TY - JOUR
T1 - Different types of components obtained from
T2 - Monascus purpureus with neuroprotective and anti-inflammatory potentials
AU - Wu, Ho Cheng
AU - Chen, Yih Fung
AU - Cheng, Ming Jen
AU - Wu, Ming Der
AU - Chen, Yen Lin
AU - Chang, Hsun Shuo
N1 - Funding Information:
The authors appreciate Prof. Horng-Huey Ko and Ms Pin-Yu Lin of the Department of Fragrance and Cosmetic Science, Kaohsiung Medical University (KMU), for advising on valuable bioactivity conceptions and technical assistance on photopro-tection experiments; the associate technician Miss Kai-Ping Chen (Food Biotechnology Lab) of the BCRC (FIRDI), for helping in the identification, isolation, and fermentation of red yeast rice; the Center for Research Resources and Development of KMU for providing NMR spectrometer, and also senior technician Chyi-Jia Wang for measuring the 2D NMR data; the High Valued Instrument Center of National Sun Yat-sen University for providing the Fourier-transfer mass spectrometry service; the Bioimaging Core Facility of the National Core Facility for Biopharmaceuticals, Ministry of Science and Technology (MOST), Taiwan, for the technical services on high-content image acquisitions and analyses. This work was partly supported by FIRDI and MOST under Grant (MOST109-2628-B-037-015 and MOST108-2320-B-037-012-MY3).
Publisher Copyright:
© 2021 The Royal Society of Chemistry.
PY - 2021/9/21
Y1 - 2021/9/21
N2 - The mold Monascus has been used as a natural food coloring agent and food additive for more than 1000 years in Asian countries. In Chinese herbology, it was also used for easing digestion and antiseptic effects. Through a thorough investigation of a citrinin-free strain: M. purpureus BCRC 38110, four azaphilones, three benzenoids, one benzofuranone, one 5',6'-dihydrospiro[isochromane-1,2'-pyran]-4'(3'H)-one derivative, two steroids, and six tetralones have been successfully identified. Among them, monapyridine A (1), monatetralones A-E (2-6), and monabenzofuranone (7) were first reported. Their structures were characterized by 1D and 2D NMR, UV, IR, and HRESIMS analyses. With a series of bioactivity screening, monascuspirolide B (14) and ergosterol peroxide (16) exhibited concentration-dependent attenuation of the paclitaxel-induced neurite damage of mouse dorsal root ganglion neurons. The interleukin (IL)-1ß-induced release of inflammatory cytokines IL-8 and tumor necrosis factor (TNF)-a in human chondrosarcoma cells was inhibited by monapurpureusone (8) and monascuspirolide B (14). Altogether, M. purpureus BCRC 38110 possessed potentials as natural therapeutics against inflammatory osteoarthritis and paclitaxel-induced neurotoxicity.
AB - The mold Monascus has been used as a natural food coloring agent and food additive for more than 1000 years in Asian countries. In Chinese herbology, it was also used for easing digestion and antiseptic effects. Through a thorough investigation of a citrinin-free strain: M. purpureus BCRC 38110, four azaphilones, three benzenoids, one benzofuranone, one 5',6'-dihydrospiro[isochromane-1,2'-pyran]-4'(3'H)-one derivative, two steroids, and six tetralones have been successfully identified. Among them, monapyridine A (1), monatetralones A-E (2-6), and monabenzofuranone (7) were first reported. Their structures were characterized by 1D and 2D NMR, UV, IR, and HRESIMS analyses. With a series of bioactivity screening, monascuspirolide B (14) and ergosterol peroxide (16) exhibited concentration-dependent attenuation of the paclitaxel-induced neurite damage of mouse dorsal root ganglion neurons. The interleukin (IL)-1ß-induced release of inflammatory cytokines IL-8 and tumor necrosis factor (TNF)-a in human chondrosarcoma cells was inhibited by monapurpureusone (8) and monascuspirolide B (14). Altogether, M. purpureus BCRC 38110 possessed potentials as natural therapeutics against inflammatory osteoarthritis and paclitaxel-induced neurotoxicity.
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U2 - 10.1039/d1fo01711j
DO - 10.1039/d1fo01711j
M3 - Article
C2 - 34355225
AN - SCOPUS:85115602275
SN - 2042-6496
VL - 12
SP - 8694
EP - 8703
JO - Food and Function
JF - Food and Function
IS - 18
ER -