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^*

^*此作品的通信作者

中醫學系(含學士班、天然藥物、傳統中醫藥碩士班)

National Cheng Kung University
China Medical University Taichung
Tajen University

研究成果: 期刊稿件 › 文章 › 同行評審

62 引文斯高帕斯（Scopus）

摘要

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.

原文	英語
頁（從 - 到）	1055-1064
頁數	10
期刊	Journal of Natural Products
卷	80
發行號	4
DOIs	https://doi.org/10.1021/acs.jnatprod.6b01141
出版狀態	已出版 - 28 04 2017

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

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10.1021/acs.jnatprod.6b01141

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引用此

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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",

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

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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

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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

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