Studies on the constituents of mushrooms. Part III. Sterol Constituents from Five Edible Mushrooms.

Eight new sterols, 5α, 8α-epidioxy-(22E, 24R)-23-methylergosta-6, 22-dien-3β-ol (1), 3β, 5α, 9α-trihydroxy-(22E, 24R)-23-methylergosta-7, 22-dien-6-one (2), 3β, 5α, 9α-trihydroxy-(24S)-ergost-7-en-6-one (3), 3β, 5α, 9α, 14α-tetrahydroxy-(22E, 24R)-ergosta-7, 22-dien-6-one (4), (22E, 24R)-ergosta-7, 22-diene-3β, 5α, 6α, 9α-tetrol (5), 5α, 9α-epidioxy-3β-hydroxy-(22E, 24R)-ergosta-7, 22-dien-6-one (6), 5α, 9α-epidioxy-3β-hydroxy-(24S)-ergost-7-en-6-one (7) and 5α, 6α-epoxy-(22E, 24R)-ergosta-8, 22-diene-3β, 7β, 14α-triol (8), have been isolated from five edible mushrooms, Lentinus edodes, Flammulina velutipes, Hypsizigus marmoreus, Pleurotus ostreatus and Pholiota nameko together with fifteen known ones (9-23), of which two (16 and 17) are reported for the first time from a fungal source. The structures of these new compounds were elucidated on the basis of their spectral data.

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