1. Cultivated maitake mushroom demonstrated functional food quality as determined by in vitro bioassays
- Author
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Amila A. Dissanayake, Chuan-Rui Zhang, Gary L. Mills, and Muraleedharan G. Nair
- Subjects
1-Oleoyl-2-linoleoyl-3-palmitoylglycerol (PubChem CID: 14299219) ,1-Oleoyl-3-linoleoylglycerol (PubChem CID: 71751316) ,Ergosterol (PubChem CID: 444679) ,Erogosterol peroxide (PubChem CID: 5351516) ,Ergosteryl 3-β-d-glucopyranoside (PubChem CID: 44176397) ,Cerebroside B (PubChem CID: 10010147) ,Nutrition. Foods and food supply ,TX341-641 - Abstract
Cultivated fruiting body of Grifola frondosa is a culinary and medicinal mushroom. In this study, we investigated its functional food value. Extracts of its fruiting body afforded known compounds, glycerides (1 and 2), sterols (3–5), a glucosylceramide (6), a α-glucose dimer (7), a phospholipid (8) and α-glucans as elucidated by spectroscopic methods. This is the first report of compounds 2, 5 and 8 from the fruiting body of G. frondosa. Most of the pure isolates showed antiinflammatory and antioxidant activities as demonstrated by inhibitions of cyclooxygenase enzymes (COX-1 and -2) and lipid peroxidation (LPO), respectively. Compounds 1, 4, and 5 from this mushroom inhibited COX enzymes at 100 µg/mL similar to aspirin, naproxen and ibuprofen, the non-steroidal antiinflammatory drugs (NSAIDs) used as controls in the assays.
- Published
- 2018
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