New Terpenoids and Lignans from Phyllanthus acidus Fruits with Antioxidant Activity.

IF 5.1 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Foods Pub Date : 2025-01-30 DOI:10.3390/foods14030452

Ying Xin, Jia Xu, Na Li, Li-Ying Yang, Hong-Tao Zhu, Ying-Jun Zhang

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Abstract

The fruits of Phyllanthus acidus, rich in various secondary metabolites and possessing significant antioxidant activity, have been consumed widely by many Southeast Asian people, including the Thai, Vietnamese, Burmese, Laotians, and Cambodians. An extensive investigation of the secondary metabolites of the fruits resulted in our obtaining 17 compounds, including four new compounds (1-4). The absolute configurations of 1, 3, and 4 were determined by comparing their experimental electronic circular dichroism (ECD) spectra with both reference data and computed ECD profiles. At a concentration of 40μM, terpenoids (1 and 5-9) showed no cytotoxic activity against five strains of human tumor cells and one of normal cells. Notably, the known lignan 13 and phenylpropanoid 15 showed obvious ABTS⁺ radical scavenging activities with IC₅₀ values of 203.7 and 232.9 μM, which have a comparable impact to the positive control, Trolox (IC₅₀ = 176.5 ± 2.0 μM). The results indicated that P. acidus fruits could be a promising sources of antioxidant food supplement.

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余甘子果实中具有抗氧化活性的新萜类和木脂素。

番荔枝果实富含多种次生代谢物，具有显著的抗氧化活性，已被泰国、越南、缅甸、老挝和柬埔寨等东南亚国家人民广泛食用。通过对果实次生代谢物的广泛研究，我们获得了17种化合物，其中包括4种新化合物（1-4）。通过将1、3和4的实验电子圆二色性（ECD）光谱与参考数据和计算ECD谱相比较，确定了它们的绝对构型。在40μM浓度下，萜类化合物（1和5-9）对5株人肿瘤细胞和1株正常细胞均无细胞毒活性。值得注意的是，已知木脂素13和苯丙素15具有明显的ABTS+自由基清除活性，IC50值分别为203.7和232.9 μM，与阳性对照Trolox的IC50值（176.5±2.0 μM）相当。结果表明，酸枣果实是一种很有前途的抗氧化食品补充来源。

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来源期刊

Foods Immunology and Microbiology-Microbiology

CiteScore

7.40

自引率

15.40%

发文量

3516

审稿时长

15.83 days

期刊介绍： Foods (ISSN 2304-8158) is an international, peer-reviewed scientific open access journal which provides an advanced forum for studies related to all aspects of food research. It publishes reviews, regular research papers and short communications. Our aim is to encourage scientists, researchers, and other food professionals to publish their experimental and theoretical results in as much detail as possible or share their knowledge with as much readers unlimitedly as possible. There is no restriction on the length of the papers. The full experimental details must be provided so that the results can be reproduced. There are, in addition, unique features of this journal: manuscripts regarding research proposals and research ideas will be particularly welcomed electronic files or software regarding the full details of the calculation and experimental procedure, if unable to be published in a normal way, can be deposited as supplementary material we also accept manuscripts communicating to a broader audience with regard to research projects financed with public funds