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

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

55 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

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

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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",

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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

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