Korean Journal of Mycology (Kor. J. Mycol.)
Bolormaa Zanabaatar 1, Jung-Hwa Song 1, Geon-Sik Seo 2, Hyung-Jun Noh 3, Young-Bok Yoo 3 and Jong-Soo Lee 1*
1Department of Life Science and Genetic Engineering, Paichai University, Daejeon, 302-735, Korea
2Korea National College of Agriculture and Fisheries, Hwaseong, 445-760, Korea
3National Institute of Horticultural & Herbal Science, Suwon, 440-706, Korea
Correspondence to biotech8@pcu.ac.kr
Korean Journal of Mycology (Kor J Mycol) June 30, 2010, 38(1):85-87.
https://doi.org/10.4489/kjm.2010.38.1.085
(Received June 16, 2010. Accepted June 19, 2010)
Published: June 30, 2010.
© The Korean Society of Mycology
Anti-gout xanthine oxidase inhibitory activity of water extracts from various mushrooms were determined. The highest xanthine oxidase inhibitory activity was 72.9% in the water extract from fruiting body of Agaricus brazillensis and also were high in the extract from fruiting bodies of Pleurotus salmoneostramineus(60.1%), Phellinus baumii(57.7%), Agaricus bisporus(56.7%) and Hericium erinaceum(53.4%). The xanthine oxidase inhibitor was maximally extracted when Agaricus brazillensis fruiting body was treated with water at 30 oC for 24 h.
Anti-gout, Mushrooms, Xanthine oxidase inhibitor