从“茶籽饼”中分离出茶籽皂苷C及其衍生物对花生四烯酸5-脂氧合酶的抑制作用。

Isolation of camelliaside C from "tea seed cake" and inhibitory effects of its derivatives on arachidonate 5-lipoxygenase.

作者信息

Sekine T, Arai Y, Ikegami F, Fujii Y, Shindo S, Yanagisawa T, Ishida Y, Okonogi S, Murakoshi I

机构信息

Faculty of Pharmaceutical Sciences, Chiba University, Japan.

出版信息

Chem Pharm Bull (Tokyo). 1993 Jun;41(6):1185-7. doi: 10.1248/cpb.41.1185.

DOI:10.1248/cpb.41.1185

PMID:8370116

Abstract

A new flavonol glycoside, camelliaside C, was isolated from "tea seed cake" prepared from the defatted seeds of Camellia sinensis O. Kuntze. The structure was determined as kaempferol 3-O-beta-D-galactopyranosyl-(1-->2)-beta-D-glucopyranoside by spectroscopic methods (FAB-MS, UV, IR, 1H- and 13C-NMR) and the enzymatic transformation of camelliaside C to astragalin. Camelliaside C showed an inhibitory effect on the arachidonate 5-lipoxygenase of RBL-1 cells (IC50:1.4 x 10(-4)M) as did camelliaside A and B isolated from the same product.

摘要

从茶树（Camellia sinensis O. Kuntze）脱脂种子制备的“茶籽饼”中分离出一种新的黄酮醇苷——茶籽苷C。通过光谱方法（快原子轰击质谱、紫外光谱、红外光谱、1H-和13C-核磁共振）以及茶籽苷C向紫云英苷的酶促转化，确定其结构为山奈酚3-O-β-D-吡喃半乳糖基-(1→2)-β-D-吡喃葡萄糖苷。茶籽苷C对RBL-1细胞的花生四烯酸5-脂氧合酶显示出抑制作用（IC50：1.4×10(-4)M），从同一产物中分离出的茶籽苷A和B也有此作用。