Biological Activities of Extracts from Phellinus linteus

상황버섯(Phellinus linteus) 추출물의 생리활성

  • 이경환 (상주대학교 식품공학과) ;
  • 권효정 (상주대학교 식품공학과) ;
  • 천성숙 (영남대학교 식품가공학과) ;
  • 김정환 (엔아이피 바이오텍) ;
  • 조영제 (상주대학교 식품공학과) ;
  • 차원섭 (상주대학교 식품공학과)
  • Published : 2006.12.31

Abstract

The biological and antioxidative activity of Phellinus linteus extracts from gradient ethanol concentrations were examined. The phenol contents of Phellinus linteus(28.36 mg/100 ml) was higher in the 80% ethanol extracts than other extracts. Electron donation ability on DPPH of 80% and 90% ethanol extracts(94.12% and 94.14% inhibition) from Phellinus linteus were the highest. The antioxidant activity against water soluble materials of Phellinus linteus ethanol extracts showed totally high inhibition rates above 80%, especially in 80% and 90% ethanol extracts, they showed each 94.12% inhibition and 94.14% inhibition. The inhibition against ABTS [2,2azinobis(3-ethylbenzothiazoline-6-sulfonic acid)] radical decolorization of 80% ethanol extracts was the highest as 96.2%. The antioxidant protection factor (PF) against lipid soluble materials was the highest in 80% ethanol extracts as 1.69 PF, and TBARS of 80% and 90% ethanol extracts were lower as $1.15{\times}100{\mu}M$ and $1.21{\times}100{\mu}M$ than control($1.95{\times}100{\mu}M$. Angiotensin converting enzyme and xanthine oxidase inhibitory activity of 80% ethanol extracts from Phellinus linteus was higher as 95.10%, 85.07% than other extracts. The results to analized of simple phenolic compounds of Phellinus linteus ethanol extrcts with HPLC showed that they were procatecuic acid, caffeic acid and coumaric acid.

상황버섯을 에탄올 농도별로 추출하여 항산화 효과와 생리활성을 측정해 보았다. 농도별로 추출한 상황버섯의 페놀 함량은 추출에탄올 농도가 짙어질수록 페놀함량이 높게 나타났으며 그 중 80%에탄올 추출물에서 28.36mg/100ml로 가장 높게 나타났다. 상황버섯 추출물의 수용성물질에 대한 항산화 효과는 DPPH radical소거활성이 전체적으로 80%가 넘는 높은 저해율을 나타났고, 80% 및 90%에탄올추출물에서는 각각 94.12, 94.14%로 가장 높은 저해율을 나타내었으며, ABTS radical cation decolorization에서는 80% 에탄올 추출물에서 96.02%로 가장 높은 저해율을 나타내었다. 지용성물질에 대한 항산화효과는 antioxidant protection factor(PF)는 80% 에탄올 추출물에서 1.69로 가장 높게 나타났으며, TBARS는 80%, 90%에탄올 추출물에서 $1.15{\times}100{\mu}M,\;1.21{\times}100{\mu}M$로 대조구인 $1.95{\times}100{\mu}M$보다 낮게 나와 산화촉진인자를 binding하는 능력이 좋은 것으로 나타났다. 고혈압에 관여하는 angiotensin converting enzyme과 gout에 관여하는 xanthine oxidase의 저해효과에서는 80% 에탄올 추출물에서 각각 95.10, 85.07%로 높은 저해율을 나타내었다. 농도별로 추출한 상황버섯을 HPLC로 분석한 결과 protocatecuic acid가 가장 많이 검출되었으며, 이외에도 cafferic acid, coumaric aicd 가 존재하는 것으로 나타났다.

