Chemical constituents from the fruits of Citrus unshiu and their inhibitory effects on acetylcholinesterase

Authors

  • Jiwon Baek School of Pharmacy, Sungkyunkwan University, Suwon, 440-746, Republic of Korea
  • Hye Lim Lee College of Korean Medicine, Gachon University, Seongnam 461-701, Republic of Korea
  • Ki Sung Kang College of Korean Medicine, Gachon University, Seongnam 461-701, Republic of Korea
  • Ki Hyun Kim School of Pharmacy, Sungkyunkwan University, Suwon, 440-746, Republic of Korea http://orcid.org/0000-0002-5285-9138

DOI:

https://doi.org/10.20450/mjcce.2017.1139

Keywords:

chromatography, spectroscopy, isolation, natural product, acetylcholinesterase

Abstract

Acetylcholinesterase (AChE) inhibition has been considered a promising temporary treatment for Alzheimer’s disease. The present study was conducted to isolate chemical constituents from the fruit of Citrus unshiu Markovich (Rutaceae) and evaluate their inhibitory effects on AChE. Phytochemical investigation of C. unshiu fruit led to the isolation of methyl nomilinate (1), limocitrunshin (2), nobiletin (3), kaempferol 3-O-rutinoside (4), limocitrin 3-glucoside (5), kaempferol 3-(2G-rhamnosylrutinoside) (6), didymin (7), (2S)-narirutin 4'-O-glucoside (8) and naringenin 7-O-rutinoside (9). The structures were identified with 1H and 13C NMR spectroscopic data and ESI-MS, then comparison of their spectroscopic and physical data with those previously reported, as well as by measurement of their specific rotations. A limonoid, methyl nomilinate (1), inhibited AChE activity by more than 50% at a concentration of 30 μg/ml. The findings in this study provide the first experimental evidence that a limonoid compound 1 from C. unshiu fruit acts as a natural AChE inhibitor.

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Published

2017-06-17

How to Cite

Baek, J., Lee, H. L., Kang, K. S., & Kim, K. H. (2017). Chemical constituents from the fruits of Citrus unshiu and their inhibitory effects on acetylcholinesterase. Macedonian Journal of Chemistry and Chemical Engineering, 36(1), 15–22. https://doi.org/10.20450/mjcce.2017.1139

Issue

Vol. 36 No. 1 (2017)

Section

Natural Products

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