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A Sphingolipid and Tyrosinase Inhibitors from the Fruiting Body of Phellinus linteus  

Kang, Hye-Sook (Faculty of Food Science and Biotechnology, Pukyong National University)
Park, Jin-Ho (Faculty of Food Science and Biotechnology, Pukyong National University)
Cho, Won-Ki (Faculty of Food Science and Biotechnology, Pukyong National University)
Park, Jong-Cheal (Dept. of Oriental Medicine Resources, Suncheon National University)
Choi, Jae-Sue (Faculty of Food Science and Biotechnology, Pukyong National University)
Publication Information
Archives of Pharmacal Research / v.27, no.7, 2004 , pp. 742-750 More about this Journal
Abstract
This paper for the first time reports the isolation of 5 compounds from Phellinus linteus. A sphingolipid (1) and two tyrosinase inhibitory compounds (2, 3) along with two carboxylic acids (4, 5), were isolated from the fruiting body of Phellinus linteus (Berk ＆ Curt) Aoshima. The structure of compound 1 was identified as 1-O-$\beta$-D-glucopyranosyl-(2S, 3R, 4E, 8E)-2-[(2R)-2-hydroxyhexadecanoylamino]-9-methyl-4,8-octadecadiene-1,3-diol, known as cerebroside B, based on spectroscopic methods such as 1D and 2D NMR as well as by acid hydrolysis. Compounds 2-5 were identified as protocatechualdehyde (2), 5-hydroxymethyl-2-furaldehyde (HMF) (3), succinic acid (4), and fumaric acid (5) based on the spectroscopic evidence. Compounds 2 and 3 inhibited the oxidation of L-tyrosine catalyzed by mushroom tyrosinase with an $IC_{50}$ of 0.40 and 90.8 $\mu\textrm{g}$/mL, respectively. The inhibitory kinetics, which were analyzed by the Lineweaver-Burk plots, were found to be competitive and noncompetitive inhibitors with a $K_{j}$ of 1.1 $\mu\textrm{m}$ and 1.4 mM, respectively.
Keywords
Phellinus linteus; Sphingolipid; Cerebroside B; Tyrosinase inhibitor;
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