Chemical Constituents and Bioactive Principles from the Mexican Truffle and Fermented Products of the Derived Fungus Ustilago maydis MZ496986

Ho Cheng Wu; Hsiao Yang His; George Hsiao; Chia Hung Yen; Jyh Yih Leu; Chin Chung Wu; Szu Hsing Chang; Shu Jung Huang; Tzong Huei Lee

doi:10.1021/acs.jafc.2c08149

Chemical Constituents and Bioactive Principles from the Mexican Truffle and Fermented Products of the Derived Fungus Ustilago maydis MZ496986

Ho Cheng Wu, Hsiao Yang His, George Hsiao, Chia Hung Yen, Jyh Yih Leu, Chin Chung Wu, Szu Hsing Chang, Shu Jung Huang, Tzong Huei Lee

Research output: Contribution to journal › Article › peer-review

4 Citations (Scopus)

Abstract

To look in-depth into the traditional Mexican truffle, this study investigated the phytochemical and pharmacological properties of field-collected corn galls and the fermentate of its pathogen Ustilago maydis MZ496986. Here, we established the chemical profiles of both materials via the gradient HPLC-UV method and successfully identified six previously unreported chemical entities, ustilagols A-F (1-6), and 17 known components. Compounds 3, 5, and 9 exhibited potent nitric oxide production inhibitory activities in murine brain microglial BV-2 cells (IC₅₀ = 6.7 ± 0.5, 5.8 ± 0.9, and 3.9 ± 0.1 μM) without cytotoxic effects. DIMBOA (9) also attenuates lipopolysaccharide (LPS)-stimulated NF-κB activation in RAW 264.7 macrophages (IC₅₀ = 58.1 ± 7.2 μM). Ustilagol G (7) showed potent antiplatelet aggregation in U46619-stimulated human platelets (IC₅₀ = 16.5 ± 5.3 μM). These findings highlighted the potential of corn galls and U. maydis MZ496986 fermentate as functional foods for improving inflammation-related discomforts and vascular obstruction.

Original language	English
Pages (from-to)	1122-1131
Number of pages	10
Journal	Journal of Agricultural and Food Chemistry
Volume	71
Issue number	2
DOIs	https://doi.org/10.1021/acs.jafc.2c08149
Publication status	Published - Jan 18 2023

Keywords

anti-inflammation
antiplatelet aggregation
DIMBOA
mexican truffle
Ustilago maydis
ustilagol

ASJC Scopus subject areas

General Chemistry
General Agricultural and Biological Sciences

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10.1021/acs.jafc.2c08149

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title = "Chemical Constituents and Bioactive Principles from the Mexican Truffle and Fermented Products of the Derived Fungus Ustilago maydis MZ496986",

abstract = "To look in-depth into the traditional Mexican truffle, this study investigated the phytochemical and pharmacological properties of field-collected corn galls and the fermentate of its pathogen Ustilago maydis MZ496986. Here, we established the chemical profiles of both materials via the gradient HPLC-UV method and successfully identified six previously unreported chemical entities, ustilagols A-F (1-6), and 17 known components. Compounds 3, 5, and 9 exhibited potent nitric oxide production inhibitory activities in murine brain microglial BV-2 cells (IC50 = 6.7 ± 0.5, 5.8 ± 0.9, and 3.9 ± 0.1 μM) without cytotoxic effects. DIMBOA (9) also attenuates lipopolysaccharide (LPS)-stimulated NF-κB activation in RAW 264.7 macrophages (IC50 = 58.1 ± 7.2 μM). Ustilagol G (7) showed potent antiplatelet aggregation in U46619-stimulated human platelets (IC50 = 16.5 ± 5.3 μM). These findings highlighted the potential of corn galls and U. maydis MZ496986 fermentate as functional foods for improving inflammation-related discomforts and vascular obstruction.",

keywords = "anti-inflammation, antiplatelet aggregation, DIMBOA, mexican truffle, Ustilago maydis, ustilagol",

author = "Wu, {Ho Cheng} and His, {Hsiao Yang} and George Hsiao and Yen, {Chia Hung} and Leu, {Jyh Yih} and Wu, {Chin Chung} and Chang, {Szu Hsing} and Huang, {Shu Jung} and Lee, {Tzong Huei}",

note = "Funding Information: We thank the Natural Product Libraries and High-Throughput Screening Core (NPS) for high-throughput screening and technical support. The NPS Core is funded by the National Science and Technology Council (NSTC109-2740-B-037-001). This study is supported by grants from the National Science and Technology Council, Taiwan (NSTC110-2320-B-002-023-MY3 to T.-H. Lee), and Taipei Medical University (TMU110-AE1-B30 to H.-C.W.). Publisher Copyright: {\textcopyright} 2023 American Chemical Society.",

