Free radical-scavenging and inhibition of nitric oxide production by four grades of pine mushroom (Tricholoma matsutake Sing.)

Food Chemistry

Volumn 103, Issue 4, 2007, Pages 1337-1342

  Lim, Hyun Woo ^a   Yoon, Jung Hye ^a   Kim, Young Suk ^b   Lee, Min Won ^a   Park, So Young ^c   Choi, Hyung Kyoon ^a  

^a Chung Ang University   (South Korea)

^b Ewha Womans University   (South Korea)

^c NORTHWESTERN UNIVERSITY   (United States)

Author keywords

Inhibition of nitric oxide production; Pine mushroom; Radical scavenging activity; Total flavonoid content; Total phenolic content; Tricholoma matsutake sing.

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ACETIC ACID ETHYL ESTER; BUTANOL; ETHER; FLAVONOID; METHANOL; NITRIC OXIDE; PHENOL; SCAVENGER; WATER;

ANIMAL CELL; ANTIINFLAMMATORY ACTIVITY; ANTIOXIDANT ACTIVITY; ARTICLE; CELL LINE; FOOD QUALITY; MUSHROOM; NONHUMAN; PINE MUSHROOM; REACTION ANALYSIS;

BASIDIOMYCOTA; TRICHOLOMA MATSUTAKE;

EID: 33947512384     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.10.046     Document Type: Article

References (19)

1. Cheung L.M., and Cheung P.C.K. Mushroom extracts with antioxidant activity against lipid peroxidation. Food Chemistry 89 (2005) 403-409
2. Cheung L.M., Cheung P.C.K., and Ooi V.E.C. Antioxidant activity and total phenolics of edible mushroom extracts. Food Chemistry 81 (2003) 249-255
3. Choi Y.M., Ku J.B., Chang H.B., and Lee J. Antioxidant activities and total phenolics of ethanol extracts from several edible mushrooms produced in Korea. Food Science and Biotechnology 14 (2005) 700-703
4. Ding A.H., Nathan C.F., and Stuehr D.J. Release of reactive nitrogen intermediates and reactive oxygen intermediates from mouse peritoneal macrophages. Comparison of activating cytokines and evidence for independent production. Journal of Immunology 141 (1988) 2407-2412
5. Ebina T., Kubota T., Ogamo N., and Matsunaga K. Antitumor effect of a peptide-glucan preparation extracted from a mycelium of Tricholoma matsutake (S. Ito and Imai). Sing. Biotherapy 16 (2002) 255-259
6. Hoshi H., Yagi Y., Iijima H., Matsunaga K., Ishihara Y., and Yasuhara T. Isolation and characterization of a novel immunomodulatory α-glucan-protein complex from the mycelium of Tricholoma matsutake in basidiomycetes. Journal of Agricultural and Food Chemistry 53 (2005) 8948-8956
7. Korea Agro-Fisheries Trade Corp. Accessed 11.12.2005.
8. Lee H.J., Choi Y.J., Ka K.H., and Park W.C. Chemical constituents from the fruit bodies of Tricholoma matsutake. Mokchae Konghak 31 (2003) 63-70
9. Manthey J.A., Guthrie N., and Grohmann K. Biological properties of citrus flavonoids pertaining to cancer and inflammation. Current Medicinal Chemistry 8 (2001) 135-153
10. Mau J.L., Chang C.N., Huang S.J., and Chen C.C. Antioxidant properties of methanolic extracts from Grifola frondosa, Morchella esculenta and Termitomyces albuminosus mycelia. Food Chemistry 87 (2004) 111-118
11. Mau J.L., Lin H.C., and Song S.F. Antioxidant properties of several specialty mushrooms. Food Research International 35 (2002) 519-526
12. Mau J.L., Tsai S.Y., Tseng Y.H., and Huang S.J. Antioxidant properties of methanolic extracts from Ganoderma tsugae. Food Chemistry 93 (2005) 641-649
13. Mosmann T. Rapid colorimetric assay for the cellular growth and survival: application to proliferation and cytotoxicity assays. Journal of Immunological Methods 65 (1983) 55-63
14. Ohnuma N., Amemiya K., Kakuda R., Yaoita Y., Machida K., and Kikuchi M. Sterol constituents from two edible mushroom, Lentinula edodes and Tricholoma matsutake. Chemical and Pharmaceutical Bulletin 48 (2000) 749-751
15. Shimada K., Fujikawa K., Yahara K., and Nakamura T. Antioxidative properties of wanthan on the autooxidation of soybean oil in cyclodextrin emulsion. Journal of Agricultural and Food Chemistry 40 (1992) 945-948
16. Singleton V.L., and Rossi J.A. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture 16 (1965) 144-158
17. Velioglu Y.S., Mazza G., Gao L., and Oomah B.D. Anti-oxidant activity and total phenolics in selected fruits, vegetables and grain products. Journal of Agricultural and Food Chemistry 46 (1998) 4113-4117
18. Wang B.S., Chen J.H., Liang Y.C., and Duh P.D. Effects of Welsh onion on oxidation of low-density lipoprotein and nitric oxide production in macrophage cell line RAW 264.7. Food Chemistry 91 (2005) 147-155
19. Zhishen J., Mengcheng T., and Jianming W. The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chemistry 64 (1999) 555-559