Antibacterial oleanane-type triterpenoids from pericarps of Akebia trifoliata
Antibacterial oleanane-type triterpenoids from pericarps of Akebia trifoliata
复制标题
三叶木通果皮中的抗菌齐墩果烷型三萜类化合物
DOI：
10.1016/j.foodchem.2014.07.105
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发表时间：
2015-02-01
期刊：
影响因子：
8.8
通讯作者：
Tan, Jian-Wen
中科院分区：
文献类型：
--
作者：
Wang, Jing;Ren, Hui;Tan, Jian-Wen
三个新齐墩果烷常用药用2α3β,29-trihydroxyolean-12-en-28-oic酸(1),2α,α3 beta-dihydroxy-23-oxo-olean-12-en-28-oic酸(2)和2、3β,β,21日22 alpha-tetrahydroxyolean-12-en-28 29-dioic酸(3)、和十,maslinic酸(4)、arjunolic酸(5)、齐墩果酸(6),3-epi-oleanolic酸(7)、stachlic酸(8),serratagenic酸(9),gypsogenic酸(10)、2α3 beta-dihydroxyol-ean-13 (18) -en-28-oic酸(11),从中国水果新品种三叶松果皮中分离到中胚芽内生酸（12）和12 α -羟基- δ -内酯（13）。它们的结构在广泛的光谱分析的基础上得到了阐明。化合物8、10、11和13为首次从该属植物中分离得到。所有化合物对5种细菌的抑菌活性进行了测试。化合物4、6和11对所有被试微生物的抑菌活性均表现出较强的抑菌活性，MIC值在0.9 ~ 15.6 μ g/mL之间，与对照化合物卡那霉素（MIC值在1.9 ~ 3.9 μ g/mL之间）接近甚至更强。(C) 2014 Elsevier Ltd.版权所有。
Three new oleanane triterpenoids, 2 alpha,3 beta,29-trihydroxyolean-12-en-28-oic acid (1), 2 alpha,3 beta-dihydroxy-23-oxo-olean-12-en-28-oic acid (2) and 2 alpha,3 beta,21 beta,22 alpha-tetrahydroxyolean-12-en-28,29-dioic acid (3), and ten known ones, maslinic acid (4), arjunolic acid (5), oleanolic acid (6), 3-epi-oleanolic acid (7), stachlic acid A (8), serratagenic acid (9), gypsogenic acid (10), 2 alpha,3 beta-dihydroxyol-ean-13(18)-en-28-oic acid (11), mesembryanthemoidigenic acid (12) and 12 alpha-hydroxy-delta-lactone (13), were isolated from the pericarps of Akebia trifoliata, a new valued fruit crop in China. Their structures were elucidated on the basis of extensive spectroscopic analysis. Compounds 8, 10, 11 and 13 were isolated for the first time from the genus Akebia. All the compounds were tested for their antimicrobial activity against five bacterial strains. Compounds 4, 6 and 11 showed significant antibacterial activity toward all the assayed microorganisms with MIC values ranging from 0.9 to 15.6 mu g/mL, which were close or even more potent than the reference compound Kanamycin (MIC values ranging from 1.9 to 3.9 mu g/mL). (C) 2014 Elsevier Ltd. All rights reserved.