Chemical Constitutes from Mycelia of Laetiporus versisporus (Agaricomycetes)
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Published:2024
Issue:8
Volume:26
Page:75-83
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ISSN:1521-9437
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Container-title:International Journal of Medicinal Mushrooms
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language:en
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Short-container-title:Int J Med Mushrooms
Author:
Hu Wenting,He Yudie,Yang Ze,Meng Qingfeng,Fu Shaobin
Abstract
Edible mushrooms, both wild and cultivated, can be seen as healthy functional food. More and more valuable compounds are obtained from mycelia of macromycetes. However, there was limited report about the medicinal fungus <i>Laetiporus versisporus</i> (Lloyd) Imazeki. Herein, <i>L. versisporus </i>was fermented on rice media and the secondary metabolites of mycelia were investigated. In this study, two-step method was used to obtain fermented products, silica gel column chromatography, recrystallization, medium pressure column chromatography, preparative thin-layer chromatography were applied to separate the chemical constituents. Nine chemical compounds (1-9) including one new triterpenoid acid versisponic acid F were identified by NMR (nuclear magnetic resonance) spectroscopy and MS (mass spectrometry). Seven compounds including monolinoleoyl glycerol, linoleic acid, ergosta-5, 7, 22-triene-3β-ol, β-sitosterol, daucosterol, versisponic acid F were isolated for the first time from <i>L. versisporus</i>.
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