Dihydrocoumarin, a natural product isolated and purified from the leaves of Southern sweet-grass., is widespread used as a flavoring agent in beverages, gelatins, puddings, candy, and other food items. It is also as a fragrance in perfumes, creams, and cosmetics.
Dihydrocoumarin (DHC) is an inhibitor of the Sirtuin family of NAD+-dependent deacetylases[3]. Dihydrocoumarin also inhibits human SIRT1 and SIRT2 with IC50s of 208 μM and 295 μM, respectively. The microtubule SIRT2 deacetylase is also inhibited with a similar dose dependency (IC50 of 295 μM). Dihydrocoumarin (1-5 mM) increases cytotoxicity in the TK6 cell line in a dose-dependent manner following a 24-h exposure. Dihydrocoumarin (1-5 mM) increases apoptosis in a dose-dependent manner in the TK6 cell line at the 6-h time point. Dihydrocoumarin (1-5 mM) increases p53 lysine 373 and 382 acetylation in a dose-dependent manner in the TK6 cell line following a 24-h exposure period[4]. Dihydrocoumarin disrupted heterochromatic silencing and inhibited yeast Sir2p as well as human SIRT1 deacetylase activity. DHC exposure in the human TK6 lymphoblastoid cell line also caused concentration-dependent increases in p53 acetylation and cytotoxicity[4].
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