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

Research output: Contribution to journalArticle

15 Citations (Scopus)

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 250μM and 500μM respectively. Compounds 2-6 showed inhibitory effects on thapsigargin toxicity.

Original languageEnglish
Pages (from-to)1631-1634
Number of pages4
JournalBioscience, Biotechnology and Biochemistry
Volume75
Issue number8
DOIs
Publication statusPublished - 2011
Externally publishedYes

Keywords

  • Anti-fungal
  • Endoplasmic reticulum stress-suppression
  • Mushroom
  • Osteoclast-forming suppression
  • Stropharia rugosoannulata

ASJC Scopus subject areas

  • Biotechnology
  • Biochemistry
  • Molecular Biology
  • Applied Microbiology and Biotechnology
  • Analytical Chemistry
  • Organic Chemistry

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  • Cite this

    Wu, J., Fushimi, K., Tokuyama, S., Ohno, M., Miwa, T., Koyama, T., Yazawa, K., Nagai, K., Matsumoto, T., Hirai, H., & Kawagishi, H. (2011). Functional-food constituents in the fruiting bodies of Stropharia rugosoannulata. Bioscience, Biotechnology and Biochemistry, 75(8), 1631-1634. https://doi.org/10.1271/bbb.110308