Hypoglycemic and Angiotension Converting Enzyme Inhibitory Effect of Water and Ethanol Extracts from Haesongi Mushroom (Hypsizigus marmoreus)
2009
Jung, E.B., Bioland Ansan Factory RnD Center, Ansan, Republic of Korea | Jo, J.H., Korea Food Research Institute, Seongnam, Republic of Korea | Cho, S.M., Korea Food Research Institute, Seongnam, Republic of Korea
Water and ethanol extracts were prepared from the haesongi mushroom (Hypsizigus marmoreus) to measure functional components. The ability of the extracts to inhibit angiotensin-converting enzyme (ACE) and their hypoglycemic effects were also determined; the latter was measured by α-amylase and glucosidase inhibition. Extraction yield, protein content, total phenol, and β-glucan in the water extracts were 55.86, 17.71, 1.89, and 21.93%, respectively. The respective values for the ethanol extracts were lower than those for water extracts. Both water and ethanol extra is showed dose-dependent ACE inhibition, the effect of the former being greater. The water extract inhibited ACE activity by 95.34%, at 40 mg/mL. The IC∧50 values of the water extracts were 63.32 and 0.41 mg/mL for α-amylase and glucosidase, respectively. Thus, the water extracts had a greater hypoglycemic effect than the ethanol extracts. From these results, water is a better solvent than ethanol to extract from the haesongi mushroom functional components that show ACE inhibition and have hypoglycemic effects.
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