We have focused on the bioactive constituents and chemosystematics of bryophytes and pteridophytes, as well as the evolutionary relationship between terrestrial sporeforming green plants and algae using their characteristic chemical indicators. [1][2][3][4][5][6][7][8][9] Two different traditional views of the evolutionary relationships between bryophytes and pteridophytes have been reported. 10) If ferns and bryophytes are indeed close to the main line of evolution of other vascular plants, then indicators of such links may be present in some chemical congruence. In our continuing chemosystematic research on cryptogamous plants, including bryophytes and pteridophytes, we reported that an acyclic bisbibenzyl characteristic of liverworts was present in the fern Hymenophyllum barbatum.
4)The compound was considered to be a chemical fossil that could link bryophytes and ferns.In the course of the investigation of bioactive substances of New Zealand pteridophytes and bryophytes, we found that some ferns contain a potent hot-tasting substance. This resulted in the isolation of (Ϫ)-polygodial from the New Zealand fern Blechnum fluviatile.11) Recently, we reported the isolation of hemiterpene glycosides, hymenoside A-J, which had a bitter or weakly hot taste, from the Japanese fern Hymenophyllum barbatum.
1,2)After the extraction of H. barbatum with methanol, the crude extract was partitioned between water and ethyl acetate, and then extracted with n-butanol. The n-butanol-soluble fraction was subjected to repeated chromatography on DIAION HP-20, silica gel, and Sephadex LH-20 columns, followed by preparative HPLC to yield thirteen glycosides, hymenosides K-W (1, 3-11, 15- Thirteen glycosides and methyl (3R,5R)-5-hydroxy-(b b-D-glucopyranosyloxy)-hexanoate were newly isolated from the Japanese fern Hymenophyllum barbatum, although our previous work revealed the isolation of hemiterpene glycosides, hymenosides A-J, from the same species. The structures of the newly isolated glycosides were elucidated by extensive two-dimensional (2D) NMR and/or chemical evidence. The structures of those aglycones were divided into four types, 2-methyl-but-2-ene-1,4-diol, 2-hydroxymethyl-but-2-ene-1,4-diol, 2-methylene-butane-1,3,4-triol, and 3-hydroxy-5-hexanolide. The sugar moieties, which were acylated by phenylacetic acid derivatives, were also established by chemical and spectroscopic methods. Eight glucosides of the isolated compounds in the present investigation had a bitter or weakly pungent taste. It is clear that a phenylacetyl group attached to glucose or allose as an ester is necessary for the bitter taste.