Inhibitory activity of shiitake flavor against platelet aggregation

Issue title: The Proceedings of the 3rd International Conference on Food Factors (ICoFF 03)

Article type: Research Article

Authors: Shimada, Shoichiro | Komamura, Koji | Kumagai, Hitomi | Sakurai, Hidetoshi

Affiliations: Department of Agricultural and Biological Chemistry, College of Bioresource Sciences, Nihon University, 1866 Kameino, Fujisawa-shi 252-8510, Japan. Tel./Fax: +81 466 84 3946; E-mail: [email protected]

Note: [] Corresponding author

Abstract: Sulfuric-flavored compounds were extracted from shiitake (Lentinus edodes) and their inhibitory activity against platelet aggregation was investigated. Platelet aggregation induced by arachidonic acid and U-46619, the analog of thromboxane A_2, was inhibited by the essential oil from shiitake that contained lenthionine as a major sulfuric compound. This result indicates that the inhibitory site of the shiitake flavor compounds would be different from that of garlic-flavor compounds because the latter inhibits the passage between arachidonic acid and thromboxane A_2. The effect of the synthesized lenthionine was almost equivalent to that of the essential oil, which indicates that the inhibitory activity of the essential oil from shiitake would be mainly attributed to lenthionine.

Keywords: shiitake mushroom, sulfuric-flavored compound, lenthionine, inhibitory activity against platelet aggregation

Journal: BioFactors, vol. 22, no. 1-4, pp. 177-179, 2004