TY - JOUR
T1 - Sesquiterpenes from the rhizome of Curcuma longa with inhibitory activity on superoxide generation and elastase release by neutrophils
AU - Chen, Jih Jung
AU - Tsai, Cheng Shuan
AU - Hwang, Tsong Long
AU - Shieh, Po Chuen
AU - Chen, Jinn Fen
AU - Sung, Ping Jyun
PY - 2010/4/1
Y1 - 2010/4/1
N2 - Six new sesquiterpenes, curculonone A (1), curculonone B (2), curculonone C (3), curculonone D (4), 6α-hydroxycurcumanolide A (5), and 1,10-dehydro-10-deoxy-9-oxozedoarondiol (6), have been isolated from the rhizome of Curcuma longa, together with 19 known compounds. The structures of these new compounds were determined through spectroscopic and MS analyses. Compounds 1, 2, 5, 12, 15, 16, and 23 exhibited inhibition (IC50 ≤ 18.22 μM) of superoxide anion generation by human neutrophils in response to formyl-L-methionyl-L-leucyl-L-phenylalanine/cytochalasin B (fMLP/CB). Compounds 5, 12-16, and 23 inhibited fMLP/CB-induced elastase release with IC50 values ≤ 14.28 μM.
AB - Six new sesquiterpenes, curculonone A (1), curculonone B (2), curculonone C (3), curculonone D (4), 6α-hydroxycurcumanolide A (5), and 1,10-dehydro-10-deoxy-9-oxozedoarondiol (6), have been isolated from the rhizome of Curcuma longa, together with 19 known compounds. The structures of these new compounds were determined through spectroscopic and MS analyses. Compounds 1, 2, 5, 12, 15, 16, and 23 exhibited inhibition (IC50 ≤ 18.22 μM) of superoxide anion generation by human neutrophils in response to formyl-L-methionyl-L-leucyl-L-phenylalanine/cytochalasin B (fMLP/CB). Compounds 5, 12-16, and 23 inhibited fMLP/CB-induced elastase release with IC50 values ≤ 14.28 μM.
KW - Curcuma longa
KW - Inhibitory activity on neutrophil pro-inflammatory responses
KW - Sesquiterpenes
KW - Structure elucidation
KW - Zingiberaceae
UR - http://www.scopus.com/inward/record.url?scp=70449094675&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2009.07.060
DO - 10.1016/j.foodchem.2009.07.060
M3 - 文章
AN - SCOPUS:70449094675
SN - 0308-8146
VL - 119
SP - 974
EP - 980
JO - Food Chemistry
JF - Food Chemistry
IS - 3
ER -