Browse > Article
http://dx.doi.org/10.6116/kjh.2016.31.5.107.

Antioxidant effect of ethanol extract from Poria cocos depending on cultivation methods  

Kim, Yoo-Jin (Department of Herbal Pharmacology, Daegu Hanny University)
Park, Hae-Jin (Center for Food and Nutritional Genomics Research, Kyungpook National University)
Lee, Jin Sang (Korean Medicine Industry Support Center, Daegu Technopark)
Do, Eunju (Korean Medicine Industry Support Center, Daegu Technopark)
Sohn, Hyeong Rack (Gyongsangbuk-do Agricultural Research & Extension Services)
Jeon, Seon Man (Department of Bio-fiber and Materials Science, Kyungpook National University)
Yeum, Jeong Hyun (Bohyunsan Medicinal Plant Agricultural Association Corporation)
Kim, Mi Ryeo (Department of Herbal Pharmacology, Daegu Hanny University)
Publication Information
The Korea Journal of Herbology / v.31, no.5, 2016 , pp. 107-114 More about this Journal
Abstract
Objectives : Poria cocos Wolf has been widely used in Korean medicine as a medicinal fungus. In this study, we investigated that comparative anti-oxidant effects of ethanol extract from wild Poria cocos (WP) and plastic bag-cultivated Poria cocos (PBP).Methods : Total polyphenol and flavonoid contents in WP and PBP extract were monitored. And DPPH, ABTS, hydroxyl (·OH) free radical scavenging capacity, reducing power and xanthine oxidase inhibition activities of them were determined at 5, 1, 0.5 mg/ml concentrations.Results : Higher total polyphenol contents were found in the PBP extract (52.07±0.6 mg/TAEg) than in the WP extract (28.44±0.26 mg/TAEg). The flavonoid contents in WP and PBP extract were 17.29±0.30 mg/ RUEg, 21.36±0.40 mg/ RUEg, respectively. Also, DPPH, ABTS and ·OH free radical scavenging capacity of PBP extract in treated concentrations (5, 1, 0.5 mg/ml) significantly increased compared to those of WP-treated group. In particular, DPPH, ABTS free radical scavenging capacity and reducing power of PBP extract at 5 mg/ml concentration were similar to positive control (BHA or vit. C). Xanthine oxidase (XO) inhibition rate in both extract increased dose dependently. But it was significantly increased in PBP-treated group, only at 5 mg/ml, compared to those of WP-treated group. Then, their inhibition rate by PBP was similar to positive control (BHA).Conclusions : These results suggest that PBP extract is superior to WP extract in anti-oxidant capacity thus PBP can be applied in variable antioxidative products as a substitute for WP.
Keywords
Anti-oxidant; wild Poria cocos; plastic bag-cultivated Poria cocos; free radical scavenging capacity; total polyphenols;
Citations & Related Records
Times Cited By KSCI : 9  (Citation Analysis)
연도 인용수 순위
1 Professors of garbology in colleges of oriental medicine. Herbology. Seoul : Yeonglimsa. 2011 : 345-347.
2 Saito H, Misaki A, Harada T. A comparison of the structure of curdlan and pachyman. Agr Biol Chem. 1968 ; 32 : 1261-1269.   DOI
3 Chihara G, Hamuro J, Yamashita Y, Ohsaka Y, Maeda Y. Carboxymethylpachymaran, a new water souble polysaccharide with marked antitumour activity. Nature. 1971 ; 233 : 486-488.   DOI
4 Takao N, Takahashi N, Kobayashi M, Shoji S. A polysaccharide by laboratory cultivation of Poria cocos Wolf. Carbohydrate Research. 1980 ; 87 : 161.   DOI
5 Kanayama H, Adachi N, Tohami N. A new antitumor polysaccharide from the mycelia of Poria cocos Wolf. Chem Pharm Bull. 1983 ; 31 : 1115.   DOI
6 Mizuno M, Morimoto M, Minato K, Tsuchida H. Polysaccharides from Agaricus blazei stimulate lymphocyte T-cell subsets in mice. Biosci Biotechnol Biochem. 1998 ; 62 : 434-437.   DOI
7 Tai T, Akita Y, Kinoshita K, Koyama K, Takahashi K, Watanabe K. Anti-emetic principles of Poria cocos. Plant Medica. 1995 ; 61 : 527.   DOI
8 Nakajima A, Ishida T, Koga M, Takeuchi T, Mazda O, Takeuchi M. Effect of hot water extract from Agaricus blazei Murill on antibody-producing cells in mice. Int Immunopharmacol. 2002 ; 2 : 1205-1211.   DOI
9 Chang HL, Chao GR, Chen CC, Mau JL. Non-volatile taste components of Agaricus blazei, Antrodia camphorata and Cordyceps militaris mycelia. Food Chem. 2001 ; 74 : 203-207.   DOI
10 Chihara G, Hamura J, Maeda Y, Arai Y, Kukumato F. Antitumor polysaccharide derived chemically from natural glucan (pachyman). Nature. 1970 ; 225 : 943-944.   DOI
11 Feng YL, Zhao YY, Ding F, Xi ZH, Tian T, Zhou F, Du X, Chen DQ, Wei F, Cheng XL, Lin RC. Chemical constituents of surface layer of Poria cocos and their pharmacological properties (I). Zhongguo Zhong Yao Za Zhi. 2013 : 38: 1098-1102.
