1. ショウガオイルに含まれるモノアミン酸化酵素(MAO)-A並びに MAO-B活性の阻害能を持つ化合物の精製とその推定構造
- Author
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辻威彦, 籠谷和弘, 梅本善明, and 松尾雄志
- Subjects
GINGER ,MONOAMINE oxidase ,OXIDATIVE addition ,LUMINESCENCE ,MASS spectrometry - Abstract
Ginger (Zingiber officinale、rhizomes have been reported to exhibit multiple efficacies on human health. In this paper,we found that 打-hexane extract from ginger rhizomes (ginger oil) exhibited the inhibiting abilities against monoamine oxidase A (MAO-A) and B (MAO-B)? which catalyze the oxidative deamination of monoamine neurotransmitters, by using an in vitro luminescencebased method. To characterize the compounds responsible for the inhibiting abilities against MAO-A and MAO-B,all fractions from reversed-phase chromatographies were subjected to the luminescence assay. As a result, we isolated five compounds from ginger oil by nuclear magnetic resonance (NMR) spectroscopy and mass spectrometry. The half-maximal inhibitory concentration (IC50) measurement using purified compounds revealed that (i) 6-,8-,and 10-gingerols had strong inhibiting ability against MAO-A,whereas they showed weak inhibiting ability against MAO-B. (ii) IC50 values of 6-,8-,and 10-gingerols against MAO-A were calculated to be 175.7±11.0)iM,54.6士2.0)iM,and 113.4士4.7(iM? respectively, (iii) Furthermore, we revealed that 1-dehydro- [6]-gingerdione (compound 1)and diacetoxy-[6]-gingerdiol (compound 2) were contained in the ginger oil. (iv) The compound 1 showed strong and selective inhibiting ability against MAO-B with IC50 of 6.77士0.45 jiM,which was 10 times stronger than that against MAO-A. (v) rhe compound 2 showed weak inhibiting ability against both MAO-A and MAO-B. These findings suggest that the compound 1 having strong inhibiting ability against MAO-B could lead to the development of functional food materials intended to improve brain function. [ABSTRACT FROM AUTHOR]
- Published
- 2020