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KMID : 1147820170060010016
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Journal of Naturopathy
2017 Volume.6 No. 1 p.16 ~ p.22
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Amino acids in Hot and Methanol Extracts of Coriolus versicolor Fruit Body
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Choi Byeong-Yong
Lee Hyung-Hoan
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Abstract
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This study was to analyze, using HPLC method, the quantity and types of L-amino acids and organic compounds found in Coriolus versicolor fruitbody extracts in hot water and methanol. The total quantity of the C. versicolor extracts was 0.495 g in the hot water, the methanol extract appeared to 0.246 g, the water extracts showed about two times higher than the content of methanol extract. Fifteen types of L-amino acids and seven kinds of organic acids were found in the both extracts. The total quantity of the free amino acids were 13.59 mg/g in the hot water extracts, and the amounts of leu was highest with 2.1 mg/g, and the rest ranged from arg(1.83 mg/g), ile(1.17 mg/g) and tyr(0.03 mg/g). The total quantity of the free amino acids were 0.33 mg/g and six types of amino acids in methanol extracts, and the amounts of glu was highest with 0.12 mg/g, and the rest ranged from arg(1.83 mg/g), ile(1.17 mg/g) and tyr(0.03 mg/g). Amounts of essential amino acids were 41 times more presented in the hot extracts than the methanol extracts, however lys was not in the hot extract. The hot extracts contained seven types of organic acids and total quantity was 1.26 mg/g; ?-aminobutyric acid was 0.63 mg/g, phosphoserine was 0.21 mg/g. The methanol extract contained phosphoserine and β-amino-isobutyric acid and total amounts was 0.09 mg/g. β-amino-isobutyric acid was in the hot water. The finding supports that C. versicolor fruitbody extracts from hot water and methanol are useful to basic information in nutritional and functional materials.
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KEYWORD
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Coriolus versicolor fruitbody, Amino acids, Organic acid, β-amino-isobutyric acid
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