Chemical constituents of the fruits of Gambeya lacourtiana (Sapotaceae)

Abstract Phytochemical investigation of the fruits of Gambeya lacourtiana led to the isolation of four new compounds, lacourtianol (1), lacourtianoside I (2), lacourtianoside II (3) and lacourtianamide (4) together with six known compounds: 3-O-acetylbetulin (5), 3-O-acetylerythrodiol (6), β-amyrincaproate (7), lupeolhexanoate (8), erythrodiol 3-O-palmitate (9), and D-mannitol (10). The structures of 1-10 were elucidated on the basis of 1D and 2D NMR spectroscopic data, mass spectrometry and by comparison of spectroscopic data with those from the literature. Compounds 1-10 were evaluated for their antibacterial activity. Lacourtianoside II (3) exhibited moderate activity against Salmonella typhi CHU, Staphylococcus aureus (ATCC 43300 and ATCC 25923) and Enterobacter cloacae k2 with the same MIC value of 22.3 μM.