Table 1.
Effect of chalcones 3a–e, flavanones 4a–f, and ε-lactones 5a–f on the growth of selected bacterial strains.
| Compound | Escherichia coli | Bacillus subtilis | Staphylococcus aureus | ||||
|---|---|---|---|---|---|---|---|
| Lag-Phase [h] | ΔOD 1 | Lag-Phase [h] | ΔOD | Lag-Phase [h] | ΔOD | ||
| chalcones | 3a | n.a.3 | 0 ± 0.01 2 | 13.5 | 0.15 ± 0.02 | n.a. | 0 ± 0.01 |
| 3b | 29 | 0.34 ± 0.09 | n.a. | 0 ± 0.01 | 4.5 | 0.36 ± 0.04 | |
| 3c | n.a. | 0 ± 0.03 | n.a. | 0 ± 0.01 | n.a. | 0 ± 0.03 | |
| 3d | 10 | 0.31 ± 0.08 | 15 | 0.79 ± 0.20 | 17.5 | 0.32 ± 0.06 | |
| 3e | 14.5 | 0.52 ± 0.09 | n.a. | 0 ± 0.03 | 21 | 0.31 ± 0.07 | |
| flavanones | 4a | 4.5 | 0.42 ± 0.05 | 5.5 | 0.76 ± 0.09 | 11 | 0.86 ± 0.03 |
| 4b | 22.5 | 0.26 ± 0.06 | 31.5 | 0.35 ± 0.08 | 33.5 | 0.31 ± 0.06 | |
| 4c | 21 | 0.44 ± 0.01 | 31.5 | 0.60 ± 0.04 | 30.5 | 0.63 ± 0.03 | |
| 4d | 28 | 0.27 ± 0.01 | 15 | 0.78 ± 0.09 | 29.5 | 0.26 ± 0.06 | |
| 4e | 27 | 0.26 ± 0.06 | n.a. | 0 ± 0.07 | 5 | 0.50 ± 0.09 | |
| 4f | 30 | 0.30 ± 0.07 | 13 | 0.57 ± 0.09 | 22.5 | 0.27 ± 0.02 | |
| ε-lactones | 5a | 21 | 0.43 ± 0.05 | 7 | 1.04 ± 0.03 | n.a. | 0 ± 0.01 |
| 5b | 12 | 0.72 ± 0.08 | 21 | 0.44 ± 0.04 | 21 | 0.38 ± 0.06 | |
| 5c | n.a. | 0 ± 0.07 | n.a. | 0 ± 0.02 | n.a. | 0 ± 0.05 | |
| 5d | n.a. | 0 ± 0.09 | 17.5 | 0.31 ± 0.09 | n.a. | 0 ± 0.04 | |
| 5e | 22 | 0.33 ± 0.08 | 7.5 | 0.77 ± 0.09 | 28 | 0.25 ± 0.06 | |
| 5f | 13.5 | 0.58 ± 0.05 | n.a. | 0 ± 0.04 | n.a | 0 ± 0.03 | |
| Control cultures 4 | 2 | 1.77 ± 0.09 | 3 | 1.27 ± 0.10 | 4 | 1.58 ± 0.11 | |
1 Results presented as means ± standard deviation (SD). 2 Underlined number means the average significantly different from control. 3 n.a.—not applicable. 4 Control cultures were cultivated in the medium supplemented with DMSO without tested compounds