Aims: The white rot fungus Pycnoporus cinnabarinus MUCL 39533 is able to reduce vanillic acid to vanillin. Reduction of vanillic acid to vanillin catalysed by the key enzyme aryl-aldehyde dehydrogenase has been reported. Here we report the isolation and cloning of aryl-aldehyde dehydrogenase from P. cinnabarinus strain MUCL 39533. Methodology and results: An aryl-aldehyde dehydrogenase gene (PcALDH) was isolated from P. cinnabarinus by producing a partial cDNA sequence fragment of an aryl-aldehyde dehydrogenase gene through PCR. Degenerate PCR primers were designed based on codons corresponding to conserved amino acid regions of aryl-aldehyde dehydrogenases of several fungi and bacteria. The full-length PcALDH cDNA was obtained through ReverseTranscription-Polymerase Chain Reaction (RT-PCR) and Rapid Amplification cDNA Ends (RACE) PCR. PcALDH cDNA comprises an open reading frame of 1,506 bp that encodes a protein of 501 amino acids. The PcALDH predicted protein showed the highest amino acid sequence identity (84%) to ALDH from Trametes versicolor. In silico analysis of PcALDH indicated that it belongs to the ALDH super-family and Class 3 ALDH. Conclusion, significance and impact study: PcALDH cDNA was successfully isolated and characterized. Important motifs identified from the highly conserved PcALDH protein indicated that it belongs to the aldehyde dehydrogenase superfamily. The cDNA clone will be used in expression studies to confirm the catalytic function of the enzyme.
Vanillic Acid ; Flavoring Agents

Two triterpenoids, arjunolic acid (1), belleric acid (2), five phenylethanoids, martynoside (3), orobanchoside (4), 3,4-dihydroxyphenethylalcohol-6-O-caffeoyl-β-D-glucoside (5), leucosceptoside B (6), lunariifolioside (7), four phenolic acids, ferulic acid (8), syringic acid (9), vanillic acid (10), 4-hydroxybenzoic acid (11), and one lignan, (+)-syringaresinol-β-D-glucoside (12), were isolated from the roots of P. umbrosa. All isolated compounds were explored for their antioxidant potential in the DPPH and ABTS assays. In DPPH assay, compound 5 showed high antioxidant capacity. Compounds 3, 4, 6, and 7 displayed considerable antioxidant activities. In addition, compounds 5–7 exhibited potential antioxidant capacities in the ABTS assay.
Phenol ; Phlomis ; Vanillic Acid

This study was aimed at identifying the bioactive components of the crude and stir-baked hawthorn for invigorating spleen and promoting digestion, respectively, to clarify the processing mechanism of hawthorn by applying the partial least squares(PLS) algorithm to build the spectrum-effect relationship model. Firstly, different polar fractions of crude and stir-baked hawthorn aqueous extracts and combinations of different fractions were prepared, respectively. Then, the contents of 24 chemical components were determined by ultra-high performance liquid chromatography-mass spectrometry. The effects of different polar fractions of crude hawthorn and stir-baked hawthorn aqueous extracts and combinations of different fractions were evaluated by measuring the gastric emptying rate and small intestinal propulsion rate. Finally, the PLS algorithm was used to establish the spectrum-effect relationship model. The results showed that there were significant differences in the contents of 24 chemical components for different polar fractions of crude and stir-baked hawthorn aqueous extracts and combinations of different fractions, and the gastric emptying rate and small intestinal propulsion rate of model rats were improved by administration of different polar fractions of crude and stir-baked hawthorn aqueous extracts and combinations of different fractions. The bioactive components of crude hawthorn identified by PLS models were vitexin-4″-O-glucoside, vitexin-2″-O-rhamnoside, neochlorogenic acid, rutin, gallic acid, vanillic acid, citric acid, malic acid, quinic acid and fumaric acid, while neochlorogenic acid, cryptochlorogenic acid, rutin, gallic acid, vanillic acid, citric acid, quinic acid and fumaric acid were the bioactive components of stir-baked hawthorn. This study provided data support and scientific basis for identifying the bioactive components of crude and stir-baked hawthorn, and clarifying the processing mechanism of hawthorn.
Animals ; Rats ; Spleen ; Crataegus ; Quinic Acid ; Least-Squares Analysis ; Vanillic Acid ; Algorithms ; Digestion

Twelve compounds were separated from stems of Dysoxylum laxiracemosum and their structures were identified by spectrum analysis as shoreic acid (1), cabraleahydroxylactone (2), cabralealactone (3), cinchonain (5), catechin (6), scopoletin (7), vanillic acid (8), p-hydroxybenzoic acid (9), docosanol (10), beta-sitosterol (11), daucosterol (12). Of them, compounds 1-6,8-12 were separated from this plant for the first time, and compounds 4-6 were reported from this plant genus for the first time.
Catechin ; chemistry ; Meliaceae ; chemistry ; Plant Stems ; chemistry ; Scopoletin ; chemistry ; Sitosterols ; chemistry ; Vanillic Acid ; chemistry

