Synthesis, Isolation of Phenazine Derivatives and Their Antimicrobial Activities

Aunchalee NANSATHIT; Chanokporn PHAOSIRI; Paweena PONGDONTRI; Saksit CHANTHAI; Chalerm RUANGVIRIYACHAI

Authors

Aunchalee NANSATHIT Department of Chemistry, Faculty of Science, Khon Kaen University, Khon Kaen 40002
Chanokporn PHAOSIRI Department of Chemistry, Faculty of Science, Khon Kaen University, Khon Kaen 40002
Paweena PONGDONTRI Department of Biochemistry, Faculty of Science, Khon Kaen University, Khon Kaen 40002
Saksit CHANTHAI Department of Chemistry, Faculty of Science, Khon Kaen University, Khon Kaen 40002
Chalerm RUANGVIRIYACHAI Department of Chemistry, Faculty of Science, Khon Kaen University, Khon Kaen 40002

Keywords:

Phenazine-1-carboxylic acid (PCA), antimicrobial activity, phenazine-5, 10-dioxide (PDO), disc diffusion method, minimal inhibitory concentration (MIC) method

Abstract

Antimicrobial activity of natural phenazine-1-carboxylic acid (PCA) from Pseudomonas aeruginosa TISTR 781 and synthetic phenazine-5,10-dioxide (PDO), prepared by oxidation of the phenazine, were evaluated by in vitro disc diffusion and minimal inhibitory concentration (MIC) methods. The results indicated that both phenazine derivatives differed clearly in their antimicrobial activity. PCA showed better efficacy against growth of Acidovorax avenae subsp. citrulli, Bacillus subtilis, Candida albicans, Escherichia coli and Xanthomonas campestris pv. vesicatoria than PDO at low concentrations of PCA (MIC; 17.44 - 34.87 ppm) as an antimicrobial agent. In contrast, PDO acted as a stronger inhibitor than PCA when tested against Pseudomonas syringae and Enterobacter aerogenes. The last bacterial strain, Ralstonia solanacearum, can be suppressed by the same concentration of PCA and PDO (MIC; 62.50 ppm). The data provided beneficial information for choosing phenazine types to inhibit some general strains and plant pathogenic bacteria.

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