Ergothioneine as an Anti-Oxidative/Anti-Inflammatory Component in Several Edible Mushrooms
Ergothioneine as an Anti-Oxidative/Anti-Inflammatory Component in Several Edible Mushrooms
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DOI：
10.3136/fstr.17.103
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发表时间：
2011-03-01
影响因子：
0.6
通讯作者：
Osawa, Toshihiko
中科院分区：
文献类型：
--
作者：
Ito, Tomomi;Kato, Manami;Osawa, Toshihiko
测定了11种蘑菇热水提取物的抗氧化和抗炎活性。采用氧自由基吸收能力法评价其抗氧化活性，通过测定次氯酸对赖氨酸氯胺形成的抑制作用来检测其抗炎活性。荆芥热水提取物的抗氧化活性和对赖氨酸氯胺的抑制作用最强。采用高效液相色谱法对甘露糖热水提取物进行评价，并将其分为8个馏分。制备高效液相色谱法进一步纯化了8个部位中活性最高的部位。高效液相色谱法分离得到的有效成分为麦角硫因（EGT）。HPLC分析结果表明，甘露菇中EGT含量最高。我们还通过检测肿瘤坏死因子- α诱导的脂肪细胞的炎症反应来研究EGT的保护作用。
We measured the anti-oxidative and anti-inflammatory activities of hot water extracts prepared from 11 species of mushrooms. Anti-oxidative activity was evaluated using the oxygen radical absorbance capacity method, and anti-inflammatory activity was examined by measuring the inhibition of lysine chloramine formation by hypochlorous acid. Hot water extracts of Grifola gargal (G. gargal) showed the strongest anti-oxidative activity and inhibitory effects on lysine chloramines. Hot water extracts of G. gargal were evaluated by HPLC and divided into 8 fractions. The most active fraction among these 8 fractions was further purified by preparative HPLC. The active component isolated by HPLC was identified as ergothioneine (EGT) using spectral analysis. On HPLC analysis, the EGT content in G. gargal was the highest among the 11 species of mushrooms. We also examined the protective role of EGT by examining the inflammatory response of adipocyte cells induced by tumor necrosis factor-alpha.