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International Journal of Medicinal Mushrooms
Fator do impacto: 1.423 FI de cinco anos: 1.525 SJR: 0.431 SNIP: 0.661 CiteScore™: 1.38

ISSN Imprimir: 1521-9437
ISSN On-line: 1940-4344

Volumes:
Volume 21, 2019 Volume 20, 2018 Volume 19, 2017 Volume 18, 2016 Volume 17, 2015 Volume 16, 2014 Volume 15, 2013 Volume 14, 2012 Volume 13, 2011 Volume 12, 2010 Volume 11, 2009 Volume 10, 2008 Volume 9, 2007 Volume 8, 2006 Volume 7, 2005 Volume 6, 2004 Volume 5, 2003 Volume 4, 2002 Volume 3, 2001 Volume 2, 2000 Volume 1, 1999

International Journal of Medicinal Mushrooms

DOI: 10.1615/IntJMedMushrooms.v17.i5.60
pages 463-469

Influence of Navisporus floccosus (Higher Basidiomycetes) n-Hexane Extract on Arachidonate Metabolism in Vitro

Vivian Leliebre-Lara
Centre for Natural Product Studies, Faculty of Chemistry, University of Havana; Havana, Cuba
Eva-Maria Pferschy-Wenzig
Institute of Pharmaceutical Sciences, Department of Pharmacognosy, University of Graz; Graz, Austria
Ute Widowitz
Institute of Pharmaceutical Sciences, Department of Pharmacognosy, University of Graz; Graz, Austria
Sabine Ortmann
Institute of Pharmaceutical Sciences, Department of Pharmacognosy, University of Graz; Graz, Austria
Clara Nogueiras Lima
Centre for Natural Product Studies, Faculty of Chemistry, University of Havana; Havana, Cuba
Rudolf Bauer
Institute of Pharmaceutical Sciences, Department of Pharmacognosy, University of Graz, 8010 Graz, Austria

RESUMO

In vitro anti-inflammatory activity of 4 extracts with different polarity from the basidiomycete Navisporus floccosus was evaluated by determination of the inhibition of prostaglandin E2 formation catalyzed by purified cyclooxygenase (COX)-1 and COX-2 enzymes, and of the inhibition of leukotriene (LT) B4 formation in human polymorphonuclear leukocytes. The n-hexane extract showed the highest activity in all 3 assays. Through analysis by gas chromatography coupled with mass spectrometry (GC-MS), 9 fatty acids and fatty acid esters were identified as the major constituents of this extract. As several of them also showed inhibitory activity in the COX and LTB4 formation assays, it can be assumed that the unsaturated as well as the saturated fatty acids, and maybe also the fatty acid esters, present in the extract synergistically contribute to its in vitro anti-inflammatory activity.


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