Chemical Constituents of Ulmus minor subsp. minor Fruits Used in the Italian Phytoalimurgic Tradition and Their Anti-inflammatory Activity Evaluation^{[ # ]}

Abstract

The phytochemical investigation of Ulmus minor subsp. minor samaras EtOAc and n-BuOH extracts is reported in this work for the first time, resulting in the isolation and characterization of twenty compounds (1 – 20) including one new flavan-3-ol (1), one new trihydroxy fatty acid (2), and two glycosylated flavonoids (6 – 7) whose NMR data are not available in the literature. Structure elucidation of the isolated compounds was obtained by 1D and 2D NMR and HRESIMS data. Prior to further pharmacological investigations, the extracts (100 – 6.25 µg/mL) and compounds 1 – 12 (50 – 5 µM) were tested for their influence on viability of a murine macrophage cell line (J774A.1). Subsequently, extracts and compounds that did not impede viability, were studied for their inhibitory effect on some mediators of inflammation in J774A.1 cells stimulated with lipopolysaccharide of Escherichia coli (LPS). The NO release and the expression of iNOS and COX-2 were then evaluated and both extracts (50 – 6.25 µg/mL) and compounds (20 – 5 µM) significantly inhibited NO release as well as iNOS and COX-2 expression in macrophages. These data highlight the anti-inflammatory properties of several isolated compounds from U. minor samaras supporting their possible alimentary use.

Key words

Ulmus minor subsp. minor - Ulmaceae - flavonoids - fatty acids - anti-inflammatory - phytoalimurgy

^# Dedicated to Professor Dr. A. Douglas Kinghorn on the occasion of his 75th birthday.

Publication History

Received: 12 December 2021

Accepted after revision: 02 March 2022

Accepted Manuscript online:
03 March 2022

Article published online:
25 May 2022

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