Chemical Constituents and Bioactive Principles from the Mexican Truffle and Fermented Products of the Derived Fungus Ustilago maydis MZ496986

To look in-depth into the traditional Mexican truffle, this study investigated the phytochemical and pharmacological properties of field-collected corn galls and the fermentate of its pathogen Ustilago maydis MZ496986. Here, we established the chemical profiles of both materials via the gradient HPLC-UV method and successfully identified six previously unreported chemical entities, ustilagols A-F (1-6), and 17 known components. Compounds 3, 5, and 9 exhibited potent nitric oxide production inhibitory activities in murine brain microglial BV-2 cells (IC50 = 6.7 +/- 0.5, 5.8 +/- 0.9, and 3.9 +/- 0.1 mu M) without cytotoxic effects. DIMBOA (9) also attenuates lipopolysaccharide (LPS)-stimulated NF -KB activation in RAW 264.7 macrophages (IC50 = 58.1 +/- 7.2 mu M). Ustilagol G (7) showed potent antiplatelet aggregation in U46619-stimulated human platelets (IC50 = 16.5 +/- 5.3 mu M). These findings highlighted the potential of corn galls and U. maydis MZ496986 fermentate as functional foods for improving inflammation related discomforts and vascular obstruction.

Automated summary

This study examined the phytochemical and pharmacological properties of corn galls and the fermentate of Ustilago maydis MZ496986. It identified six new chemical entities and 17 known components. Compounds 3, 5, and 9 showed potent inhibitory activities against nitric oxide production, and compound 9 also attenuated NF-KB activation. Ustilagol G exhibited potent antiplatelet aggregation. These findings suggest that corn galls and Ustilago maydis MZ496986 fermentate have potential as functional foods for improving inflammation-related discomforts and vascular obstruction.