Compounds from the fruits of mangrove Sonneratia apetala: Isolation, molecular docking and antiaging effects using a Caenorhabditis elegans model.
Compounds from the fruits of mangrove Sonneratia apetala: Isolation, molecular docking and antiaging effects using a Caenorhabditis elegans model.
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DOI：
10.1016/j.bioorg.2020.103813
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发表时间：
2020-04
影响因子：
5.1
通讯作者：
Xiangxi Yi;Shu Jiang;Mei-Chun Qin;Kai Liu;Pei Cao;Shimin Chen;Jiagang Deng;Chenghai Gao
中科院分区：
文献类型：
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作者：
Xiangxi Yi;Shu Jiang;Mei-Chun Qin;Kai Liu;Pei Cao;Shimin Chen;Jiagang Deng;Chenghai Gao
对从北部湾采集的红树林无瓣海桑 (Sonneratia apetala) 的果实进行化学研究，分离出 4 种新化合物：桑纳拉冬 A-D (1-4)，以及 18 种已知化合物 (5-22)。基于广泛的光谱分析阐明了新化合物的结构，并通过将其光谱数据与相关代谢物的光谱数据进行比较来确定已知化合物的结构。使用线虫秀丽隐杆线虫作为模型生物评估所有分离株的抗衰老活性。结果表明，10种化合物对C. elegansby 延长其寿命。化合物 1 在抗热应激测定中具有最有效的作用，并且在健康寿命测定中显着减弱与衰老相关的线虫泵送和弯曲的下降。分子对接研究表明compound1与HSF-1的DNA结合域结合并促进HSF-1的构象，从而加强HSF-1与相关DNA之间的相互作用。结合区的 GLN49、ASN-74 和 LYS-80 可能是相互作用过程中的关键氨基酸残基。
The chemical investigation of the fruits of a mangroveSonneratia apetalacollected from the Beibu Gulf led to the isolation of four new compounds, sonneradons A-D (1–4), as well as 18 known compounds (5–22). The structures of the new compounds were elucidated based on extensive spectroscopic analysis, and the structures of the known compounds were established by comparison of their spectroscopic data with those of related metabolites. The antiaging activities of all isolates were evaluated using the nematodeCaenorhabditis elegansas a model organism. The results showed that 10 compounds could protectC. elegansby extending its lifespan. Compound1possessed the most potent effect in the anti-heat stress assay and significantly attenuated aging-related decreases in the pumping and bending of the nematodes in the healthspan assay. Molecular docking studies suggested that compound1was bound to the DNA binding domain of HSF-1 and promoted the conformation of HSF-1, thus strengthening the interaction between the HSF-1 and related DNA. GLN49, ASN-74, and LYS-80 of the binding region might be the key amino residues during the interaction.