Antimicrobial agents and use thereof

Abstract

Substances which are subject to microbial spoilage are preserved by addition of a cinnamyl phenol, e.g., 2-cinnamylphenol, 4-cinnamyl phenol, 2-methoxy-4-cinnamyl-phenol, 2-cinnamyl-5-methoxy-quinol, etc.

Description

This invention relates to the preservation of substances which are normally subject to microbial spoilage. The objects of the invention include the provision of novel processes and compositions for accomplishing such preservation. Further objects of the invention will be evident from the following disclosure wherein parts and percentages are by weight unless otherwise specified. The abbreviation ppm used herein refers to parts per million. Temperatures are given in degrees Centigrade. The symbol .phi. is used herein to designate the phenyl radical.

In accordance with the invention it has been found that certain agents exhibit unexpected antimicrobial activity and are useful for preserving all kinds of materials which are normally subject to microbial spoilage. The agents in question are certain cinnamylphenols, and their antimicrobial activity is unusual and unexpected because it is not shared by closely-related phenol derivatives.

Generically, the agents in accordance with the invention have the structure ##SPC1##

Where at least one but not more than three of the R's are hydroxy radicals, and the remainder of the R's are each independently selected from the group consisting of lower alkyl, lower alkoxy, and hydrogen.

The compounds of the invention are especially useful because they are active against many microorganisms in the categories of bacteria, yeasts, and molds. In other words, the compounds are not just active against one or a few organisms; rather, they display broad-spectrum antimicrobial activity.

Examples of particular compounds within the scope of the invention are given below by way of illustration and not limitation:

4-Cinnamyl-phenol (also known asobtusastyrene)2-Cinnamyl-phenol2-Cinnamyl-4-methyl- phenol2-Cinnamyl-4-methoxy- phenol2-Methyl-4-cinnamyl- phenol2-Methoxy-4-cinnamyl- phenol4-Cinnamyl-resorcinol2-Cinnamyl-5-methoxy- quinol4-Cinnamyl-pyrogallol

The compounds of the invention display activities which are equal or even superior to those of widely-used antimicrobial agents. This is illustrated by the following: In general, the compounds of the invention are superior to such known agents as phenol, resorcinol, o-phenyl-phenol, and the alkali metal sorbates and benzoates. For instance, compounds of the invention, at concentrations of 12 to 25 ppm, were found to inhibit the growth of four bacteria (Bacillus cereus, Sarcina lutea, Staphylococcus aureus, and Streptococcus lactis) whereas to achieve the same effect it required 100 to 200 ppm of o-phenyl-phenol, more than 800 ppm of potassium sorbate, and more than 1000 ppm of sodium benzoate.

Alkyl 4-hydroxybenzoates are well known to exhibit potent microbial activity. In general, the compounds of the invention display a superior activity as compared to these benzoates wherein the alkyl group contains less than seven carbon atoms. For instance, whereas the compounds of the invention at a concentration of 12 to 25 ppm will inhibit the growth of the four bacteria noted above, it requires concentrations of 100 to 400 ppm for the same result to be achieved with the C.sub.1 -C.sub.5 alkyl 4-hydroxybenzoates. Moreover, it may be noted that the compounds of the invention have an advantage in that their water-solubility is higher than that of the higher alkyl (e.g., heptyl) 4-hydroxybenzoates, and that the compounds of the invention do not exhibit the strong and unpleasant odor which characterizes the said benzoates. Also, with respect to some microorganisms, the compounds of the invention inhibit growth when applied at levels less than required with the higher alkyl 4-hydroxybenzoates. This is the case, for example, with bacteria such as Acaligenes faecelis and E. coli, yeasts such as Pichia chodati, Hansenula anomala, and Saccharomyces cerevisiae, and molds including Aspergillus flavus, A. niger, Penicillium chrysogenum, Rhizopus senti, Botrytis cinerea, Byssochlamys fulva, and Alternaria sp.

Of the various compounds included within the scope of the invention, the cinnamyl-substituted monophenols display particularly high antibiotic activity against a large variety of different microorganisms, and therefore are preferred with respect to the cinnamyl derivatives of di- or tri-phenols. Coming into special consideration is 4-cinnamyl-phenol because it displays antibiotic activity over a wide range of pH. The cinnamyl derivative of monophenols are also preferred because they are essentially colorless, whereas those derived from di- or tri-phenols exhibit various shades varying from red to brown.

