Chemical Constituents and Anti-inflammatory Principles from the Fruits of Forsythia suspense
Chemical Constituents and Anti-inflammatory Principles from the Fruits of Forsythia suspense
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DOI：
10.1055/s-0037-1608209
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发表时间：
2017-10
期刊：
影响因子：
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通讯作者：
K. Ping-Chung;H. Hsin-Yi;W. Tian‐Shung
中科院分区：
文献类型：
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作者：
K. Ping-Chung;H. Hsin-Yi;W. Tian‐Shung
从连翘果实中分离得到 50 种化合物，其中 13 种新化合物，分别为 8 种新二萜类化合物 (1-8)、3 种新木脂素类化合物 (9-11)、1 种新环烯醚萜类化合物 (12) 和 1 种新三萜类化合物 (13)。它们的结构是在光谱和光谱分析的基础上建立的。大多数分离的化合物在体外进行了抗炎活性检查。结果表明，几种化合物对 fMLP/CB 诱导的超氧阴离子产生和弹性蛋白酶释放具有显着抑制作用，IC 50 值范围分别为 0.6±0.1 至 8.6±0.8 µg/mL 和 0.8±0.3 至 7.3±1.1 µg/mL。
Fifty compounds were isolated from the fruits of Forsythia suspensa, including 13 new compounds characterized as eight new diterpenoids (1-8), three new lignans (9-11), a new iridoid (12), and a new triterpenoid (13). Their structures were established on the basis of spectroscopic and spectrometric analysis. Most of the isolated compounds were examined for their anti-inflammatory activity in vitro. The results showed that several compounds displayed significant inhibition of fMLP/CB-induced superoxide anion generation and elastase release, with IC 50 values ranging from 0.6±0.1 to 8.6±0.8 µg/mL and from 0.8±0.3 to 7.3±1.1 µg/mL, respectively.