Table 2.

Effect of chalcones 3a–e, flavanones 4a–f, and ε-lactones 5a–f on the growth of selected filamentous fungi and yeast.

Compound		Fusarium graminearum		Aspergillus niger		Alternaria sp.		Candida albicans
		Lag-Phase [h]	ΔOD 1	Lag-Phase [h]	ΔOD	Lag-Phase [h]	ΔOD	Lag-Phase [h]	ΔOD
chalcones	3a	26	1.45 ±0.01 2	15	1.69 ± 0.01	42	0.28 ± 0.06	39	0.26 ± 0.09
	3b	n.a.3	0 ± 0.04	15	1.36 ± 0.12	48	0.21 ± 0.07	n.a.	0 ± 0.03
	3c	46	0.51 ± 0.09	24.5	0.61 ± 0.07	n.a.	0 ± 0.01	14	1.12 ± 01
	3d	58.5	0.23 ± 0.06	17.5	1.07 ± 0.09	57	0.12 ± 0.03	20.5	0.88 ± 0.10
	3e	n.a.	0 ± 0.07	14	0.68 ± 0.06	n.a.	0 ± 0.01	n.a.	0 ± 0.04
flavanones	4a	22	0.36 ± 0.09	n.a.	0 ± 0.06	n.a.	0 ± 0.07	n.a.	0 ± 0.05
	4b	42	0.12 ± 0.02	17.5	0.67 ± 0.09	n.a.	0 ± 0.06	18	0.33 ± 0.06
	4c	28	0.16 ± 0.08	31.5	0.35 ± 0.08	n.a.	0 ± 0.01	16	0.53 ± 0.08
	4d	n.a.	0 ± 0.01	27	0.38 ± 0.04	n.a.	0 ± 0.01	23	0.49 ± 0.07
	4e	53	0.18 ± 0.06	13	1.51 ± 0.09	9.5	0.32 ± 0.01	13	1.66 ± 0.06
	4f	27.5	0.60 ± 0.02	36	1.36 ± 0.10	n.a.	0 ± 0.01	15.5	0.52 ± 0.09
ε-lactones	5a	n.a.	0 ± 0.01	n.a.	0 ± 0.01	n.a.	0 ± 0.01	n.a.	0 ± 0.04
	5b	n.a.	0 ± 0.01	15	1.48 ± 0.02	n.a.	0 ± 0.06	16.5	1.16 ± 0.07
	5c	35	0.17 ± 0.01	20	0.85 ± 0.02	46	0.58 ± 0.07	20	1.22 ± 0.08
	5d	46.5	0.43 ± 0.08	13	2.13 ± 0.10	n.a.	0 ± 0.01	10	0.22 ± 0.06
	5e	n.a.	0 ± 0.03	43	0.20 ± 0.02	n.a.	0 ± 0.01	n.a.	0 ± 0.04
	5f	n.a.	0 ± 0.00	15	1.34 ± 0.02	28	0.70 ± 0.05	n.a.	0 ± 0.05
Control cultures 4		12.5	0.81 ± 0.01	12.5	1.19 ± 0.17	9	1.04 ± 0.09	8	1.03 ± 0.01

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