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KMID : 0903520040470040396
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
2004 Volume.47 No. 4 p.396 ~ p.402
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Screening of Physiological Functionality for Unmarketable Browned Oak Mushroom (Lentinus edodes)
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Kang Mi-Young
Kim Sul-Yi
Yun Hye-Jung
Nam Seok-Hyun
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Abstract
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For industrial application to manufacturing functional foods for health using browned oak mushroom, we examined its reducing power, inhibitory effect on intracellular reactive oxygen species, phenolic compounds and phytates contents, modulatory effects on NO radical and matrix metalloproteinase 9 (MMP9) generation by activated macrophages, and antimutagenicity in order to evaluate the functionality of browned oak mushroom for health. While overall ethanolic extracts have higher reducing power than aqueous extracts, browning reaction was found to increase reducing power by up to 28% at a 3.32 mg/ml sample concentration. Browning reaction also increased phenolic compound content by about 73% compared to raw mushroom. However, any significant change in phytate content could not be detected. At a concentration of 100 μg/ml, treatment of ethanolic extract of oak mushroom increased NO generation over 43% in LPS-stumulated macrophage. On the contrary, the aqueous extracts rather decreased it over 17% at the same sample dose. However, any solvent extract from browned oak mushroom seems not to cause any change in both NO production and MMP9 activity. In addition, browning reaction did not allow any significant change in suppressive effect on mitomycin C-induced mutagenesis as examined with SOS chromotest. These results suggest a possible use of browned oak mushroom with unmarketable quality as a material for development of a variety of processed functional foods for health.
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KEYWORD
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oak mushroom, browning reaction, antioxidative activity, macrophage activation, antimutagenicity
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