Chemical Composition, Antioxidant and Anti-Inflammatory Activity of Shiitake Mushrooms (<i>Lentinus edodes</i>)

Abstract

Shiitake mushrooms (Lentinus edodes) are renowned as the “King of mountain treasures” in China due to their abundant nutritional and health-enhancing properties. Intensive chemical investigations of the fruiting bodies and mycelium of Shiitake mushrooms (Lentinus edodes) afforded five new compounds (1–5), named lentinmacrocycles A-C and lentincoumarins A-B, along with fifteen known compounds (6–20). Their structures and absolute configurations were elucidated by extensive spectroscopic analysis, including one-and two-dimensional (1D and 2D) NMR spectroscopy, circular dichroism (CD), and high-resolution electrospray ionization mass spectrometry (HR-ESI-MS). The anti-inflammatory activity test showed that lentincoumarins A (4), (3S)-7-hydroxymellein (9), (3R)-6-hydroxymellein (11) and succinic acid (18) exhibited strong NO inhibitory effects (IC50 S)-5-hydroxymellein (10) and (3R)-6-hydroxymellein (11) exhibited potent TNF-α inhibitory effects (IC50 50 = 88.5 ± 2.1 μM). The antioxidant activity test showed that (3R)-6-hydroxymellein (11) had better DPPH radical scavenging activity (IC50 = 25.2 ± 0.5 μM).

Keywords

• shiitake mushroom (<i>Lentinus edodes</i>)
• edible fungi
• mycelium and fruiting body
• bioactive compounds
• anti-inflammatory activity
• antioxidant activity