|
KMID : 0665220180310060911
|
|
Korean Journal of Food and Nutrition
2018 Volume.31 No. 6 p.911 ~ p.918
|
|
|
Antioxidant and Anticancer Effects of Water Extract from Pleurotus eryngii, Flammulina velutipes
|
|
Ryu Hye-Sook
Kim Soo-Hyun
Jeon Moon-Hee
Choi Hae-Yeon
|
|
|
Abstract
|
|
|
|
Various studies on the effect of mushroom, a member of phytonutrients, on inflammatory diseases have been reporter over the years, Among various species mushrooms, King oyster mushroom (Pleurotus eryngii) and winter mushroom (Flammulina velutipes) are popular dietary ingredients for Asian cuisine. The extracts from all the three mushrooms were used to determine the antioxidative effect and the cytotoxicity. Result analysis were repeated more than three times to get an average±standard deviation, and statistical significance were confirmed by SPSS. As a result, total phenol content of the king oyster mushroom and the winter mushroom were 19.66±0.10 mg/g and 22.08±1.10 mg/g, respectively. Also, the total flavonoid content was 15.21±1.31 mg/g for the king oyster mushroom and 20.50±4.52 mg/g for winter mushroom. The results in winter mushroom showed higher values in total phenol and flavonoid content than in the king oyster mushroom. All samples of extracts showed free radical DPPH (1,1-diphenyl-2-picrylhydrazyl) scavenging activity with their 10 mg/mL concentration. These results indicate that the extract of the king oyster mushroom (Pleurotus eryngii) and the winter mushroom (Flammulina velutipes) may be possible phytonutrients with the anti-inflammatory and the anti-cancer effect.
|
|
|
KEYWORD
|
|
|
Flammulina velutipes, Pleurotus eryngii, antioxidant activity, anticancer effects
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|
|