Angiotensin I-converting enzyme inhibitor from Grifola frondosa

H. S. Choi, H. Y. Cho, H. C. Yang, K. S. Ra, Hyung Joo Suh

Research output: Contribution to journalArticle

75 Citations (Scopus)

Abstract

To investigate the hypotensive compounds from edible mushroom, extracts from 10 fruit bodies of mushrooms were screened for the inhibitory activity against angiotensin I converting enzyme (ACE). The most potent ACE inhibitory activity (58.7%) was detected in a cold water extract of Grifola frondosa, with an IC 50 of 0.95 mg. The ACE inhibitory activities of the cold and hot water extracts increased as the extraction time increased, but decreased slightly 15 h and 90 min, respectively, after extraction. After the purification of ACE inhibitory peptides with acetone fractionation and column chromatography, we obtained an active fraction with an IC 50 of 0.13 mg and a yield of 0.7%. The purified inhibitor showed competitive inhibition on ACE and this peptide maintained inhibitory activity even after digestion by intestinal proteases.

Original languageEnglish
Pages (from-to)177-182
Number of pages6
JournalFood Research International
Volume34
Issue number2-3
DOIs
Publication statusPublished - 2001 Apr 5

Keywords

  • Angiotensin I-converting enzyme
  • Grifola frondosa
  • Maitake

ASJC Scopus subject areas

  • Food Science

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