Quantification of the bioactive compound eritadenine in selected strains of shiitake mushroom (Lentinus edodes)

Josefine Enman, Ulrika Rova, Kris A. Berglund

Research output: Research - peer-reviewArticle

  • 26 Citations

Abstract

Cardiovascular disease is one of the most common causes of death in the Western world, and a high level of blood cholesterol is considered a risk factor. The edible fungus, shiitake mushroom (Lentinus edodes), contains the hypocholesterolemic agent eritadenine, 2(R),3(R)-dihydroxy-4-(9-adenyl)-butyric acid. This study was conducted to quantify the amount of the cholesterol reducing agent eritadenine in shiitake mushrooms, in search of a potential natural medicine against blood cholesterol. The amounts of eritadenine in the fruit bodies of four different shiitake mushrooms, Le-1, Le-2, Le-A, and Le-B, were investigated in this study. To achieve this goal, methanol extraction was used to recover as much as possible of the hypocholesterolemic agent from the fungal cells. In addition, enzymes that degrade the fungal cell walls were also used to elucidate if the extraction could be further enhanced. To analyze the target compound, a reliable and reproducible HPLC method for separation, identification, and quantification of eritadenine was developed. The shiitake strains under investigation exhibit up to 10 times higher levels of eritadenine than previously reported for other shiitake strains. Further, pretreating the mushrooms with hydrolytic enzymes before methanol extraction resulted in an insignificant increase in the amount of eritadenine released. These results indicate the potential for delivery of therapeutic amounts of eritadenine from the ingestion of extracts or dried concentrates of shiitake mushroom strains.

LanguageEnglish (US)
Pages1177-1180
Number of pages4
JournalJournal of Agricultural and Food Chemistry
Volume55
Issue number4
DOIs
StatePublished - Feb 21 2007
Externally publishedYes

Profile

Lentinula edodes
mushrooms
bioactive compounds
Shiitake Mushrooms
eritadenine
cholesterol
Cholesterol
methanol
blood
enzymes
Methanol
Enzymes
Blood
edible fungi
reducing agents
butyric acid
fruiting bodies
cardiovascular diseases
medicine
risk factors

Keywords

  • Bioactive compounds
  • Eritadenine
  • HPLC
  • Lentinus edodes

ASJC Scopus subject areas

  • Agricultural and Biological Sciences(all)
  • Chemistry(all)
  • Agricultural and Biological Sciences (miscellaneous)
  • Food Science
  • Chemistry (miscellaneous)

Cite this

Quantification of the bioactive compound eritadenine in selected strains of shiitake mushroom (Lentinus edodes). / Enman, Josefine; Rova, Ulrika; Berglund, Kris A.

In: Journal of Agricultural and Food Chemistry, Vol. 55, No. 4, 21.02.2007, p. 1177-1180.

Research output: Research - peer-reviewArticle

@article{e0bc2df95b684df6a8aae2851f65379c,
title = "Quantification of the bioactive compound eritadenine in selected strains of shiitake mushroom (Lentinus edodes)",
abstract = "Cardiovascular disease is one of the most common causes of death in the Western world, and a high level of blood cholesterol is considered a risk factor. The edible fungus, shiitake mushroom (Lentinus edodes), contains the hypocholesterolemic agent eritadenine, 2(R),3(R)-dihydroxy-4-(9-adenyl)-butyric acid. This study was conducted to quantify the amount of the cholesterol reducing agent eritadenine in shiitake mushrooms, in search of a potential natural medicine against blood cholesterol. The amounts of eritadenine in the fruit bodies of four different shiitake mushrooms, Le-1, Le-2, Le-A, and Le-B, were investigated in this study. To achieve this goal, methanol extraction was used to recover as much as possible of the hypocholesterolemic agent from the fungal cells. In addition, enzymes that degrade the fungal cell walls were also used to elucidate if the extraction could be further enhanced. To analyze the target compound, a reliable and reproducible HPLC method for separation, identification, and quantification of eritadenine was developed. The shiitake strains under investigation exhibit up to 10 times higher levels of eritadenine than previously reported for other shiitake strains. Further, pretreating the mushrooms with hydrolytic enzymes before methanol extraction resulted in an insignificant increase in the amount of eritadenine released. These results indicate the potential for delivery of therapeutic amounts of eritadenine from the ingestion of extracts or dried concentrates of shiitake mushroom strains.",
keywords = "Bioactive compounds, Eritadenine, HPLC, Lentinus edodes",
author = "Josefine Enman and Ulrika Rova and Berglund, {Kris A.}",
year = "2007",
month = "2",
doi = "10.1021/jf062559+",
volume = "55",
pages = "1177--1180",
journal = "Journal of Agricultural and Food Chemistry",
issn = "0021-8561",
publisher = "American Chemical Society",
number = "4",

