Isolation and biological activity of triglycerides of the fermented mushroom of <it>Coprinus Comatus</it>

• Main Authors: Ren Jun, Shi Jin-Li, Han Chun-Chao, Liu Zhen-Quan, Guo Jian-You
• Format: Article
• Language: English
• Published: BMC 2012-04-01
• Series: BMC Complementary and Alternative Medicine
• Online Access: http://www.biomedcentral.com/1472-6882/12/52

<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>, LD₅₀ 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 LD₅₀ 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>