Phenolic Constituents of Licorice. III. Structures of Glicoricone and Licofuranone, and Inhibitory Effects of Licorice Constituents on Monoamine Oxidase.
作者:Tsutomu HATANO、Toshiyuki FUKUDA、Toshio MIYASE、Tadataka NORO、Takuo OKUDA
DOI:10.1248/cpb.39.1238
日期:——
Two new phenolic compounds, glicoricone (3) and licofuranone (4), were isolated from a species of licorice brought from the northwestern region of China, and their structures were assigned.Among the twelve licorice constituents examined for the inhibition of monoamine oxidase (MAO), six compounds, 3, 4, genistein (6), licopyranocoumarin (7), licocoumarone (14) and glycyrrhisoflavone (15), inhibited the enzyme with the IC50 (concentration required for 50% inhibition of the enzyme activity) values of 6.0×10-5-1.4×10<-4> M. Glycyrrhizin (1) also inhibited MAO with the IC50 value of 1.6×10<-4>M.
从一种从中国西北地区带来的甘草中分离出两种新的酚类化合物,即甘草酮(3)和甘草呋喃酮(4),并确定了其结构。在检测抑制单胺氧化酶(MAO)的十二种甘草成分中,有六种化合物,即甘草素(3)、甘草次黄酮(4)、染料木素(6)、甘草呋喃香豆素(7)、甘草香豆酮(14)和甘草异黄酮(15),抑制该酶的IC50(抑制50%酶活性的浓度)值为6.0×10-5-1.4×10<-4> M。甘草酸(1)也能抑制MAO,IC50值为1.6×10<-4>M。