}

TY - JOUR

T1 - Quantification of the bioactive compound eritadenine in selected strains of shiitake mushroom (Lentinus edodes)

AU - Enman,Josefine

AU - Rova,Ulrika

AU - Berglund,Kris A.

PY - 2007/2/21

Y1 - 2007/2/21

N2 - Cardiovascular disease is one of the most common causes of death in the Western world, and a high level of blood cholesterol is considered a risk factor. The edible fungus, shiitake mushroom (Lentinus edodes), contains the hypocholesterolemic agent eritadenine, 2(R),3(R)-dihydroxy-4-(9-adenyl)-butyric acid. This study was conducted to quantify the amount of the cholesterol reducing agent eritadenine in shiitake mushrooms, in search of a potential natural medicine against blood cholesterol. The amounts of eritadenine in the fruit bodies of four different shiitake mushrooms, Le-1, Le-2, Le-A, and Le-B, were investigated in this study. To achieve this goal, methanol extraction was used to recover as much as possible of the hypocholesterolemic agent from the fungal cells. In addition, enzymes that degrade the fungal cell walls were also used to elucidate if the extraction could be further enhanced. To analyze the target compound, a reliable and reproducible HPLC method for separation, identification, and quantification of eritadenine was developed. The shiitake strains under investigation exhibit up to 10 times higher levels of eritadenine than previously reported for other shiitake strains. Further, pretreating the mushrooms with hydrolytic enzymes before methanol extraction resulted in an insignificant increase in the amount of eritadenine released. These results indicate the potential for delivery of therapeutic amounts of eritadenine from the ingestion of extracts or dried concentrates of shiitake mushroom strains.

AB - Cardiovascular disease is one of the most common causes of death in the Western world, and a high level of blood cholesterol is considered a risk factor. The edible fungus, shiitake mushroom (Lentinus edodes), contains the hypocholesterolemic agent eritadenine, 2(R),3(R)-dihydroxy-4-(9-adenyl)-butyric acid. This study was conducted to quantify the amount of the cholesterol reducing agent eritadenine in shiitake mushrooms, in search of a potential natural medicine against blood cholesterol. The amounts of eritadenine in the fruit bodies of four different shiitake mushrooms, Le-1, Le-2, Le-A, and Le-B, were investigated in this study. To achieve this goal, methanol extraction was used to recover as much as possible of the hypocholesterolemic agent from the fungal cells. In addition, enzymes that degrade the fungal cell walls were also used to elucidate if the extraction could be further enhanced. To analyze the target compound, a reliable and reproducible HPLC method for separation, identification, and quantification of eritadenine was developed. The shiitake strains under investigation exhibit up to 10 times higher levels of eritadenine than previously reported for other shiitake strains. Further, pretreating the mushrooms with hydrolytic enzymes before methanol extraction resulted in an insignificant increase in the amount of eritadenine released. These results indicate the potential for delivery of therapeutic amounts of eritadenine from the ingestion of extracts or dried concentrates of shiitake mushroom strains.

KW - Bioactive compounds

KW - Eritadenine

KW - HPLC

KW - Lentinus edodes

UR - http://www.scopus.com/inward/record.url?scp=34249847470&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=34249847470&partnerID=8YFLogxK

U2 - 10.1021/jf062559+

DO - 10.1021/jf062559+

M3 - Article

VL - 55

SP - 1177

EP - 1180

JO - Journal of Agricultural and Food Chemistry

T2 - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

SN - 0021-8561

IS - 4

ER -