Chemical Constituents and Bioactive Principles from the Mexican Truffle and Fermented Products of the Derived Fungus Ustilago maydis MZ496986.

To look in-depth into the traditional Mexican truffle, this study investigated the phytochemical and pharmacological properties of field-collected corn galls and the fermentate of its pathogen Ustilago maydis MZ496986. Here, we established the chemical profiles of both materials via the gradient HPLC-UV method and successfully identified six previously unreported chemical entities, ustilagols A-F (1-6), and 17 known components. Compounds 3, 5, and 9 exhibited potent nitric oxide production inhibitory activities in murine brain microglial BV-2 cells (IC50 = 6.7 ± 0.5, 5.8 ± 0.9, and 3.9 ± 0.1 µM) without cytotoxic effects. DIMBOA (9) also attenuates lipopolysaccharide (LPS)-stimulated NF-κB activation in RAW 264.7 macrophages (IC50 = 58.1 ± 7.2 µM). Ustilagol G (7) showed potent antiplatelet aggregation in U46619-stimulated human platelets (IC50 = 16.5 ± 5.3 µM). These findings highlighted the potential of corn galls and U. maydis MZ496986 fermentate as functional foods for improving inflammation-related discomforts and vascular obstruction.

Chemical Constituents and Anti-Angiogenic Principles from a Marine Algicolous Penicillium sumatraense SC29.

In this study, a marine brown alga Sargassum cristaefolium-derived fungal strain, Penicillium sumatraense SC29, was isolated and identified. Column chromatography of the extracts from liquid fermented products of the fungal strain was carried out and led to the isolation of six compounds. Their structures were elucidated by spectroscopic analysis and supported by single-crystal X-ray diffraction as four previously undescribed (R)-3-hydroxybutyric acid and glycolic acid derivatives, namely penisterines A (1) and C-E (3-5) and penisterine A methyl ether (2), isolated for the first time from natural resources, along with (R)-3-hydroxybutyric acid (6). Of these compounds identified, penisterine E (5) was a unique 6/6/6-tricyclic ether with an acetal and two hemiketal functionalities. All the isolates were subjected to in vitro anti-angiogenic assays using a human endothelial progenitor cell (EPCs) platform. Among these, penisterine D (4) inhibited EPC growth, migration, and tube formation without any cytotoxic effect. Further, in in vivo bioassays, the percentages of angiogenesis of compound 3 on Tg (fli1:EGFP) transgenic zebrafish were 54% and 37% as the treated concentration increased from 10.2 to 20.4 µg/mL, respectively, and the percentages of angiogenesis of compound 4 were 52% and 41% as the treated concentration increased from 8.6 to 17.2 µg/mL, respectively. The anti-angiogenic activity of penisterine D (4) makes it an attractive candidate for further preclinical investigation.

Cereal-Based Solid-State Fermentation and Anti-Inflammatory Potential of Paecilomyces cicadae SH1 (Ascomycota) Isolated in China.

Jin-Chan-Hua, a traditional Chinese medicine with numerous pharmaceutical properties, is a biological complex of fungus and cicada larvae. In this study, the fungus Paecilomyces cicadae strain SH1 was obtained and cultivated to produce fruiting bodies in solid-state fermentation by using various cereals as base nutrients. The results indicated that 15 media (e.g., wheat, buckwheat, oatmeal, adzuki bean, black soybean, soybean, mung bean, speckled kidney bean, rice, millet, black glutinous rice, unpolished rice, peanut, pearl barley, and Job's tears) were favorable for high biomass or fruiting body production; thus, we conducted an anti-inflammatory assay in RAW 264.7 cells by using the fermented extracts of these substrates. Among the cereal substrates fermented with P. cicadae SH1, the alcohol extract of fermented oatmeal had the best anti-inflammatory ability with a dose-dependent effect, and it did not reduce the viability of RAW 264.7 cells at a concentration of 200 µg/mL. The results demonstrated that oatmeal solid-state fermented by P. cicadae SH1 has potential applications in the prevention or treatment of inflammation. To our knowledge, this study is the first to report on the development of functional foods and nutraceuticals through the solid-state fermentation of oatmeal by P. cicadae.