Chemical Composition, Antioxidant and Anti-Inflammatory Activity of Shiitake Mushrooms ()

Shiitake mushrooms () are renowned as the "King of mountain treasures" in China due to their abundant nutritional and health-enhancing properties. Intensive chemical investigations of the fruiting bodies and mycelium of Shiitake mushrooms () afforded five new compounds (), named lentinmacrocycles A-C and lentincoumarins A-B, along with fifteen known compounds (). Their structures and absolute configurations were elucidated by extensive spectroscopic analysis, including one-and two-dimensional (1D and 2D) NMR spectroscopy, circular dichroism (CD), and high-resolution electrospray ionization mass spectrometry (HR-ESI-MS). The anti-inflammatory activity test showed that lentincoumarins A (), (3)-7-hydroxymellein (), (3)-6-hydroxymellein () and succinic acid () exhibited strong NO inhibitory effects (IC < 35 μM), and that (3)-5-hydroxymellein () and (3)-6-hydroxymellein () exhibited potent TNF-α inhibitory effects (IC < 80 μM) and were more potent than the positive control, Indomethacin (IC = 88.5 ± 2.1 μM). The antioxidant activity test showed that (3)-6-hydroxymellein () had better DPPH radical scavenging activity (IC = 25.2 ± 0.5 μM).