만가닥 버섯의 일부 생리활성
Biological activities of Lyopyllum ulmarium extracts
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본 연구에서는 만가닥 버섯의 항산화 효과 및 생리활성 효과를 입증하여 농가 소득 증대에 기여 할 뿐만 아니라 신 기능성 식품개발에 대한 기초 자료를 제시하고자 하였다. 본 연구에서는 만가닥 버섯의 생리활성을 평가하기위해 항산화 성분 함량, 전자공여능, 금속이온 제거능, tyrosinase 및 angiotensin converting enzyme의 저해 활성, 그리고 항암 활성을 각각 측정하였다. 만가닥 버섯 열수 추출물의 총 폴리페놀 함량과 총 플라보노이드 함량은 각각 506.71, 69.62 mg/100g으로 나타났다. 만가닥 버섯 열수 추출물의 경우 전자 공여능 (34.61%)은 우수하지 않았지만 체내 주요 물질의 산화에 촉매로 작용하는 전이금속은 효과적으로 제거 (61.57%)하는 것을 알 수 있었다. 또한 tyrosinase에 대한 저해 효과를 측정한 결과, 만가닥 버섯은 16.56%의 저해율을 나타내었는데 이것은 버섯 자체의 tyrosinase 효소 활성이 높거나 tyrosinase의 기질이 될 수 있는 물질의 함유량이 높을 경우 혹은 tyrosinase activator가 존재하기 때문인 것으로 생각된다. Angiotensin converting enzyme에 대한 저해 효과를 측정한 결과 만가닥 버섯은 84.08%의 높은 저해율을 나타내어 고혈압 예방에 우수한 식품이 될 것으로 생각된다. 마지막으로 만가닥 버섯은 유방암세포에 (MCF7) 대해서 약 70%의 암세포 증식 억제 효과를 나타내었다.
Abstract
Among various naturally occurring food resources, mushrooms have been used in traditional medicines and foods in many Asia. Numerous studies have been shown its medicinal attributes such as anti-tumor, liver function improving and cholesterol lowering activity. The objectives of this study were to determine antioxidant compounds and to evaluate biological activities of Lyopyllum ulmarium. The concentrations of total polypenolics and flavonoids in extracts were investigated by colorimetric methods. Electron donating activity, chelating effect, inhibitory effects of tyrosinase and angiotensin converting enzyme and antiproliferative activitis on the different cancer cell lines have been used to compare the relative biological activities of the mushroom. In this study, the hot water extracts prepared from Lyopyllum ulmarium exhibited significantly high amounts of total polyphenolic compounds (506.71 mg/100g) and biological activities including chelating activity (67.57%), inhibitory effect of angiotensin converting enzyme (84.08%) and antiproliferative activity on the breast cancer cell line (MCF7, 69.87%). The results of this study show that Lyopyllum ulmarium have notable biological activities for potential use in nutraceuticals or functional food formulations.
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