Chemical constituents from salt lake-derived Streptomyces sp. QHA10

Abstract

Two new alkaloids (1,2) and one new enoic acid (3), together with three known piericidins (4-6), were isolated from the liquid fermentation of the salt lake derived Streptomyces sp. QHA10. The structures of 1-3 were elucidated based on extensive spectroscopic data (NMR, HRESIMS) as well as single-crystal X-ray diffraction. Compound 3 showed potential anti-inflammatory activity by inhibiting the production of nitric oxide (NO) in lipopolysaccharide (LPS)-induced RAW 264.7 mouse macrophages with the IC₅₀ value of 24.5 μM.

Keywords:

• Alkaloids
• enoic acid
• actinomycete
• anti-inflammatory

Disclosure statement

No potential conflict of interest was reported by the authors.

Additional information

Funding

This work was financially supported by Joint Research Fund for Zhejiang University, Zhoushan (2018C81031).