Anti-Food Allergic Compounds from Penicillium griseofulvum MCCC 3A00225, a Deep-Sea-Derived Fungus |
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| Authors: | Cui-Ping Xing Dan Chen Chun-Lan Xie Qingmei Liu Tian-Hua Zhong Zongze Shao Guangming Liu Lian-Zhong Luo Xian-Wen Yang |
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| Affiliation: | 1.Key Laboratory of Marine Biogenetic Resources, Third Institute of Oceanography, Ministry of Natural Resources,184 Daxue Road, Xiamen 361005, China; (C.-P.X.); (C.-L.X.); (T.-H.Z.); (Z.S.);2.Fujian Universities and Colleges Engineering Research Center of Marine Biopharmaceutical Resources, Xiamen Medical College, 1999 Guankouzhong Road, Xiamen 361023, China;3.College of Food and Biological Engineering, Jimei University, 43 Yindou Road, Xiamen 361021, China; (Q.L.); (G.L.) |
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| Abstract: | Ten new (1–10) and 26 known (11–36) compounds were isolated from Penicillium griseofulvum MCCC 3A00225, a deep sea-derived fungus. The structures of the new compounds were determined by detailed analysis of the NMR and HRESIMS spectroscopic data. The absolute configurations were established by X-ray crystallography, Marfey’s method, and the ICD method. All isolates were tested for in vitro anti-food allergic bioactivities in immunoglobulin (Ig) E-mediated rat basophilic leukemia (RBL)-2H3 cells. Compound 13 significantly decreased the degranulation release with an IC50 value of 60.3 μM, compared to that of 91.6 μM of the positive control, loratadine. |
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| Keywords: | deep-sea microorganism fungus Penicillium griseofulvum anti-food allergy fungal metabolites marine natural products |
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