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Open Access Research article

Isolation and biological activity of triglycerides of the fermented mushroom of Coprinus Comatus

Jun Ren1, Jin-Li Shi2, Chun-Chao Han3, Zhen-Quan Liu4 and Jian-You Guo15*

Author Affiliations

1 Department of Psychology, Zhejiang Normal University, Jinhua, 321004, P. R. China

2 School of Pharmacy, Beijing University of Chinese Medicine, Beijing, 100102, P. R. China

3 School of Pharmacy, Shandong University of Traditional Chinese Medicine, Jinan, 250355, P. R. China

4 School of Basic Medical Sciences, Beijing University of Chinese Medicine, Beijing, 100029, P. R. China

5 Key Laboratory of Mental Health, Institute of Psychology, Chinese Academy of Sciences, Beijing, 100101, P. R. China

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BMC Complementary and Alternative Medicine 2012, 12:52  doi:10.1186/1472-6882-12-52

Published: 24 April 2012

Abstract

Background

Although many physiological functions of Coprinus comatus have been reported, there has been no report on the antinociceptive activity of Coprinus comatus. Therefore, the objective of the present study is to demonstrate the production, isolation, and biological properties of triglycerides (TFC) of the fermented mushroom of Coprinus comatus.

Methods

The effects of TFC on cytokines levels, total antioxidant activity, antinociceptive effects in vivo, LD50 and tactile hyperalgesia were analyzed respectively.

Results

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.

Conclusions

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.