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Free radical-scavenging and inhibition of nitric oxide production by four grades of pine mushroom (Tricholoma matsutake Sing.)

Title
Free radical-scavenging and inhibition of nitric oxide production by four grades of pine mushroom (Tricholoma matsutake Sing.)
Authors
Lim H.-W.Yoon J.-H.Kim Y.-S.Lee M.-W.Park S.-Y.Choi H.-K.
Ewha Authors
김영석
SCOPUS Author ID
김영석scopus
Issue Date
2007
Journal Title
Food Chemistry
ISSN
0308-8146JCR Link
Citation
vol. 103, no. 4, pp. 1337 - 1342
Indexed
SCI; SCIE; SCOPUS WOS scopus
Abstract
Fractions from methanol extracts of four grades of pine mushroom (Tricholoma matsutake Sing.) were evaluated for their free radical-scavenging and inhibition of nitric oxide production, and the underlying mechanisms were elucidated. The fractions from first-grade pine mushroom exhibited the highest degree of free radical-scavenging and inhibition of nitric oxide production among the various grades of mushroom tested, and free radical-scavenging and inhibition of nitric oxide production by the second-, third-, and fourth-grade mushroom fractions were successively lower. The degree of free radical-scavenging by each fraction decreased in the order ethyl acetate > butanol > diethyl ether > water. Inhibition of nitric oxide production by each fraction decreased in the order ethyl acetate > butanol > water. The ethyl acetate and butanol fractions of methanol-extracted pine mushroom samples exhibited potential anti-oxidative and anti-inflammatory effects that might be attributable to phenolics or flavonoids. © 2006 Elsevier Ltd. All rights reserved.
DOI
10.1016/j.foodchem.2006.10.046
Appears in Collections:
엘텍공과대학 > 식품공학전공 > Journal papers
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