Inhibitory Constituents of Aldose Reductase in the Fruiting Body of Phellinus linteus

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  • Lee Yeon Sil
    Department of Food Science and Nutrition, Hallym University
  • Kang Young-Hee
    Department of Food Science and Nutrition, Hallym University
  • Jung Ju-Young
    College of Veterinary Medicine, Chungnam National University
  • Kang Il-Jun
    Department of Food Science and Nutrition, Hallym University
  • Han Sang-No
    Samsung Pharmaco. Co., Ltd.
  • Chung Jong-Sang
    Biotech Idea Group Co., Ltd.
  • Shin Hyun-Kyung
    Department of Food Science and Nutrition, Hallym University Regional Innovation Center, Hallym University
  • Lim Soon Sung
    Department of Food Science and Nutrition, Hallym University Regional Innovation Center, Hallym University

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In an effort to characterize active principles for diabetic complication from medicinal mushroom, aldose reductase inhibitors were isolated from the fruiting body of Phellinus linteus and identified as hispidin (5), phelligridimer A (6), davallialactone (7), methyldavallialactone (8), hypholomine B (9), interfungins A (10), and inoscavin A (11), together with protocatechuic acid (1), protocatechualdehyde (2), caffeic acid (3), and ellagic acid (4). Their structures were elucidated by spectroscopic analyses. Among them, davallialactone (7), hypholomine B (9), and ellagic acid (4) exhibited potent rat lens aldose reductase and human recombinant aldose reductase inhibitory activity with IC50 values of 0.33, 0.82, 0.63 μM and 0.56, 1.28, 1.37 μM, respectively.

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