Inhibitory effects of medicinal mushrooms on α-amylase and α-glucosidase - enzymes related to hyperglycemia.
Journal
Food and Function
Journal Volume
4
Journal Volume
4
Journal Issue
4
Journal Issue
4
Pages
644-649
Start Page
644
End Page
649
ISSN
20426496
Date Issued
2013-03-25
Author(s)
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.
SDGs
Other Subjects
alpha glucosidase; amylase; antidiabetic agent; enzyme inhibitor; Agaricales; article; chemistry; diet therapy; drug antagonism; enzymology; functional food; human; hyperglycemia; mass fragmentography; metabolism; Agaricales; alpha-Amylases; alpha-Glucosidases; Enzyme Inhibitors; Functional Food; Gas Chromatography-Mass Spectrometry; Humans; Hyperglycemia; Hypoglycemic Agents
Type
journal article