AI Article Synopsis
- Sparassis crispa is an edible mushroom from the Sparassidaceae family, known for its health benefits and unique flavor.
- This study used an HPLC-DAD method to quantify key compounds found in the mushroom and tested their effects on inhibiting cytokine production in bone marrow-derived dendritic cells.
- The results showed that several compounds, especially 5-hydroxy-7-methoxyphthalide, effectively inhibited cytokine production, indicating potential anti-inflammatory properties of the mushroom.
Article Abstract
Sparassis crispa (Wulf.) belonging to the family of Sparassidaceae, has been widely used as an edible mushroom due to its unique flavor and functions to improve health. In this study, the compounds isolated from the extract of this mushroom were simultaneously quantified by the developed HPLC-DAD method and evaluated for the inhibitory activities on the production of the LPS-stimulated cytokines (IL-12p40, IL-6, and TNF-α) in bone marrow-derived dendritic cells (BMDCs). The contents of this compounds were 0.1928 ± 0.0118, 4.4137 ± 0.0240, 0.5237 ± 0.0005, 2.7303 ± 0.0206 mg/g for sparoside A (1), methyl 2,4-dihydroxy-3-methoxy-6-methylbenzoate (2), sparalide A (3), and 5'-deoxy-5'-methylthioadenosine (4), respectively, which demonstrated that they are the major constituents of this mushroom. Thus, our results were found that the sparoside A (1), 5-hydroxy-7-methoxyphthalide (6), 5-methoxy-7-hydroxyphthalide (7), nicotinamide (10), and adenosine (11) inhibit LPS-stimualted cytokine production, compound 6 is the most potent inhibitory activities on the production of IL-12p40, IL-6, and TNF-α with IC values of 0.19, 0.18, and 0.91 μM, respectively.
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| http://dx.doi.org/10.1007/s12272-018-1054-y | DOI Listing |
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