Int. J. Mol. Sci. 2012, 13(8), 9754-9768; https://doi.org/10.3390/ijms13089754
Constituents from Vigna vexillata and Their Anti-Inflammatory Activity
Yann-Lii Leu 1,2, Tsong-Long Hwang 1,2
, Ping-Chung Kuo 3,*
, Kun-Pei Liou 3, Bow-Shin Huang 3 and Guo-Feng Chen 4
, Ping-Chung Kuo 3,*
, Kun-Pei Liou 3, Bow-Shin Huang 3 and Guo-Feng Chen 41
Graduate Institute of Natural Products, Chang Gung University, Taoyuan 333, Taiwan
2
Chinese Herbal Medicine Research Team, Healthy Aging Research Center, Chang Gung University, Taoyuan 333, Taiwan
3
Department of Biotechnology, National Formosa University, Yunlin 632, Taiwan
4
Department of Chemistry, National Chung-Hsing University, Taichung 402, Taiwan
*
Author to whom correspondence should be addressed.
Received: 16 July 2012 / Revised: 29 July 2012 / Accepted: 31 July 2012 / Published: 6 August 2012
(This article belongs to the Section Biochemistry)
Abstract
The seeds of Vigna genus are important food resources and there have already been many reports regarding their bioactivities. In our preliminary bioassay, the chloroform layer of methanol extracts of V. vexillata demonstrated significant anti-inflammatory bioactivity. Therefore, the present research is aimed to purify and identify the anti-inflammatory principles of V. vexillata. One new sterol (1) and two new isoflavones (2,3) were reported from the natural sources for the first time and their chemical structures were determined by the spectroscopic and mass spectrometric analyses. In addition, 37 known compounds were identified by comparison of their physical and spectroscopic data with those reported in the literature. Among the isolates, daidzein (23), abscisic acid (25), and quercetin (40) displayed the most significant inhibition of superoxide anion generation and elastase release. View Full-TextKeywords:
Vigna; isoflavone; anti-inflammatory; superoxide anion; elastase
This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).
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MDPI and ACS Style
Leu, Y.-L.; Hwang, T.-L.; Kuo, P.-C.; Liou, K.-P.; Huang, B.-S.; Chen, G.-F. Constituents from Vigna vexillata and Their Anti-Inflammatory Activity. Int. J. Mol. Sci. 2012, 13, 9754-9768.
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