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KMID : 1134820080370050535
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Journal of the Korean Society of Food Science and Nutrition
2008 Volume.37 No. 5 p.535 ~ p.541
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Antioxidant Activity, Fibrinolysis and Angiotensin Ⅰ Converting Enzyme Inhibitory Activity of Pine Mushroom Juice (Tricholoma matsutake Sing.)
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Kim Young-Eon
Han Dae-Seok
Kim In-Ho
Ku Kyung-Hyung
Kwon Eun-Kyung
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Abstract
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Pine mushroom (Tricholoma matsutake Sing.) is an expensive and highly prized delicacy in Korean and Japanese cuisines with its unique flavor and functional properties. The biological activities of pine mushroom juice (soluble solid contents 4.3oBrix) were evaluated using different tests; DPPH radical scavenging assay for its antioxidant activity, fibrin plate method for fibrinolysis and angiotensin Ⅰ converting enzyme (ACE) inhibitory activity for anti-hypertensive effect. Free radical scavenging activity of the pine mushroom juice was 48.3±2.2% at the concentration of 1.0 mg/mL. The fibrinolytic activity of pine mushroom was about 2 times greater than that of plasmin used as positive control and the activity increased dose-dependently. The pine mushroom juice inhibited ACE activities dose-dependently and IC50 value of ACE activity was 1.03oBrix. These results suggest that pine mushroom is a healthy delicacy.
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KEYWORD
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pine mushroom, DPPH radical scavenging, fibrinolysis, ACE inhibition
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