Journal
JOURNAL OF FUNCTIONAL FOODS
Volume 44, Issue -, Pages 79-85Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.jff.2018.02.031
Keywords
Grifola frondosa; Fruiting body; Antiinflammatory; Cyclooxygenase enzyme; Antioxidant; Lipid peroxidation
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Funding
- NIH [1-S10-RR04750]
- NSF [CHE-88-00770, CHE-92-13241]
- Biotechnology Research Technology Program, National Centre for Research Resources, National Institutes of Health [DRR-00480]
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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 alpha-glucose dimer (7), a phospholipid (8) and alpha-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 (LEO), respectively. Compounds 1, 4, and 5 from this mushroom inhibited COX enzymes at 100 mu g/mL similar to aspirin, naproxen and ibuprofen, the non-steroidal antiinflammatory drugs (NSAIDs) used as controls in the assays.
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