Turmeric is a spice that has gained significant popularity in global cuisine. Beyond its culinary applications, it possesses significant medicinal properties, including antioxidant, anti-inflammatory, and antibacterial properties, which are attributed to its majority compound, curcumin. In this study, we synthesized three curcuminoid derivatives via the Claisen–Schmidt method (1E,4E)-1-(2-methoxy-phenyl)-5-(3-methoxy-phenyl)-pent-1,4-dien-3-one (2a), (1E,4E)-1-(2-methoxy-phenyl)-5-(3,4,5-trimethoxy-phenyl)-pent-1,4-dien-3-one (2b), and (1E,4E)-5-phenyl-1-(2-methoxy-phenyl)-pent-1,4-dien-3-one (2c). The synthetic compounds were hydrogenated in the olefinic double bond (CH=CH) by biotransformation catalyzed by the fungus Exserohilum rostratum given (CH2-CH2) 3a, 3b, and 3c. All compounds were identified by NMR and MS. The compounds were evaluated for their antibacterial properties against Gram-positive and Gram-negative bacteria, with the results indicating good activity, highlighting that the bioreduction from 2a to 3a led to an improvement of up to eight times in the observed activity against S. typhimurium of 250 to 31.25 µg/mL. Additionally, compounds 2a, 2b, 3a, and 3b are not previously documented in the literature.
Pastana et al. (Wed,) studied this question.