Wu, Ho-ChengHo-ChengWuHis, Hsiao-YangHsiao-YangHisHsiao, GeorgeGeorgeHsiaoYen, Chia-HungChia-HungYenLeu, Jyh-YihJyh-YihLeuWu, Chin-ChungChin-ChungWuChang, Szu-HsingSzu-HsingChangHuang, Shu-JungShu-JungHuangTZONG-HUEI LEE2023-03-272023-03-272023-01-180021-8561https://scholars.lib.ntu.edu.tw/handle/123456789/629729To 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.enDIMBOA; Ustilago maydis; anti-inflammation; antiplatelet aggregation; mexican truffle; ustilagol[SDGs]SDG2[SDGs]SDG15journal article10.1021/acs.jafc.2c08149365973522-s2.0-85145906993WOS:000910923600001https://api.elsevier.com/content/abstract/scopus_id/85145906993