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

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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

著者情報

キーワード: Stropharia rugosoannulata, mushroom, osteoclast-forming suppression, anti-fungal, endoplasmic reticulum stress-suppression

ジャーナルフリー早期公開

論文ID: 110308

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

この記事には本公開記事があります。

The final version of this article is now available: Vol. 75 (2011) , No. 8 p.1631

詳細

抄録

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.

責任著者(Corresponding author)

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