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Food & Function Vol - 4 Issue - 3

Food & Function Vol - 4 Issue - 2

Food & Function Vol -3

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Inhibitory effects of medicinal mushrooms on α-amylase and α-glucosidase – enzymes related to hyperglycemia

Content Provider	Royal Society of Chemistry (RSC)
Author	Ng, Lean-Teik Su, Chun-Han Lai, Min-Nan
Copyright Year	2013
Abstract	In Asia, medicinal mushrooms have been popularly used as folk medicine and functional foods. In this study, our aim was to examine the inhibitory effects of six medicinal mushrooms on key enzymes (α-amylase and α-glucosidase) related to hyperglycemia; chemical profiles of bioactive extracts were also examined. The results showed that the n-hexane extract of Coriolus versicolor had the strongest anti-α-amylase activity, while the n-hexane extract of Grifola frondosa showed the most potent anti-α-glucosidase activity. Compared with acarbose, the anti-α-amylase activity of all mushroom extracts was weaker, however a stronger anti-α-glucosidase activity was noted. GC-MS analysis showed that the magnitude of potency of inhibiting α-glucosidase activity varied with the levels of oleic acid and linoleic acid present in the extracts. These findings were consistent with the IC50 values of these free fatty acids on inhibiting α-glucosidase activity. Taken together, this study suggests that oleic acid and linoleic acid could have contributed to the potent anti-α-glucosidase activity of selected medicinal mushrooms.
Starting Page	644
Ending Page	649
Page Count	6
File Format	HTM / HTML PDF
ISSN	20426496
Volume Number	4
Issue Number	4
Journal	Food & Function
DOI	10.1039/c3fo30376d
Language	English
Publisher	Royal Society of Chemistry
Access Restriction	Open
Subject Keyword	Asia Grifola Medicinal fungi Traditional medicine Alpha-amylase Glycoside hydrolase Hyperglycemia Hexane Trametes versicolor Acarbose Gas chromatography\u2013mass spectrometry Carboxylic acid IC50
Content Type	Text
Resource Type	Article
Subject	Medicine Food Science

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