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 language | English |
|---|---|
| Pages (from-to) | 1337-1342 |
| Number of pages | 6 |
| Journal | Food Chemistry |
| Volume | 103 |
| Issue number | 4 |
| DOIs | |
| State | Published - 2007 |
Bibliographical note
Funding Information:This work was supported by Grant No. R01-2004-000-10276-0 from the Basic research Program of the Korea Science & Engineering Foundation.
Keywords
- Inhibition of nitric oxide production
- Pine mushroom
- Radical-scavenging activity
- Total flavonoid content
- Total phenolic content
- Tricholoma matsutake sing.