title: Phytochemical Characterization of Low Molecular Weight Constituents from Marshmallow Roots (Althaea officinalis) and Inhibiting Effects of the Aqueous Extract on Human Hyaluronidase-1.
abstract: Extract RE was obtained from the roots of Althaea officinalis in a yield of 8.1%, related to the dried plant material, by extraction with MeOH-H2O (1:1), followed by precipitation with EtOH to remove high molecular weight constituents. Phytochemical investigation of RE revealed the presence of N-phenylpropenoyl-l-amino acid amides 1-5, 8% glycine betaine 6, about 9% total amino acids with proline as the main compound, and about 61% mono- and oligomeric carbohydrates with sucrose as the main compound. Further fractionation revealed the presence of a hypolaetin diglycoside (12) and four hypolaetin glycosides (7-9 and 11) with O-sulfocarbohydrate moieties; additionally, 4'-O-methylisoscutellarein-8-O-β-d-(3″-O-sulfo)glucuronopyranoside (10) and the diglycosylated coumarin haploperoside D (13) were identified. The hypolaetin-O-sulfoglycosides 7-10 are new natural products. RE inhibited the enzymatic activity of surface-displayed human hyaluronidase-1 on Escherichia coli F470 cells with an IC50of 7.7 mg/mL. RE downregulated mRNA expression of hyal-1 in HaCaT keratinocytes at 125 and 250 μg/mL, respectively. These data contribute to a deeper phytochemical understanding of marshmallow root extracts and to the positive influence of extracts used for therapy of irritated and inflamed buccal tissue and cough.
authors.forename: Jandirk
authors.identifier: 0000-0003-4798-699X
authors.initials: J
authors.lastname: Sendker
authors.forename: Ines
authors.initials: I
authors.lastname: Böker
authors.forename: Isabelle
authors.initials: I
authors.lastname: Lengers
authors.forename: Simone
authors.initials: S
authors.lastname: Brandt
authors.forename: Joachim
authors.initials: J
authors.lastname: Jose
authors.affiliation: Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich , Lise-Meitner-Strasse 34, D-85354 Freising, Germany.
authors.forename: Timo
authors.initials: T
authors.lastname: Stark
authors.affiliation: Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich , Lise-Meitner-Strasse 34, D-85354 Freising, Germany.
authors.forename: Thomas
authors.identifier: 0000-0003-4057-7165
authors.initials: T
authors.lastname: Hofmann
authors.affiliation: Steigerwald Arzneimittelwerk GmbH, Bayer Consumer Health , Havelstrasse 5, D-64295 Darmstadt, Germany.
authors.forename: Careen
authors.initials: C
authors.lastname: Fink
authors.affiliation: Steigerwald Arzneimittelwerk GmbH, Bayer Consumer Health , Havelstrasse 5, D-64295 Darmstadt, Germany.
authors.forename: Heba
authors.initials: H
authors.lastname: Abdel-Aziz
authors.forename: Andreas
authors.initials: A
authors.lastname: Hensel
mesh_terms: D031583:Althaea / Q000737:chemistry*; D005419:Flavonoids / Q000737:chemistry / Q000302:isolation & purification* / Q000494:pharmacology*; D006801:Humans; D006821:Hyaluronoglucosaminidase / Q000037:antagonists & inhibitors*; D015603:Keratinocytes / Q000187:drug effects; D015394:Molecular Structure; D008970:Molecular Weight; D019906:Nuclear Magnetic Resonance, Biomolecular; D018517:Plant Roots / Q000737:chemistry
chemical_list: D005419:Flavonoids; D006821:Hyaluronoglucosaminidase