Mechanochemical-Assisted Extraction and Pharmacological Study of Triterpenoids from Antrodia Camphorata

Abstract

Antrodia camphorata (AC) is a precious medicinal mushroom native to Taiwan and famous for its excellent pharmacological activity. A ball mill assisted mechanochemical extraction method was applied in the extraction of triterpenoids from Antrodia camphorata. Compared with the ethanol hot thermal reflux method, mechanochemical-assisted extraction afforded an increased yield of triterpenoids to 1.82 ± 0.04% under conditions of mixing with 10 WT% NaHCO3, milling for 20 min, and extracting with water and chloroform. Triterpenoids from Antrodia camphorata extracted by the mechanochemical-assisted extraction method (TAEM) resulted in stronger pharmacological activity as compared to that extracted by ethanol (TAEE). HPLC and LC-MS/MS results showed that the mechanochemical method could extract triterpenoids which were barely extracted by ethanol extraction. The results of this study could provide valuable ideas and a basis for the application of the mechanochemical-assisted extraction method in the extraction of triterpenoids from AC.

A review on the cultivation, bioactive compounds, health-promoting factors and clinical trials of medicinal mushrooms Taiwanofungus camphoratus, Inonotus obliquus and Tropicoporus linteus

“…This thus demonstrates chiral-SFC as a more advantageous method for separation of epimeric bioactive compounds. Mechanochemical-assisted extraction has also been used for the isolation of triterpenoids from the medicinal fungus, where extracts containing triterpenoids ( 32 , 33 ) obtained through this technique led to more robust antioxidant, anti-inflammatory, and immunomodulatory activities than ethanol thermal reflux-extracted compounds [ 67 ].…”

Extraction, isolation, identification, and bioactivity of polysaccharides from Antrodia cinnamomea

“…Based on the color of fruiting bodies, the fungi are classified as red, yellow, and white A. cinnamomea (Su, et al, 2023). Triterpenoids and polysaccharides are the primary active components of A. cinnamomea (He et al, 2019;Liu et al, 2004). However, the wild fruiting body of A. cinnamomea is scarce and expensive and cannot meet market demand.…”