노루궁뎅이 버섯 열수추출물의 항산화 활성과 항염증 효능 평가
Evaluation of the Antioxidant Activity and Anti-Inflammatory Effect of Hericium erinaceus Water Extracts
2
조회
0
다운로드
33
인용
0
참고문헌
키워드
초록
This study was conducted to determine the antioxidative activity of Hericium erinaceus (HE) and we investigated that HE extract contributes to cell proliferation and to anti-LPS-induced inflammation. HE extract showed high DPPH free radical scavenging activity. However, the reducing power activity slightly increased in compare with control. Nitrite scavenging activity, ABTS radical scavenging activity, SOD-like activity of HE were elevated in dose-dependent. The level of total phenolic and flavonoid showed 30.06 ㎎/100 g and 33.86 ㎎/100 g, respectively. Linoleic acid oxidation inhibition had reached a maximum level on the fourth day and started to drop from the fifth day. HE extract contributes to cell proliferation on the RAW 264.7 cell. Our finding demonstrated that water extracts of HE possess significant antioxidant activities and may be suggested a new potential source of anti-inflammatory medicines.
Abstract
This study was conducted to determine the antioxidative activity of Hericium erinaceus (HE) and we investigated that HE extract contributes to cell proliferation and to anti-LPS-induced inflammation. HE extract showed high DPPH free radical scavenging activity. However, the reducing power activity slightly increased in compare with control. Nitrite scavenging activity, ABTS radical scavenging activity, SOD-like activity of HE were elevated in dose-dependent. The level of total phenolic and flavonoid showed 30.06 ㎎/100 g and 33.86 ㎎/100 g, respectively. Linoleic acid oxidation inhibition had reached a maximum level on the fourth day and started to drop from the fifth day. HE extract contributes to cell proliferation on the RAW 264.7 cell. Our finding demonstrated that water extracts of HE possess significant antioxidant activities and may be suggested a new potential source of anti-inflammatory medicines.
참고문헌 (26)
- Ahn DK., "Medicinal fungi in Korea", Korean Journal of Mycology, 20, pp.154~159 (1992)
- Blois MA., "Antioxidant determination by the use of a stable free radical", Nature, 181, pp.1199~1200 (1958)
- Borrello S, "Protective enzymes in human epidermal carcinomas and psoriasis", Archives of Dermatol Research, 276, pp.338~340 (1984)
- Chang HY, "Physiological characteristics of Hericium erinaceus in sawdust media", Korean Journal of Mycology, 27, pp.252~255 (1999)
- Cutler RG., "Antioxidants aging, and longevity, In Free Radicals in Biology", pp.371~428 (1984), Academic Press
- Debnath T, "Antioxidant activity of mume fructus extract", Journal of Food Biochemistry, 36, pp.224~232 (2012)
- Franz H, "Japanese green tea as a cancer preventive in humans", Nutrition Reviews, 54, pp.56~70 (1996)
- Gray JI, "Inhibition of N-nitrosamine formation in model food system", Journal of Food Science, 40, pp.981~985 (1975)
- 하지혜, "유산균 발효를 통한 매자나무 수피부의 항산화 활성 증진", 한국약용작물학회지, 18(6), pp.421~428 (2010), 한국약용작물학회
- 정창호, "In vitro Antioxidative Activities and Phenolic Composition of Hot Water Extract from Different Parts of Cudrania tricuspidata", Preventive Nutrition and Food Science, 14(4), pp.283~289 (2009), 한국식품영양과학회
- 정은주, "Rhus verniciflua Stokes Attenuates Glutamate-induced Neurotoxicity in Primary Cultures of Rat Cortical Cells", Natural Product Sciences, 14(3), pp.156~160 (2008), 한국생약학회
- Ji LL., "Antioxidant enzyme response to exercise and aging", Medicine and Science in Spots and Exercise, 25, pp.225~231 (1993)
- Jung GT, "antioxidative, antimicrobial and nitrite svcevenging effects of Schizandra chinensis(Omija) seed", Korean Journal of Food Science and Technology, 32, pp.28~945 (2000)
- Kawagishi H, "Erinacines E, F and G stimulators of nerve growth facoer(NGF)-synthesis from the mycelia of Hericium erinaceum", Tetrahedron Letters, 37, pp.7399~7402 (1996)
- 이종숙, "잎새버섯 추출물의 생리 기능 및 음료 제조", 한국식품영양과학회지, 36(10), pp.1241~1247 (2007), 한국식품영양과학회
- 최용희, "노루궁뎅이버섯의 마이크로웨이브 추출공정 최적화", 산업식품공학, 11(3), pp.195~202 (2007), 한국산업식품공학회
- 이영민, "국내산 산채류의 물 및 메탄올 추출물에 대한 항산화 활성", 한국식품영양과학회지, 40(1), pp.29~36 (2011), 한국식품영양과학회
- Marklund S, "Involvement of the superoxide anion radical in the oxidation of pyrogallol and a convenient assay for superoxide dismutase", European Journal of Herbology, 23, pp.1~8 (1975)
- Myung JE, "Functional components and antioxidative activities of soybean extracts", Korea Soybean Digest, 25, pp.23~29 (2008)
- Nieva Moreno MI, "Comparision of the free radical -scavenging activity of propolis from several regions of Argentina", Journal of Ethnopahrmacology, 71, pp.109~114 (2000)
- Oyaizu M., "Studies on products of browning reaction: antioxidant activities of products of browning reaction prepared from glucosamine", Japanese Journal of Nutrition, 44, pp.307~315 (1986)
- Papa S, "Reactive oxygen species, mitochondria, apoptosis and aging", Molecular and Cellular Biochemistry, 174, pp.305~319 (1997)
- 송치호, "증숙가공공정을 통한 더덕의 항산화 활성 증진", 한국약용작물학회지, 20(4), pp.238~244 (2012), 한국약용작물학회[DOI]
- Wang XJ, "Quantitative analysis of 6,7-dimethylesculetin and capillarsine in Artemisia capillaries Thumb. and prescriptions containing the crude drug", China Journal of Chinese Materia Medica, 19, pp.667~670 (1994)
- Yanmaguchi M, "Effect of shitake and maitake mushroom on blood pressure and plasma lipids of spontaneously hypertensive rats", Journal of Nutritional Science and Vitaminology, 33, pp.341~345 (1987)
- Yearul KA, "Dietary mushroom reduce blood pressure in spontaneously hypertensive rat(SHR)", Journal of Nutritional Science and Vitaminology, 35, pp.91~94 (1989)