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Molecules 2018, 23(11), 2864; https://doi.org/10.3390/molecules23112864

Isolation and Identification of Potent Antidiabetic Compounds from Antrodia cinnamomea—An Edible Taiwanese Mushroom

1
Department of Biochemical Science and Technology, National Taiwan University, Taipei 106, Taiwan
2
Division of Chinese Materia Medica Development, National Research Institute of Chinese Medicine, Taipei 11221, Taiwan
3
Department of Chemistry, Tamkang University, New Taipei City 25137, Taiwan
4
Life Science Development Center, Tamkang University, New Taipei City 25137, Taiwan
5
Institute of Research and Development, Duy Tan University, Da Nang 550000, Vietnam
6
Graduate Institute of Integrated Medicine, College of Chinese Medicine, China Medical University, Taichung 40402, Taiwan
7
Ph.D. Program for Clinical Drug Development of Chinese Herbal Medicine, College of Pharmacy, Taipei Medical University, Taipei 11031, Taiwan
*
Authors to whom correspondence should be addressed.
Received: 16 September 2018 / Revised: 31 October 2018 / Accepted: 1 November 2018 / Published: 2 November 2018
(This article belongs to the Special Issue Natural Product Isolation, Identification and Biological Activity)
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Abstract

Antrodia cinnamomea (AC), an edible Taiwanese mushroom, has been recognized as a valuable natural resource with vast biological and medicinal benefits. Recently, the hypoglycemic and anti-diabetic effects of AC were mentioned in several studies. However, no studies have investigated α-glucosidase inhibitors from AC fruiting bodies (ACFB) as they relate to type 2 diabetes (T2D) treatment. The purpose of this study was to gain evidence of potent α-glucosidase inhibitory effects, as well as isolate, identify and characterize the active compounds of ACFB. The MeOH extract of ACFB demonstrated potent α-glucosidase inhibitory activity, and possessed high pH stability (pH 2–11) and thermostable properties at 40–50 °C. Further purification led to the isolation of eight constituents from ACFB, identified as: 25S-antcin K (1), 25R-antcin K (2), dehydrosulphurenic acid (3), 25S-antcin I (4), 25S-antcin B (5), 25R-antcin B (6), dehydroeburicoic acid (7) and eburicoic acid (8). Notably, the ACFB extract and its identified compounds, except 1, 4, and 6 demonstrated a greater effect (EC50 = 0.025–0.21 mg/mL) than acarbose (EC50 = 0.278 mg/mL). As such, these active compounds were determined to be new potent mushroom α-glucosidase inhibitors. These active compounds were also identified on the HPLC fingerprints of ACFB. View Full-Text
Keywords: Antrodia cinnamomea; antidiabetic; edible mushroom; α-glucosidase inhibitor; antcin K; dehydrosulphurenic acid; dehydroeburicoic acid; eburicoic acid Antrodia cinnamomea; antidiabetic; edible mushroom; α-glucosidase inhibitor; antcin K; dehydrosulphurenic acid; dehydroeburicoic acid; eburicoic acid
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

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Huang, H.T.; Wang, S.-L.; Nguyen, V.B.; Kuo, Y.-H. Isolation and Identification of Potent Antidiabetic Compounds from Antrodia cinnamomea—An Edible Taiwanese Mushroom. Molecules 2018, 23, 2864.

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