Three new constituents from the fungus of Monascus purpureus and their anti-inflammatory activity

Ho Cheng Wu, Ming Jen Cheng, Ming Der Wu, Jih Jung Chen, Yen Lin Chen, Hsun Shuo Chang

研究成果: 雜誌貢獻文章同行評審

14 引文 斯高帕斯(Scopus)

摘要

A chemical study on the EtOAc-soluble fraction of the 95% EtOH extract of red yeast rice fermented with the fungus Monascus purpureus BCRC 38110 (Eurotiaceae)has resulted in the isolation of three new compounds, i.e., two new 5′,6′-dihydrospiro[isochromane-1,2′-pyran]-4′(3′H)-one derivatives, designated as monascuspirolide A (1)and monascuspirolide B (2)and one benzenoid derivative, monapurpureusin B (3), together with three known compounds, monaspurpurone (4), monascin (5), and ankaflavin (6). The structures and relative configurations of these compounds were elucidated by spectroscopic analyses, including 1D- and 2D-NMR spectroscopy and mass spectrometry, and by comparison of their spectral data with the literature data of authentic samples. To the best of our knowledge, the former two new compounds (1 & 2)displayed an unusual 5′,6′-dihydrospiro[isochromane-1,2′-pyran]-4′(3′H)-one pattern compared to previous Monascus metabolites. Some phytochemicals were evaluated for anti-inflammatory activity through the measurement of nitric oxide (NO)production levels in lipopolysaccharide (LPS)-stimulated murine-derived macrophages RAW264.7 cell lines.
原文英語
頁(從 - 到)242-248
頁數7
期刊Phytochemistry Letters
31
DOIs
出版狀態已發佈 - 6月 2019
對外發佈

ASJC Scopus subject areas

  • 生物技術
  • 生物化學
  • 農學與作物科學
  • 植物科學

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