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    Title: Isolation and identification of potent antidiabetic compounds from Antrodia cinnamomea - An edible Taiwanese mushroom
    Authors: Hung Tse Huang;San-Lang Wang;Van Bon Nguyen;Yao-Haur Kuo
    Keywords: Antrodia cinnamomea;antidiabetic;edible mushroom;α-glucosidase inhibitor;antcin K;dehydrosulphurenic acid;dehydroeburicoic acid;eburicoic acid
    Date: 2018-11-02
    Issue Date: 2018-11-08 12:12:02 (UTC+8)
    Publisher: MDPI
    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.
    Relation: Molecules 23(11), 2864
    Appears in Collections:[化學學系暨研究所] 期刊論文

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