Four New Compounds Obtained from Cultured Cells of Artemisia annua
by
Jianhua Zhu 1,*, Peijie Xiao 1, Minghua Qian 2, Chang Chen 2, Chuxin Liang 2, Jiachen Zi 1 and Rongmin Yu 1,2,*
Jianhua Zhu 1,*, Peijie Xiao 1, Minghua Qian 2, Chang Chen 2, Chuxin Liang 2, Jiachen Zi 1 and Rongmin Yu 1,2,*
1
Biotechnological Institute of Chinese Materia Medical, College of Pharmacy, Jinan University, Guangzhou 510632, China
2
Department of Natural Products Chemistry, College of Pharmacy, Jinan University, Guangzhou 510632, China
*
Authors to whom correspondence should be addressed.
Molecules 2017, 22(12), 2264; https://doi.org/10.3390/molecules22122264
Received: 11 November 2017 / Revised: 6 December 2017 / Accepted: 15 December 2017 / Published: 18 December 2017
(This article belongs to the Section Bioorganic Chemistry)
Four new compounds obtained from cultured cells of Artemisia annua were reported. Products were detected by HPLC-ELSD/GC-MS and isolated by chromatographic methods. The structures of four new compounds, namely 6-hydroxy arteannuin I (1), 1-hydroxy arteannuin I (2), 2-hydroxy arteannuin J (3), and 14-hydroxy arteannuin J (4), were elucidated using their physico-chemical properties by NMR and MS data analyses. The results from the spontaneous oxidative experiment indicated that the biosynthesis of the new compounds was enzyme-catalyzed. Interestingly, the enzymes in the cultured cells of A. annua showed the abilities of substrate-selective and region-selective hydroxylation of the sesquiterpene lactone. Furthermore, the artemisinin contents were increased by 50% and 80% compared to the control group after the addition of arteannuin I/J to the suspension-cultured cells of A. annua under light and dark culture conditions, respectively.
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Keywords:
Artemisia annua cultured cells; arteannuin I; arteannuin J; biosynthesis; selective hydroxylation
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MDPI and ACS Style
Zhu, J.; Xiao, P.; Qian, M.; Chen, C.; Liang, C.; Zi, J.; Yu, R. Four New Compounds Obtained from Cultured Cells of Artemisia annua. Molecules 2017, 22, 2264.
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