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doi = "10.1021/acs.jafc.2c08149",

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T1 - Chemical Constituents and Bioactive Principles from the Mexican Truffle and Fermented Products of the Derived Fungus Ustilago maydis MZ496986

AU - Wu, Ho Cheng

AU - His, Hsiao Yang

AU - Hsiao, George

AU - Yen, Chia Hung

AU - Leu, Jyh Yih

AU - Wu, Chin Chung

AU - Chang, Szu Hsing

AU - Huang, Shu Jung

AU - Lee, Tzong Huei

N1 - Funding Information: We thank the Natural Product Libraries and High-Throughput Screening Core (NPS) for high-throughput screening and technical support. The NPS Core is funded by the National Science and Technology Council (NSTC109-2740-B-037-001). This study is supported by grants from the National Science and Technology Council, Taiwan (NSTC110-2320-B-002-023-MY3 to T.-H. Lee), and Taipei Medical University (TMU110-AE1-B30 to H.-C.W.). Publisher Copyright: © 2023 American Chemical Society.

PY - 2023/1/18

Y1 - 2023/1/18

N2 - To look in-depth into the traditional Mexican truffle, this study investigated the phytochemical and pharmacological properties of field-collected corn galls and the fermentate of its pathogen Ustilago maydis MZ496986. Here, we established the chemical profiles of both materials via the gradient HPLC-UV method and successfully identified six previously unreported chemical entities, ustilagols A-F (1-6), and 17 known components. Compounds 3, 5, and 9 exhibited potent nitric oxide production inhibitory activities in murine brain microglial BV-2 cells (IC50 = 6.7 ± 0.5, 5.8 ± 0.9, and 3.9 ± 0.1 μM) without cytotoxic effects. DIMBOA (9) also attenuates lipopolysaccharide (LPS)-stimulated NF-κB activation in RAW 264.7 macrophages (IC50 = 58.1 ± 7.2 μM). Ustilagol G (7) showed potent antiplatelet aggregation in U46619-stimulated human platelets (IC50 = 16.5 ± 5.3 μM). These findings highlighted the potential of corn galls and U. maydis MZ496986 fermentate as functional foods for improving inflammation-related discomforts and vascular obstruction.

AB - To look in-depth into the traditional Mexican truffle, this study investigated the phytochemical and pharmacological properties of field-collected corn galls and the fermentate of its pathogen Ustilago maydis MZ496986. Here, we established the chemical profiles of both materials via the gradient HPLC-UV method and successfully identified six previously unreported chemical entities, ustilagols A-F (1-6), and 17 known components. Compounds 3, 5, and 9 exhibited potent nitric oxide production inhibitory activities in murine brain microglial BV-2 cells (IC50 = 6.7 ± 0.5, 5.8 ± 0.9, and 3.9 ± 0.1 μM) without cytotoxic effects. DIMBOA (9) also attenuates lipopolysaccharide (LPS)-stimulated NF-κB activation in RAW 264.7 macrophages (IC50 = 58.1 ± 7.2 μM). Ustilagol G (7) showed potent antiplatelet aggregation in U46619-stimulated human platelets (IC50 = 16.5 ± 5.3 μM). These findings highlighted the potential of corn galls and U. maydis MZ496986 fermentate as functional foods for improving inflammation-related discomforts and vascular obstruction.

KW - anti-inflammation

KW - antiplatelet aggregation

KW - DIMBOA

KW - mexican truffle

KW - Ustilago maydis

KW - ustilagol

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Chemical Constituents and Bioactive Principles from the Mexican Truffle and Fermented Products of the Derived Fungus Ustilago maydis MZ496986

Abstract

Keywords

ASJC Scopus subject areas

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