Isoflavonoids and Coumarins from Glycyrrhiza uralensis: Antibacterial Activity against Oral Pathogens and Conversion of Isoflavans into Isoflavan-Quinones during Purification

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• 作者：Stefan Gafner ; Chantal Bergeron ; Jacquelyn R. Villinski ; Markus Godejohann ; Pavel Kessler ; John H. Cardellina ; II ; Daneel Ferreira ; Karine Feghali ; Daniel Grenier
• 刊名：Journal of Natural Products
• 出版年：2011
• 出版时间：December 27, 2011
• 年：2011
• 卷：74
• 期：12
• 页码：2514-2519
• 全文大小：313K
• 年卷期：v.74,no.12(December 27, 2011)
• ISSN：1520-6025

文摘

Phytochemical investigation of a supercritical fluid extract of Glycyrrhiza uralensis has led to the isolation of 20 known isoflavonoids and coumarins, and glycycarpan (7), a new pterocarpan. The presence of two isoflavan-quinones, licoriquinone A (8) and licoriquinone B (9), in a fraction subjected to gel filtration on Sephadex LH-20 is due to suspected metal-catalyzed oxidative degradation of licoricidin (1) and licorisoflavan A (2). The major compounds in the extract, as well as 8, were evaluated for their ability to inhibit the growth of several major oral pathogens. Compounds 1 and 2 showed the most potent antibacterial activities, causing a marked growth inhibition of the cariogenic species Streptococcus mutans and Streptococcus sobrinus at 10 渭g/mL and the periodontopathogenic species Porphyromonas gingivalis (at 5 渭g/mL) and Prevotella intermedia (at 5 渭g/mL for 1 and 2.5 渭g/mL for 2). Only 1 moderately inhibited growth of Fusobacterium nucleatum at the highest concentration tested (10 渭g/mL).