Anti-inflammatory and Quinone Reductase Inducing Compounds from Fermented Noni (Morinda citrifolia) Juice Exudates

J Nat Prod. 2016 Jun 24;79(6):1508-13. doi: 10.1021/acs.jnatprod.5b00970.

Ui Joung Youn ¹ ², Eun-Jung Park ¹, Tamara P Kondratyuk ¹, Mayuramas Sang-Ngern ¹, Marisa M Wall ³, Yanzhang Wei ⁴, John M Pezzuto ¹, Leng Chee Chang ¹

Affiliations

1 Department of Pharmaceutical Sciences, Daniel K. Inouye College of Pharmacy, University of Hawai'i at Hilo , Hilo, Hawaii 96720, United States.
2 Division of Life Sciences, Korea Polar Research Institute, KIOST , Incheon, 21990, Republic of Korea.
3 United States Department of Agriculture, Daniel K. Inouye U.S. Pacific Basin Agricultural Research Center , Hilo, Hawaii 96720, United States.
4 Clemson University , Clemson, South Carolina 29634, United States.

PMID: 27196335 DOI: 10.1021/acs.jnatprod.5b00970

Abstract

A new fatty acid ester disaccharide, 2-O-(β-d-glucopyranosyl)-1-O-(2E,4Z,7Z)-deca-2,4,7-trienoyl-β-d-glucopyranose (1), a new ascorbic acid derivative, 2-caffeoyl-3-ketohexulofuranosonic acid γ-lactone (2), and a new iridoid glycoside, 10-dimethoxyfermiloside (3), were isolated along with 13 known compounds (4-16) from fermented noni fruit juice (Morinda citrifolia). The structures of the new compounds, together with 4 and 5, were determined by 1D and 2D NMR experiments, as well as comparison with published values. Compounds 2 and 7 showed moderate inhibitory activities in a TNF-α-induced NF-κB assay, and compounds 4 and 6 exhibited considerable quinone reductase-1 (QR1) inducing effects.

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