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http://dx.doi.org/10.3746/jkfn.2011.40.8.1179

Chemical Components, Antioxidant Activity, and α-Glucoamylase Inhibitory Activity of a New Mushroom Variety 'Dahyang'  

Kim, Hong-Kyu (Chungcheongnam-do Agricultural Research & Extension Services)
Yang, Euy-Seog (Chungcheongnam-do Agricultural Research & Extension Services)
Park, Gi-Moon (School of Life Science and Biotechnologies, Sungkyunkwan University)
Kim, Gwan-Hou (Geumsan Ginseng & Medicinal Crop Experiment Station, CNARES)
Kim, Hyun-Ho (Geumsan Ginseng & Medicinal Crop Experiment Station, CNARES)
Lee, Ka-Soon (Geumsan Ginseng & Medicinal Crop Experiment Station, CNARES)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.40, no.8, 2011 , pp. 1179-1183 More about this Journal
Abstract
This study was conducted to investigate the quality characteristics, antioxidant activity, and ${\alpha}$-glucoamylase inhibitory activity of Dahyang, a Chungnam Agricultural Research & Extension Service's newly bred cultivar of brown button mushroom. Total phenolic compound contents of Dahyang and the no. 705 mushroom were 189${\pm}$12 mg% and 168${\pm}$8 mg%, respectively. The major free sugars in Dahyang were mannitol (3.11%), xylose (0.12%), and trehalose (0.08%). ${\beta}$-Glucan content was 28.34% in Dahyang and 26.55% in the no. 705 mushroom, respectively. Electron donating ability by DPPH in Dahyang and the no. 705 mushroom was 52.14% and 45.27% for the water extract, and 57.81% and 46.93% for the 80% ethanol extract, respectively. ${\alpha}$-Glucoamylase inhibitory activity in a 10 mg/mL concentration of water extract were was 33.25% in Dahyang and 29.22% in the no. 705 mushroom, respectively.
Keywords
brown button mushroom; ${\beta}$-glucan; mannitol; antioxidative activity; ${\alpha}$-glucoamylase inhibitor;
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