Hainanxylogranolides A-F: New Limonoids isolated from the seeds of Hainan mangrove plant Xylocarpus granatum.

Six new limonoids, named hainanxylogranolides A-F (1-6), together with nineteen known ones (7-25) were isolated from the seeds of a Hainan mangrove Xylocarpus granatum. The structures of the new compounds were established by extensive NMR spectroscopic data combined with the DFT and TDDFT calculated electronic circular dichroism spectra. Hainanxylogranolide A (1) is the aromatic B-ring limonoid containing a central pyridine ring and a C-17 substituted γ(21)-hydroxybutenolide moiety. Hainanxylogranolide B (2) belongs to the small group of mexicanolides containing a C3-O-C8 bridge, whereas hainanxylogranolides C and D (3 and 4) are mexicanolides comprising a C1-O-C8 bridge. Compounds 9 and 25 posed obvious inhibition effect on the tube formation of HUVECs. There are only about 25% tube-like structures were observed at the concentration of 40.0 µM of compound 25. The antiviral activities of the isolates against herpes simplex virus-1 (HSV-1) and severe fever with thrombocytopenia syndrome virus (SFTSV) were tested in vitro. Compound 23 exhibited moderate anti-SFTSV activity with the IC50 value of 29.58 ± 0.73 µM. This is the first report of anti-angiogenic effect and anti-SFTSV activity of limonoids from the genus Xylocarpus.

Three new andrastin derivatives from the endophytic fungus Penicillium vulpinum.

Three new andrastin derivatives, 10-formyl andrastone A (1), 10-demethylated andrastone A (2) and andrastin G (3), together with four known andrastin analogues (4-7) were isolated from an endophytic fungus Penicillium vulpinum. Their structures were determined by 1 D, 2 D NMR, and the absolute configurations were further determined by experimental and calculated ECD spectra. Compound 5 exhibited significant antibacterial activity against Bacillus paratyphosus B with an MIC value of 6.25 µg·mL-1. Compounds 2 and 6 showed remarkable inhibitory activities against Bacillus megaterium with the MIC value of 6.25 µg·mL-1, respectively.

Physio-mechanical properties of an active chitosan film incorporated with montmorillonite and natural antioxidants extracted from pomegranate rind.

An active film was prepared from chitosan incorporated with montmorillonite (MMT) and pomegranate rind powder extract (PRP). The effect of MMT (1 %, 3 %, and 5 % w/w chitosan) and PRP (1 %, 1.5 %, and 2 % w/v chitosan) on the physical, mechanical and antioxidant properties of the chitosan-based films was studied. Fourier transform infrared (FTIR) spectra revealed that good interactions occurred between functional groups of chitosan with MMT or with PRP. The results showed that the water vapor barrier property of the films was significantly improved by incorporation of MMT and PRP (p < 0.05). When compared to pure chitosan film, the WVP of M3P2 film (Chitosan/3 % MMT/2 % PRP) decreased by 25.2 %. Tensile strength of the films was affected by the addition of MMT and PRP. However, percent elongation at break was not significantly changed by addition of PRP. The film incorporated with 3 % MMT and 2 % PRP that contained the highest amount of total phenolic (15.2 mg GAE/g DW), was found to be the most active radical scavenger. These results suggest that chitosan films containing MMT and PRP can be used for development of active food packaging materials.

Effect of chitosan film incorporated with tea polyphenol on quality and shelf life of pork meat patties.

The objective of this study was to investigate the effect of chitosan (CH) film incorporated with tea polyphenol (TP) on quality and shelf life of pork meat patties stored at 4±1 °C for 12 days. The microbiological, physicochemical (pH, thiobarbituric acid-reactive substances (TBARS) values, and metmyoglobin (MetMb)), and sensory qualities were measured on all the samples. A microbiological shelf-life extension of 6 days was achieved for CH and CH-TP treatment groups when compared to the control group. Wrapping with CH-TP composite film tended to retard the increases in TBARS values and MetMb content. CH-TP composite film maintained acceptable sensory quality of pork meat patties throughout the storage. The results indicated that CH-TP composite film could be a promising material as a packaging film for extending the shelf life of pork meat patties.