Anti-neuroinflammatory constituents from the fungus Penicillium purpurogenum MHZ 111

  • Nat Prod Res. 2017 Mar;31(5):562-567. doi: 10.1080/14786419.2016.1207075.
Jing Sun  1  2 ,  Zhi-Xiang Zhu  1 ,  Yue-Lin Song  1 ,  Yi Ren  1  2 ,  Dan Dong  3 ,  Jiao Zheng  1 ,  Ting Liu  3 ,  Yun-Fang Zhao  1 ,  Peng-Fei Tu  1 ,  Jun Li  1
Affiliations
  • 1. a Modern Research Center for Traditional Chinese Medicine , Beijing University of Chinese Medicine , Beijing , P.R. China.
  • 2. b School of Chinese Materia Medica , Beijing University of Chinese Medicine , Beijing , P.R. China.
  • 3. c Institute of Plant and Environment Protection , Beijing Academy of Agriculture and Forestry Sciences , Beijing , P.R. China.
PMID: 27399340 DOI: 10.1080/14786419.2016.1207075
Abstract

A new dihydroisocoumarin (1) and a new coumarin (2), along with eight known metabolites (3-10), were isolated from the solid substrate fermentation cultures of the fungus Penicillium purpurogenum MHZ 111. Their structures were elucidated by extensive spectroscopic analysis and comparison of their spectroscopic and physicochemical data with the literature values. Compounds 2 and 8 showed inhibition of nitric oxide production in lipopolysaccharide-activated BV-2 microglial cells with IC50 values of 26.5 and 52.7 μM, respectively.

Keywords
Penicillium purpurogenum; anti-neuroinflammatory activity; coumarin; dihydroisocoumarin.
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