• Bulletin of the Korean Chemical Society
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• v.30 no.1
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• pp.188-192
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• 2009

New $\alpha$-pyrones (1 and 2) and cyclohexenones (13 and 14) were isolated along with known analogues (3, 5−12) from the ethyl acetate extract of the whole broth of the fungus Paecilomyces lilacinus, a strain derived from a marine sponge Petrosia sp. Their structures were established by interpretation of 1D and 2D NMR, and FABMS data. It is interesting to isolate cyclohexenone derivatives from the genus Paecilomyces (family Trichocomaceae, order Eurotiales), since these cyclohexenones were previously reported only from far distinct genera, Phoma and Alternaria (family Pleosporaceae, order Pleosporales). Compounds 6, 7, and 9 were evaluated for cytotoxicity against a small panel of human solid tumor cell lines. Their cytotoxicity was insignificant upto a concentration of 30 ${\mu}g/mL$.

• Natural Product Sciences
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• v.21 no.4
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• pp.251-254
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• 2015

Recently, we reported violapyrones B, C, H and I, unusual 3, 4, 6-trisubstituted ${\alpha}-pyrones$ derivatives, from the culture broth of the marine Streptomyces sp. 112CH148. In previous studies, violapyrones have been shown to have antibacterial and antitumor activities. However, the anti-inflammatory effect of violapyrones has not been reported yet. As part of our ongoing study for the discovery of bioactive metabolites from marine microorganisms, we found that violapyrones also have anti-inflammatory activity. In this study, we investigated the effect of violapyrones on LPS-induced inflammatory responses in vitro. Violapyrones B and C did not affect the viability of RAW 264.7 cells at concentrations up to $25{\mu}M$. However, violapyrones B and C inhibited the production of NO compared to the LPS-induced control. In addition, violapyrones B and C down-regulated the expression of iNOS protein in LPS-stimulated RAW 264.7 cells. To the best of our knowledge, this is the first report on the anti-inflammatory activity of violapyrones B and C.

• Food Science and Preservation
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• v.6 no.1
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• pp.121-135
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• 1999

Effective synthetic antioxidants such as butylated hydroxyanisole(BHA) and butylated hydroxytoluene(BHT) have been widely used in the food industry, but they are suspected to be toxic and carcinogenic effects. Therefore, the development of safely available natural antioxidants such as ascorbic acid, ${\alpha}$-tocopherol, ${\beta}$-carotene, flavonoids and selenium is essential. In particular, flavonoids, 2-phenyl-benzo-${\alpha}$-pyrones, are polyphenolic compounds that occur ubiquitously in food of plant origin. flavonoids occur in foods generally as O-glycosides with sugars bound usually at the C\ulcorner position. And variations in their heterocyclic ring gibes rise to flavones, flavonols, flavanones, flavanols, catechins, anthocyanidins, chalcone and isoflavones. Vegetables, fruits, and beverages are the main dietary sources of the flavonols, primarily as quercetin, kaempferol, and myricetin and the corresponding flavones, apigenin and luteolin. These flavonoids have biological activity such as antioxidant, anti-inflammatory, antithrombotic, antimutagenic, anticarcimogenic antiallergic and antimicrobial activity effects in vitro and in vivo. Flavonoids posses strong antioxidant activities acting as oxygen radicals scavenger, metal chelators and enzyme inhibitor. The antioxidant activity of flavonoids is determined by their molecular structure and more specially, by the position and degree of hydroxylation of the ring structure. All flavonoids with the 3`, 4`-dihydroxy(ortho-dihydroxy) posses marked antioxidant activity. And antioxidant activity increases with the number of hydroxyl groups substituted on the A-and B-rings. There is as yet no certainty about the effect of the presence of a double bond between C\ulcorner and C\ulcorner on the antioxidant activity of flavonoids.