天然产物研究Isolation of Aromatic Compounds Produced by Eurotium herbariorum NU-2 from Karebushi, a Katsuobushi, and their DPPH-Radical Scavenging Activities.pdfVIP

Food Science and Technology Research, 20 (1), 139_ 146, 2014 Copyright © 2014, Japanese Society for Food Science and Technology doi: 10.3136/fstr.20.139 http://www.jsfst.or.jp Original paper Isolation of Aromatic Compounds Produced by Eurotium herbariorum NU-2 from Karebushi, a Katsuobushi, and their DPPH-Radical Scavenging Activities 1* 2 2 3 3 1 Yoshiaki Miyake , Chihiro ito , Takuya kiMura , Ayaka Suzuki , Yoshio NiShida and Masataka itoigawa 1School of Sport and Health Science, Tokai Gakuen University, Miyoshi 470-0207, Japan 2Faculty of Pharmacy, Meijo University, Nagoya, Aichi 468-8502, Japan 3School of Human Wellness and Nutrition, Tokai Gakuen University, Nagoya 468-8514, Japan Received September 12, 2013 ; Accepted October 22, 2013 Aromatic compounds were isolated from an extract of Eurotium herbariorum NU-2, which is used in the process of manufacturing karebushi (a katsuobushi). The seventeen compounds were identified as anthraquinone derivatives (A1-A6), eurotinone derivatives (B1, B2), indole-containing diketopiperazine derivatives (C1-C6), and benzaldehyde derivatives (D1-D3). 2-Methyleurotinone (B1), isoechinulin A (C6), tetrahydroauroglaucin (D1), isodihydroauroglaucin (D2), and flavoglaucin (D3) exhibited significantly higher DPPH (1, 1-diphenyl-2- picrylhydrazyl) scavenging activity compared to α-tocopherol, a standard radical scavenger (P 0.05). Asperflavin (A4), isoechinulin B (C1), neoechinulin B (C2), and variecolorin O (C4) had similar activity to α-tocopherol. The extract of E. herbariorum NU-2 exhibited high radical scavenging activity compared to other filamentous fun