Ergosterol peroxides from the fruit body of Sparassis crispa

Abstract

Sparassis crispa fruits were extracted in 80 % MeOH, and the concentrated extract was partitioned into EtOAc, n-butyl alcohol, and water fractions. The repeated octadecyl SiO2 and silica gel (SiO2) column chromatographies for the EtOAc and nbutyl alcohol fractions led to isolation of two ergosterol peroxides. There chemical structures were determined as (3β,5α,8α,22E)-5,8-Epidioxyergosta-6,22-dien-3-ol (ergosterol peroxide) (1) and 3-O-β-D-glucopyranosyl ergosterol peroxide (2) based on spectroscopic data analyses including nuclear magnetic resonance, infrared spectrometry, and mass spectrometry (MS). Compounds 1 and 2 were for the first time isolated from S. crispa in this study.