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KMID : 0903520050480030285
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
2005 Volume.48 No. 3 p.285 ~ p.291
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Effects of the Extracts by Extraction Procedures from Hericium erinaceus on Activation of Macrophage
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Kim Sung-Phil
Choi Yong-Hee
Kang Mi-Young
Nam Seok-Hyun
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Abstract
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Effects of the aqueous or 50% ethanolic extracts prepared by various extraction procedures on macrophage activation were determined by using the mouse macrophage cell line RAW264.7 cells as a indicator cell. The results demonstrated that the fractions prepared by aqueous extraction for 2 h and by microwave extraction with 50% ethanol at 60 W for 3 min had the greatest inducing abilities for NO production, and that the greatest ROS scavenging abilities were found in the fractions prepared by hot water extraction for 2 h or 3 h, by microwave extraction with 50% ethanol at 60 W for 3 min and by 0.5% HCl extraction, respectively. Phagocytotic activities against Candida albicans were found to be highest for the 50% ethanolic extracts prepared by microwave extraction for 3 min at 60 W, 80 W and 12 W, respectively. Especially, we found that a extract prepared by microwave extraction with 50% ethanol at 60 W for 3 min enables to induce effectively overall functional activation of macrophage, such as NO production, ROS scavenging and phagocytosis of C. albicans, respectively. These results demonstrated that a 50% ethanolic extraction using microwave at 60 W for 3 min would be useful for enrichment of macrophage-activating components contained in Hericium erinaceus, implying participation of protein-bound polysaccharides as a active factor.
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KEYWORD
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Hericium erinaceus, extraction procedures, macrophage, NO, ROS scavenging, phagocytosis
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