As evident from the explanation immediately following Formula I above, the invention includes compounds wherein there may be nuclear lower alkyl or lower alkoxy substituents in addition to the hydroxy groups. In general, the compounds are preferred wherein such additional substituents are absent or, if present, are in small number, e.g., a total of one to two lower alkyl and/or lower alkoxy substituents. Taking the foregoing facts into consideration, we prefer to employ the compounds of the sub-generic category represented by the formula ##SPC2##

wherein

R' is lower alkyl,

R" is lower alkoxy,

n is an integer from 0 to 2,

m is an integer from 0 to 2, and

the sum of n and m is not more than 2.

The invention encompasses not only the use of any of the above-described agents individually, but also mixtures thereof.

In preserving substances in accordance with the invention, any of the aforesaid agents or mixtures thereof are incorporated with the substance, using an amount of the agent to inhibit microbial growth. Additional conventional treatments such as dehydration, canning, refrigeration, or freezing may be applied to the substance containing the added agent. The incorporation of the agent with the substance may involve a mixing of the substance and the agent-- this is especially suitable where the substance is in liquid or particulate form. Where the substance is in the form of pieces of large dimensions the agent may be incorporated therewith by coating it on the surface of the pieces. For such purpose the agent is preferably dispersed in a carrier-- a liquid such as water, alcohol, water-alcohol blends, oils, or a finely-divided solid such as salt, starch, talc, or the like.

The invention is of wide versatility and can be applied for the preservation of all kinds of substances which are normally subject to microbial spoilage. Typical examples of such substances are listed below by way of example. Foodstuffs such as fruits, vegetables, juices, milk, eggs, meat, fish, grains, cereal products, cheese, etc. Animal glues and mucilages; dextrins; starch pastes and solutions; cosmetic, medicinal, and dental preparations; vitamin preparations; pastes, solutions, or other preparations of natural gums such as tragacanth, Arabic, acacia, karaya, locust bean, agar-agar, pectin, elgin, etc.; fermentation broths, mashes, and residues from fermentation processes; whey; wines and vinegars; animal feeds and ingredients of animal feeds such as fish meals, blood meals, feather meal, meat scraps, bone meal, tankage, grains, and oil-seed meals; proteins and protein hydrolysates; textile printing pastes; paints containing proteins or other spoilable dispersing agents; solutions of bark extracts or other tanning agents; molasses; by-products or wastes that contain potentially valuable carbohydrate, proteinous or fat ingredients such as stick liquor, corn steep liquor, fruit cannery wastes, citrus peels, cull fruit and vegetables, tops of root vegetables, distillers' slops, pulp liquors, wash water from textile de-sizing operations, waste liquors from wool scouring plants, dairy and slaughter house wastes and liquors, etc.

The compounds of the invention may be synthesized by known procedures-- for example, those disclosed by Hurd et al, Jour. Am. Chem. Soc., Vol. 59, pp. 107-109; Barnes et al, Tetrahedron, Vol. 21, pp. 2707-2715; Jurd, Experientia, Vol. 24, pp. 858-860; Jurd, Tetrahedron, Vol. 25, pp. 1407-1416; and Jurd, Tetrahedron Letters No. 33, pp. 2863-2866. Typically, these syntheses involve condensing a selected phenol (phenol itself, a cresol, resorcinol, guaiacol, hydroquinone monomethyl ether, etc.) with cinnamyl bromide or cinnamyl alcohol.

The invention is further demonstrated by the following illustrative examples. For comparative purposes, various compounds, including some of known antimicrobial activity, are included in the reported experiments.

EXAMPLE 1

A series of compounds were assayed for effectiveness against bacteria, molds, and yeasts, using the following test procedure.

All compounds were tested at a concentration of 500 ppm. (w/v). Plates were prepared by adding a measured amount of the candidate compound (in an appropriate solvent, i.e., acetone, ethanol, or water) to 10 ml. of sterilized medium, mixing thoroughly, pouring into 60 .times. 15 mm. Petri dishes, and allowing the gel to set. The plates were then inoculated with the test organisms. In the case of bacteria and yeasts the inoculation was done by Lederberg's replica plating technique, applying nine bacteria or seven yeasts on each plate. In the case of molds, drops of homogenized culture were placed on the surface of the plates, applying three to four molds per plate.

