Researchers from Japan discovered a new antioxidant, Inaoside A, along with three other known bioactive compounds, from Laetiporus cremeiporus, an edible mushroom variety. Credit: Atsushi Kawamura from Shinshu University, Japan
Key points:
- Researchers isolated four bioactive compounds from the edible mushroom Laetiporis cremeiporus, including a new antioxidant compound called Inaoside A.
- Characterizing the properties of Inaoside A revealed that the compound was an efficacious antioxidant agent, marking a major breakthrough in natural product research.
- The research team hopes to bring their methodology to other edible mushrooms to contribute to the development of novel antioxidant-based therapies.
In recent years, mushrooms have emerged as a valuable source of bioactive molecules with potential pharmaceutical and nutraceutical applications. A new study, published in Heliyon, identifies and characterizes an antioxidant compound recently derived from the Laetiporis cremeiporus species.
Researchers collected fresh fruiting bodies of L. cremeioporus and concentrated the extracts. They then used advanced chromatographic techniques to isolate bioactive compounds from the extracts. They successfully isolated 4 bioactive compounds including a new antioxidant phenolic compound called Inaoside A.
“Our study marks the pioneering discovery of Inaoside A from an extract of the Laetiporus cremeiporus,” explained study lead Atsushi Kawamura, professor at Shinshu University. “We are the first to uncover the isolation of an antioxidant compound from L. cremeiporus.”
To determine the structure of Inaoside A, the team used one- and two-dimensional NMR and other spectroscopic techniques. They found that Inaoside A has a planar configuration that features a distinctive ribose moiety.
Once the researchers characterized the structure, they determined the antioxidant activities of all the bioactive compounds present in the mushroom extracts using DPPH radical scavenging and superoxide dismutase assays. The DPPH radical scavenging activity of Inaoside A showed 80% inhibition at 100 ug/mL, meaning that it has significant antioxidant properties. Inaoside A had a IC50 value of 79.9 mM, which further points to its efficacy as an antioxidant agent.
Identifying Inaoside A as antioxidant is a major breakthrough for natural product research. The research team believes mushrooms may be a source of therapeutic bioactive compounds that can contribute to the development of novel antioxidant-based therapies for various health conditions.
“We are now focusing on investigating the chemical compositions and biological properties of natural compounds obtained from mushrooms,” said Kawamura. “Our goal is to uncover the potential of edible mushrooms as functional foods through this discovery.”