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:
kumagai@brs.nihon-u.ac.jp
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.
