Two Sarcoviolins with Antioxidative and α-Glucosidase Inhibitory Activity from the Edible Mushroom Sarcodon leucopus Collected in Tibet

Abstract

Edible mushrooms are known as an important source of natural antioxidants. The ethyl acetate extract of the edible mushroom Sarcodon leucopus (Zangzi mushroom) possesses strong antioxidative activity. Bioactivity-guided isolation afforded 10 compounds from its fruiting bodies, including two new sarcoviolins, sarcoviolin β (1) and episarcoviolin β (2), and one new p-terphenyl derivative (3) along with seven known compounds. The structures of the new compounds were elucidated by spectroscopic methods and comparison with the known compounds. Compounds 1-10 were found to have antioxidant effects in the DPPH scavenging assay, the total antioxidant capacity assay, the reducing power assay, and the lipid peroxidation assay. Further study indicated that they could protect DNA strands from free radical-induced cleavage at 200 μM. Compounds 1-10 also presented strong α-glucosidase inhibitory activity. Of all tested compounds, compound 1 exhibited the strongest inhibitory activity, with an IC50 value of 0.58 μM.

A diterpenoid sugiol from <i>Metasequoia glyptostroboides</i> with α-glucosidase and tyrosinase inhibitory potential

“…Similar findings on α-glucosidase inhibitory activity of flavonoid and terpenoid compounds isolated from Agrimonia pilosa were observed by Liu et al (2014). In addition, sarcoviolins isolated from edible mushroom Sarcodon leucopus were also found to inhibit α-glucosidase in vitro (Ma et al, 2014). Currently α-glucosidase inhibitors are used for the treatment of type 2 diabetes mellitus, suggesting that sugiol in formulation might be used as an oral hypoglycemic agent.…”

“…Still the use of phytochemicals within the context of diabetes remains largely unexplored; which has urged the scientists to provide scientific evidences on the development of more effective agents conferring inhibitory effects on intestinal glucosidases. As reported previously, to control hyperglycemia, inhibition of intestinal α-glucosidase is an established strategy (Tiwari et al, 2010;Ma et al, 2014). Although there have been reports on the clinical availability of α-glucosidase inhibitors, there is still need to develop alternative therapies to inhibit this key enzyme in order to minimize side effects and drug cost efficacy.…”

“…Although there have been reports on the clinical availability of α-glucosidase inhibitors, there is still need to develop alternative therapies to inhibit this key enzyme in order to minimize side effects and drug cost efficacy. In this regard, several natural substances from plant origins have been analyzed for their enzymatic inhibitory activities (Tiwari et al, 2010;Ma et al, 2014;Liu et al, 2014).…”

Tyrosinase and α-Glucosidase Inhibitory Effects of an Abietane Type Diterpenoid Taxodone from Metasequoia glyptostroboides

“…Similar findings on a-glucosidase inhibitory activity of flavonoid and terpenoid compounds isolated from Agrimonia pilosa were observed by Liu et al [9]. In addition, sarcoviolins isolated from edible mushroom Sarcodon leucopus were also found to inhibit aglucosidase in vitro [15].…”

Chemical diversity from the Tibetan Plateau fungi Penicillium kongii and P. brasilianum

“…In the past few years, a series of bioactive molecules or new skeletons has been isolated from Tibetan Plateau origin fungi, such as phaeolschidins, with antioxidant activity, from Phaeolus schweinitzii (Abbas et al 2013; Han et al 2013), new skeletons, sterhirsutins, with cytotoxic and immunosuppressant activities from Stereum hirsutum (Qi et al 2014, 2015), anthraquinone derivatives, with antitumour activities, from an Alternaria species (Chen et al 2014), sarcoviolins, with antioxidative and α‑glucosidase inhibitory activities, from Sarcodon leucopus (Ma et al 2014a), Gloeophyllins A–J, as cytotoxic ergosteroids, from Gloeophyllum abietinum (Han et al 2015). Therefore, fungi from Tibetan Plateau represent an important fungal resource for the discovery of novel chemical molecules.…”