Chicory extracts from Cichorium intybus L.as potrntial antifungals

Chicory extracts from Cichorium intybus L.as potential antifungals D.Mares1,C.Romagnoli2,B.Tosi1,E.Andreotti1,G.Chillemi3&F.Poli4

1Department of Natural and Cultural Resources,University of Ferrara,Ferrara,Italy;2Department

of Paleobiology and Botanical Garden,University of Modena and Reggio Emilia,Modena,Italy;3Veneto Agricoltura,Sezione Ricerca e Sperimentazione,Padova,Italy;4Department of Evolutionary and Experimental Biology,University of Bologna,Bologna,Italy

Received4October2004;accepted in revised form23November2004

Abstract

In this work extracts from roots of the common vegetable Cichorium intybus L.,highly appreciated for its bitter taste,were studied to investigate their possible biological activity on fungi from a variety of ecological environments:some are parasites on plants(phytopathogens)or of animals and humans(zoophilic and anthropophilic dermatophytes),others live on the soil and only seldom parasitize animals(geophilic dermatophytes).The extracts were ineffective on geophilic species and on tested phytopathogens,with the exception of Pythium ultimum,whereas they inhibited the growth of zoophilic and anthropophilic dermatophytes,in particular Trichophyton tonsurans var.sulfureum,whose treatment caused morphological anomalies,here observed by scanning electron microscopy.This behaviour is discussed on the basis of the presence in the chicory extract of the two main sesquiterpene lactones,8-deoxylactucin and11b,13-dihy-drolactucin.

Key words:antifungal activity,Cichorium intybus,dermatophytes,phytopathogens

Introduction

An interest in drugs from natural sources has recently been revived,with consequent renewed attention devoted to plants either as cosmetics or as sources of therapeutically effective medicines.

In this work we considered Cichorium intybus L.(Asteraceae),a plant commonly known as chic-ory or as succory,often found on our tables as a vegetable,and highly appreciated for its bitter taste.

Plants with very different morphological and chromatic characteristics of the epigean part were known as chicory;among them, C.intybus L.var.‘Rosso di Chioggia’,with red and variegated leaves,is a speciality of the Veneto region(North-eastern Italy).This species was achieved by a long process of selection,made by horticulturists,in order to obtain a plant forming a heart,having the central leaves tightly imbricated and endowed with a red variegation on the whole surface of the leaf.

Chicory cultivation was mentioned in an ancient Egyptian medical document(1550B.C.) reporting that two types of this plant were appre-ciated in particular:one for the leaves used as salad,the other as a depurant and digestive. Chicory is still used today for its bitter-tonic, diuretic,digestive,lightly laxative and cholagogic properties,due to its content of mucilages,resins and bitter substances[1].Leaves are used as infu-sions for anemia and digestive disorders:roots are employed as infusion to purify the organism and to stimulate the appetite;flowers have cholagogic activity,but they are also utilized externally,such as in skin washing,cooling and softening[2].

The main components of C.intybus are sesqui-terpene lactones,such as lactucin,8-deoxylactucin, lactupicrin and11b-dihydro-terpene derivatives[3], which are responsible for the bitter taste of this plant.Other components are coumarins,such as cichoriin,esculin,umbelliferone,scopoletin and

Mycopathologia(2005)160:85–92ÓSpringer2005 DOI:10.1007/s11046-004-6635-2