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KMID : 1007520130220061747
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Food Science and Biotechnology
2013 Volume.22 No. 6 p.1747 ~ p.1751
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Comparison of Constituents, Antioxidant Potency, and Acetylcholinesterase Inhibition in Lentinus edodes, Sparassis crispa, and Mycoleptodonoides aitchisonii
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Lee Mi-Ra
Hou Jing-Gang
Shahnaz Begum
Xue Jian-Jie
Wang Yun-Bo
Sung Chang-Keun
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Abstract
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This study evaluates three edible mushrooms: Lentinus edodes, Sparassis crispa, and Mycoleptodonoides aitchisonii, in terms of acetylcholinesterase (AChE) inhibition, antioxidant potency and constituents free amino acids and mineral. The concentration of essential amino acids was found to be 34.10 mg/g in M. aitchisonii, 26.25 mg/g in S. crispa, 25.99 mg/g in L. edodes. S. crispa displayed the highest DPPH scavenging activity and phenolic contents. The best results for AChE inhibition were obtained from M. aitchisonii. These results suggest that M. aitchisonii has high potential for cognitive improvement by AChE inhibition and antioxidant potency.
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KEYWORD
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Lentinus edodes, Sparassi scrispa, Mycoleptodonoides aitchisonii, antioxidant potency, acetylcholinesterase
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