Anti-inflammatory Compounds from the Bitter Mushroom,<i>Sarcodon scabrosus</i>

Abstract

A bioassay-guided purification procedure from the methanol extract of Sarcodon scabrosus led to the isolation of several anti-inflammatory compounds: sarcodonin A (1) and G (2), and related compounds (3, 4 and 5). We named these related compounds neosarcodonin A (3), B (4) and C (5) and elucidated their structures on the basis of spectral data. Topical application of each of these compounds to mouse ears suppressed TPA-induced inflammation. Neosarcodonin C (5) exhibited the highest activity and inhibited the TPA-induced edema on mouse ears by up to 87% with a 200-microg application.