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KMID : 0379120120400020104
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Korean Journal of Mycology
2012 Volume.40 No. 2 p.104 ~ p.108
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Analysis of Nutritional Characteristics and Physiological Functionality of Hypsizygus marmoreus (Brown cultivar)
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Zanabaatar Bolormaa
Kang Min-Gu
Seo Geon-Sik
Lee Young-Wook
Lee Jong-Soo
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Abstract
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In order to apply into functional food or medicinal industry, nutritional characteristics and physiological functionality of Hypsizygus marmoreus (brown cultivar) were investigated. Fruiting body of H. marmoreus contained 27.3% of crude protein, 55.8% of total sugar and 11,109.3 mg/100 g dry weight of malic acid. Furthermore, 66.7% of antihypertensive angiotensin I-converting enzyme (ACE) inhibitory activity and 37.3% of antigout xanthin oxidase inhibitory activity showed in the water extract from H. marmoreus. The economically ACE inhibitory activity (81.4%) was obtained when the fruiting body of Hysizygus marmoreus was extracted with distilled water of 50 o C for 12 h, even though maximal ACE inhibitory activity (84.4%) was showed the extracts from 70 o C for 12 h.
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KEYWORD
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Hysizygus marmoreus (brown cultivar), Nutrition, Physiological functionality
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