Earticle

초록

영어

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.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 References

키워드

저자

• Eun Bong Jung [ Bioland Ansan Factory R&D Center, Ansan, Gyeonggi 425-839, Korea ]
• Jin Ho Jo [ Food Research Institute, Seongnam, Gyeonggi 463-746, Korea ] Corresponding author
• Seung Mock Cho [ Food Research Institute, Seongnam, Gyeonggi 463-746, Korea ]

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  Food Science and Biotechnology

• 간기

  격월간

• pISSN

  1226-7708

• 수록기간

  1992~2009

• 십진분류

  KDC 574 DDC 664