Solid-state-cultured mycelium of Antrodia camphorata exerts potential neuroprotective activities against 6-hydroxydopamine-induced toxicity in PC12 cells
Xian-Guo Zou
College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P.R. China
Key Laboratory of Food Macromolecular Resources Processing Technology Research (Zhejiang University of Technology), China National Light Industry, Beijing, China
Contribution: Conceptualization, Methodology, Writing - original draft, Writing - review & editing
Search for more papers by this authorMeng-Ting Xu
College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P.R. China
Contribution: Investigation
Search for more papers by this authorXiao-Li Dong
Food Safety and Technology Research Center, Department of Applied Biology and Chemical Technology, The Hong Kong Polytechnic University, Hong Kong SAR, China
Key Laboratory of Food Biological Safety Control, The Hong Kong Polytechnic University Shenzhen Institute, Shenzhen, P.R. China
Contribution: Validation
Search for more papers by this authorCorresponding Author
You-Min Ying
College of Pharmaceutical Science, Zhejiang University of Technology, Hangzhou, P.R. China
Correspondence
You-Min Ying, College of Pharmaceutical Science, Zhejiang University of Technology, Hangzhou 310014, P.R. China.
Email: [email protected]
Kai Yang, College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China.
Email: [email protected]
Contribution: Methodology, Resources
Search for more papers by this authorRong-Fa Guan
College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P.R. China
Key Laboratory of Food Macromolecular Resources Processing Technology Research (Zhejiang University of Technology), China National Light Industry, Beijing, China
Contribution: Validation
Search for more papers by this authorWei-Cheng Wu
Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
Contribution: Visualization
Search for more papers by this authorCorresponding Author
Kai Yang
College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P.R. China
Key Laboratory of Food Macromolecular Resources Processing Technology Research (Zhejiang University of Technology), China National Light Industry, Beijing, China
Correspondence
You-Min Ying, College of Pharmaceutical Science, Zhejiang University of Technology, Hangzhou 310014, P.R. China.
Email: [email protected]
Kai Yang, College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China.
Email: [email protected]
Contribution: Conceptualization, Visualization, Writing - original draft, Writing - review & editing
Search for more papers by this authorPei-Long Sun
College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P.R. China
Key Laboratory of Food Macromolecular Resources Processing Technology Research (Zhejiang University of Technology), China National Light Industry, Beijing, China
Search for more papers by this authorXian-Guo Zou
College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P.R. China
Key Laboratory of Food Macromolecular Resources Processing Technology Research (Zhejiang University of Technology), China National Light Industry, Beijing, China
Contribution: Conceptualization, Methodology, Writing - original draft, Writing - review & editing
Search for more papers by this authorMeng-Ting Xu
College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P.R. China
Contribution: Investigation
Search for more papers by this authorXiao-Li Dong
Food Safety and Technology Research Center, Department of Applied Biology and Chemical Technology, The Hong Kong Polytechnic University, Hong Kong SAR, China
Key Laboratory of Food Biological Safety Control, The Hong Kong Polytechnic University Shenzhen Institute, Shenzhen, P.R. China
Contribution: Validation
Search for more papers by this authorCorresponding Author
You-Min Ying
College of Pharmaceutical Science, Zhejiang University of Technology, Hangzhou, P.R. China
Correspondence
You-Min Ying, College of Pharmaceutical Science, Zhejiang University of Technology, Hangzhou 310014, P.R. China.
Email: [email protected]
Kai Yang, College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China.
Email: [email protected]
Contribution: Methodology, Resources
Search for more papers by this authorRong-Fa Guan
College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P.R. China
Key Laboratory of Food Macromolecular Resources Processing Technology Research (Zhejiang University of Technology), China National Light Industry, Beijing, China
Contribution: Validation
Search for more papers by this authorWei-Cheng Wu
Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
Contribution: Visualization
Search for more papers by this authorCorresponding Author
Kai Yang
College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P.R. China
Key Laboratory of Food Macromolecular Resources Processing Technology Research (Zhejiang University of Technology), China National Light Industry, Beijing, China
Correspondence
You-Min Ying, College of Pharmaceutical Science, Zhejiang University of Technology, Hangzhou 310014, P.R. China.
Email: [email protected]
Kai Yang, College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China.
Email: [email protected]
Contribution: Conceptualization, Visualization, Writing - original draft, Writing - review & editing
Search for more papers by this authorPei-Long Sun
College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P.R. China
Key Laboratory of Food Macromolecular Resources Processing Technology Research (Zhejiang University of Technology), China National Light Industry, Beijing, China
Search for more papers by this authorAbstract
Antrodia camphorata (A. camphorata) is an edible fungus containing various bioactive compounds generally used for health benefits. This study aimed to explore the potential neuroprotective activities of solid-state-cultured mycelium of A. camphorata (SCMAC) against Parkinson's disease (PD), as well as the underlying mechanism using an in vitro 6-hydroxydopamine (6-OHDA)-induced PC12 cell model. The results showed that SCMAC extracts alleviated cell toxicity induced by 6-OHDA and the loss of dopaminergic neurons, which was confirmed by the increase of cell viabilities, inhibition of cell apoptosis, the upregulation of tyrosine hydroxylase (TH) and dopamine transporter (DAT) levels and the downregulation of α-Synuclein level. After purification, 11 compounds were identified by the NMR technique, including a quinone, four phenolic acid derivatives, three ubiquinone derivatives, two alkaloids, and a triterpenoid. The present study suggests that SCMAC could be an attractive candidate for the prevention or treatment of PD.
Practical applications
Parkinson's disease seriously affects the lifetime and quality of the elder population for a long history. Long-term consumption of L-DOPA will result in side effects, such as developing abnormal involuntary movements called dyskinesia. This study showed that natural SCMAC extracts could be a potential therapeutic agent for the treatment of neurodegenerative disorder.
CONFLICT OF INTEREST
All the authors declare no conflicts of interest.
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