(IMIDAZOLE-5-YL)YLIDENTHIAZOLIDONES: A NEW CLASS OF ANTIMICROBIAL AGENTS FOR FOOD INDUSTRY

Abstract

An antimicrobial and antifungal activity of new derivatives of (imidazole-5-yl)ylidenthiazolidinones and its dependence on the substance structure and the type of substitutes in the imidazole and thiazole nucleus have been investigated. It was found that the sulphur of thiazolidone section is the key factor that governs antimicrobial activity of the compounds. High antibacterial and antifungal activity against pathogenic microbes S. aureus ATCC25923, E. coli ATCC25922 and fungi C. albicans ATCC885-653 was determined for some representatives of the compounds series. Since the evaluated acute toxicity of the compounds is quite low, they can be recommended for further systematic investigation as possible prospective disinfection agents for food industry.

Keywords

• organic synthesis
• imidazoles
• thiazolidinones
• antimicrobial and antifungal activity
• foodstuff treat-ment and production