Isolation and Biological Activity of Triglycerides of the Fermented Mushroom of Coprinus comatus (BMC Complementary and Alternative Medicine)

Background: Many physiological functions of Coprinus comatus have been reported. However, there has been no report of the antinociceptive activity of Coprinus comatus. Therefore, the objective of the present study was to demonstrate the production, isolation, and biological properties of triglycerides (TFC) of the fermented mushroom of Coprinus comatus. Methods: The TFC were separated by preparative HPLC. 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). TFC inhibited the acetic acid-induced abdominal constrictions in mice. TFC reduced dose-dependently the CFA-induced tactile hyperalgesia. The LD50 of TFC was determined to be 400 mg/kg. However, TFC did not significantly inhibited 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 conditions.