Chemical Composition, Antioxidant and Anti-Inflammatory Activity of Shiitake Mushrooms ( Lentinus edodes ).

Shiitake mushrooms ( Lentinus edodes ) are renowned as the "King of mountain treasures" in China due to their abundant nutritional and health-enhancing properties. Intensive chemical investigations of the fruiting bodies and mycelium of Shiitake mushrooms ( Lentinus edodes ) afforded five new compounds ( 1-5 ), named lentinmacrocycles A-C and lentincoumarins A-B, along with fifteen known compounds ( 6-20 ). Their structures and absolute configurations were elucidated by extensive spectroscopic analysis, including one-and two-dimensional (1D and 2D) NMR spectroscopy, circular dichroism (CD), and high-resolution electrospray ionization mass spectrometry (HR-ESI-MS). The anti-inflammatory activity test showed that lentincoumarins A ( 4 ), (3 S )-7-hydroxymellein ( 9 ), (3 R )-6-hydroxymellein ( 11 ) and succinic acid ( 18 ) exhibited strong NO inhibitory effects (IC 50 < 35 μM), and that (3 S )-5-hydroxymellein ( 10 ) and (3 R )-6-hydroxymellein ( 11 ) exhibited potent TNF-α inhibitory effects (IC 50 < 80 μM) and were more potent than the positive control, Indomethacin (IC 50 = 88.5 ± 2.1 μM). The antioxidant activity test showed that (3 R )-6-hydroxymellein ( 11 ) had better DPPH radical scavenging activity (IC 50 = 25.2 ± 0.5 μM).