Key Laboratory of Structure-Based Drug Design & Discovery, Ministry of Education, School of Traditional Chinese Materia Medica , Shenyang Pharmaceutical University , Shenyang 110016 , People's Republic of China.
Institute of Medicinal Plant Development , Chinese Academy of Medical Sciences and Peking Union Medical College , Beijing 100193 , People's Republic of China.
J Agric Food Chem. 2018 Apr 4;66(13):3408-3416. doi: 10.1021/acs.jafc.7b06057. Epub 2018 Mar 21.
The pericarp of Zanthoxylum bungeanum Maxim., commonly known as Sichuan pepper, is a widely used spice to remove fishy odor and add palatable taste. A phytochemical investigation of the 95% ethanol extract of Sichuan pepper resulted in the isolation of 21 isobutylhydroxyamides, including 8 new ones named ZP-amides G-N, among which the chiral resolution of racemic ZP-amide A and ZP-amide B was successfully accomplished. The protective activity on corticosterone-treated PC12 cells of the isolated isobutylhydroxyamides was also evaluated. The new compounds 3-5 and the known compounds 1, 1a, 2, 2a, 11, and 15 improved the survival rate of PC12 cells. The bioactivity studies disclosed the potential of Sichuan pepper to be developed as new neuroprotective functional food.
花椒的果皮，通常被称为川椒，是一种广泛用于去除腥味和增加口感的香料。对川椒 95%乙醇提取物的植物化学研究导致分离出 21 种异丁基羟酰胺，包括 8 种新的 ZP-酰胺 G-N，其中对消旋 ZP-酰胺 A 和 ZP-酰胺 B 的手性拆分获得成功。还评估了分离得到的异丁基羟酰胺对皮质酮处理的 PC12 细胞的保护活性。新化合物 3-5 和已知化合物 1、1a、2、2a、11 和 15 提高了 PC12 细胞的存活率。生物活性研究揭示了川椒作为新型神经保护功能性食品的开发潜力。
