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Comparison of constituents, antioxidant potency, and acetylcholinesterase inhibition in Lentinus edodes, Sparassis crispa, and Mycoleptodonoides aitchisonii

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Abstract

This study evaluates three edible mushrooms: Lentinus edodes, Sparassis crispa, and Mycoleptodonoides aitchisonii, in terms of acetylcholinesterase (AChE) inhibition, antioxidant potency and constituents free amino acids and mineral. The concentration of essential amino acids was found to be 34.10 mg/g in M. aitchisonii, 26.25 mg/g in S. crispa, 25.99 mg/g in L. edodes. S. crispa displayed the highest DPPH scavenging activity and phenolic contents. The best results for AChE inhibition were obtained from M. aitchisonii. These results suggest that M. aitchisonii has high potential for cognitive improvement by AChE inhibition and antioxidant potency.

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Authors and Affiliations

  1. Department of Food Science and Technology, Chungnam National University, Daejeon, 305-764, Korea

    Mi Ra Lee, Jing Gang Hou, Shahnaz Begum, Jian Jie Xue, Yun Bo Wang & Chang Keun Sung

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  1. Mi Ra Lee
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  2. Jing Gang Hou
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  3. Shahnaz Begum
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  4. Jian Jie Xue
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  6. Chang Keun Sung
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Correspondence to Chang Keun Sung.

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Lee, M.R., Hou, J.G., Begum, S. et al. Comparison of constituents, antioxidant potency, and acetylcholinesterase inhibition in Lentinus edodes, Sparassis crispa, and Mycoleptodonoides aitchisonii . Food Sci Biotechnol 22, 1747–1751 (2013). https://doi.org/10.1007/s10068-013-0276-5

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  • DOI: https://doi.org/10.1007/s10068-013-0276-5

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