Antibacterial activity of Capsicum annuum extract and synthetic capsaicinoid derivatives against Streptococcus mutans.

Moema Mocaiber Peralva Santos, Olney Vieira-da-Motta, Ivo José Curcino Vieira, Raimundo Braz-Filho, Paula Santos Gonçalves, Edmilsom José Maria, Wagner Silva Terra, Rosana Rodrigues, Claudio Luiz Melo Souza

Index: J. Nat. Med. 66(2) , 354-6, (2012)

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Abstract

The inhibitory effects of the ethyl acetate extract and capsaicin (1) and dihydrocapsaicin (2) isolated from fruits of Capsicum annuum chili pepper type, and synthetic capsaicinoid derivatives (N-(4-hydroxyphenylethyl)decamide (3), (E)-N-(4-hydroxy-3-methoxybenzyl)-3,7-dimethylocta- 2,6-dienamide (4), 4-hydroxy-3-methoxy-N-((E)-3, 7-dimethylocta-2,6-dienyl)benzamide (5) andN-(4-hydroxy- 3-methoxybenzyl)decamide (6) at different concentrations were evaluated against Streptococcus mutans. The minimum inhibitory concentration at which the ethyl acetate extract prevented the growth of S. mutans was 2.5 mg/mL; those of the isolated compounds 1 and 2 were 1.25 μg/mL, while 3 was 5.0 μg/mL, and 4, 5 and 6 were 2.5 μg/mL, respectively.