Zheng Yan, Liu Zhonglian, Ebersole Jeff, Huang Chifu Brad
Center for Oral Health Research, University of Kentucky, Lexington, KY, USA.
J Asian Nat Prod Res. 2009 Aug;11(8):761-5. doi: 10.1080/10286020903048983.
Luo Han Kuo fruit (Siraitia grosvenori Swingle) has been used in China for centuries as a sweetening agent, and also used to treat sore throat and cough. In our recent study, a new bioactive compound, (2R,3S,4S)-2,3-trans-3,4-cis-5,3'-bimethoxy-7-(trans-2-propenal)-3,4-flavandiol (1), named siraitiflavandiol was obtained. The structure has been determined on the basis of spectroscopic studies including 1D and 2D NMR ((1)H, (13)C NMR, (1)H-(1)H COSY, HSQC, HMBC, and NOESY), CD, EI-MS, and HR-EI-MS spectra. The new compound was evaluated in vitro for its inhibitory ability against the growth of oral bacterial species Streptococcus mutans, Porphyromonas gingivalis, and yeast Candida albicans. The minimum inhibitory concentrations were 6, 24, and 6 microg/ml, respectively.
罗汉果在中国已被用作甜味剂数个世纪，还用于治疗喉咙痛和咳嗽。在我们最近的研究中，获得了一种新的生物活性化合物，即(2R,3S,4S)-2,3-反式-3,4-顺式-5,3'-二甲氧基-7-(反式-2-丙烯醛)-3,4-黄酮二醇(1)，命名为罗汉果黄酮二醇。该结构已通过包括一维和二维核磁共振((1)H、(13)C NMR、(1)H-(1)H COSY、HSQC、HMBC和NOESY)、圆二色光谱(CD)、电子轰击质谱(EI-MS)和高分辨电子轰击质谱(HR-EI-MS)光谱在内的光谱研究确定。对该新化合物进行了体外评估，以检测其对口腔细菌变形链球菌、牙龈卟啉单胞菌以及酵母白色念珠菌生长的抑制能力。其最低抑菌浓度分别为6、24和6微克/毫升。
