1 research outputs found
Chemical Constituents and Bioactive Principles from the Mexican Truffle and Fermented Products of the Derived Fungus Ustilago maydis MZ496986
To look in-depth into the traditional
Mexican truffle, this study
investigated the phytochemical and pharmacological properties of field-collected
corn galls and the fermentate of its pathogen Ustilago
maydis MZ496986. Here, we established the chemical
profiles of both materials via the gradient HPLC-UV method and successfully
identified six previously unreported chemical entities, ustilagols
A–F (1–6), and 17 known components.
Compounds 3, 5, and 9 exhibited
potent nitric oxide production inhibitory activities in murine brain
microglial BV-2 cells (IC50 = 6.7 ± 0.5, 5.8 ±
0.9, and 3.9 ± 0.1 μM) without cytotoxic effects. DIMBOA
(9) also attenuates lipopolysaccharide (LPS)-stimulated
NF-κB activation in RAW 264.7 macrophages (IC50 =
58.1 ± 7.2 μM). Ustilagol G (7) showed potent
antiplatelet aggregation in U46619-stimulated human platelets (IC50 = 16.5 ± 5.3 μM). These findings highlighted
the potential of corn galls and U. maydis MZ496986 fermentate as functional foods for improving inflammation-related
discomforts and vascular obstruction