Phenolic constituents from Isodon lophanthoides var. graciliflorus and their antioxidant and antibacterial activities
Zhou, WT; Xie, HH; Xu, XY; Liang, YG; Wei, XY; xiehaih@scbg.ac.cn
2014
发表期刊JOURNAL OF FUNCTIONAL FOODS
ISSN1756-4646
卷号6页码:492-498
摘要Isodon lophathoides var. graciliflorus (Lamiaceae) has been used as an herb for making health beneficial beverages and an ingredient for making soup in China. This study revealed thirteen phenolic compounds isolated from the aerial parts of the herb for the first time. They were rosmarinic acid (1), methyl rosmarinate (2), clinopodic acid A (3), salvianolic acid A (4), nepetoidin B (5), caffeic acid (6), vinyl caffeate (7), danshensu (8), latifolicinin C (9), hydroxytyrosol (10), procatechuic aldehyde (11), 3,4-dihydroxybenzoic acid (12) and syringic acid (13). Their structures were determined by spectroscopic method including nuclear magnetic resonance (NMR) and electrospray ionization mass spectrometry (ESI-MS) and comparison of the data with the values reported in references. Ferric reducing antioxidant power (FRAP) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity of these compounds were evaluated, and compounds 1-8 and 13 were more potent or comparable to c-ascorbic acid. In addition, compounds 5 and 13 showed antibacterial activity against Staphyloccocus aureus and Shigella dysenteriae with IC50 values ranging from 44.15 to 79.13 mu M, and compound 5 was also active towards Bacillus cereus. (C) 2013 Elsevier Ltd. All rights reserved.
部门归属[Zhou, Wenting ; Xie, Haihui ; Liang, Yaoguang ; Wei, Xiaoyi] Chinese Acad Sci, Key Lab Plant Resources Conservat & Sustainable U, South China Bot Garden, Guangzhou 510650, Guangdong, Peoples R China ; [Xu, Xinya] Chinese Acad Sci, South China Sea Inst Oceanol, Key Lab Marine Bioresources Sustainable Utilizat, Guangzhou 510301, Guangdong, Peoples R China ; [Zhou, Wenting] Univ Chinese Acad Sci, Beijing 100049, Peoples R China
关键词Isodon Lophathoides Var. Graciliflorus Phenolics Structures Antioxidant Activity Antibacterial Activity
学科领域Food Science & Technology
资助者Knowledge Innovation Program of the Chinese Academy of Sciences [KSCX2-EW-J-28]; Key Research Program of the Chinese Academy of Sciences [KSZD-EW-Z-004-06] ; Knowledge Innovation Program of the Chinese Academy of Sciences [KSCX2-EW-J-28]; Key Research Program of the Chinese Academy of Sciences [KSZD-EW-Z-004-06] ; Knowledge Innovation Program of the Chinese Academy of Sciences [KSCX2-EW-J-28]; Key Research Program of the Chinese Academy of Sciences [KSZD-EW-Z-004-06] ; Knowledge Innovation Program of the Chinese Academy of Sciences [KSCX2-EW-J-28]; Key Research Program of the Chinese Academy of Sciences [KSZD-EW-Z-004-06]
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收录类别sci
资助项目LMB
资助者Knowledge Innovation Program of the Chinese Academy of Sciences [KSCX2-EW-J-28]; Key Research Program of the Chinese Academy of Sciences [KSZD-EW-Z-004-06] ; Knowledge Innovation Program of the Chinese Academy of Sciences [KSCX2-EW-J-28]; Key Research Program of the Chinese Academy of Sciences [KSZD-EW-Z-004-06] ; Knowledge Innovation Program of the Chinese Academy of Sciences [KSCX2-EW-J-28]; Key Research Program of the Chinese Academy of Sciences [KSZD-EW-Z-004-06] ; Knowledge Innovation Program of the Chinese Academy of Sciences [KSCX2-EW-J-28]; Key Research Program of the Chinese Academy of Sciences [KSZD-EW-Z-004-06]
WOS记录号WOS:000331423000049
引用统计
文献类型期刊论文
条目标识符http://ir.scsio.ac.cn/handle/344004/10495
专题中科院海洋生物资源可持续利用重点实验室
通讯作者xiehaih@scbg.ac.cn
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Zhou, WT,Xie, HH,Xu, XY,et al. Phenolic constituents from Isodon lophanthoides var. graciliflorus and their antioxidant and antibacterial activities[J]. JOURNAL OF FUNCTIONAL FOODS,2014,6:492-498.
APA Zhou, WT,Xie, HH,Xu, XY,Liang, YG,Wei, XY,&xiehaih@scbg.ac.cn.(2014).Phenolic constituents from Isodon lophanthoides var. graciliflorus and their antioxidant and antibacterial activities.JOURNAL OF FUNCTIONAL FOODS,6,492-498.
MLA Zhou, WT,et al."Phenolic constituents from Isodon lophanthoides var. graciliflorus and their antioxidant and antibacterial activities".JOURNAL OF FUNCTIONAL FOODS 6(2014):492-498.
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