Comparison of Constituents, Antioxidant Potency, and Acetylcholinesterase Inhibition in Lentinus edodes, Sparassis crispa, and Mycoleptodonoides aitchisonii

Comparison of Constituents, Antioxidant Potency, and Acetylcholinesterase Inhibition in Lentinus edodes, Sparassis crispa, and Mycoleptodonoides aitchisonii
Comparison of Constituents, Antioxidant Potency, and Acetylcholinesterase Inhibition in Lentinus edodes, Sparassis crispa, and Mycoleptodonoides aitchisonii

ㆍ 저자명: Lee. Mi Ra,Hou. Jing Gang,Begum. Shahnaz,Xue. Jian Jie,Wang. Yun Bo,Sung. Chang Keun
ㆍ 간행물명: Food science and biotechnology
ㆍ 권/호정보: 2013년|22권 6호|pp.1747-1751 (5 pages)
ㆍ 발행정보: 한국식품과학회
ㆍ 파일정보: 정기간행물|ENG|
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ㆍ 주제분야: 기타

이 논문은 한국과학기술정보연구원과 논문 연계를 통해 무료로 제공되는 원문입니다.

서지반출

기타언어초록

This study evaluates three edible mushrooms: Lentinus edodes, Sparassis crispa, and Mycoleptodonoides aitchisonii, in terms of acetylcholinesterase (AChE) inhibition, antioxidant potency and constituents free amino acids and mineral. The concentration of essential amino acids was found to be 34.10 mg/g in M. aitchisonii, 26.25 mg/g in S. crispa, 25.99 mg/g in L. edodes. S. crispa displayed the highest DPPH scavenging activity and phenolic contents. The best results for AChE inhibition were obtained from M. aitchisonii. These results suggest that M. aitchisonii has high potential for cognitive improvement by AChE inhibition and antioxidant potency.

키워드

Lentinus edodes Sparassi scrispa Mycoleptodonoides aitchisonii antioxidant potency acetylcholinesterase

다운URL