The media used were: plate count agar (Difco) for bacteria; potato dextrose agar (Difco) for yeasts and molds.

Control plates were also prepared containing the media plus the same solvent used for the candidate agents and inoculated with the same organisms.

The plates were incubated at 28.degree. C. for one to five days and evaluated by comparison with the controls.

The results are expressed on the basis:

+ for effective to inhibit growth

.+-. for not completely effective; faint growth occurs

- for ineffective; growth occurs

The results are summarized in the following tables.

Table I__________________________________________________________________________Activity of Various Compounds (at conc. of 500 ppm)Against Bacteria__________________________________________________________________________ 4-Cinna- 4-Cinna- 4-Cinna- 2-Cinna- 2-Cinna- Cinnamyl- Phenol Resor- Pyro- Methoxy- myl-phenol myl-resor- myl-pyro- myl-5-me- myl-5-me- eugenol cinol gallol quinol cinol gallol thoxy-qui- thoxy-qui- nol none__________________________________________________________________________Bacillus cereus + + + + - + - - + +Sarcina lutea + + + + - - - - + -Staphylococcusaureus + + + + - - - - + -Streptococcuslactis + + + + - + - - + +Acaligenesfaecalis + + + + - - - - + +Escherichiacoli + + .+-. - - - - - + +Pseudomonesaeruginosa - - + - - - - - + +Salmonellatyphimurium - + .+-. - - - - - + -Serratiamarcescens - - .+-. - - - - - .+-. -__________________________________________________________________________ Table II__________________________________________________________________________Activity of Various Compounds (at conc. of 500 ppm)Against Yeasts__________________________________________________________________________ 4-Cinna- 4-Cinna- 4-Cinna- 2-Cinna- 2-Cinna- Cinnamyl- Phenol Resor- Pyro- Methoxy- myl-phenol myl-resor- myl-pyro- myl-5-me- myl-5-me- eugenol cinol gal- quinol cinol gallol thoxy-qui- thoxy-qui- lol nol none__________________________________________________________________________Zygosacchomycesjaponicus + + + + + - - - + -Candida tropicalis + + + + + + - - + +Pichia chodati + + + - - - - - - -Hansenula anomala + + + - - - - - - -Saccharomycescerevisiae - - +Saccharomycesmellis + + + + + - +Torula utilis + + + - - - - +Hansenula melliqui + + + + -Candida chalmersi + + + + + + +Saccharomycesrosei + + + + - - -Zygosaccharomycesbarkeri + + + + - - -__________________________________________________________________________ Table III__________________________________________________________________________Activity of Various Compounds (at conc. of 500 ppm)Against Molds__________________________________________________________________________ 4-Cinna- 4-Cinna- 4-Cinna- 2-Cinna- 2-Cinna- Cinnamyl- Phenol Resor- Pyro- Methoxy- myl-phenol myl-resor- myl-pyro- myl-5-me- myl-5-me- eugenol cinol gal- quinol cinol gallol thoxy-qui- thoxy-qui- lol nol none__________________________________________________________________________Aspergillus flavus + + + - - - .+-. - - -Aspergillus niger + + + - - - .+-. - - -Penicilliumchrysogenum + + + - - - - - .+-. -Rhizopus senti + + + - - - - -Botrytis cinerea + + + - - + - +Byssochlamys fulva + + + + - - .+-. + + -Alternaria sp. + + + - - .+-. + +__________________________________________________________________________

EXAMPLE 2

A series of compounds were assayed for effectiveness against bacteria, molds, and yeasts as set forth in Example 1, except that in this case the assays were conducted with varying amounts of each compound to determine the minimum concentration thereof required to inhibit growth.

The results are set forth in the following tables.

