Free radical-scavenging and inhibition of nitric oxide production by four grades of pine mushroom (Tricholoma matsutake Sing.)
- Authors
- Lim, Hyun-Woo; Yoon, Jung-Hye; Kim, Young-Suk; Lee, Min-Won; Park, So-Young; Choi, Hyung-Kyoon
- Issue Date
- 2007
- Publisher
- ELSEVIER SCI LTD
- Keywords
- pine mushroom; Tricholoma matsutake Sing.; radical-scavenging activity; inhibition of nitric oxide production; total phenolic content; total flavonoid content
- Citation
- FOOD CHEMISTRY, v.103, no.4, pp 1337 - 1342
- Pages
- 6
- Journal Title
- FOOD CHEMISTRY
- Volume
- 103
- Number
- 4
- Start Page
- 1337
- End Page
- 1342
- URI
- https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/24215
- DOI
- 10.1016/j.foodchem.2006.10.046
- ISSN
- 0308-8146
1873-7072
- 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. (c) 2006 Elsevier Ltd. All rights reserved.
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