A New Furfural Diglycoside and Other Carbohydrate Derivatives from Fermented Beverage of Prunus mume Fruit

摘要

Prunus mume Sieb. et Zucc. (Rosaceae) is a deciduous fruit tree that is distributed widely in East Asian. Its fruit, commonly known as Maesil in Korea, is a traditional raw ingredient used in herbal medicines and healthy foods in Korea, China, and Japan. In particular, a beverage produced by the fermentation of a mixture of green P. mume fruit and sugar is popular in Korea. Recent studies have shown that this fermented beverage, which contains a variety of pro-biotics, enhances immune activity and suppresses the development of atopic dermatitis-like skin lesions and 7,12-dimeth-ylbenz[a]anthracene (DMBA)- and 12-O-tetradecanoyl phorbol-13-acetate (TPA)-induced skin carcinogenesis in mice. Despite these findings, the chemical constituents of fermented P. mume beverage have yet to be characterized. In the present study, 19 compounds, including a new furfural diglycoside, 5-[β-D-fructopyranosyl-(2→6)-α-D-glucopyranos-yloxymethyl]-2-furancarboxaldehyde (1), 16 carbohydrate derivatives (2-10 and 12-18), and two additional compounds (11 and 19) were isolated from samples of fermented P. mume fruit beverage. This is the first report detailing the chemical composition of fermented P. mume beverage and provides a useful reference for further biological investigation. This report describes the isolation and structural elucidation of compounds 1-19.