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Anti-inflammatory compounds from the bitter mushroom, Sarcodon scabrosus
Mitsuru Hirota1, Keiji Morimura, Hisao Shibata
1Department of Bioscience and Biotechnology, Faculty of Agriculture, Shinshu University, Kami-ina, Nagano, Japan. hirotam@gipmc.shinshu-u.ac.jp
Abstract:
A bioassay-guided purification procedure from the methanol extract of Sarcodon scabrosus led to the isolation of several anti-inflammatory compounds: sarcodonin A (1) and G (2), and related compounds (3, 4 and 5). We named these related compounds neosarcodonin A (3), B (4) and C (5) and elucidated their structures on the basis of spectral data. Topical application of each of these compounds to mouse ears suppressed TPA-induced inflammation. Neosarcodonin C (5) exhibited the highest activity and inhibited the TPA-induced edema on mouse ears by up to 87% with a 200-microg application.