Abstract
In spite of the long history of therapeutic use of buds from different birch species in folk medicine the existing information on their chemical composition is insufficient. The main goal was to develop a method for GC-MS determination of the chemical profile of birch buds as well as their antimicrobial activity. 150 substances of different classes were identified in Betula litwinowii buds. The volatile elements of the buds were mainly represented by sesquiterpene compounds. Ether extracts also contained other biologically active components such as flavonoids and triterpenoids. However, a particular feature of this fraction was the high content of sesquiterpene phenylpropenoids, including esters of ferulic and caffeic acids with caryophyllene-type alcohols that had not been previously found in any biological samples. Apart from carbohydrates, a series of free amino acids were detected in methanol extracts. The antimicrobial activity of the ether extracts of the buds was observed against all of the microorganisms tested, with MIC values from 0.04 to 0.08 mg mL-1 for Gram-positive bacteria and Candida albicans. However, their inhibitory activities against tested Gram-negative bacteria were rather occasional.
Graphical Abstract
References
[1] Browicz K., In: Davis P.H. (Ed.), Flora of Turkey and the East Aegean Islands, University Press, Edinburg, 1972, Vol. 7, 688Search in Google Scholar
[2] Folkard C. (Ed.), Encyclopedia of Herbs and Their Uses, Dorling Kindersley Pub. Inc., New York, 1995Search in Google Scholar
[3] Penoel D., Aromatherapy for Health Professionals, Churchill Livingstone, Edinburg, 1995Search in Google Scholar
[4] Klika K.D., Demirci B., Salminen J.-P., Ovcharenko V.V., Vuorela S., Can Başer K.H., Pihlaja K., Eur. J. Org. Chem., 2004, 262710.1002/ejoc.200300808Search in Google Scholar
[5] European Pharmacopeia, 7th Edition, Council of Europe, Strasbourg, 2010Search in Google Scholar
[6] Isidorov V.A., Krajewska U., Bal K., Jaroszynska J., Niesluchowska A., Vetchinnikova L., Fuksman I., Chem. Anal., 2000, 45, 513Search in Google Scholar
[7] Demirci B., Can Başer K.H., Demirci F., Hamann M.T., J. Nat. Prod., 2000, 63, 90210.1021/np990438gSearch in Google Scholar
[8] Isidorov V.A., Krajewska U., Vinogorova V.T., Vetchinnikova L.V., Fuksman I.L., Bal K., Biochem. System. Ecol., 2004, 32, 110.1016/S0305-1978(03)00175-3Search in Google Scholar
[9] Can Başer K.H., Demirci B., Arkivos, 2007, 7, 33510.3998/ark.5550190.0008.730Search in Google Scholar
[10] Orav A., Arak E., Boikova T., Raal A., Biochem. System. Ecol., 2011, 39, 74410.1016/j.bse.2011.06.013Search in Google Scholar
[11] Keinanen M., Julkunen-Tiitto R., J. Chromatogr. A, 1998, 793, 37010.1016/S0021-9673(97)00900-XSearch in Google Scholar
[12] Vedernikov D.N., Galashkina N.G., Roshchin V.I., Rastit. Res., 2007, 43, 84 () (in Russian)Search in Google Scholar
[13] Isidorov V.A., Vinogorova V.T., Z. Naturforsch., 2003, 58c, 35510.1515/znc-2003-5-612Search in Google Scholar PubMed
[14] Isidorov V.A., Szczepaniak L., J. Chromatogr. A, 2009, 1216, 899810.1016/j.chroma.2009.10.079Search in Google Scholar PubMed
[15] Isidorov V.A., Szczepaniak L., Bakier S., Food Chem., 2014, 142, 10110.1016/j.foodchem.2013.07.032Search in Google Scholar PubMed
[16] Szczepaniak L., Isidorov V.A., J. Chromatogr. A, 2011, 1218, 706110.1016/j.chroma.2011.07.106Search in Google Scholar PubMed
[17] Szczepaniak L., Walejko P., Isidorov V.A., Anal. Sci., 2013, 29, 64310.2116/analsci.29.643Search in Google Scholar
[18] NIST Chemistry WebBook, National Institute of Standards and Technology, Gaithersburg, 2013, MD 20899: http//webbook. nist.gov.chemistrySearch in Google Scholar
[19] Greenaway W., Whatley F.R., J. Chromatogr., 1990, 519, 14510.1016/0021-9673(90)85143-JSearch in Google Scholar
[20] Greenaway W., Whatley F.R., Phytochemistry, 1991, 30, 188710.1016/0031-9422(91)85033-VSearch in Google Scholar
[21] Burdock G.A., Food Chem. Toxicol., 1998, 36, 34710.1016/S0278-6915(97)00145-2Search in Google Scholar
[22] Uwai K., Osanai T., Kanno S., Takeshita M., Ishikawa M., Bioorg. Med. Chem., 2008, 16, 779510.1016/j.bmc.2008.07.006Search in Google Scholar PubMed
[23] Pan M.-H., Lai C.-S., Ho C.-T., Food Funct., 2010, 1, 1510.1039/c0fo00103aSearch in Google Scholar PubMed
[24] Pisha E., Chai H., Lee I., Chagwedera T.E., Farnsworth N.R., Cordell G.A., Beecher C.W.W., et al., Nat. Med., 1995, 1, 104610.1038/nm1095-1046Search in Google Scholar PubMed
[25] Gallo M.B.C., Sarachine M.J., Int. J. Biomed. Pharm. Sci., 2009, 3(1), 46Search in Google Scholar
[26] Isidorov V.A., Szczepaniak L., Wroblewska A., Pirożnikow E., Biochem. System. Ecol., 2014, 52, 4110.1016/j.bse.2013.12.008Search in Google Scholar
[27] Mohammadzadeh S., Shariatpanahi M., Hamedi M., Ahmadkhaniha R., Samadi N., Ostad S.N., Food Chem., 2007, 103, 109710.1016/j.foodchem.2006.10.006Search in Google Scholar
[28] Popova M., Trusheva B., Khismatullin R., Gavrilova N., Legotkina G., Lapunov J., Bankova V., Nat. Prod. Commun., 2012, 7, 617Search in Google Scholar
[29] Greenaway W., May J., Scaysbrook T., Whatley F.R., Z. Naturforsch., 1991, 46c, 11110.1515/znc-1991-1-218Search in Google Scholar
[30] Pepeljnjak S., Jalseniak I., Maysinger D., Pharmazie, 1985, 40, 122Search in Google Scholar
[31] Binutu O.A., Adesogan K.E., Okugun J.I., Planta Med., 1996, 62, 352 10.1055/s-2006-957900Search in Google Scholar PubMed
© 2015
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.