Two new megastigmane O-glucopyranosides from the leaves of Broussonetia papyrifera

Feng, Wei; Li, Hong Wei; Zheng, Xiao Ke; Chen, Sui Qing

doi:10.1016/j.cclet.2007.10.028

Cited by 9 publications

(6 citation statements)

References 2 publications

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“…Semipolar terpenoids were classified according to the carbon‐chain backbone, being regular (multiples of 5) and irregular, as: (i) C12, the carotenoid metabolite 8‐β‐ d ‐glucopyranosyloxy‐2,7‐dimethyl‐2,4‐decadiene‐1,10‐dioic acid ( 107a ) , in Rosaceae; (ii) C13, the megastigmane norisoprenoid 3‐hydroxyl‐5,6‐epoxy‐acety‐α‐ionol‐2‐ O ‐β‐ d ‐glucoside ( 78 ) , in Moraceae; (iii) C15, dihydrophaseic acid ( 83 ) , in V. faba , its glucoside (dihydrophaseic acid 4′‐ O ‐β‐ d ‐glucopyranoside; 48 ) reported in soybean (Fabaceae) and abscisic acid ( 136 ); (iv) C20, the diterpenoids gibellerins A23 ( 123a ), A17 or A13 ( 126 and 134 ), and A19 ( 135 ) , in Fabaceae/ V. faba .…”

Section: Resultsmentioning

confidence: 99%

UHPLC‐ESI‐QTOF‐MS‐based metabolic profiling of Vicia faba L. (Fabaceae) seeds as a key strategy for characterization in foodomics

et al. 2014

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Vicia faba (Fabaceae) is a popular food in many countries and a good source of nutrients. However, little is known about its phytochemical composition, specially referring to phenolic compounds. In the present work, the dietary metabolites from a hydro-methanolic extract of V. faba seeds were thoroughly characterized by a nontargeted analytical approach based on reversed-phase ultra-HPLC (UHPLC) coupled to QTOF-MS. A total of 155 primary and secondary metabolites of various structural types were characterized: carbohydrates, amino acids, organic acids, alkaloids, terpenoids, jasmonates, and, mainly, polyphenols. Among the latter group, 73 compounds were characterized for the first time in this legume. In addition, 24 new structures, belonging to jasmonates and glycosylated N-containing compounds, were also proposed. Thus, this methodology could be implemented in foodomics as a characterization strategy to complement the knowledge of the phytochemical composition of vegetables.

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Section: Resultsmentioning

confidence: 99%

UHPLC‐ESI‐QTOF‐MS‐based metabolic profiling of Vicia faba L. (Fabaceae) seeds as a key strategy for characterization in foodomics

et al. 2014

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“…Fang et al [24,25] showed that compounds 329-332 were isolated and characterized from the root bark of BP. In 2007, two new megastigmane O-glucopyranosides, compounds 327 and 328, were isolated from the leaves of BP; the structures of these compounds were established by chemical methods and spectroscopic techniques, including 2D NMR [72]. In 2010, Zhou et al [54] established that compounds 323-326, isolated from the fruits of BP for the first time, showed antioxidant activity against H 2 O 2 -induced injury in SY5Y cells.…”

Section: Other Compoundsmentioning

confidence: 99%

The Genus Broussonetia: An Updated Review of Phytochemistry, Pharmacology and Applications

Chen¹,

Wang²,

Li³

et al. 2022

Molecules

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The Broussonetia genus (Moraceae), recognized for its value in many Chinese traditional herbs, mainly includes Broussonetia papyrifera (L.) L’Hér. ex Vent. (BP), Broussonetia kazinoki Siebold (BK), and Broussonetia luzonica (Blanco) Bureau (BL). Hitherto, researchers have found 338 compounds isolated from BP, BK, and BL, which included flavonoids, polyphenols, phenylpropanoids, alkaloids, terpenoids, steroids, and others. Moreover, its active compounds and extracts have exhibited a variety of pharmacological effects such as antitumor, antioxidant, anti-inflammatory, antidiabetic, anti-obesity, antibacterial, and antiviral properties, and its use against skin wrinkles. In this review, the phytochemistry and pharmacology of Broussonetia are updated systematically, after its applications are first summarized. In addition, this review also discusses the limitations of investigations and the potential direction of Broussonetia. This review can help to further understand the phytochemistry, pharmacology, and other applications of Broussonetia, which paves the way for future research.

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“…2. According to the figures, the chromized layer was about 30µm which consisted of layer (1) and layer (2). The white and bright layer (1) was the surface layer which was uniform and compact, and the dark layer (2) was diffusion layer.…”

Section: Results and Analysismentioning

confidence: 99%

“…The casting infiltration was a chromizing method for surface alloying on cast iron which could prepare alloy layer that had thickness of 10mm or above [1,2]. However, after complex process of this method, the alloy layer thickness was uneven and the surface had great roughness.…”

Section: Introductionmentioning

confidence: 99%

Microstructure and Properties of Cast Iron Using Chromizing Process

Zhang

Cao

2012

AMR

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Cast iron was chromized by solid powder method at 1000°C. Micro-morphology and microstructure of chromized alloy layer and cast iron matrix were analyzed, their hardness, elements distribution and corrosion resistance were studied in depth. The analysis results revealed that the chromized carbide-chromium layer grew well on cast iron surface, which was smooth and free from macroscopic defect. Campared with the hardness of original cast iron matrix, the hardness of the chromized alloy layer has been improved by 3.5 times, which was as high as 918.8 HV. And the corrosion resistance of the chromized alloy layer has been greatly improved. The relative corrosion rate of the original cast iron matrix was 2.2 times that of the chromized alloy layer according to their polarization curves.

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Two new megastigmane O-glucopyranosides from the leaves of Broussonetia papyrifera

Cited by 9 publications

References 2 publications

UHPLC‐ESI‐QTOF‐MS‐based metabolic profiling of Vicia faba L. (Fabaceae) seeds as a key strategy for characterization in foodomics

UHPLC‐ESI‐QTOF‐MS‐based metabolic profiling of Vicia faba L. (Fabaceae) seeds as a key strategy for characterization in foodomics

The Genus Broussonetia: An Updated Review of Phytochemistry, Pharmacology and Applications

Microstructure and Properties of Cast Iron Using Chromizing Process

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