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

Hyun Woo Lim, Jung Hye Yoon, Young Suk Kim, Min Won Lee, So Young Park, Hyung Kyoon Choi

Research output: Contribution to journalArticlepeer-review

26 Scopus citations

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.

Original languageEnglish
Pages (from-to)1337-1342
Number of pages6
JournalFood Chemistry
Volume103
Issue number4
DOIs
StatePublished - 2007

Keywords

  • Inhibition of nitric oxide production
  • Pine mushroom
  • Radical-scavenging activity
  • Total flavonoid content
  • Total phenolic content
  • Tricholoma matsutake sing.

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