A new isoflavone from the fruits of Ficus auriculata and its antibacterial activity

被引：9
|
作者：
Shao, Tai-Ming [1 ,2 ]
Liao, Hai-Xia [2 ]
Li, Xiao-Bao [1 ]
Chen, Guang-Ying [1 ]
Song, Xiao-Ping [1 ]
Han, Chang-Ri [1 ,3 ]
机构：
[1] Hainan Normal Univ, Coll Chem & Chem Engn, Key Lab Trop Med Plant Chem Hainan Prov, Haikou, Hainan, Peoples R China
[2] Yulin Normal Univ, Coll Chem & Food Sci, Guangxi Key Lab Agr Resources Chem & Biotechnol, Yulin, Peoples R China
[3] Hainan Vocat Univ Sci & Technol, Sch Chem & Mat Engn, Key Lab Med & Edible Plants Resources Hainan Prov, Haikou, Hainan, Peoples R China
来源：
NATURAL PRODUCT RESEARCH | 2022年 / 36卷 / 05期
关键词：
Ficus auriculata; isoflavones; antibacterial activity;
D O I：
10.1080/14786419.2020.1864368
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
A new isoflavone (Z)-5,7,4 '-trihydroxy-3 '-[3-hydroxy-3-methyl-1-butenyl] isoflavone (1) together with seven known isoflavones (2-8) were isolated from the fruits of the Ficus auriculata. Their structures were established on the basis of 1 D, 2 D-NMR spectroscopic data and HR-ESI-MS analysis. All compounds were evaluated for their antibacterial activities against five pathogenic bacteria in vitro. Compounds 3 and 4 exhibited significant antibacterial activities against five pathogenic bacteria with the MIC values ranging from 1.25 to 20 mu g/mL.
引用
收藏
页码：1191 / 1196
页数：6
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