“…The fermentation potency (5.3-9.5 g/kg) and the α-glucosidase inhibitory activity (IC 50 15.0 to 2.0 µg/mL) of the ethyl acetate (EtOAc) extracts of the fermentation significantly increased after adding the leaves of Eucommia ulmoides to the culture medium (Figure 1). Chemical investigation led to the isolation of sixteen p-terphenyls, including the new 3-O-methyl-4deoxyterprenin (1) as well as the known 4-deoxyterphenyllin (2) (Lin et al, 2019), 4 -deoxy-2 -methoxyterphenyllin (3) (Shan et al, 2019), 5 -methoxy-[1,1 :4 ,1 -terphenyl]-2 ,3 ,4,4tetraol (4) (Zhang et al, 2018), terphenyllin (5) (Kamigauchi et al, 1998), 3-hydroxyterphyllin (6) (Liu et al, 2012), 3,3dihydroxyterphyllin (7) (Liu et al, 2012), 4 -deoxyterphenyllin (8) (Shan et al, 2019), 4 -deoxy-3-hydroxyterphenyllin (9) (Wang et al, 2020), 3 -O-methylterphenyllin (10) (Yan et al, 2017), 4 -deoxyprenylterphenyllin (11) (Wei et al, 2007), prenylterphenyllin A (12) (Cai et al, 2011), 3-methoxyterprenin (13) (Kamigauchi et al, 1998), 4 -deoxycandidusin A (14) (Guo et al, 2012), candidusin A (15) (Wang et al, 2020), and candidusin B (16) (Liu et al, 2012; Figure 2). Compounds 15 and 16 were also, respectively, prepared from compounds 6 and 7 by an intramolecular oxidative cyclization of air catalyzed by silica gel (Scheme 1).…”