Effect of some soybean and bean phytoalexins and related isoflavonoids on growth of Candida albicans.
The influence of a series of related isoflavonoids on growth of the zoopathogenic yeast, Candida albicans, in liquid media was studied. The order of effectiveness was identical with that previously found for a range of phytopathogenic fungi. Minimum inhibitory concentration of phaseollinisoflavan, the most active test compound, was 250 microM for 3 days after inoculation. However, C. albicans resumed growth thereafter. Phaseollinisoflavan, 500 microM, did not inhibit but only delayed growth of the yeast. Tolerance of C. albicans to phaseollin and phaseollinisoflavan was based on nondegradative mechanism(s), while tolerance to glyceollin appeared to be based on detoxification.
Antifungal activity of soybean and chickpea isoflavones and their reduced derivatives
Abstract The fungicidal activity of the isoflavones from soybean ( Glycine max ) and chickpea ( Cicer arietinum ) has been studied on three food and forage contaminating fungi, Aspergillus ochraceus , Penicillium digitatum and Fusarium culmorum . The reduced derivatives of the corresponding isoflavones—the isoflavanones and the isoflavans—were also included in the investigation. For the first time in a comparative study it is shown that isoflavones and isoflavanones are variable in their activity whereas the isoflavans are moderately active inhibitors of fungal growth.
Hydroxyphaseollin, an induced antifungal compound from soybeans
Abstract The antifungal compound produced by soybeans in response to infection by the fungus Phytophthora megasperma is assigned structure Ia on the basis of spectral and chemical evidence.