Xiaodong Zhang, Qinge Ma, Weiwei Yan, Meng Li, Haixia Liu, Bo Yuan, Xiaoxue Wang
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引用次数: 0
Abstract
Taraxacum mongolicum, a medicinal and food homologous traditional Chinese medicine, has important research value in clinical practice. Eight new quinoline alkaloids (1–8), including 1N-geranyl quinoline alkaloids (1–3), 3,4-phenylquinoline alkaloids (4–6) and 10-carbonyl-11-pyrrolyl quinoline alkaloids (7–8), and twelve known quinoline alkaloid derivatives (9–20) were isolated from T. mongolicum for the first time. These compounds were elucidated according to analysing NMR, MS, UV and IR spectra and compared with references. Among them, compounds (7, 8, 14 and 16) showed certain antileukaemia activities, which exhibited important cell growth inhibitory activities against HL-60 and K562 cells than adriamycin, which could be potential antileukaemia agents. The plausible biogenetic pathway and preliminary structure–activity relationship of the selected compounds were scientifically summarised and discussed in this work.
期刊介绍：
The Journal of Food Biochemistry publishes fully peer-reviewed original research and review papers on the effects of handling, storage, and processing on the biochemical aspects of food tissues, systems, and bioactive compounds in the diet.
Researchers in food science, food technology, biochemistry, and nutrition, particularly based in academia and industry, will find much of great use and interest in the journal. Coverage includes:
-Biochemistry of postharvest/postmortem and processing problems
-Enzyme chemistry and technology
-Membrane biology and chemistry
-Cell biology
-Biophysics
-Genetic expression
-Pharmacological properties of food ingredients with an emphasis on the content of bioactive ingredients in foods
Examples of topics covered in recently-published papers on two topics of current wide interest, nutraceuticals/functional foods and postharvest/postmortem, include the following:
-Bioactive compounds found in foods, such as chocolate and herbs, as they affect serum cholesterol, diabetes, hypertension, and heart disease
-The mechanism of the ripening process in fruit
-The biogenesis of flavor precursors in meat
-How biochemical changes in farm-raised fish are affecting processing and edible quality
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