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Specialized oxygenated heterocyclics from Villorita cyprinoides with cyclooxygenase-2 and 5-lipoxygenase inhibitory properties

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Relation http://eprints.cmfri.org.in/12474/
https://www.sciencedirect.com/science/article/pii/S0963996917309286
 
Title Specialized oxygenated heterocyclics from Villorita cyprinoides with
cyclooxygenase-2 and 5-lipoxygenase inhibitory properties
 
Creator Joy, Minju
Chakraborty, Kajal
 
Subject Bioactive compound
Fish Biotechnology
 
Description Villorita cyprinoides is traditional seafood in the coastal regions of Arabian Sea. Bioactivity-guided purification of
ethyl acetate:methanol extract of V. cyprinoides resulted in the identification of two O-spirocyclic ether derivatives
(1–2) along with one O-heterocyclic irregular meroterpenoid (3). The structures and their relative stereochemistries
were elucidated through comprehensive spectroscopic experiments. These specialized metabolites
were found to exhibit potential antioxidative (IC50 < 0.70 mg/mL) and anti-inflammatory activities
against pro-inflammatory inducible 5-lipoxygenase (anti-5-LOX IC50 ≤0.80 mg/mL) and cyclooxygenase-2
(anti-COX-2 IC50 < 0.75 mg/mL) enzymes. Molecular docking simulations were used to describe the interactions
of the isolated compounds (ligands) with COX-2 and 5-LOX inflammation model. The permissible hydrophobic-
hydrophilic balance and lesser steric bulk of spirocyclic ether derivative (compound 2), along with
greater number of hydrogen bonding interactions in the active sites of COX-2 and 5-LOX manifested towards its
greater bioactivities compared to other compounds isolated from V. cyprinoides.
 
Date 2018
 
Type Article
PeerReviewed
 
Format text
 
Language en
 
Identifier http://eprints.cmfri.org.in/12474/1/Kajal%20Chakraborty_2018_Food%20Research%20International_Specialized%20oxygenated%20heterocyclics%20from%20Villorita%20cyprinoides.pdf
Joy, Minju and Chakraborty, Kajal (2018) Specialized oxygenated heterocyclics from Villorita cyprinoides with cyclooxygenase-2 and 5-lipoxygenase inhibitory properties. Food Research International, 106. pp. 164-172. ISSN 0963-9969