| Literature DB >> 33923496 |
Cui-Ping Xing1, Dan Chen2, Chun-Lan Xie1, Qingmei Liu3, Tian-Hua Zhong1, Zongze Shao1, Guangming Liu3, Lian-Zhong Luo2, Xian-Wen Yang1.
Abstract
Ten new (1-10) and 26 known (11-36) compounds were isolated from Penicillium griseofulvum MCCC 3A00225, a deep sea-derived fungus. The structures of the new compounds were determined by detailed analysis of the NMR and HRESIMS spectroscopic data. The absolute configurations were established by X-ray crystallography, Marfey's method, and the ICD method. All isolates were tested for in vitro anti-food allergic bioactivities in immunoglobulin (Ig) E-mediated rat basophilic leukemia (RBL)-2H3 cells. Compound 13 significantly decreased the degranulation release with an IC50 value of 60.3 μM, compared to that of 91.6 μM of the positive control, loratadine.Entities:
Keywords: Penicillium griseofulvum; anti-food allergy; deep-sea microorganism; fungal metabolites; fungus; marine natural products
Year: 2021 PMID: 33923496 PMCID: PMC8073018 DOI: 10.3390/md19040224
Source DB: PubMed Journal: Mar Drugs ISSN: 1660-3397 Impact factor: 5.118
Figure 1Compounds 1–10 from Penicillium griseofulvum MCCC 3A00225.
1H (400 MHz) and 13C (100 MHz) NMR spectroscopic data of 1, 3, 4, 8, and 9 in CD3OD.
| No. | 1 | 3 | 4 | 8 | 9 | |||||
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| 1 | 143.2 C | 174.7 C | 174.5 C | 178.8 C | 173.7 C | |||||
| 2 | 127.5 CH | 7.46 (d, 7.8) | 52.3 CH | 4.41 (dd, 8.9, 6.2) | 51.6 CH | 4.52 (dd, 9.8, 4.8) | 44.0 CH2 | 2.24 (dd, 12.8, 5.2)1.98 m | 42.2 CH2 | 2.49 (dd, 15.1, 4.3)2.42 (dd, 15.1, 8.9) |
| 3 | 129.1 CH | 7.33 (dd, 7.8, 7.3) | 41.4 CH2 | 1.60 m | 41.6 CH2 | 1.67 m | 32.1 CH | 1.94 m | 75.9 CH | 3.79 (tdd, 8.9, 4.4, 2.0) |
| 4 | 128.3 CH | 7.24 (br t, 7.4) | 25.9 CH | 1.74 m | 26.0 CH | 1.68 m | 35.4 CH2 | 1.64 m; 1.22 m | 32.1 CH2 | 1.62 m; 1.22 m |
| 5 | 129.1 CH | 7.33 (dd, 7.8, 7.3) | 23.3 CH3 | 0.95 (d, 6.6) | 23.3 CH3 | 0.95 (d, 6.2) | 29.6 CH2 | 1.66 m; 1.23 m | 24.3 CH2 | 1.82 m; 1.58 m |
| 6 | 127.5 CH | 7.46 (d, 7.8) | 21.9 CH3 | 0.91 (d, 6.6) | 21.7 CH3 | 0.92 (d, 6.2) | 79.8 CH | 3.21 (d, 9.5) | 32.5 CH2 | 1.57 m; 1.21 m |
| 7 | 75.6 CH | 5.16 (d, 2.0) | 73.8 C | 78.5 CH | 3.54 (tdd, 10.2, 3.7, 1.7) | |||||
| 8 | 77.8 CH | 4.25 (d, 2.3) | 25.8 CH3 | 1.16 s | 45.9 CH2 | 1.61 m; 1.48 (dt, 14.0, 4.4) | ||||
| 9 | 174.0 C | 24.8 CH3 | 1.12 s | 67.4 CH | 3.94 m | |||||
| 10 | 20.2 CH3 | 0.96 (d, 6.2) | 23.1 CH3 | 1.14 (d, 6.2) | ||||||
| 1′ | 124.2 C | 172.9 C | 176.7 C | |||||||
| 2′ | 138.8 C | 56.2 CH | 4.55 (dd, 8.8, 4.0) | 77.0 CH | 3.86 (d, 3.7) | |||||
| 3′ | 122.4 CH | 8.51 (d, 8.1) | 33.0 CH | 2.07 m | ||||||
| 4′ | 132.7 CH | 7.47 (td, 7.8, 1.5) | 181.6 C | 19.5 CH3 | 1.00 (d, 7.0) | |||||
| 5′ | 124.7 CH | 7.16 (td, 7.6, 1.0) | 30.3 CH2 | 2.36 m; 2.30 m | 16.3 CH3 | 0.84 (d, 6.8) | ||||
| 6′ | 128.8 CH | 7.60 (dd, 7.8, 1.4) | 25.5 CH2 | 2.47 m; 2.16 m | ||||||
| 7′ (1″) | 171.3 C | 174.4 C | ||||||||
| 2″ | 61.3 CH | 4.47 (dd, 8.4, 2.8) | ||||||||
| 4″ | 48.1 CH2 | 3.63 m | ||||||||
| 5″ | 25.9 CH2 | 2.02 m | ||||||||
| 6″ | 30.3 CH2 | 2.18 m; 2.00 m | ||||||||
| NMe/OMe | 26.8 CH3 | 2.89 s | 52.6 CH3 | 3.69 s | 52.7 CH3 | 3.70 s | 52.1 CH3 | 3.65 s | ||
Figure 2The key 1H–1H COSY (bold) and HMBC (arrow) correlations of 1.
