Chemical Constituents and Their Bioactivities of Mushroom Phellinus rhabarbarinus

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• 作者：Tao Feng ; Jin-Long Cai ; Xue-Mei Li ; Zhong-Yu Zhou ; Zheng-Hui Li ; Ji-Kai Liu
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2016
• 出版时间：March 9, 2016
• 年：2016
• 卷：64
• 期：9
• 页码：1945-1949
• 全文大小：264K
• ISSN：1520-5118

文摘

Phellinus rhabarbarinus soaked in wine has folk usages by local residents of Ailao mountain of Yunnan province, China, which were to daub the wound to prevent infection and to drink to enhance immunity and treat other diseases such as cough, gastritis, and cancer. Systemic investigation on the chemical constituents of fruiting bodies of P. rhabarbarinus resulted in the isolation of 11 lanostane triterpenoids (1–10) including three new ones, namely, phellibarins A–C (1–3), together with five ergosterols (11–15). This is the first time reporting secondary metabolites of P. rhabarbarinus. Compounds 2, 3, 7, and 8 showed inhibitory activities against nitric oxide (NO) production in LPS-activated RAW264.7 macrophages, whereas compounds 2–4, 6, 7, and 10 exhibited cytotoxicities against human cancer cell lines. The results of this assessment suggested that the lanostane triterpenoids in fruiting bodies of P. rhabarbarinus played key roles in its folk usages.