Table IV__________________________________________________________________________Minimal Inhibitory Concentrations (in ppm.) of VariousCompounds Against Bacteria__________________________________________________________________________ 4-Cinna- 2-Cinna- 2-Cinna- 2-Methyl- 2-Cinna- Ortho- Potassi- Sodium myl-phe- myl-phe- myl-4-me- 4-cinna- myl-4-me- phenyl- um sor- benzo- nol nol thoxy-phe- myl-phe- thyl-phe- phenol bate ate nol nol nol__________________________________________________________________________Bacillus cereus 25 12 25 12 12 100- >800 >1000 200Sarcina lutea 25 25 25 12 12 200 do. do.Staphylococcusaureus 25 25 25 12 12 200 do. do.Streptococcuslactis 25 12 25 12 12 100- do. do. 200Acaligenesfaecalis 50- >200 >200 >200 >200 100- do. do. 100 200Escherichia coli 50- >200 >200 >200 >200 100- do. do. 100 200__________________________________________________________________________ Table V__________________________________________________________________________Minimal Inhibitory Concentrations (in ppm.) of VariousCompounds Against Yeasts__________________________________________________________________________ 4-Cinna- 2-Cinna- 2-Cinna- 2-Methyl- 2-Cinna- o- Potassi- Sodium myl-phe- myl-phe- myl-4-me- 4-cinna- myl-4-me- phenyl- um sor- benzo- nol nol thoxy-phe- myl-phe- thyl-phe- phenol bate ate nol nol nol__________________________________________________________________________Zygosaccharomycesjaponicus 12 12 25 12 12 100- 800 >1000 200Candida tropicalis 12 12 50 25 25 100 200- 250- 400 500Pichia chodati 25 50 >200 200 >200 100 800 >1000Hansenula anomala 50 50 100 100 50 100- 800 do. 200Saccharomycescerevisiae 25 25 50 25 25 100- 800 do. 200Torula utilis 50 50 >200 100 >200 100- 800 do. 200__________________________________________________________________________ Table VI -Minimal Inhibitory Concentrations (in ppm.) of VariousCompounds Against Molds__________________________________________________________________________ 4-Cinna- 2-Cinna- 2-Cinna- 2-Methyl- 2-Cinna- o- Potassi- Sodium myl-phe- myl-phe- myl-4-me- 4-cinna- myl-4-me- phenyl- um sor- benzo- nol nol thoxy-phe- myl-phe- thyl-phe- phenol bate ate nol nol nol__________________________________________________________________________Aspergillus flavus 100 100 >200 >200 >200 100 >800 >1000Aspergillus niger 50 100 >200 >200 >200 100 do. do.Penicilliumchrysogenum 50 25- 200 50 100 50 do. do. 50Rhizopus senti 6 50 >200 50 100 100 200 500Botrytis cinerea 25- 12- 200 50 25 12- 200 500 50 25 25Byssochlamys fulva 25 25 50 25 25 50 >800 >1000Alternaria sp. 25 25 100 50 100 50 400 500__________________________________________________________________________ Table VII__________________________________________________________________________Minimal Inhibitory Concentrations (in ppm.) of4-Cinnamyl-phenol and Several Alkyl 4-Hydroxybenzoates AgainstBacteria, Yeasts, and Molds__________________________________________________________________________ 4-Cinna- Heptyl-4- Amyl 4- n-Butyl 4- n-Propyl 4- Ethyl 4- Methyl 4- myl-phe- hydroxy- hydroxy- hydroxy- hydroxy- hydroxy- hydroxy- nol benzoate benzoate benzoate benzoate benzoate benzoate__________________________________________________________________________Bacillus cereus 25 12 100 200 400 >200 >200Sarcina lutea 25 12 100 200 400 do. do.Staphylococcusaureus 25 12 100 200 400 do. do.Streptococcuslactis 25 12 100 200 400 do. do.Acaligenes faecalis 50-100 >200 >200 200 400 do. do.Escherichia coli 50-100 >200 do. >200 400 do. do.__________________________________________________________________________Zygosaccharomycesjaponicus 12 12-25 50 100 100-200 200 do.Candida tropicalis 12 12-25 50 100 200 200 do.Pichia chodati 25 >200 100 100 200-400 >200 do.Hansenula anomala 50 >200 100 100 200-400 do. do.Saccharomycescerevisiae 25 100 50 100 200 do. do.Torula utilis 50 25 100 100 200 do. do.__________________________________________________________________________Aspergillus flavus 100 >200 100 200 200 do. do.Aspergillus niger 50 do. 100 200 200 do. do.Penicilliumchrysogenum 50 do. 100 100 200 do. do.Rhizopus senti 6 25 50 100 200 do. do.Botrytis cinerea 25-50 50-100 50 100 100-200 100 100Byssochlamys fulva 25 >200 100 100 200 200 >200Alternaria sp. 25 50-100 50 50 100-200 100 >200__________________________________________________________________________

EXAMPLE 3

Two compounds (4-cinnamyl-phenol and 4-cinnamyl-resorcinol) were assayed for effectiveness against bacteria, molds, and yeasts, except that in this case the assays were conducted at different concentrations of each compound and at different pH's in order to determine the minimum concentration of each compound required to inhibit growth at the particular pH.

