| Summary: | <p>Abstract</p> <p>Background</p> <p>Although many physiological functions of <it>Coprinus comatus</it> have been reported, there has been no report on the antinociceptive activity of <it>Coprinus comatus</it>. Therefore, the objective of the present study is to demonstrate the production, isolation, and biological properties of triglycerides (TFC) of the fermented mushroom of <it>Coprinus comatus.</it></p> <p>Methods</p> <p>The effects of TFC on cytokines levels, total antioxidant activity, antinociceptive effects <it>in vivo</it>, LD<sub>50</sub> and tactile hyperalgesia were analyzed respectively.</p> <p>Results</p> <p>TFC treatment decreased the levels of cytokines and total antioxidant status (TAOS) and inhibited the acetic acid-induced abdominal constrictions in mice. In addition, TFC reduced CFA-induced tactile hyperalgesia in a dose-dependent manner and the LD<sub>50</sub> of TFC was determined to be 400 mg/kg. However, TFC did not significantly inhibit the reaction time to thermal stimuli in the hot-plate test.</p> <p>Conclusions</p> <p>TFC showed anti-inflammatory, antioxidant, peripheral antinociceptive and antihyperalgesic activity in various models of inflammatory pain. The data suggest that TFC may be a viable treatment option for inflammatory pain.</p>
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