Chemical Constituents and Bioactive Principles from the Mexican Truffle and Fermented Products of the Derived Fungus Ustilago maydis MZ496986.

To look in-depth into the traditional Mexican truffle, this study investigated the phytochemical and pharmacological properties of field-collected corn galls and the fermentate of its pathogen MZ496986. Here, we established the chemical profiles of both materials via the gradient HPLC-UV method and successfully identified six previously unreported chemical entities, ustilagols A-F (-), and 17 known components. Compounds , , and exhibited potent nitric oxide production inhibitory activities in murine brain microglial BV-2 cells (IC = 6.7 ± 0.5, 5.8 ± 0.9, and 3.9 ± 0.1 μM) without cytotoxic effects. DIMBOA () also attenuates lipopolysaccharide (LPS)-stimulated NF-κB activation in RAW 264.7 macrophages (IC = 58.1 ± 7.2 μM). Ustilagol G () showed potent antiplatelet aggregation in U46619-stimulated human platelets (IC = 16.5 ± 5.3 μM). These findings highlighted the potential of corn galls and MZ496986 fermentate as functional foods for improving inflammation-related discomforts and vascular obstruction.