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Chemical Constituents and Antibacterial and Anti-inflammatory Activities of Ethanol Extracts from Cinnamomum burmanni Leaves
SU Xin-ke, YAO Min, YANG Lei, WU Peng, JIN Jing-wei, XIONG Ping, HUANG Jun-ming, LI Dong-li
2023, 52(5 ):
381-390.
DOI: 10.3969/j.issn.1009-7791.2023.05.002
Modern separation techniques such as D101 macroporous resin, MCI macroporous resin, positive and negative silica gel, gel column chromatography and semi-preparative high performance liquid chromatography were used to separate, purify and identify the chemical components in 95% ethanol extracts of Cinnamomum burmanni leaves from Meizhou, Guangdong Province. At the same time, the antibacterial activities of the compounds were determined by microplate method, and their anti-inflammatory activities were determined by LPS-induced BV2 cells. The results showed that 25 compounds were isolated and identified from the 95% ethanol extracts of C. burmanni leaves, including flavonoids (1 –3 ), lignans (4 –6 ), simple phenylpropanoids (7 –16 ), coumarins (18 ), benzoquinones (20 –21 ), sesquiterpenes (22 –24 ) and indole alkaloids (25 ). Except for compounds 1 , 2 , 5 and 18 , all of them were isolated from C. burmanni for the first time. The results of antibacterial experiments showed that compounds 20 and 21 showed good antibacterial activity against Staphylococcus aureus , with MIC of 32 μmol·L–1 , while MBC of compound 20 was 64 μmol·L–1 , and MBC of compound 21 was 32 μmol·L–1 . The results of antibacterial kinetics also showed that compound 21 had better antibacterial activity than compound 20 . The results of anti-inflammatory experiments showed that compounds 5 , 6 and 7 could inhibit the production of NO in BV2 cells induced by LPS, and showed good anti-inflammatory activity, the IC50 values were 7.85 μmol·L–1 , 24.97 μmol·L–1 and 7.49 μmol·L–1 , respectively.
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