Study and utilization of bioactive properties in edible mushrooms
2011
Watanabe, O. | Hamaoka, N. | Kakimoto, M. | Yoneyama, S. | Ishizuka, S. | Tomiyama, T.
We examined bioactive properties of various types of edible mushrooms, for example, antioxidant activity, ACE inhibitory activity, antibacterial activity, and thrombolytic activity. Our results showed that bioactivities of the mushrooms were different by the kind of the mushrooms. In ascertaining whether heat treatment affects the antioxidant activity of edible mushrooms, our results showed that heat treatment hardly affected the antioxidant activity. In practical terms, this would imply that heat treatments involved in the production process, such as extraction and sterilization, would not preclude the use of edible mushrooms for bioactive materials in manufactured foodstuffs. We believe that the mapping technology that we used is very useful to grasp a functional characteristic of the food material. We also investigated thrombolytic activity and intestinal immunostimulation; further research on these aspects may assist in the production of functional foods aimed at the prevention of various geriatric conditions.
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