International Journal of Nutrition and Food Sciences

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Antioxidant/Anti-Inflammatory Activities and Chemical Composition of Extracts from the Mushroom Trametes Versicolor

Received: 09 April 2013    Accepted:     Published: 10 March 2013
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Abstract

The mushroom, Trametes versicolor is commonly used as a traditional Chinese medicine and is known to exhibit various biological activities. However, its antioxidant activity has remained unknown. In the present study, various extracts obtained from the Trametes versicolor mushroom were examined for antioxidant and anti-inflammatory activities. Among the extracts obtained with Soxhlet extraction, the extract from acetone exhibited the highest antioxidant activity (50.9%), followed by the extracts from methanol (33.9%), n-hexane (29.5%), and chloroform (15.2%) at the level of 500 g/mL. This acetone fraction displayed a dose-dependent anti-inflammatory activity or lipoxygenase inhibitory activity by 76.4% at 500 µg/mL, 55.6% at 200 µg/mL, and 37.0% at 100 µg/mL. Among a total of 76 compounds identified in this acetone extract, hexadecanoic acid was the largest component (18.11 mg/kg), followed by 5-hydroxy-2-pentanone (17.33 mg/kg), lactic acid (3.25 mg/kg), and acetic acid (3.21 mg/kg). The following possible principles of antioxidant activity were identified: furfural (1.48 mg/kg), -butyrolactone (0.51 mg/kg), furfuryl alcohol (0.49 mg/kg), 2-methoxy-4-vinylphenol (0.49 mg/kg), and 2,6-dimetoxy-4-vinylphenol (0.33 mg/kg), and benzaldehyde (0.15 mg/kg).

DOI 10.11648/j.ijnfs.20130202.19
Published in International Journal of Nutrition and Food Sciences (Volume 2, Issue 2, March 2013)
Page(s) 85-91
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Trametes Versicolor Mushroom, Medicinal Plants, Antioxidant, Anti-Inflammatory, Lipoxygenase Inhibitor

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Author Information
  • Department of Environmental Toxicology, University of California, Davis, CA 95616, USA

  • Department of Environmental Toxicology, University of California, Davis, CA 95616, USA

  • Takata Koryo Co. Ltd., 7-22-2 Tsukaguchihonmachi, Amagasaki-Shi, Hyogo, 661-0001 Japan

  • Takata Koryo Co. Ltd., 7-22-2 Tsukaguchihonmachi, Amagasaki-Shi, Hyogo, 661-0001 Japan

  • Institute of Environmental Science for Human Life, Ochanomizu University, Bunkyo-ku, Tokyo, 112-8610 Japan

  • Institute of Environmental Science for Human Life, Ochanomizu University, Bunkyo-ku, Tokyo, 112-8610 Japan

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  • APA Style

    Masumi Kamiyama, Takayuki Shibamoto, Masahiro Horiuchi, Katsumi Umano, Kazuo Kondo, et al. (2013). Antioxidant/Anti-Inflammatory Activities and Chemical Composition of Extracts from the Mushroom Trametes Versicolor. International Journal of Nutrition and Food Sciences, 2(2), 85-91. https://doi.org/10.11648/j.ijnfs.20130202.19

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    ACS Style

    Masumi Kamiyama; Takayuki Shibamoto; Masahiro Horiuchi; Katsumi Umano; Kazuo Kondo, et al. Antioxidant/Anti-Inflammatory Activities and Chemical Composition of Extracts from the Mushroom Trametes Versicolor. Int. J. Nutr. Food Sci. 2013, 2(2), 85-91. doi: 10.11648/j.ijnfs.20130202.19

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    AMA Style

    Masumi Kamiyama, Takayuki Shibamoto, Masahiro Horiuchi, Katsumi Umano, Kazuo Kondo, et al. Antioxidant/Anti-Inflammatory Activities and Chemical Composition of Extracts from the Mushroom Trametes Versicolor. Int J Nutr Food Sci. 2013;2(2):85-91. doi: 10.11648/j.ijnfs.20130202.19

