Phenylethanol glycosides from the seeds of Aesculus chinensis var. chekiangensis

Abstract

Three new phenylethanol glycosides (1-3) and one known analogue (4) were isolated from the seeds of Aesculus chinensis Bge. var. chekiangensis. To the best of our knowledge, this represents the first isolation of phenylethanol glycosides from the genus of Aesculus, which enriched its chemical composition. Structure elucidations were performed via extensive NMR and HRESIMS data together with comparison with literature data. Thereafter, the isolated compounds were assayed for their neuroprotective activities against CoCl 2 -induced cytotoxicity in PC12 cells and compound 3 exhibited moderate activity.

NO Release Inhibitory Activity of Flavonoids from Aesculus Wilsonii Seeds through MAPK (P38), NF-κB, and STAT3 Cross-Talk Signaling Pathways

“…phenylethanol glycosides [9], and indole glycosides [10]. Among the plant sources of ''Suo Luo Zi'', A. wilsonii is, however, the least studied species.…”

“…It was reported that Suo Luo Zi possesses diverse pharmacological properties involving anti-inflammatory 3 , antitumor 4 , 5 , and neuroprotective effects 6 . The effects might be related to the diverse chemical composition, which includes triterpenoids 1 , 3 , flavonoids 7 , 8 , phenylethanol glycosides 9 , and indole glycosides 10 . Among the plant sources of “Suo Luo Zi”, A. wilsonii is, however, the least studied species.…”

Unraveling the Glucosylation of Astringency Compounds of Horse Chestnut via Integrative Sensory Evaluation, Flavonoid Metabolism, Differential Transcriptome, and Phylogenetic Analysis

“…The Chinese horse chestnut (Aesculus chinensis) is a deciduous tree native to Qinling Mountains of China. The seeds of A. chinensis are used as a source of starch via alkali treatment or hightemperature detoxification, as well as a source of escin, which is a pentacyclic triterpenoid saponin (Zlatanov et al, 2013;Cheng et al, 2018;Zhang et al, 2020a). The seeds of the Japanese horse chestnut (A. turbinata) have been an important food resource since ancient times and are a good source of flavonol O-glycosides, which possess considerable antioxidative capacities for use as food additives and dietary supplements (Kimura et al, 2017).…”

“…The sweet aftertaste of tea is due to the contents of (-)-epigallocatechin and (-)-epicatechin, while flavonol glycosides are associated with the astringency and bitterness of tea infusions (Scharbert et al, 2004;Scharbert and Hofmann, 2005;Cao et al, 2019;Dong et al, 2019;Guo et al, 2021). The seeds of A. chinensis, A. hippocastanum, A. carea, and A. turbinate contain various flavonol glycosides (Kapusta et al, 2007;Kimura et al, 2017;Cheng et al, 2018;Zhang et al, 2020a). Glycosides of quercetin and kaempferol have been identified in the leaves of A. hippocastanum and A. carea (Oszmiański et al, 2014).…”