Phenolic Glycosides from the Roots of <i>Ficus hirta</i> Vahl. and Their Antineuroinflammatory Activities
Xiansheng Ye, Wenjing Tian, Guanghui Wang, Xian Zhang, Mi Ζhou, Dequan Zeng, Xiangzhong Liu, Xin‐Sheng Yao, Yun‐wu Zhang, Haifeng Chen
Abstract
Ficus hirta Vahl. (Wuzhimaotao) is an edible functional food used for the soup cooking and health products. Seven undescribed phenolic glycosides (1–7), along with 20 analogues, were isolated from the roots of Ficus hirta. Their structures were determined by comprehensive spectroscopic methods (UV, IR, HRESIMS, and NMR), while the absolute configuration of 1 was established by comparison of the experimental and calculated ECD data. The antineuroinflammatory effects of all the compounds were examined by Western blot. Compounds 1 and 11 attenuated the phosphorylation of AKT, JNK, and ERK1/2. In addition, compound 11 inhibited the NF-κB p65 phosphorylation. Our results indicated that compounds 1 and 11 decreased the occurrence of neuroinflammation in BV2 microglia cells, which might be regulated by inhibiting the activity of proteins in NF-κB, MAPK (JNK and ERK1/2), or AKT signaling pathways. Thus, 1 and 11 might exhibit antineuroinflammatory activities and show promise in treating neurodegenerative diseases.