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Bioscience, Biotechnology, and Biochemistry Volume 75, 2011 - Issue 8
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Original Articles

Functional-Food Constituents in the Fruiting Bodies of Stropharia rugosoannulata

Jing WUGraduate School of Science and Technology, Shizuoka University
,
Keiji FUSHIMIGraduate School of Science and Technology, Shizuoka University
,
Shinji TOKUYAMADepartment of Applied Biological Chemistry, Faculty of Agriculture, Shizuoka University
,
Masato OHNOGraduate School of Marine Science and Technology, Tokyo University of Marine Science and Technology
,
Takaaki MIWAGraduate School of Marine Science and Technology, Tokyo University of Marine Science and Technology
,
Tomoyuki KOYAMAGraduate School of Marine Science and Technology, Tokyo University of Marine Science and Technology
,
Kazunaga YAZAWAGraduate School of Marine Science and Technology, Tokyo University of Marine Science and Technology
,
Kaoru NAGAIDepartment of Epigenetic Medicine, Interdisciplinary Graduate School of Medicine and Engineering, University of Yamanashi
,
Tetsuo MATSUMOTOGunma Prefectural Forestry Experiment Station
,
Hirofumi HIRAIDepartment of Applied Biological Chemistry, Faculty of Agriculture, Shizuoka University
&
Hirokazu KAWAGISHIGraduate School of Science and Technology, Shizuoka University;Department of Applied Biological Chemistry, Faculty of Agriculture, Shizuoka University
 show all
Pages 1631-1634 | Received 18 Apr 2011, Accepted 09 May 2011, Published online: 22 May 2014
 
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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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Related Research Data

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