Biotransformation of imperatorin by Penicillium janthinellum. Anti-osteoporosis activities of its metabolites
► Ten transformed products of imperatorin (IMP) were obtained and identified. ► The biotransformed reactions involved reduction at the α,β-unsaturated lactone ring, hydroxylation, dehydration and glycosylation. ► Some novel metabolites showed potent anti-osteoporosis activities. Imperatorin (IMP) is...
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Published in: | Food chemistry Vol. 138; no. 4; pp. 2260 - 2266 |
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Main Authors: | , , , , , , , , , , , |
Format: | Journal Article |
Language: | English |
Published: |
Kidlington
Elsevier Ltd
15-06-2013
Elsevier |
Subjects: | |
Online Access: | Get full text |
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Summary: | ► Ten transformed products of imperatorin (IMP) were obtained and identified. ► The biotransformed reactions involved reduction at the α,β-unsaturated lactone ring, hydroxylation, dehydration and glycosylation. ► Some novel metabolites showed potent anti-osteoporosis activities.
Imperatorin (IMP) is a major constituent of many herbal medicines and possesses anti-osteoporosis activity. The present research work aimed to study the biotransformation processes of IMP and evaluated the anti-osteoporosis activity of the transformed metabolites. Among 18 strains of filamentous fungi screened, Penicillium janthinellum AS 3.510 exhibited good capability to metabolise IMP to the new derivatives. Ten transformed products were isolated and purified, and their structures were identified accurately based on spectroscopic data. Eight metabolites (2–8 and 10) were novel and previously unreported. The major biotransformation reactions involved hydroxylation of the prenyloxy side-chain and the lactone ring-opening reaction of furocoumarin skeleton. In addition, anti-osteoporosis activities of all products (1–10) were evaluated using MC3T3-E1 cells. The results showed that products 5 and 8 had the best bioactivities in increasing MC3T3-E1 cell growth. These products could be used in future therapeutic regimens for treating osteoporosis. |
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Bibliography: | ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23 |
ISSN: | 0308-8146 1873-7072 |
DOI: | 10.1016/j.foodchem.2012.11.138 |