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Functional-food constituents in the fruiting bodies of Stropharia rugosoannulata

Bioscience, Biotechnology and Biochemistry (2011) 75(8) 1631-1634
DOI: 10.1271/bbb.110308
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Abstract

Nine compounds (1-9) were isolated from the fruiting bodies of Stropharia rugosoannulata. Compounds 1-5, 8, and 9 suppressed the formation of osteoclast. Compounds 2 and 5 showed anti-fungal activity, and their MIC were 250μM and 500μM respectively. Compounds 2-6 showed inhibitory effects on thapsigargin toxicity.

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CITATION STYLE

APA

Wu, J., Fushimi, K., Tokuyama, S., Ohno, M., Miwa, T., Koyama, T., … Kawagishi, H. (2011). Functional-food constituents in the fruiting bodies of Stropharia rugosoannulata. Bioscience, Biotechnology and Biochemistry, 75(8), 1631–1634. https://doi.org/10.1271/bbb.110308

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