A New Germacrane-Type Sesquiterpene from Fermented Curcuma longa L.

摘要

Curcuma longa L. (Zingiberaceae), also known as turmeric, has been widely cultivated as a vegetable and spice in South and Southeastern Asia. In traditional medicine, it has been used extensively due to various beneficial properties, including anti-arthritic, reducing cholesterol level, and anti-inflammation. Current studies on the pharmacological properties of C. longa showed anti-atherosclerotic, anti-diabetic, anti-mutagcnic, antioxidant, and anti-cancer effects. Essential oil and curcuminoids are known as the major active components of C. longa, and bisabolane-type sesquiterpenes were highly presented in the volatile oil. C. longa is also used popularly in food as an active ingredient in curries and mustards. However, its strong flavor and taste decreased the consumers' palatability, making it unsuitable for industrial applications. Currently, fermented C. longa L. is known to reduce bitterness and harsh taste, improving the flavor and taste and providing an increase of consumption. So far, several pharmacological effects of fermented C. longa, including hepatoprotectiveand anti-obesity have been reported whereas little is known about the chemical components of fermented C. longa extract. In the present study, five compounds, including one new sesquiterpene (1) were isolated from the fermented C. longa extract by application of various chromatographic methods. Furthermore, cytopro-tective, protein tyrosine phosphatase IB (PTP1B) inhibitory, and nitrite inhibitory activities of the isolates were also evaluated.