Antioxidant/Anti-Inflammatory Activities and Chemical Composition of Extracts from the Mushroom Trametes Versicolor

Abstract

The mushroom, Trametes versicolor is commonly used as a traditional Chinese medicine and is known to ex-hibit various biological activities. However, its antioxidant activity has remained unknown. In the present study, various extracts obtained from the Trametes versicolor mushroom were examined for antioxidant and anti-inflammatory activities. Among the extracts obtained with Soxhlet extraction, the extract from acetone exhibited the highest antioxidant activity (50.9%), followed by the extracts from methanol (33.9%), n-hexane (29.5%), and chloroform (15.2%) at the level of 500 µg/mL. This acetone fraction displayed a dose-dependent anti-inflammatory activity or lipoxygenase inhibitory activity by 76.4% at 500 µg/mL, 55.6% at 200 µg/mL, and 37.0% at 100 µg/mL. Among a total of 76 compounds identified in this acetone extract, hexadecanoic acid was the largest component (18.11 mg/kg), followed by 5-hydroxy-2-pentanone (17.33 mg/kg), lactic acid (3.25 mg/kg), and acetic acid (3.21 mg/kg). The following possible principles of antioxidant activity were identified: furfural (1.48 mg/kg), γ-butyrolactone (0.51 mg/kg), furfuryl alcohol (0.49 mg/kg), 2-methoxy-4-vinylphenol (0.49 mg/kg), and 2,6-dimetoxy-4-vinylphenol (0.33 mg/kg), and benzaldehyde (0.15 mg/kg).