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Anti-fungal Activity of Schinifoline Against Candida albicans in Vitro

Shengjie Shu1, Mengli Zhang2, Fenglun Zhang1, and Weiming Zhang1
1. Nanjing Institute for Comprehensive Utilization of Wild Plants, Nanjing Jiangsu 211100, China
2. School of Life Sciences, Nanjing Normal University, Nanjing Jiangsu 210023, China
Abstract—Fungal infections are a major clinical cause of morbidity and mortality. Candida albicans, in particular, is an opportunistic pathogenic yeast that is commonly found in health people. Out of the misuse of broad-spectrum antibiotics and immunosuppressants, antifungal resistance is continually increasing and has become the biggest obstacle in clinical treatment of fungal infections. China is the biggest producer of Zanthoxylum Bungeanum and Zanthoxylum schinifolium that are widely used as traditional seasoning and traditional Chinese medicine. Schinifoline is the first 4-quinolinoid alkaloid found in Zanthoxylum. In this study, we purified schinifoline from Zanthoxylum schinifolium and tested its anti-fungal activity. Z. schinifolium was extracted for the total alkaloid, then separated and identificatied by 1H and 13CNMR spectra, EIMS and infrared spectra were determined. Column chromatography and thin layer chromatography were performed, 0.04g of schinifoline was identified. Our results showed that 100 and 200 mg L-1 of schinifoline could significantly inhibit the growth and biofilm formation of C. albicans. Moreover, we observed that at 100 and 200 mg L-1, schinifoline effectively suppressed the transition of C. albicans from yeast to hyphae. The data were shown that schinifoline significantly inhibited the toxicity of Candida albicans. Our study uncovered valuable insights into the discovery of natural drugs that inhibit Candida albicans in vitro.
Index Terms—schinifoline, Candida albicans, Zanthoxylum schinifolium, fungistasis, in vitro

Cite: Shengjie Shu, Mengli Zhang, Fenglun Zhang, and Weiming Zhang, "Anti-fungal Activity of Schinifoline Against Candida albicans in Vitro," International Journal of Food Engineering, Vol. 5, No. 4, pp. 214-217, December 2019. doi: 10.18178/ijfe.5.4.214-217

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