A New Benzoquinone and a New Benzofuran from the Edible
Food Chemistry 141 (2013) 1614–1618 Contents lists available at SciVerse ScienceDirect Food Chemistry journal homepage: www.elsevier.com/locate/foodchem A new benzoquinone and a new benzofuran from the edible mushroom Neolentinus lepideus and their inhibitory activity in NO production inhibition assay ⇑ ⇑ Yongxia Li a,b,1, Li Bao a,1, Bin Song c, Junjie Han b, Heran Li b, , Feng Zhao d, Hongwei Liu a, a State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, No. 9, Beiertiao, Zhongguancun, Haidian District, Beijing 100190, People’s Republic of China b College of Pharmacy, Soochow University, No. 199, Ren Ai Rd., Suzhou Industrial Park, Suzhou, People’s Republic of China c Guangdong Institute of Microbiology, Guangdong Academy of Sciences, No. 100, Xianlie Road, Yuexiu District, Guangdong 510070, People’s Republic of China d School of Pharmacy, Yantai University, No. 32, Qingquan Road, Laishan District, Yantai 264005, People’s Republic of China article info abstract Article history: The fruiting bodies or mycelia of mushrooms have been used as food and food-flavoring material for cen- Received 16 October 2012 turies due to their nutritional and medicinal value and the diversity of their bioactive components. The Received in revised form 21 February 2013 present research is the first to investigate the bioactive secondary metabolites from the solid culture of Accepted 30 April 2013 the edible mushroom Neolentinus lepideus. Two new secondary metabolites, 5-methoxyisobenzofuran- Available online 23 May 2013 4,7(1H,3H)-dione (1) and 1,3-dihydroisobenzofuran-4,6-diol (2), as well as seven known compounds including one benzoquinone derivative (3) and six cinnamic acid derivatives (4–9) were obtained.
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