Isolation of Camelliaside C from "Tea Seed Cake" and Inhibitory Effects of Its Derivatives on Arachidonate 5-Lipoxygenase

Toshikazu SEKINE; Yasuo ARAI; Fumio IKEGAMI; Yuichi FUJII; Shoichiro SHINDO; Toshihiko YANAGISAWA; Yuko ISHIDA; Siriporn OKONOGI; Isamu MURAKOSHI

doi:10.1248/cpb.41.1185

Toshikazu SEKINE, Yasuo ARAI, Fumio IKEGAMI, Yuichi FUJII, Shoichiro SHINDO, Toshihiko YANAGISAWA, Yuko ISHIDA, Siriporn OKONOGI, Isamu MURAKOSHI

Author information

Toshikazu SEKINE
Yasuo ARAI
Fumio IKEGAMI
Yuichi FUJII
Shoichiro SHINDO
Toshihiko YANAGISAWA
Yuko ISHIDA
Siriporn OKONOGI
Isamu MURAKOSHI
Author's Organization：
Faculty of Pharmaceutical Sciences, Chiba University
Faculty of Pharmaceutical Sciences, Chiba University
Faculty of Pharmaceutical Sciences, Chiba University
Tsumura Research Institute of Pharmacology
Tsumura Research Institute of Pharmacology
Tsumura Research Institute of Pharmacology
Tsumura Research Institute of Pharmacology
Faculty of Pharmacy, Chiang Mai University
Faculty of Pharmaceutical Sciences, Chiba University

Keywords: camelliaside C, arachidonate 5-lipoxygenase inhibitor, tea seed cake, Camellia sinensis, Theaceae

JOURNAL FREE ACCESS

1993 Volume 41 Issue 6 Pages 1185-1187

DOI https://doi.org/10.1248/cpb.41.1185

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Abstract

A new flavonol glycoside, camelliaside C, was isolated from "tea seed cake" prepared from the defatted seeds of Camellia sinensis O. KUNTZE. The structure was determined as kaempferol 3-O-β-D-galactopyranosyl-(1→2)-β-D-glucopyranoside by spectroscopic methods (FAB-MS, UV, IR, ¹H- and ¹³C-NMR) and the enzymatic transformation of camelliaside C to astragalin. Camelliaside C showed an inhibitory effect on the arachidonate 5-lipoxygenase of RBL-1 cells (IC₅₀ : 1.4×10^-4 M) as did camelliaside A and B isolated from the same product.

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