[#2002-11] Cyclooxygenase inhibitory and antioxidant compounds from the mycelia of the edible mushroom Maitake (Grifola frondosa), Yanjun Zhang et al.

Cyclooxygenase inhibitory and antioxidant compounds from the mycelia of the edible mushroom Maitake ( Grifola frondosa )

Zhang Y, Mills GL, Nair MG.

Bioactive Natural Products Laboratory, Department of Horticulture and National Food Safety and Toxicology Center, Biosystems Engineering, Michigan State University

The bioassay-guided isolation and purification of the hexane extract of the cultured mycelia of Maitake ( Grifola frondosa ) led to the characterization of a fatty acid fraction and three compounds, ergosterol (1), ergostra-4,6,8(14),22-tetraen-3-one (2), and 1-oleoyl-2-linoleoyl-3-palmitoylglycerol (3). The composition of fatty acid fraction was confirmed as palmitic, oleic, and linoleic acids by GC-MS and by comparison with the retention values of authentic samples. The structures of compounds 1-3 were established by spectroscopic methods. The fatty acid fraction and compounds 1-3 showed cyclooxygenase (COX) enzyme inhibitory and antioxidant activities. The inhibition of COX-1 enzyme by the fatty acid fraction and compounds 1-3 at 250 μg/mL were 98, 37, 55, and 67%, respectively. Similarly, COX-2 enzyme activity was reduced by fatty acid fraction and compounds 1-3 at 250 μg/mL by 99, 37, 70, and 4%, respectively. The inhibitions of liposome peroxidation by the fatty acid fraction and compounds 1 and 2 at 100 μg/mL were 79, 48, and 42%, respectively. This is the first report of compounds 2 and 3 from the cultured mycelia of G. frondosa. The COX inhibitory activities of compounds 1-3 are reported here for the first time.