12 Jo WS, Yoo YB, Hong IP, Kim DG. Changes of the cultivation methods of Poria cocos and its commercialization. J Mushroom Sci Prod. 2013 ; 11(4) : 303-307.   DOI
13 Yang SB, Lee HJ, Sohn HR, Jeon SM, Jang HW, Yeum JH. Cultivation of poria cocos using plastic bag method I-effect of temperature and number of plastic bag layers. Curr Res Agric Life Sci. 2015 ; 33(2) : 37-40.   DOI
14 Cho SH, Choi YJ, Rho CW, Choi CY, Kim DS, Cho SH. Reactive oxygen species and cytotoxicity of Bamboo (Phyllostachys pubescens) sap. Korean J Food Preserv. 2008 ; 105-110.
15 Kim HW, Kim BJ, Lim SH, Kim HY, Lee SY, Cho SI, Kim YK. Anti-oxidative effects of Taraxaci Herba and protective effects on human HaCaT keratinocyte. Korea J Herbology. 2009 ; 24(3)： 103-108.
16 Park JA. Antioxidant effects of Rumex crispus L. leaf extracts and protective effects on human HaCaT keratinocyte. J Korea Soc Beauty & Art. 2011 ; 189-198.
17 Ku KM, Kim HS, Kim BS, Kang YH. Antioxidant activities and antioxidant constituents of pepper leaves from various cultivars and correlation between antioxidant activities and antioxidant constituents. J Appl Biol Chem. 2009 ; 52(2) : 70-76.   DOI
18 Cho YJ, Chun SS, Kwon HJ, Kim JH, Lee KH, An BJ, Choo JW. Inhibitory effects of water and 80% ethanol extracts from mulberry leaves (Morus alba L.) on angiotensin converting enzyme and xanthine oxidase. J Korean Soc Appl Biol Chem. 2006 ; 49(2) : 114-124.
19 Park DJ, Lee JC. A study on the antioxidative and depigmentation activities of the ethanol extract of Saururus Herba. Korea J Herology. 2008 ; 23(2) : 193-202.
20 Lee KM, Jeong GT, Park DH. Study of antimicrobial and DPPH radical scavenger activity of Wood vinegar. Korean J Biotechnol Bioeng. 2004 ; 19(5) : 381-384.
21 Lee SO, Lee HJ, Yu MH, Im HG, Lee IS. Total polyphenol contents and antioxidant activities of methanol extracts from vegetables produced in Ullung island. Korean J Food Sci Technol. 2005 ; 233-240.
22 Y. S. Velioglu, G. Mazza, L. Gao, and B. D. Oomah. Antioxidant activity and total phenolics in selected fruits, vegetables, and grain products. J Agric Food Chem. 1998 ; 46 (10) : 4113–4117.   DOI
23 Jia Z, Tang M, Wu J. The determination of flavonoid contents in mulberry and they scavenging effects on super-oxide radicals. Food Chem. 1999 ; 64: 555-559   DOI
24 Rajagopalan, K.V, Fridovich, I. and Handler, R. Hepatic aldehyde oxidase. I. purification and properties. Biol Chem. 1962 ; 237 : 922.
25 Blois MS, Antioxidant determination by the use of stable free radical. Nature. 1958 ; 191 : 2299-2200.
26 Lee YM, Bae JH, Jung HY, Kim JH, Park DS. Antioxidant activity in water and methanol extracts from Korean edible wild plants. J Korean Soc Food Sci Nutr. 2011 ; 40(1) : 29-36.   DOI
27 Van den Berg R, Haenen GR, Van den Berg H, Bast A. Applicability of an improved trolox epuivalent anti-oxidant capacity (TEAC) assay for evaluation of antioxidant capacity measurements of mixtures. Food Chem. 1999 ; 66 : 511-517.   DOI
28 Halliwell B, John MCG, Okezie IA. The deoxyribose method : A simple “test-tube” assay for determination of rate constants for reactions of hydroxyl radicals. Anal Biochem. 1974 ; 47 : 469-474.
