Chemical Constituents and Anti-inflammatory Principles from the Fruits of Forsythia suspensa

Ping Chung Kuo; Hsin Yi Hung; Chi Wei Nian; Tsong Long Hwang; Ju Chien Cheng; Daih Huang Kuo; E. Jian Lee; Shih Huang Tai; Tian Shung Wu

doi:10.1021/acs.jnatprod.6b01141

Chemical Constituents and Anti-inflammatory Principles from the Fruits of Forsythia suspensa

Ping Chung Kuo
, Hsin Yi Hung
, Chi Wei Nian
, Tsong Long Hwang
, Ju Chien Cheng
, Daih Huang Kuo
, E. Jian Lee
, Shih Huang Tai
, Tian Shung Wu^*

^*Corresponding author for this work

School of Traditional Chinese Medicine

National Cheng Kung University
China Medical University Taichung
Tajen University

Research output: Contribution to journal › Journal Article › peer-review

62 Scopus citations

Abstract

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 IC₅₀ 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.

Original language	English
Pages (from-to)	1055-1064
Number of pages	10
Journal	Journal of Natural Products
Volume	80
Issue number	4
DOIs	https://doi.org/10.1021/acs.jnatprod.6b01141
State	Published - 28 04 2017

Bibliographical note

Publisher Copyright:
© 2017 The American Chemical Society and American Society of Pharmacognosy.

Access to Document

10.1021/acs.jnatprod.6b01141

Cite this

@article{ac8632b36c3143b49886a98ca393f7d1,

title = "Chemical Constituents and Anti-inflammatory Principles from the Fruits of Forsythia suspensa",

abstract = "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 IC50 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.",

author = "Kuo, \{Ping Chung\} and Hung, \{Hsin Yi\} and Nian, \{Chi Wei\} and Hwang, \{Tsong Long\} and Cheng, \{Ju Chien\} and Kuo, \{Daih Huang\} and Lee, \{E. Jian\} and Tai, \{Shih Huang\} and Wu, \{Tian Shung\}",

note = "Publisher Copyright: {\textcopyright} 2017 The American Chemical Society and American Society of Pharmacognosy.",

year = "2017",

month = apr,

day = "28",

doi = "10.1021/acs.jnatprod.6b01141",

language = "英语",

volume = "80",

pages = "1055--1064",

journal = "Journal of Natural Products",

issn = "0163-3864",

publisher = "American Chemical Society",

number = "4",

}

TY - JOUR

T1 - Chemical Constituents and Anti-inflammatory Principles from the Fruits of Forsythia suspensa

AU - Kuo, Ping Chung

AU - Hung, Hsin Yi

AU - Nian, Chi Wei

AU - Hwang, Tsong Long

AU - Cheng, Ju Chien

AU - Kuo, Daih Huang

AU - Lee, E. Jian

AU - Tai, Shih Huang

AU - Wu, Tian Shung

PY - 2017/4/28

Y1 - 2017/4/28

N2 - 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 IC50 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.

AB - 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 IC50 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.

UR - https://www.scopus.com/pages/publications/85018391994

U2 - 10.1021/acs.jnatprod.6b01141

DO - 10.1021/acs.jnatprod.6b01141

M3 - 文章

C2 - 28218000

AN - SCOPUS:85018391994

SN - 0163-3864

VL - 80

SP - 1055

EP - 1064

JO - Journal of Natural Products

JF - Journal of Natural Products

IS - 4

ER -

Chemical Constituents and Anti-inflammatory Principles from the Fruits of Forsythia suspensa

Abstract

Bibliographical note

Access to Document

Other files and links

Fingerprint

Cite this