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

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).