The results are tabulated below.

Table VIII__________________________________________________________________________Effect of pH on Minimal Inhibitory Concentration (ppm.)of 4-Cinnamyl-phenol and 4-Cinnamyl-resorcinol__________________________________________________________________________ 4-Cinnamyl-phenol 4-Cinnamyl-resorcinol__________________________________________________________________________ pH 7 pH 6 pH 5 pH 4 pH 3 pH 7 pH 6 pH 5 pH 4 pH 3__________________________________________________________________________Bacillus cereus 25 25 25 12.5 200 200 100 6.25Sarcina lutea 25 25 25 12.5 100 100 50 25Staphylococcusaureus 25 25 25 25 100 100 50 25Streptococcuslactis 25 25 25 25 100 100 50 25Acaligenesfaecalis 50 25 25 25 200 200 100 25Escherichia coli 25 50 50 25 100 200 100 50__________________________________________________________________________Zygosaccharomycesjaponicus 12.5 12.5 12.5 12.5 100 50 50 50Candidatropicalis 25 25 25 12.5 75 50 50 50Pichia chodati 50 50 25 12.5 100 150 100 50Hansenula anomala 50 50 50 25 100 100 100 75 Saccharomycescerevisiae 25 25 25 12.5 50 50 100 50Geotrichum sp.Torula utilis 50 50 37.5 25 75 50 75 50__________________________________________________________________________Aspergillusflavus 100 100 100 50 200 200 200 100Aspergillus niger 100 100 75 37.5 200 200 100 100Penicilliumchrysogenum 50 50 50 12.5 100 100 50 50Rhizopus senti 25 25 25 12.5 100 100 100 50Botrytis cinerea 25 25 25 12.5 100 100 75 50Byssochlamysfulva 25 25 25 12.5 100 100 75 50Alternaria sp. 50 12.5 75 50__________________________________________________________________________

EXAMPLE 4

Samples of fruit juice (grape and apple) with and without added 4-cinnamyl-phenol were inoculated with cultures of wild yeast or pure wine yeast (S. cerevisiae) and held at room temperature. The inoculated juices were observed at intervals to detect the time at which fermentation (gas production) began. This is a measure of microbial activity-- where the organisms multiply freely, the time for initiation of fermentation is short; conversely, where microbial growth is inhibited the time for initiation of fermentation is long or does not occur at all.

The results are tabulated below.

Table IX__________________________________________________________________________Influence of 4-Cinnamyl-phenol on Fermentation of Fruit Juice Inoculatedwith Yeasts__________________________________________________________________________ Amount of Time for initiation of fermentation, hoursRun Substrate Inoculum inoculum, Zero 12.5 ppm 25 ppm 50 ppm 100 ppm 200 ppm. cells/ml. 4-CP of 4-CP of 4-CP of 4-CP of 4-CP of 4-CP__________________________________________________________________________1 Grape juice Wild yeast 10.sup.7 7 n.d. 12 n.d. 44 n.d.2 do. do. 10.sup.3 17 17 30 62 >96 n.d.3 do. Wine yeast 10.sup.5 12 22 45 146 .infin. .infin.4 do. do. 10.sup.2 41 75 .infin. .infin. .infin. .infin.5 Apple juice Wine yeast 10.sup.5 46 42 76 .infin. .infin. .infin.__________________________________________________________________________ Explanation of symbols: 4-CP designates 4-cinnamyl-phenol n.d. means not determined .infin. means that fermentation did not occur; the organisms had been destroyed.

Claims

1. A composition of matter comprising -

a. a major proportion of a substance normally subject to microbial spoilage, and

b. a minor proportion, sufficient to inhibit microbial growth, of 2-methoxy-4-cinnamyl-phenol.

2. A composition of matter comprising -

a. a major proportion of a substance normally subject to microbial spoilage, and

b. a minor proportion, sufficient to inhibit microbial growth, of 2-cinnamyl-4-methoxy-phenol.