Antrocamphin A, an Anti-inflammatory Principal from the Fruiting Body of Taiwanofungus camphoratus, and Its Mechanisms

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• 作者：Yu-Hsin Hsieh ; Fang-Hua Chu ; Ya-Shin Wang ; Shih-Chang Chien ; Shang-Tzen Chang ; Jei-Fu Shaw ; Chieh-Yin Chen ; Wen-Wei Hsiao ; Yueh-Hsiung Kuo ; Sheng-Yang Wang
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2010
• 出版时间：March 10, 2010
• 年：2010
• 卷：58
• 期：5
• 页码：3153-3158
• 全文大小：866K
• 年卷期：v.58,no.5(March 10, 2010)
• ISSN：1520-5118

文摘

The fungus Taiwanofungus camphoratus is commonly used for medicinal purposes in Taiwan. It is used as a detoxicant for food poisoning and considered to be a precious folk medicine for hepatoprotection and anti-inflammation. In this study, a lipopolysaccaride (LPS)-challenged ICR mouse acute inflammation model and a LPS-induced macrophage model were used to evaluate the anti-inflammatory activity of T. camphoratus. Ethanol extract of T. camphoratus significantly inhibited expression of iNOS and COX-2 in the liver of LPS-challenged acute inflammatory mice. The ethyl acetate fraction and its isolated compound, antrocamphin A, significantly suppressed nitrite/nitrate concentration in LPS-challenged RAW 264.7 cells. Antrocamphin A showed potent anti-inflammatory activity by suppressing pro-inflammatory molecule release via the down-regulation of iNOS and COX-2 expression through the NF-κB pathway. This study, therefore, first demonstrates the bioactive compound of T. camphoratus and illustrates the mechanism by which it confers its anti-inflammatory activity.