Please use this identifier to cite or link to this item: https://doi.org/10.1021/jf400144s
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dc.titleNew stilbenoids isolated from fungus-challenged black skin peanut seeds and their adipogenesis inhibitory activity in 3T3-L1 cells
dc.contributor.authorLiu, Z.
dc.contributor.authorWu, J.
dc.contributor.authorHuang, D.
dc.date.accessioned2014-06-23T05:45:11Z
dc.date.available2014-06-23T05:45:11Z
dc.date.issued2013-05-01
dc.identifier.citationLiu, Z., Wu, J., Huang, D. (2013-05-01). New stilbenoids isolated from fungus-challenged black skin peanut seeds and their adipogenesis inhibitory activity in 3T3-L1 cells. Journal of Agricultural and Food Chemistry 61 (17) : 4155-4161. ScholarBank@NUS Repository. https://doi.org/10.1021/jf400144s
dc.identifier.issn00218561
dc.identifier.urihttp://scholarbank.nus.edu.sg/handle/10635/76634
dc.description.abstractOne new stilbene derivative (3,5,3′-trihydroxy-4′-methoxy- 5′-isopentenylstilbene, MIP) and two new stilbene dimers (arahypin-11 and arahypin-12) together with three known stilbenoids (arachidin-1, arachidin-3, and SB-1) were isolated from black skin peanut seeds challenged by the fungal strain Rhizopus oligoporus. The structures of the three new compounds were elucidated by analysis of HRESIMS, UV, 1D and 2D NMR spectra. The antiadipogenic and cytotoxic effects of the isolated compounds were investigated using 3T3-L1 cells at a concentration range of 1-10 μM. Among the compounds tested, arachidin-1 inhibited the 3T3-L1 adipocyte differentiation dose-dependently, whereas arahypin-11 and arahypin-12 exhibited significant cytotoxicity in 3T3-L1 preadipocytes. © 2013 American Chemical Society.
dc.description.urihttp://libproxy1.nus.edu.sg/login?url=http://dx.doi.org/10.1021/jf400144s
dc.sourceScopus
dc.subjectantiadipogenicity
dc.subjectarachidin
dc.subjectArachis hypogaea
dc.subjectarahypin
dc.subjectdimers
dc.subjectpeanut seeds
dc.subjectstilbene
dc.typeArticle
dc.contributor.departmentCHEMISTRY
dc.description.doi10.1021/jf400144s
dc.description.sourcetitleJournal of Agricultural and Food Chemistry
dc.description.volume61
dc.description.issue17
dc.description.page4155-4161
dc.description.codenJAFCA
dc.identifier.isiut000318468900021
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