Abstract
Termitomyces albuminosus is the symbiotic edible mushroom of termites and cannot be artificially cultivated at present. In the project of exploring its pharmaceutical metabolites by microbial fermentation, four new selinane type sesquiterpenoids—teucdiol C (1), D (2), E (3), and F (4), together with two known sesquiterpenoids teucdiol B (5) and epi-guaidiol A (6)—were obtained from its fermented broth of T. albuminosus. Their structures were elucidated by the analysis of NMR data, HR Q-TOF MS spectral data, CD, IR, UV, and single crystal X-ray diffraction. Epi-guaidiol A showed obvious anti-acetylcholinesterase activity in a dose-dependent manner. The experimental results displayed that T. albuminosus possess the pharmaceutical potential for Alzheimer’s disease, and it was an effective way to dig new pharmaceutical agent of T. albuminosus with the microbial fermentation technique.
Highlights
Termitomyces albuminosus (Berk.) Heim is the symbiotic edible mushroom of termites [1]
Many compounds with medicinal potentials have been obtained from its dried fruiting bodies, such as novel cerebrosides termitomycesphins A–H with significant neuritogenic activity [2,3,4] and cerebroside A with the potent neuroprotection activity [5]
We mainly focus on investigating the pharmaceutical metabolites of T. albuminosus by the method of microbial fermentation and describe the structure elucidation and bioactivities of these compounds
Summary
Termitomyces albuminosus (Berk.) Heim is the symbiotic edible mushroom of termites [1]. The fruiting bodies of T. albuminosus are rich in nutritional and medicinal constituents. Many compounds with medicinal potentials have been obtained from its dried fruiting bodies, such as novel cerebrosides termitomycesphins A–H with significant neuritogenic activity [2,3,4] and cerebroside A with the potent neuroprotection activity [5]. T. albuminosus has displayed antioxidant capacity and high content phenolic ingredients [6]. The microbial fermentation technology has been proven to be an effective method to utilize the natural resources of T. albuminosus. It has been reported that the mycelia of T. albuminosus obtained by microbial fermentation contained an extraordinarily high amount of α-aminobutyric acid (2.56 g/kg [7]), possessed a highly intense umami taste [8], and had antioxidant properties [9]. Saponins and polysaccharides from the dry matter of culture broth of
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