine tested pathogens at concentration of 0.5 mg/ml. Sixteen compounds were isolated and purified from the extract, which were identified as nine flavonoids, six phenolic acids, and an amino acid. Among them, cinnamic acid derivatives 1, 2, and 3 and flavonoids 7, 8, 9, and 13 were separated in A. mongolicum for the first time.

Published in Frontiers in Chemistry

ISSN: 2296-2646 (Online)
Publisher: Frontiers Media S.A.
Country of publisher: Switzerland
LCC subjects: Science: Chemistry
Website: http://journal.frontiersin.org/journal/chemistry

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