Characterization of Volatile Compounds in<i>Astraeus</i>spp.

Kakumyan, Pattana; Matsui, Kenji

doi:10.1271/bbb.90282

Cited by 14 publications

(4 citation statements)

References 20 publications

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“…The chemical constituents from A. asiaticus have never been reported. The only report 14 of the constituents in A. odoratus was C8 volatile compounds, which have never been studied for their biological activities. This paper reports the isolation and structure elucidation of four new lanostane triterpenes, astraodoric acids A−D, one new 5-hydroxyhypaphorine, and four known compounds, namely, ergosterol, astraodorol (artabotryols A), nicotinic acid, and hypaphorine from the edible mushroom A. odoratus.…”

Section: ■ Introductionmentioning

confidence: 99%

Astraodoric Acids A–D: New Lanostane Triterpenes from Edible Mushroom Astraeus odoratus and Their Anti-Mycobacterium tuberculosis H₃₇Ra and Cytotoxic Activity

Arpha

Phosri

Suwannasai

et al. 2012

J. Agric. Food Chem.

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Tuberculosis (TB) is one of the chronic infectious diseases caused by Mycobacterium tuberculosis that causes about 2-3 million deaths per year. Isoniazid and rifampicin are examples of first line drugs used for TB treatment; however, they are potentially hepatotoxic. More effective and safer drugs are urgently needed, especially from natural products. Basidiomycete mushrooms are known as important sources of pharmaceutically active metabolites including an anti-TB agent. In this work, the chemical constituents of the edible mushroom Astraeus odoratus were isolated and investigated for antibacterial activity against M. tuberculosis H(37)Ra. The cytotoxic activity against cancerous cell lines was also evaluated. Four new lanostane triterpenes, astraodoric acids A-D, and new 5-hydroxyhypaphorine have been isolated together with four known compounds. The structures were elucidated by NMR spectroscopic methods, HR-ESI-MS results, and X-ray crystallographic analysis. Astraodoric acids A and B exhibited moderate antibacterial (MICs of 50 and 25 μg/mL) and cytotoxic activities (IC(50) values of 34.69 and 18.57 μg/mL against KB and 19.99 and 48.35 μg/mL against NCI-H187), respectively. The results of this study show that A. odoratus could be a significant natural source for safer antitubercular and anticancer agents.

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Section: ■ Introductionmentioning

confidence: 99%

Astraodoric Acids A–D: New Lanostane Triterpenes from Edible Mushroom Astraeus odoratus and Their Anti-Mycobacterium tuberculosis H₃₇Ra and Cytotoxic Activity

Arpha

Phosri

Suwannasai

et al. 2012

J. Agric. Food Chem.

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“…9) In brief, tofu (30 g) was homogenized with 30 mL of distilled water, and the headspace of the homogenate was continuously circulated (at 4 L/min) through a charcoal trap (ORBO 32 small, Supelco, Bellefonte, PA) for 2 h at 25 C. The system was flushed with charcoalpurified air before use. The volatiles were desorbed with 750 mL of dichloromethane containing 2 mg/mL of nonyl acetate as internal standard.…”

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confidence: 99%

“…Â 0.25 mm film thickness, Restek, Bellefonte, PA) under conditions described previously. 9) Under those conditions, the peak for n-hexanal extensively overlapped with that of dichloromethane, and hence its amount was not determined. Volatiles were analyzed from at least three independent y To whom correspondence should be addressed.…”

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confidence: 99%

Effects of Anaerobic Processing of Soybean Seeds on the Properties of Tofu

Matsui

Takaki

Shimada

et al. 2011

Bioscience, Biotechnology, and Biochemistry

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Oxygenation of lipids during the processing soybeans affects the flavor properties of soy products. We prepared tofu under anaerobic conditions and then evaluated its sensory properties and the compositions of volatiles and oxidized lipids. Anaerobic processing resulted in tofu with less intense richness (kokumi) concomitant with reductions in the amounts of oxidized lipids and volatile compounds.Key words: soybean (Glycin max L. Merril) seed; tofu; flavor; anaerobic process; lipoxygenase A variety of health claims for soy products have increased the consumption of soybeans, but currently available soy products continue to exhibit flavor problems, characterized as beany, green, and grassy, especially for European and US consumers.1-3) Oxygenation of fatty acids during processing produces the compounds responsible to such soybean-like flavors. n-Hexanal and n-hexan-1-ol among others are undesirable compounds that reduce acceptance of soy products by many consumers, who prefer a bland flavor. On the other hand, sensory evaluation by Japanese panelists suggested that tofu rich in n-hexanal had deeper richness. 4) These flavor compounds are formed from linoleic acid, mostly through oxygenation by lipoxygenases (LOXs) and the cleavage of the resulting linoleic acid 13-hydroperoxide (HPO) by HPO lyase.5) The formation of these compounds independently of soybean seed LOXs is also evident, and hence, introduction of the LOX-free soybean lines settled the flavor problems only partly. 6,7) It was expected that spontaneous oxygenation also proceeds during the processing soybean seeds, and that anaerobic processing suppresses lipid oxygenation, but no effect of anaerobiosis during tofu processing on the flavor properties of tofu has been reported. In this study, we prepared tofu in an anaerobic way, and examined its sensory properties as well as the compositions of volatile and lipid peroxide.Normal soybeans (Fukuyutaka) and the LOX-less soybean (L-Star) were grown at the National Institute of Crop Science, Tsukuba, Japan during the summer of 2006. Soybean seeds (120 g) were soaked in tap water at 20 C for 18 h and the water was drained off. Tap water was added to make the total weight of 720 g, and then the seeds were ground with a mixer (NB-780, Nakasa, Osaka, Japan) for 2 min. The slurry was boiled for 3 min, and then filtrated with cheesecloth. After degassing under a vacuum for 20 min, the slurry was mixed with gluconodeltalactone (Maglactone-70) to make 0.3% w/w, and the mixture was poured into a polypropylene tube (7 cm i.d.). After sealing of the tube, coagulation was done at 80 C for 40 min. In order to prepare the tofu anaerobically, the air in the water for imbibition and grinding was expelled with N 2 gas prior to use, and every step before degassing was performed under an N 2 atmosphere. After cooling to 25 C, the edges of the tofu block were removed, and a piece (7 cm i.d. Â 2 cm) was submitted to sensory evaluation. Sensory training was done with tofu made aerobically from Fukuyutaka and L-Star, and then eigh...

