Isolation of furocoumarins from bergamot fruits as HL-60 differentiation-inducing compounds

Authors
Kawaii, S Tomono, Y Katase, E Ogawa, K Yano, M
Citation
S. Kawaii et al., Isolation of furocoumarins from bergamot fruits as HL-60 differentiation-inducing compounds, J AGR FOOD, 47(10), 1999, pp. 4073-4078
Citations number
43
Categorie Soggetti
Agricultural Chemistry","Chemistry & Analysis
Journal title
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
ISSN journal
00218561 → ACNP
Volume
47
Issue
10
Year of publication
1999
Pages
4073 - 4078
Database
ISI
SICI code
0021-8561(199910)47:10<4073:IOFFBF>2.0.ZU;2-G
Abstract
The HL-60 differentiation-inducing compounds in bergamot fruits were isolat ed with column chromatography and identified as bergamottin, bergapten, and citropten by H-1 and C-13 NMR. Their HL-60 differentiation-inducing activi ty was measured by examining nitro blue tetrazolium (NBT) reducing, nonspec ific acid esterase (NSE), specific esterase (SE), and phagocytic activities , and bergamottin showed the strongest activity among the coumarins isolate d from bergamot fruits. The structure-activity relationship obtained from H L-60 differentiation assay suggests that hydrophobicity of furocoumarins is correlated with their activity.