Literature DB >> 33244992

Antifungal potential of extracts, fractions and compounds from Uvaria comperei (Annonaceae) and Oxyanthus unilocularis (Rubiaceae).

Maurice Taboula Kayo1,2, Marguerite Kamdem Simo3,4, Maurice Tagatsing Fotsing1, Emmanuel Talla5, Sophie Laurent6, Luce Vander Elst6, Céline Henoumont6, Emmanuel Yankep1, Tamfu Alfred Ngenge5, Rodrigue Keumoe3, Alex de Theodore Atchade1, Elisabeth Menkem Zeukóo3, Modeste Lambert Sameza7, Alain Roch6, Robert Muller6, Fabrice Fekam Boyom3, Joseph Tanyi Mbafor1.   

Abstract

Phytochemical study of Uvaria comperei afforded an alkaloid, 8,9-dimethoxy-5H-phenanthridin-6-one (1), isolated and characterised (assignment of 1H and 13C NMR) for the first time from a natural source along with two flavonoids, (2S)-5-hydroxy-7,8-dimethoxyflavanone (2) and (2S)-7-hydroxy-5-methoxy-6,8-dimethylflavone (3). Clethric acid (4), oleanoic acid (5), β-sitosterol 3-O-β-D-glucopyranoside (9), β-sitosterol palmitate (6) and a mixture of stigmasterol (7) and β-sitosterol (8) were isolated from Oxyanthus unilocularis. The structures of these compounds were elucidated using modern spectroscopic techniques including1D and 2D Nuclear Magnetic Resonance (NMR) Spectroscopy (1H, 13C, 1H-1H COSY, HSQC, HMBC) and Mass Spectrometry. Some fractions and compounds from Uvaria comperei exhibited good antifungal activity against clinical isolates and standard strains of yeast species of Candida and Cryptococcus genera while extracts from Oxyanthus unilocularis displayed weak antifungal activity. The results obtained show that Uvaria comperei could be a potential source of antifungal drugs.

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Keywords:  -dimethoxy-5H-phenanthridin-6-one; Oxyanthus unilocularis; Uvaria comperei; antifungal activity

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Year:  2020        PMID: 33244992     DOI: 10.1080/14786419.2020.1828409

Source DB:  PubMed          Journal:  Nat Prod Res        ISSN: 1478-6419            Impact factor:   2.861


  1 in total

1.  Several natural phytochemicals from Chinese traditional fermented food-pickled Raphanus sativus L.: Purification and characterization.

Authors:  Yunxuan Hu; Xiaoze Liu; Xiuna Wu; Zhengxiao Zhang; Daren Wu; Chaoxiang Chen; Wenjin Su; Lingyu Zhang; Jian Li; Hui-Min David Wang
Journal:  Food Chem X       Date:  2022-07-16
  1 in total

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