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http://dx.doi.org/10.3746/jkfn.2008.37.11.1395

Nutritional Component and Anticancer Properties of Various Extracts from Haesongi Mushroom (Hypsizigus marmoreus)  

Jung, Eun-Bong (Bioland Ansan Factory R&D Center)
Jo, Jin-Ho (Korea Food Research Institute)
Cho, Seung-Mock (Korea Food Research Institute)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.37, no.11, 2008 , pp. 1395-1400 More about this Journal
Abstract
This study was aimed to analyze the nutritional components and anticancer properties of Haesongi mushroom (Hypsizigus marmoreus), which has been recently available in Korea, to estimate its nutritional and functional values. Fruit body of Haesongi mushroom was investigated for its proximate components and mineral contents. Its water and ethanol extracts were compared for nutritional components such as $\beta$-glucan, protein, and total sugar. Anticancer effects of both extracts were measured against human cancer cell lines in vitro. This mushroom contained high protein (22.63%), total dietary fiber (30.80%), and K (3383.3 mg/100 g). The water extract contained more nutritional components such as $\beta$-glucan (9.32 mg/g), protein (17.71%), and total sugar (39.93%), compared with the ethanol extract. Moreover the extraction yield of the water extract was higher than the ethanol extract. The growth inhibitory effects of the water extract (5 mg/mL) on AGS, HepG2, and SW480 human cancer cells were 90.61, 75.43, and 58.49%, respectively. However, the ethanol extract showed 81.79, 49.90, and 25.71% growth inhibition, respectively. In this study, it is demonstrated that water is a more efficient solvent than ethanol for extracting nutritional and functional components from Haesongi mushroom.
Keywords
mushroom; anticancer; Hypsizigus marmoreus; extracts; nutrients;
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