Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 29 Issue 1
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- Pages.161-166
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- 1997
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- 0367-6293(pISSN)
Inhibitory Activity of Edible Mushrooms on the Tissue Thromboplastin (Tissue Factor)
조직 혈액응고인자에 대한 식용버섯류의 저해활성
- Hwang, Keum-Hee (Korea Food Research Institute) ;
- Kim, Hyun-Ku (Korea Food Research Institute) ;
- Han, Yong-Nam (Natural Product Research Institute, Seoul National University)
- Published : 1997.02.01
Abstract
Tissue thromboplastin (tissue factor), a membrane bound glycoprotein is an important initiating factor in blood coagulation cascade, which leads to the formation of thrombin by activating both factor X and IX. Activation of blood coagulation by TF is essential for blood injury, and stimulates the blood coagulation in myocardial infarction, cancer and blood coagulatory diseases. High density lipoprotein, apolipoprotein A-II were known to be biological TF inhibitors. Recently, studies on search for TF inhibitors from natural products have been active in Korea. Among the edible mushrooms screened for inhibitory activities on the TF, Lentinus edodes showed the most strong activity, followd by Agaricus bisporus and Ganoderma lucidium. And the fractionation of the above mushrooms with the chloroform (
식용버섯류를 대상으로 혈액응고계를 활성화시키는데 주된 역할을 하는 것으로 알려진 단백질인 tissue factor에 대한 저해활성을 시험관내에서 측정하였으며 몇 가지 유기용매를 이용하여 추출분획을 조제하고 이들의 TF에 대한 저해활성을 비교 검색하여 다음과 같은 결과를 얻었다. 검색된 버섯류의 메탄올 추출물들은 모두 TF에 대한 저해활성을 나타내었으며 특히 표고버섯은 비교적 강한 저해활성을 나타내었고 양송이버섯과 영지버섯 역시 TF 저해활성을 갖는 것으로 나타났다. 양송이버섯의 메탄올 추출물의
Keywords
- tissue thromboplastin (tissue factor);
- inhibition;
- Lentinus edodes;
- Agaricus bisporus;
- Ganoderma lucidium