Zhang Yanjun, Mills Gary L, Nair Muraleedharan G
Bioactive Natural Products Laboratory, Department of Horticulture and National Food Safety and Toxicology Center, Biosystems Engineering, Michigan State University, East Lansing, Michigan 48824, USA.
J Agric Food Chem. 2002 Dec 18;50(26):7581-5. doi: 10.1021/jf0257648.
The bioassay-guided isolation and purification of the hexane extract of the cultured mycelia of 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 microg/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 microg/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 microg/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.
对灰树花培养菌丝体的己烷提取物进行生物测定指导的分离和纯化，得到了一个脂肪酸组分以及三种化合物，即麦角甾醇（1）、麦角甾-4,6,8(14),22-四烯-3-酮（2）和1-油酰基-2-亚油酰基-3-棕榈酰甘油（3）。通过气相色谱-质谱联用（GC-MS）并与标准样品的保留值进行比较，确认脂肪酸组分的组成成分为棕榈酸、油酸和亚油酸。化合物1-3的结构通过光谱方法确定。脂肪酸组分以及化合物1-3表现出环氧化酶（COX）抑制活性和抗氧化活性。脂肪酸组分以及化合物1-3在250μg/mL浓度下对COX-1酶的抑制率分别为98%、37%、55%和67%。同样，脂肪酸组分以及化合物1-3在250μg/mL浓度下对COX-2酶活性的降低率分别为99%、37%、70%和4%。脂肪酸组分以及化合物1和2在100μg/mL浓度下对脂质体过氧化的抑制率分别为79%、48%和42%。这是首次从灰树花培养菌丝体中报道化合物2和3。本文首次报道了化合物1-3的COX抑制活性。
