Four New Gallate Derivatives from Wine-Processed Corni Fructus and Their Anti-Inflammatory Activities

Abstract

Four new gallate derivatives—ornusgallate A, ent-cornusgallate A, cornusgallate B and C (1a, 1b, 2, 3)—were isolated from the wine-processed fruit of Cornus officinalis. Among them, 1a and 1b are new natural compounds with novel skeletons. Their chemical structures were elucidated by comprehensive spectroscopy methods including NMR, IR, HRESIMS, UV, ECD spectra and single-crystal X-ray diffraction analysis. The in vitro anti-inflammatory activities of all compounds were assayed in RAW 264.7 cells by assessing LPS-induced NO production. As the result, all compounds exhibited anti-inflammatory activities at attested concentrations. Among the tested compounds, compound 2 exhibited the strongest anti- inflammatory activity.

HPLC-DVD combined with chemometrics to analyze the correlation between the Q-marker content and color of Corni Fructus

“…For example, HPLC was employed to determine the contents of iridoid terpenoids and flavonoids in CF and evaluate their anti-oxidant activities; 6 an ethanolic extract of CF was identified by GC-MS and LC-MS/MS, and its anti-inflammation, anti-allergy and anti-oxidation activities were evaluated; 7 gallic acid derivatives were identified by NMR, IR, HRESIMS, UV, ECD, and single crystal X-ray diffraction, and their anti-inflammation activities were investigated in CF. 8 However, these methods are time-consuming, laborious, and expensive. They are suitable for accurate identification in the laboratory, but unhelpful in daily transactions.…”