Keywords

References

  1. Halliwell, B., Hoult, R. J. and Blake, D. R. (1988) Oxidants, inflammation and anti-inflammatory drugs. FASEB J. 2, 2867- 2870 https://doi.org/10.1096/fasebj.2.13.2844616
  2. Brannen, A. L. (1975) Toxicology and biochemistry of butylated hydroxy toluene and butylated hydroxy anisole. J. Am. Oil Chem. Soc. 52, 59-63 https://doi.org/10.1007/BF02901825
  3. Ito, N., Fukushima, S. and Hasebawa, A. (1983) Carcinogenicity of BHA in F344 rats. J. Natl. Cancer Inst. 70, 343
  4. Chan, K. M., Decker, E. A. and Means, W. J. (1993) Extraction and activity of carnosine, a naturally occurring antioxidant in brrf muscle. J. Food. Sci. 58, 1-4 https://doi.org/10.1111/j.1365-2621.1993.tb03199.x
  5. Larson, R. A. (1988) The antioxidant of higher plants. Phytochemistry. 27, 969-978 https://doi.org/10.1016/0031-9422(88)80254-1
  6. Huson, B. and Lewis, J. (1987) Polyhydroxy flavonoid antioxidants for edible oil phospholipid as synergist. Food Chem. 19, 537-541
  7. Frankel, E. N. (1996) Antioxidants in foods and their on food quality. Food Chem. 57, 51-55 https://doi.org/10.1016/0308-8146(96)00067-2
  8. Giese, J. (1996) Antioxidants tools for preventing lipid oxidation. Food Technol. 5, 73-81
  9. Pszcczola, D. E. (2001) Antioxidants: From preserving food quality to quality of life. Food Technol. 55, 51-59
  10. Choi, J. H., Ha, T. M., Kim, Y. H. and Rho, Y. D. (1996) Studies on the main factors affecting the mycelial growth of Phellinus linteus. Kor. J. Mycol. 24, 214-222
  11. Ikekawa, T., Nakanish, M., Uehara, N., Chihara, G. and Fukuoka, F. (1968) Antitumor action of some Basidiomycetes, especially Phellinus Linteus. Gann. 59, 155-157
  12. Chung, K. S., Kim, S. S., Kim, H. S., Kim, K. Y. and Han, M. W. (1994) Antitumor activity of Kp, a protein-polysaccharide from mycelial culture of Phellinus linteus. Yakhak Hoeji. 38, 158-165
  13. Kim, D. H., Choi, H. J. and Bae, E. A. (1998) Effect of artificially cultured Phellinus liteus on harmful intertinal bacterial enzymes and rat intestinal ${\alpha}$-glucocidase. J. Fd. Hyg. Safety. 13, 20-23
  14. Kim, H. M., Han, S. B., Oh, G. T., Kim, Y. H., Hong, D. H., Hong, N. D. and Yoo, I. D. (1996) Stimulation of humoral and cell mediated immunity by polysaccharide from mushroom Phellinus linteus. Int. J. Immunopharmac. 18, 295-303 https://doi.org/10.1016/0192-0561(96)00028-8
  15. Song, C. H., Ra, K. S., Yang, B. K. and Jeon, Y. J. (1998) Immuno-stimulating activity of Phellinus liteus. Kor. J. Mycol. 26, 86-90
  16. Ikekawa, J., Nakamishi, M., Uehara, N., Chihara, G. and Fukuoka, F. (1968) Antitumor action of some basidiomycetes especially Phellinus linteus. Gann. 59, 155-157
  17. Sung, J. M., Ryu, Y. B. and Cha, D. R. (1998) In Mushrooms. Gyohak press, Seoul. p. 593
  18. Chang, S. T., John, A. B. and Chiu, S. W. (1993) In Mushroom biology and mushroom products. World scientific, Washington, DC. p. 120
  19. Lee, H. D. (1999) In Korean medicinal mushroom pictorial book. Kyohaksa, Seoul, p. 576-580
  20. Dural, B. and Shetty, K. (2001) The stimulation of phenolics and antioxidant activity in pea (Pisum sativum) elicited by genetically transformed Anise root extract. J. Food Biochem. 25, 361-377 https://doi.org/10.1111/j.1745-4514.2001.tb00746.x
  21. Cushman, D. W. and Ondetti, M. A. (1980) Inhibitors of angiotensin converting enzyme for treatment of hypertension. Biochem. Pharmacol. 29, 1871-1877 https://doi.org/10.1016/0006-2952(80)90096-9
  22. Stirp, F. and Corte, E. D. (1969) The regulation of rat liver xanthine oxidase. J. Biol. Chem. 244, 3855-3863
  23. Blois, M. S. (1958) Antioxidant determination by the use of stable free radical. Nature 26, 1198-1199
  24. Pellegrin, N., Roberta, R. Min, Y. and Catherine, R. E. (1998) Screening of dietary carotenoids and carotenoid-rich fruit extracts for antioxidant activites applying 2,2'-azinobis(3- ehylenebenzothiazoline-6-sulfonic acid) radical cation decolorization assay. Method Enzymol. 299, 379-389
  25. Andarwulan, N. and Shetty, K. (1999) Phenolic content in differentiated tissue cultures of untransformed and Agrobacterium-transformed roots of anise (Pimpinella anisum L.) J. Agric. Food Chem. 47, 1776-1780 https://doi.org/10.1021/jf981214r
  26. Buege, J. A. and Aust, S. D. (1978) Microsomal lipid peroxidation. Method Enzymol. 105, 302-310
  27. Cuvelier, M. E., Richahard, H. and Berset, C. (1998) Antioxidative activity of phenolic composition of pilot plant and commercial extracts of sage and rosemary. J. Am. Oil Chem. Soc. 73, 645-652 https://doi.org/10.1007/BF02518121
  28. Maruyama, S., miyoshi, S. and Tanaka, H. (1989) Angiotensin I-converting enzyme inhibitors derived from ficus caric. Agric. Biol. Chem. 53, 2763-2767 https://doi.org/10.1271/bbb1961.53.2763
  29. Yagi, K. (1987) Lipid peroxides and human disease. Chem. Phys. Lipids. 45, 337-342 https://doi.org/10.1016/0009-3084(87)90071-5
  30. Herting, M. C. L., Feskens, E. J. M., Hoffman, P. C. H., Katan, M. B. and Kromhout, D. (1993) Dietary antioxidant flavonoids and risk of coronary heart disease: the Zutphen Elderly study. Lancet. 342, 1007-1011 https://doi.org/10.1016/0140-6736(93)92876-U
  31. Torel, J., Gillard, J. and Gillard, P. (1986) Antioxidant activity of flavonoids and reactivity with peroxy radical. Phytochemistry. 25, 383-385 https://doi.org/10.1016/S0031-9422(00)85485-0
  32. Yoon, S. J., kim, J. H., Lee, K. H., Kwon, H. J., Chun, S. S. and Cho, Y. J. (2005) Antimicrobial Effects and Antioxidative Activity of Baek-bu-ja (Aconiti koreani Rhizoma) by Extraction Solvent Ratio. J. Korean Soc. Appl. Biol. Chem. 48, 258-262
  33. Kang, Y. H., Park, Y. K., Oh, S. R. and Moon, K. D. (1995) Studies on the physiological functionality of pine needle and mugwort extracts. Korean J. Food. Sci. Technol. 27, 978-984
  34. Kim, D. Y., Kwak, G. S., Jeong, S. M., Lee, S. C. and Ha, J. U. (2003) Comparision of the Antioxidative Ablilties of Commercial Gal Geun Tang. J. Korean Soc. Food Sci. Nutr. 32, 728-732 https://doi.org/10.3746/jkfn.2003.32.5.728