o-Vanillin

o-Vanillin (2-Vanillin) is a nature product, could be extracted from Vanilla planifolia, Pinus koraiensis fruit. o-Vanillin is a potent antifungal agent. o-Vanillin inhibits the growth of mycelia by disrupting the integrity of cell walls and cell membranes. o-Vanillin inhibits Doxorubicin (HY-15142A)- and 4-hydroperoxycyclophosphamide-induced NF-κB activation^[1][2]. In Vitro: o-Vanillin (2-Vanillin; 0-125 μg/mL; 24-72 h) inhibits the mycelial growth of A. flavus in a dose-dependent manner^[1].
o-Vanillin (0-100 μg/mL; 48 h; A. flavus) changes the morphology of mycelia and induces irregular shrinkage of the mycelia^[1].
o-Vanillin (0-100 μg/mL; A. flavus) decreases the protein content of the cell wall surface and the content of β-1,3-glucan^[1].
o-Vanillin (0-100 μg/mL; A. flavus) destroys cell membrane integrity. o-Vanillin releases cell constituents and decreases extracellular pH value^[1].
o-Vanillin (0-100 μg/mL) could effectively inhibit the growth of A. flavus on corn kernels^[1].
o-Vanillin (0-250 μM) inhibits doxorubicin-mediated induction of NF?B activity by 65% in A375/NF?B-Luc cells. o-Vanillin suppresses 4-HC-induced activity by 43%^[2]. In Vivo: o-Vanillin (2-Vanillin; 60 mg/kg; p.o.; daily, for 5 d) inhibits tumor growth in mice bearing A375 human melanoma xenografts^[2].