Cultivated maitake mushroom demonstrated functional food quality as determined by in vitro bioassays

Anti-inflammatory Maitake


Cultivated fruiting body of Grifola frondosa is a culinary and medicinal mushroom. In this study, we investigated its functional food value. Extracts of its fruiting body afforded known compounds, glycerides (1 and 2), sterols (35), a glucosylceramide (6), a α-glucose dimer (7), a phospholipid (8) and α-glucans as elucidated by spectroscopic methods. This is the first report of compounds 25 and 8 from the fruiting body of G. frondosa. Most of the pure isolates showed antiinflammatory and antioxidant activities as demonstrated by inhibitions of cyclooxygenase enzymes (COX-1 and -2) and lipid peroxidation (LPO), respectively. Compounds 14, and 5 from this mushroom inhibited COX enzymes at 100 µg/mL similar to aspirin, naproxen and ibuprofen, the non-steroidal antiinflammatory drugs (NSAIDs) used as controls in the assays.

Chemical compounds

1-Oleoyl-2-linoleoyl-3-palmitoylglycerol (PubChem CID: 14299219)
1-Oleoyl-3-linoleoylglycerol (PubChem CID: 71751316)
Ergosterol (PubChem CID: 444679)
Erogosterol peroxide (PubChem CID: 5351516)
Ergosteryl 3-βd-glucopyranoside (PubChem CID: 44176397)
Cerebroside B (PubChem CID: 10010147)
Trehalose (PubChem CID: 7427)
L-α-1-linoleoyl-2-oleoylphosphatidylcholine (PubChem CID: 101665950)