Cyathusals A, B, and C, Antioxidants from the Fermented Mushroom Cyathus stercoreus

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• 作者：Hahk-Soo Kang ; Eun-Mi Jun ; Soon-Hye Park ; Soo-Jin Heo ; Tae-Soo Lee ; Ick-Dong Yoo ; and ; Jong-Pyung Kim
• 刊名：Journal of Natural Products
• 出版年：2007
• 出版时间：June 2007
• 年：2007
• 卷：70
• 期：6
• 页码：1043 - 1045
• 全文大小：50K
• 年卷期：v.70,no.6(June 2007)
• ISSN：1520-6025

文摘

Three new polyketide-type antioxidative compounds, cyathusals A (1), B (2), and C (3), and the known pulvinatal (4)were obtained from the fermented mushroom Cyathus stercoreus. The structures of the compounds were characterizedon the basis of NMR and mass spectroscopic data. Cyathusals A, B, and C and pulvinatal showed free radical scavengingactivities on the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical with EC₅₀ values of 41.6, 46.0, 26.6, and 28.6 M,respectively, and on the 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonate) (ABTS) cation radical with EC₅₀ values of7.9, 11.1, 9.1, and 8.4 M, respectively.