Antibacterial and antioxidant flavonoid derivatives from the fruits of Metaplexis japonica

• Published in: Food chemistry Vol. 289; pp. 308 - 312
• Main Authors: Wei, Lailai, Yang, Min, Huang, Lei, Lin Li, Jian
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 15.08.2019
• Subjects: Anti-Bacterial Agents - chemistry; Anti-Bacterial Agents - isolation & purification; Anti-Bacterial Agents - pharmacology; Antibacterial activity; Antioxidant activity; Antioxidants - chemistry; Antioxidants - isolation & purification; Apocynaceae - chemistry; Apocynaceae - metabolism; Chromatography, High Pressure Liquid; Flavonoid derivatives; Flavonoids - chemistry; Flavonoids - isolation & purification; Flavonoids - pharmacology; Fruit - chemistry; Fruit - metabolism; Gram-Negative Bacteria - drug effects; Gram-Positive Bacteria - drug effects; Mass Spectrometry; Metaplexis japonica; Microbial Sensitivity Tests; Plant Extracts - chemistry; Secondary metabolites; Antibacterial activity; Secondary metabolites; Metaplexis japonica; Flavonoid derivatives; Antioxidant activity
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2019.03.070

•Little attention has been focused on the biological constituents of the fruits of M. japonica. In order to achieve the best use of M. japonica, chemical and biological investigation on the secondary metabolites of the fruits of M. japonica was performed.•Nine flavoniod derivatives (1–9) were isolated from the fruits of M. japonica. Among them, compound 1 was determined to be a new compound which has never been reported elsewhere.•The antioxidant and antimicrobial properties of the crude extract and compound 1 were deeply evaluated through antioxidant and antimicrobial assays. Those results demonstrated that the crude extract of the fruits of M. japonica might be served as a possible preservative for foods. Metaplexis japonica (Thunb.) Makino is widely distribution and cultivated as a vegetable in China. Chemical studies revealed that its stem and root are rich in polysaccharides, flavonoids, polyphenols, and steroids, which also exhibited interesting activities. However, little attention has been focused on the biological constituents in the fruits of M. japonica. In order to achieve the best use of M. japonica, a chemical investigation of the secondary metabolites of the fruits of M. japonica was performed, and led to the isolation of one new (1), along with eight known flavoniod derivatives (2–9). The antioxidant and antibacterial properties of the crude extract and compound 1 were deeply evaluated through antioxidant and antimicrobial assays. Among them, the crude extract showed significant antioxidant activities in all assays, as well as broad-spectrum antibacterial effects. These results suggested that crude extract of M. japonica would be a potential source as a possible preservatives for foods.