The chemical constituents in Urtica dioica fruits were investigated by silica gel chromatography, preparative HPLC, NMR, and HR-MS for the first time. As a result, 21 compounds were isolated from the fruits of U. dioica and identified 7R,8S,8'R-olivil(1), oleic acid(2), α-linoleic acid(3), palmic acid(4), methyl palmitate(5), α-linolenic acid(6), α-linolenic acid methyl ester(7), 5-O-caffeoyl-shikimic acid(8), vanillic acid(9), p-coumaric acid(10), 5-O-p-coumaroylshikimic acid(11), cinnamic acid(12), quinic acid(13), shikimic acid(14), ethyl caffeate(15), coniferyl ferulate(16), ferulic acid(17), caffeic acid(18), chlorogenic acid(19), pinoresinol(20), and quercetin(21). Compound 1 was a new compound and compounds 2-16 were isolated from U. dioica for the first time.
Chlorogenic Acid ; Fruit ; Linoleic Acid ; Oleic Acid ; Quercetin/chemistry* ; Quinic Acid ; Shikimic Acid ; Silicon Dioxide ; Urtica dioica/chemistry* ; Vanillic Acid ; alpha-Linolenic Acid

OBJECTIVETo study the chemical constituents from leaves of Phyllostachys pubescens.

METHODColumn chromatography on sephadex LH-20 as well as preparative HPLC and spectral analysis were used to isolate and elucidate the constituents.

RESULTSix compounds were isolated from leaves of Phyllostachys pubescens, and identified as vanillin (I), syringic aldehyde (II), p-hydroxybenzaldehyde (III), vanillic acid (IV), syringic acid (V), 4-hydroxy-3-methoxy cinnamic acid, ethyl ester (VI).

CONCLUSIONAll above the compounds were isolated from the plant for the first time.

Benzaldehydes ; chemistry ; isolation & purification ; Plant Leaves ; chemistry ; Plants, Medicinal ; chemistry ; Poaceae ; chemistry ; Vanillic Acid ; chemistry ; isolation & purification

OBJECTIVETo investigate the constituents of anti-inflammatory and hemostatic active sites of Mentha spicata.

METHODChemical constituents were separated by solvent method and chromatography and identified by physicochemical properties and spectroscopic methods.

RESULTThe structures were identified as ursane I, 3-methoxy-4-methylbenzaldehyde II, veratric acid III, 5-hydroxy-3',4',6,7-tetramethoxyflavone IV, diosmetin(V), thymonin VI, daucosterol VII.

CONCLUSIONAmong them, compounds I, II, III were first obtained from M. genus, IV, VI were separated from M. spicta for the first time.

Flavonoids ; chemistry ; isolation & purification ; Mentha spicata ; chemistry ; Plants, Medicinal ; chemistry ; Vanillic Acid ; analogs & derivatives ; chemistry ; isolation & purification

OBJECTIVETo study chemical constituents of Solanum lyratum.

METHODThe constituens were isolated by polystyrene resin RA, sephadex LH-20 and silica gel column chormatography, their structures were identified by spectroscopic analysis.

RESULTFour compounds were identified as The constituens were caffeic acid, vanillic acid, rutin and N(p-hydropheneethyl) p-coumaramide.

CONCLUSIONThese compounds were isolated from this plant for the first time.

Caffeic Acids ; chemistry ; isolation & purification ; Plants, Medicinal ; chemistry ; Rutin ; chemistry ; isolation & purification ; Solanum ; chemistry ; Vanillic Acid ; chemistry ; isolation & purification

OBJECTIVETo study the chemical constituents of Acanthus ilicifolius.

METHODChromatographic methods were used to isolate compounds from A. ilicifolius, and chemical and spectroscopic methods were used to elucidate the structures of the isolated compounds.

RESULTSeven compounds, betaine (1), phenylethyl-O-beta-D-glucopyranosyl- (1-->2) -beta-D-glucopyranoside (2), phenylethyl-O-beta-D-glucopyranoside (3), acteoside (4), isoacteoside (5), benzyl-O-beta-D-glucopyranoside (6) and vanillic acid (7) were obtained.

CONCLUSION1, 3, 6 and 7 were obtained from the genus for the first time.

Acanthaceae ; chemistry ; Betaine ; chemistry ; isolation & purification ; Glucosides ; chemistry ; isolation & purification ; Plants, Medicinal ; chemistry ; Vanillic Acid ; chemistry ; isolation & purification

OBJECTIVETo study the chemical constituents of the flowers of Apocynum venetum.

METHODChromatographic methods were used to isolate compounds from the flowers of A. venetum and spectral methods were used to identify the structures of the isolated compounds.

RESULTSeven compounds, kaempferol (I), quercetin (II), quercetin-3-O-beta-D-glucoside (III), kaempferol-3-O-beta-D-glucoside (IV), vanillic acid (V), baimaside (VI), daucosterol (III), were isolated from the flowers of A. venetum.

CONCLUSIONCompound I, V, VI, VII were obtained from this plant for the first time.

Apocynum ; chemistry ; Drugs, Chinese Herbal ; chemistry ; Flowers ; chemistry ; Kaempferols ; isolation & purification ; Sitosterols ; isolation & purification ; Vanillic Acid ; isolation & purification