29 Kim EJ, Choi JY, Yu MR, Kim MY, Lee SH, Lee BH. Total polyphenols, total flavonoid contents, and antioxidant activity of Korean natural and medicinal plants. Korean J Food Sci Technol. 2012 ; 337-342.   DOI
30 Jang JR, Hwang SY, Lim SY. Inhibitory effect of extracts of Platycodon grandiflorum (the Ballon Flower) on oxidation and nitric oxide production. Korean J Food Preserv. 2011 ; 18(1) : 65-71.   DOI
31 Choi WH, Oh YS, Ahn JY, Kim SR, Ha TY. Antioxidaive and protective effects of Ulmus davidiana var. japonica extracts on glutamate-induced. Korean J Food Sci Technol. 2005 ; 479-483.
32 Jeong MH, Kim SS, Kim JS, Lee HJ, Chio GP, Lee HY. Skin whitening and skin immune activities of different parts of Acer mono and Acer okamotoanum. Jour Korean For Soc. 2010 ; 470-478.
33 Hwang JG, Yun JK, Han KH, Do EJ, Lee JS, Lee EJ, Kim JB, Kim MR. Anti-oxidation and anti-aging effect of mixed extract from Korean medicinal herbs. Korea J Herbology. 2011 ; 111-117.
34 Kim SH, Jun H, Shin YC, Ko SG. Research of traditional herbal medicines for anti-aging, inhibition effect of wrinkle and whitening effect in the skin. Korean J Oriental Physiology & Pathology. 2008 ; 22(3) : 691-698.
35 Lee BB, Park SR, Han CS, Han DY, Park EJ, Park HR, Lee SC. Antioxidant activity and inhibition activity against α-amylase and α-glucosidase of Viola mandshurica extracts. J Korean Soc Food Sci Nutr. 2008 ; 37(4) : 405-409.   DOI
36 Pyo YH, Yoon MY, Son JH, Choe TB. The effect of Celosia cristata L. ethanol extract on anti-oxidant & anti-aging activity. Korean J Biotechnol Bioeng. 2008 ; 431-438.
37 Lee SY, An JH, Chun H, Cho HY. Isolation and characterization of MMP-1 inhibitor peptide from Crataegus pinnatifida Bunge in fibroblast cell line HS68 cells. J Korean Soc Agric Chem Biotechnol. 2003 ; 46(1) : 60-65.
38 Lee KS, Kim MG, Lee KY. Antioxidative activity of ethanol extract from Lotus (Nelumbo nucifera ) leaf. J Korean Soc Food Sci Nutr. 2006 ; 35(2) : 182-186.   DOI
39 Cha JY, Yang HJ, Jeong JJ, Seo WS, Park JS, Ok M, Cho YS. Tyrosinase inhibition activity and antioxidant capacity by fermented products of some medicinal plants. JLS / ISSN. 2010 ; 940-947.
40 Hyon JS, Kang SM, Han SW, Kang MC, Oh MC, Oh CK, Kim DW, Jeon YJ, Kim SH. Flavonoid component changes and antioxidant activities of fermented Citrus grandis Osbeck peel. J Korean Soc Food Sci Nutr. 2009 ; 38(10) : 1310-1316.   DOI
41 Kang MY, Lee YR, Koh HJ, Nam SH. Antioxdative and antimutagenic activity of ethanolic extracts from giant embroynic rices. J Korean Soc Appl Biol Chem. 2004 ; 47(1) : 61-66.
42 Masahiro O, Midori H, Kumiko S, Shro U, Toyoshige E. Antioxidant activity of magnolol, honokiol and related phenolic compounds. JAOCS. 1970 ; 74 : 557-562.
43 Shin JH, Choi DJ, Lee SJ, Cha JY, Sung NJ. Antioxidant activity of black garlic (Allium sativum L.). J Korean Soc Food Sci Nutr. 2008 ; 37(8) : 965-971.   DOI
44 Seo SJ, Choi YM, Lee SM, Kong SH, Lee JS. Antioxidant activities and antioxidant compounds of some specialty rices. J Korean Soc Food Sci Nutr. 2008 ; 37(2) : 129-135.   DOI
45 Song HS, Kim DP, Jung YH, Lee MK. Antioxidant activities of red hamcho(Salicornia herbacea L.) against lipid peroxidation and the formation of radicals. Korean J Food & Nutr. 2007 ; 150-157.
46 Kim SI, Ko SH, Lee YJ, Choi HY, Han YS. Antioxidant activity of yogurt supplemented with Red ginseng extract. Korean J Food Cookery Sci. 2008 ; 358-366.
47 Kang YH, Park YK, Lee GD. 1996. The nitrite scavenging and electron donating ability of phenolic compounds. Korean J Food Sci Technol. 28 : 232-239.
48 Kim MH, Kang WW, Lee NH, Kwoen DJ, Choi UK. Antioxidant activities of extract with water and ethanol of Perilla frutescens var. acuta kudo Leaf. J Korean Soc Appl Biol Chem. 2007 ; 50(4) : 327-333.
49 Kwak CS, Kim SA, Lee MS. The correlation of antioxidative effects of 5 Korean common edible seaweeds and total polyphenol content. J Korean Soc Food Sci Nutr. 2005 ; 1143-1150.