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“…Linoleic acid has been isolated and determined to be the main substance with anti-mutagenic activity in Agaricus subrufescens (as A. blazei) (Ferreira Da Eira et al 2005), and occurs in Astraeus spp. (Kakumyan and Matsui 2009), Cordyceps (Yang et al 2009) and Pleurotus sajor-cajú (Nieto and Carolina Chegwin 2008), and is also produced during lignin degradation by Ceriporiopsis subvermispora (Gutiérrez et al 2002), while γ-linolenic acid can be produced by Mortierella and Rhizopus species (Krištofíková et al 1991 Carotenoids, which are organic pigments found in some fungi (Jin et al 2010), are split into two classes, xanthophylls (which contain oxygen) and carotenes. Carotenoids are widely used in cosmetics, especially in sun lotions (e.g.…”

Section: Revitalizing Skin and Anti-agingmentioning

confidence: 99%

Fungi—an unusual source for cosmetics

2010

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Fruiting bodies of some wild and cultivatable mushrooms contain medicinal compounds which are being used in traditional medicines and cosmetics. There are numerous potential medicinal products from mushrooms that could be used in cosmeceuticals (products applied topically, such as creams, lotions, and ointments) or nutricosmetics (products that are ingested orally). This paper provides a review of the fungi presently used in cosmeceuticals and nutricosmetics with some examples of cosmetic types and products. Species presently used, or patented to be used, in cosmeceuticals and nutricosmetics include Agaricus subrufescens (= A. blazei, A. brasiliensis) Choiromyces maeandriformis Cordyceps sinensis, Ganoderma lucidum, Grifola frondosa, Hypsizygus ulmarium, Inonotus obliquus, Lentinula edodes, Polyporus spp., Trametes versicolor, Tremella fuciformis, Tuber spp., Schizophyllum commune and many other lesser used taxa. Cosmetics incorporating fungi include those for skin care such as anti-aging, anti-oxidants, skin revitalizing, skin whitening and hair products. The mushrooms presently used are traditionally known to produce medicinal compounds and thus were the first to be incorporated in cosmetic applications. There are, however, numerous other mushroom species that are untested, undescribed or not yet cultivatable and that have huge potential for use in the cosmetic industry. Some fungi are also used in biotransformation and the products such as lactic acid and ceramides could potentially be used in cosmetics.

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Characterization of Volatile Compounds inAstraeusspp.

Cited by 14 publications

References 20 publications

Astraodoric Acids A–D: New Lanostane Triterpenes from Edible Mushroom Astraeus odoratus and Their Anti-Mycobacterium tuberculosis H₃₇Ra and Cytotoxic Activity

Astraodoric Acids A–D: New Lanostane Triterpenes from Edible Mushroom Astraeus odoratus and Their Anti-Mycobacterium tuberculosis H₃₇Ra and Cytotoxic Activity

Effects of Anaerobic Processing of Soybean Seeds on the Properties of Tofu

Fungi—an unusual source for cosmetics

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Characterization of Volatile Compounds inAstraeusspp.

Cited by 14 publications

References 20 publications

Astraodoric Acids A–D: New Lanostane Triterpenes from Edible Mushroom Astraeus odoratus and Their Anti-Mycobacterium tuberculosis H37Ra and Cytotoxic Activity

Astraodoric Acids A–D: New Lanostane Triterpenes from Edible Mushroom Astraeus odoratus and Their Anti-Mycobacterium tuberculosis H37Ra and Cytotoxic Activity

Effects of Anaerobic Processing of Soybean Seeds on the Properties of Tofu

Fungi—an unusual source for cosmetics

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Product

Resources

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Astraodoric Acids A–D: New Lanostane Triterpenes from Edible Mushroom Astraeus odoratus and Their Anti-Mycobacterium tuberculosis H₃₇Ra and Cytotoxic Activity

Astraodoric Acids A–D: New Lanostane Triterpenes from Edible Mushroom Astraeus odoratus and Their Anti-Mycobacterium tuberculosis H₃₇Ra and Cytotoxic Activity