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

Masumi Kamiyama; Takayuki Shibamoto; Masahiro Horiuchi; Katsumi Umano; Kazuo Kondo; Yuzuru Otsuka

doi:doi:10.11648/j.ijnfs.20130202.19

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

Masumi Kamiyama, Takayuki Shibamoto, Masahiro Horiuchi, Katsumi Umano, Kazuo Kondo, Yuzuru Otsuka

Published in International Journal of Nutrition and Food Sciences (Volume 2, Issue 2)

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).

Published in	International Journal of Nutrition and Food Sciences (Volume 2, Issue 2)
DOI	10.11648/j.ijnfs.20130202.19
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), 2013. Published by Science Publishing Group

Keywords

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

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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://article.sciencepublishinggroup.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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Author Information

Masumi Kamiyama

Department of Environmental Toxicology, University of California, Davis, CA 95616, USA
Takayuki Shibamoto

Department of Environmental Toxicology, University of California, Davis, CA 95616, USA
Masahiro Horiuchi

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

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

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

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

Copy | Download

@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://article.sciencepublishinggroup.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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