|
KMID : 1007520090180020541
|
|
Food Science and Biotechnology
2009 Volume.18 No. 2 p.541 ~ p.545
|
|
|
Hypoglycemic and Angiotension Converting Enzyme Inhibitory Effect of Water and Ethanol Extracts from Haesongi Mushroom (Hypsizigus marmoreus)
|
|
Jung Eun-Bong
Jo Jin-Ho
Cho Seung-Mock
|
|
|
Abstract
|
|
|
|
Water and ethanol extracts were prepared from the haesongi mushroom (Hypsizigus marmoreus) to measurefunctional components. The ability of the extracts to inhibit angiotensin-converting enzyme (ACE) and their hypoglycemiceffects were also determined; the latter was measured by α-amylase and glucosidase inhibition. Extraction yield, proteincontent, total phenol, and β-glucan in the water extracts were 55.86, 17.71, 1.89, and 21.93%, respectively. The respectivevalues for the ethanol extracts were lower than those for water extracts. Both water and ethanol extracts showed dose-dependent ACE inhibition, the effect of the former being greater. The water extract inhibited ACE activity by 95.34% at 40mg/mL. The IC50 values of the water extracts were 63.32 and 0.41mg/mL for α-amylase and glucosidase, respectively. Thus,the water extracts had a greater hypoglycemic effect than the ethanol extracts. From these results, water is a better solvent thanethanol to extract from the haesongi mushroom functional components that show ACE inhibition and have hypoglycemiceffects.
|
|
|
KEYWORD
|
|
|
Hypsizigus marmoreus, mushroom, glucose control, angiotensin converting enzyme inhibition, β-glucan
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
 
|
|