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International Journal of Medicinal Mushrooms
Fator do impacto: 1.423 FI de cinco anos: 1.525 SJR: 0.431 SNIP: 0.716 CiteScore™: 2.6

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

Volumes:
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International Journal of Medicinal Mushrooms

DOI: 10.1615/IntJMedMushr.v11.i4.40
pages 375-382

Liperoxidation and Cyclooxygenase Enzyme Inhibitory Compounds from the Lipophilic Extracts of Some Culinary-Medicinal Higher Basidiomycetes Mushrooms

Thushara Diyabalanage
Bioactive Natural Products and Phytoceuticals, Department of Horticulture and National Food Safety and Toxicology Center, Michigan State University, East Lansing, MI 48824
VANISREE MULABAGAL
AUBURN UNIVERSITY,Bioactive Natural Products and Phytoceuticals, Department of Horticulture and National Food Safety and Toxicology Center, Michigan State University, East Lansing, MI 48824
Gary Mills
Diversified Natural Products, Inc., Scottville, MI 49454
David L. DeWitt
Department of Biochemistry and Molecular Biology, Michigan State University, East Lansing, MI 48824
Muraleedharan Nair
Michigan State University

RESUMO

We have determined the bioactive constituents in the higher Basidiomycetes edible mushrooms Pholiota nameko, Lentinus edodes, and Pleurotus ostreatus using in vitro lipid peroxidation (LPO) and cyclooxygenase enzyme (COX) inhibitory assays. Ethyl acetate extract of nameko was the most active against LPO, with an inhibition value of 81% at 250 μg/mL. Shiitake and oyster mushroom extracts inhibited LPO by 39% and 52%, respectively, at 250 μg/mL. In the COX assay, the ethyl acetate extracts of nameko, shiitake, and oyster mushrooms inhibited COX-1 and -2 enzymes by 39%, 34%, and 54% and 87%, 92%, and 75%, respectively, at 250 μg/mL. A bioassay-guided purification yielded linoleic acid (1), ergosterol (2), ergosterol peroxide (3), and a glycosphingolipid (4) along with a glyceride fraction (GF), as confirmed by spectroscopic methods. All three mushrooms have shown the presence of compounds 1 and 3 as common constituents. Compound 2 was isolated from both nameko and shiitake mushrooms. Compound 4 was isolated from shiitake and oyster mushrooms. The GF obtained from oyster mushrooms inhibited LPO by 92% and COX-1 and -2 enzymes by 43% and 92%, respectively, at 25 μg/mL.


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