Functional-Food Constituents in the Fruiting Bodies of Stropharia rugosoannulata

Jing WU; Keiji FUSHIMI; Shinji TOKUYAMA; Masato OHNO; Takaaki MIWA; Tomoyuki KOYAMA; Kazunaga YAZAWA; Kaoru NAGAI; Tetsuo MATSUMOTO; Hirofumi HIRAI; Hirokazu KAWAGISHI

doi:10.1271/bbb.110308

Food & Nutrition Science Notes

Functional-Food Constituents in the Fruiting Bodies of Stropharia rugosoannulata

Jing WU, Keiji FUSHIMI, Shinji TOKUYAMA, Masato OHNO, Takaaki MIWA, Tomoyuki KOYAMA, Kazunaga YAZAWA, Kaoru NAGAI, Tetsuo MATSUMOTO, Hirofumi HIRAI, Hirokazu KAWAGISHI

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Keywords: Stropharia rugosoannulata, mushroom, osteoclast-forming suppression, anti-fungal, endoplasmic reticulum stress-suppression

JOURNAL FREE ACCESS

2011 Volume 75 Issue 8 Pages 1631-1634

DOI https://doi.org/10.1271/bbb.110308

View "Advance Publication" version (August 7, 2011).

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Abstract

Nine compounds (1–9) were isolated from the fruiting bodies of Stropharia rugosoannulata. Compounds 1–5, 8, and 9 suppressed the formation of osteoclast. Compounds 2 and 5 showed anti-fungal activity, and their MIC were 250 μM and 500 μM respectively. Compounds 2–6 showed inhibitory effects on thapsigargin toxicity.

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