| 论文题目: | Bioactive sesquiterpenoids from the solid culture of the edible mushroom Flammulina velutipes growing on cooked rice |
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| 作者: | Wang, YQ; Bao, L; Yang, XL; Li, L; Li, SF; Gao, H; Yao, XS; Wen, HA; Lie, HW |
| 联系作者: | Yao, XS |
| 刊物名称: | FOOD CHEMISTRY |
| 期: | 3 |
| 卷: | 132 |
| 页: | 1346-1353 |
| 年份: | 2012 |
| 影响因子: | 3.655 |
| 论文下载: | 下载地址 |
| 摘要: | The edible mushroom Flammulina velutipes was cultivated on cooked rice. Six new cuparene sesquiterpenes, enokipodins E-J (1-6), and two new sterpurane sesquiterpenes, sterpurols A (10) and B (11), with four known sesquiterpenes, 2,5-cuparadiene-1,4-dione (7), enokipodins B (8) and D (9), and sterpuric acid (12), were isolated from the solid culture of F. velutipes. The structures of new metabolites were elucidated by NMR experiments. The absolute configurations in new compounds were assigned by X-ray crystallographic analysis, the modified Mosher method, and CD data analysis. Bioactivity screening indicated that compounds 5-9 displayed weak antibacterial activity against Bacillus subtilis; 2, 3, and 5 showed weak antifungal activity against Aspergilus fumigatus; 6-9 showed both moderate cytotoxicity against the human tumor cell lines (HepG2, MCF-7, SGC7901, and A549) and antioxidant activity in DPPH scavenging assay. These results suggest that the solid culture of F. velutipes on cooked rice could be a good functional food. (C) 2011 Elsevier Ltd. All rights reserved. |
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