A Review of Cinnamic Acid’s Skeleton Modification: Features for Antibacterial-Agent-Guided Derivatives
Rose Malina Annuur,
Desita Triana,
Teni Ernawati,
Yuta Murai,
Muhammad Aswad,
Makoto Hashimoto,
Zetryana Puteri Tachrim
Affiliations
Rose Malina Annuur
Research Center for Pharmaceutical Ingredient and Traditional Medicine, National Research and Innovation Agency, Kawasan Sains Teknologi (KST) BJ Habibie, Serpong, South Tangerang 15314, Indonesia
Desita Triana
Division of Applied Bioscience, Graduate School of Agriculture, Hokkaido University, Kita 9, Nishi 9, Kita-ku, Sapporo 0608589, Japan
Teni Ernawati
Research Center for Pharmaceutical Ingredient and Traditional Medicine, National Research and Innovation Agency, Kawasan Sains Teknologi (KST) BJ Habibie, Serpong, South Tangerang 15314, Indonesia
Yuta Murai
Division of Applied Bioscience, Graduate School of Agriculture, Hokkaido University, Kita 9, Nishi 9, Kita-ku, Sapporo 0608589, Japan
Muhammad Aswad
Faculty of Pharmacy, Hasanuddin University, Makassar 90245, Indonesia
Makoto Hashimoto
Division of Applied Bioscience, Graduate School of Agriculture, Hokkaido University, Kita 9, Nishi 9, Kita-ku, Sapporo 0608589, Japan
Zetryana Puteri Tachrim
Research Center for Pharmaceutical Ingredient and Traditional Medicine, National Research and Innovation Agency, Kawasan Sains Teknologi (KST) BJ Habibie, Serpong, South Tangerang 15314, Indonesia
Antimicrobial resistance has emerged as a significant danger to global health, and the need for more effective antimicrobial resistance (AMR) control has been highlighted. Cinnamic acid is abundant in plant products and is a potential starting material for further modification, focusing on the development of new antimicrobial compounds. In the following review, we describe the classification of critical antibacterial-guided reactions applied to the main skeleton structure of cinnamic acid derivatives over the last decade. Of all of the main parts of cinnamic acids, the phenyl ring and the carboxylic group significantly affect antibacterial activity. The results presented in the following review can provide valuable insights into considerable features in the organic modification of cinnamic acids related to antibacterial medication development and the food industry.