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  • @article{10.11648/j.ijnfs.20130202.19,
      author = {Masumi Kamiyama and Takayuki Shibamoto and Masahiro Horiuchi and Katsumi Umano and Kazuo Kondo and Yuzuru Otsuka},
      title = {Antioxidant/Anti-Inflammatory Activities and Chemical Composition of Extracts from the Mushroom Trametes Versicolor},
      journal = {International Journal of Nutrition and Food Sciences},
      volume = {2},
      number = {2},
      pages = {85-91},
      doi = {10.11648/j.ijnfs.20130202.19},
      url = {https://doi.org/10.11648/j.ijnfs.20130202.19},
      eprint = {https://download.sciencepg.com/pdf/10.11648.j.ijnfs.20130202.19},
      abstract = {The mushroom, Trametes versicolor is commonly used as a traditional Chinese medicine and is known to exhibit various biological activities. However, its antioxidant activity has remained unknown. In the present study, various extracts obtained from the Trametes versicolor mushroom were examined for antioxidant and anti-inflammatory activities. Among the extracts obtained with Soxhlet extraction, the extract from acetone exhibited the highest antioxidant activity (50.9%), followed by the extracts from methanol (33.9%), n-hexane (29.5%), and chloroform (15.2%) at the level of 500 g/mL. This acetone fraction displayed a dose-dependent anti-inflammatory activity or lipoxygenase inhibitory activity by 76.4% at 500 µg/mL, 55.6% at 200 µg/mL, and 37.0% at 100 µg/mL. Among a total of 76 compounds identified in this acetone extract, hexadecanoic acid was the largest component (18.11 mg/kg), followed by 5-hydroxy-2-pentanone (17.33 mg/kg), lactic acid (3.25 mg/kg), and acetic acid (3.21 mg/kg). The following possible principles of antioxidant activity were identified: furfural (1.48 mg/kg), -butyrolactone (0.51 mg/kg), furfuryl alcohol (0.49 mg/kg), 2-methoxy-4-vinylphenol (0.49 mg/kg), and 2,6-dimetoxy-4-vinylphenol (0.33 mg/kg), and benzaldehyde (0.15 mg/kg).},
     year = {2013}
    }
    

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  • TY  - JOUR
    T1  - Antioxidant/Anti-Inflammatory Activities and Chemical Composition of Extracts from the Mushroom Trametes Versicolor
    AU  - Masumi Kamiyama
    AU  - Takayuki Shibamoto
    AU  - Masahiro Horiuchi
    AU  - Katsumi Umano
    AU  - Kazuo Kondo
    AU  - Yuzuru Otsuka
    Y1  - 2013/03/10
    PY  - 2013
    N1  - https://doi.org/10.11648/j.ijnfs.20130202.19
    DO  - 10.11648/j.ijnfs.20130202.19
    T2  - International Journal of Nutrition and Food Sciences
    JF  - International Journal of Nutrition and Food Sciences
    JO  - International Journal of Nutrition and Food Sciences
    SP  - 85
    EP  - 91
    PB  - Science Publishing Group
    SN  - 2327-2716
    UR  - https://doi.org/10.11648/j.ijnfs.20130202.19
    AB  - The mushroom, Trametes versicolor is commonly used as a traditional Chinese medicine and is known to exhibit various biological activities. However, its antioxidant activity has remained unknown. In the present study, various extracts obtained from the Trametes versicolor mushroom were examined for antioxidant and anti-inflammatory activities. Among the extracts obtained with Soxhlet extraction, the extract from acetone exhibited the highest antioxidant activity (50.9%), followed by the extracts from methanol (33.9%), n-hexane (29.5%), and chloroform (15.2%) at the level of 500 g/mL. This acetone fraction displayed a dose-dependent anti-inflammatory activity or lipoxygenase inhibitory activity by 76.4% at 500 µg/mL, 55.6% at 200 µg/mL, and 37.0% at 100 µg/mL. Among a total of 76 compounds identified in this acetone extract, hexadecanoic acid was the largest component (18.11 mg/kg), followed by 5-hydroxy-2-pentanone (17.33 mg/kg), lactic acid (3.25 mg/kg), and acetic acid (3.21 mg/kg). The following possible principles of antioxidant activity were identified: furfural (1.48 mg/kg), -butyrolactone (0.51 mg/kg), furfuryl alcohol (0.49 mg/kg), 2-methoxy-4-vinylphenol (0.49 mg/kg), and 2,6-dimetoxy-4-vinylphenol (0.33 mg/kg), and benzaldehyde (0.15 mg/kg).
    VL  - 2
    IS  - 2
    ER  - 

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