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뽕나무가루 첨가 배지에서 배양한 버섯균사체 배양물의 자유라디칼 유도 산화 억제
김석종(Seck-Jong Kim),임동길(Dong-Kil Lim),박철우(Cherl-Woo Park),세르보로다메(Rhoda Mae Cerbo),형석원(Seok-Won Hyung),이강권(Kang-Kweon Lee),김정옥(Jeong-Ok Kim),하영래(Yeong-Lae Ha) 한국식품영양과학회 2004 한국식품영양과학회지 Vol.33 No.2
뽕나무가루 첨가 배지에서 배양한 느타리버섯균사체 배양물의 조추출물이 자유라다칼로 유도한 linloeic acid의 산화를 대조구에 비해 75.9% 감소시켰고, mouse liver microsome 산화에서도 NADPH/Fe^(++) system에서 64.3% 감소시켰다. 이와 같은 효과는 조추출물로부터 용매분획한 분획물의 단독 효과보다 우수하였다. 상황 및 동충하초버섯균사체 배양물의 조추출물도 느타리버섯균사체 배양물의 조추출물과 효과가 유사하였지만 다소 낮았다. Antioxidant activity of extracts from the submerged-liquid culture of mushrooms was measured using two systems: linoleic acid and mouse liver microsomes induced by various free radical sources. Mushrooms of Pleurotus ostreatus (Neutari), Phellinus linteus (Sanghwang), Paecilomyces japonicus (Dongchunghacho), Hericicum erinacium (Norugungdengyee) and Agaricus blazei (Shinryeong) in 1% mulberry tree powder-supplemented medium were incubated in a shaking incubator (200 rpm, 25℃) for 3 days. Hot water extracts of mycelial cultures were freeze-dried, followed by fractioning with hexane, chloroform, ethylacetate, and butanol in the order. Antioxidant activity of each sample was examined in free radical-induced linoleic acid oxidation in phosphate-buffered saline (PBS) solution by measuring the amount of malonaldehyde (MA), and mouse liver microsomal systems by measuring the amount of thiobarbituric acid reactive substances (TBARS). In linoleic acid oxidation system, hot water extracts from the cultures of Pleurotus ostreatus, Phellinus linteus, and Paecilomyces japonicus exhibited stronger antioxidant activity than aqueous or butanol fraction and the combined fraction of hexane, chloroform and ethylacetate, but the hot water extract from Pleurotus ostreatus culture was the strongest activity. The antioxidant activity of the hot water extract from Pleurotus ostreatus culture was stronger than any other fractions in mouse microsomal system. These results suggest that hot water extract of Pleurotus ostreatus culture, and the cultures of Phellinus linteus and Paecilomyces japonicus could be useful for functional materials to reduce the oxidation of lipids in food systems induced by free radicals.
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