Figure 3The X-ray crystallography of 1.
1H (400 MHz) and 13C (100 MHz) NMR spectroscopic data of 2, 5, 6, 7, and 10.
| No. | 2 a | 5 a | 6 a | 7 b | 10 a | |||||
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| 1 | 167.7 C | 167.1 C | 167.9 C | 175.9 C | ||||||
| 2 | 111.1 C | 109.1 C | 170.6 C | 42.8 CH2 | 2.41 (d, 6.5) | |||||
| 3 | 126.3 C | 171.2 C | 168.3 C | 120.3 C | 75.8 CH | 3.76, m | ||||
| 4 | 147.0 C | 113.4 C | 80.4 C | 157.7 C | 32.2 CH2 | 1.64, m; 1.21, m | ||||
| 5 | 160.8 C | 109.1 C | 96.5 CH | 5.77 (d, 6.8) | 24.6 CH2 | 1.84, m; 1.59, m | ||||
| 6 | 121.1 C | 75.2 C | 82.1 C | 127.8 C | 32.8 CH2 | 1.52, m; 1.21, m | ||||
| 7 | 128.4 CH | 7.64 (d, 8.1) | 147.7 CH | 6.38 (d, 1.4) | 90.5 CH | 4.09 s | 116.1 CH | 6.92 (d, 1.8) | 76.2 CH | 3.57, m |
| 8 | 136.0 CH | 7.77 (td, 8.4, 1.4) | 137.3 C | 134.1 C | 145.1 C | 46.5 CH2 | 1.48, m | |||
| 9 | 128.0 CH | 7.46 (t, 7.6) | 202.8 C | 133.3 CH | 5.84 s | 146.1 C | 65.3 CH | 3.93, m | ||
| 10 | 127.6 CH | 8.14 (dd, 8, 1.1) | 139.3 C | 136.6 C | 115.6 CH | 6.79 (d, 8.2) | 23.9 CH3 | 1.13 (d, 6.3) | ||
| 11 | 148.7 C | 143.7 CH | 6.28 (d, 1.4) | 133.2 CH | 5.53 s | 120.2 CH | 6.75 (dd, 8.2, 1.8) | |||
| 12 | 162.1 C | 81.3 C | 81.6 C | 31.0 CH2 | 3.85 (d, 15.1); 3.57 (d, 15.1) | |||||
| 13 | 68.0 CH | 3.64 s | 68.7 CH | 3.55 s | 126.5 C | |||||
| 14 | 56.2 CH | 5.34 (t, 6.6) | 68.7 C | 68.7 C | 129.6 CH | 6.99 (d, 8.4) | ||||
| 15 | 28.7 CH2 | 2.65 m; 2.15 m | 78.5 CH | 4.08 (dt, 6.8, 6.8) | 78.3 CH | 4.05 (d, 6.8) | 115.5 CH | 6.69 (d, 8.4) | ||
| 16 | 30.6 CH2 | 2.44 m | 14.6 CH3 | 2.03 s | 10.2 CH3 | 1.84 s | 156.1 C | |||
| 17 | 173.9 C | 11.1 CH3 | 2.09 s | 20.8 CH3 | 1.61 s | 115.5 CH | 6.69 (d, 8.4) | |||
| 18 | 129.6 CH | 6.33 (d, 10.4) | 27.0 CH3 | 1.68 (d, 0.8) | 19.7 CH3 | 1.28 s | 129.6 CH | 6.99 (d, 8.4) | ||
| 19 | 27.1 CH | 2.87 m | 13.4 CH3 | 1.67 s | 15.8 CH3 | 1.86 (d, 0.9) | ||||
| 20 | 22.5 CH3 | 1.13 (d, 6.6) | 10.3 CH3 | 2.02 (d, 1.4) | 19.1 CH3 | 1.93 s | ||||
| 21 | 22.6 CH3 | 1.16 (d, 6.6) | 21.1 CH3 | 1.38 s | 22.1 CH3 | 1.37 s | ||||
| 22 | 13.7 CH3 | 1.45 s | 13.8 CH3 | 1.45 s | ||||||
| 23 | 19.3 CH3 | 1.17 (d, 6.8) | 19.2 CH3 | 1.20 (d, 6.8) | ||||||
| OMe | 52.2 CH3 | 3.46 s | 61.3 CH3 | 3.87 s | 61.1 CH3 | 3.92 s | ||||
a CD3OD. b DMSO-d6.
Figure 4FDDA derivatives of 3 compared with the retention times of standard FDDA-amino acids.
Figure 5FDDA derivatives of 4 compared with the retention times of standard FDDA-amino acids.
Figure 6The induced CD spectrum of 8 in DMSO solution of Mo2(OAc)4.
Inhibition effects of compounds 1–36 on RBL-2H3 cell degranulation (n = 3).
| Compound | IC50 (μM) |
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| 60.3 |
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| 167.0 |
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| 134.0 |
| Others a | ≥ 200 |
| Loratadine b | 91.6 |
a Other compounds, including 1–12, 15–28, and 30–36. b Loratadine was a commercially available anti-food allergic medicine.