Free radical-scavenging and inhibition of nitric oxide production by four grades of pine mushroom (Tricholoma matsutake Sing.) |
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| Authors: | Hyun-Woo Lim Jung-Hye Yoon Young-Suk Kim Min-Won Lee So-Young Park Hyung-Kyoon Choi |
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| Affiliation: | 1. College of Pharmacy, Chung-Ang University, Seoul 156-756, South Korea;2. Department of Food Science and Technology, Ewha Womans University, Seoul 120-750, South Korea;3. Department of Cell and Molecular Biology, Northwestern University, Chicago IL 60611, USA |
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| 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. |
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| Keywords: | Pine mushroom Tricholoma matsutake sing. Radical-scavenging activity Inhibition of nitric oxide production Total phenolic content Total flavonoid content |
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