Chemical Constituents and Bioactive Principles from the Mexican Truffle and Fermented Products of the Derived Fungus Ustilago maydis MZ496986
Journal
Journal of agricultural and food chemistry
Journal Volume
71
Journal Issue
2
Pages
1122-1131
Date Issued
2023-01-18
Author(s)
Wu, Ho-Cheng
His, Hsiao-Yang
Hsiao, George
Yen, Chia-Hung
Leu, Jyh-Yih
Wu, Chin-Chung
Chang, Szu-Hsing
Huang, Shu-Jung
Abstract
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.
Subjects
DIMBOA; Ustilago maydis; anti-inflammation; antiplatelet aggregation; mexican truffle; ustilagol
Publisher
American Chemical Society
Type
journal article