Journal of Food Processing & Technology

Antioxidant, hypoglycemic and hypotensive effects affected by various molecular weights of cold water extract from Pleurotus citrinopileatus

4^th International Conference and Exhibition on Food Processing & Technology

August 10-12, 2015 London, UK

Be-Jen Wang1, Pao-Huei Chen1, Shu-Mei Lin1, Yih-Ming Weng1 and Zer-Ran Yu2

Posters-Accepted Abstracts: J Food Process Technol

Abstract:

Pancreatic α-amylase and intestinal α-glucosidase are the critical enzymes for the breakdown of complex carbohydrates into di
or monosaccharide which play an important role in modulating postprandial blood sugars. Angiotensin converting enzyme
(ACE) converts inactive angiotensin-I into active angiotensin-II which subsequently increase blood pressure through triggering
vasoconstriction and aldosterone secretion. Thus, inhibition of carbohydrate-digestion enzymes and ACE will help the management
of blood glucose and blood pressure, respectively. Studies showed Pleurotus citrinopileatus (PC) an edible mushroom and commonly
cultured in oriental countries, exerted anticancer, immune improving, antioxidative, hypoglycemic and hypolipidemic effects.
Previous studies also showed various molecular weights (MW) fractioned from extracts may affect biological activities due to varying
contents of bioactive components. Thus, the objective of this study is to investigate the in vitro antioxidant, hypoglycemic and
hypotenstive effects and distribution of active compounds of various MWs of cold water extract from P. citrinopileatus (CWEPC).
CWEPC was fractioned into four various MW fractions, PC-I (<1 kDa), PC-II (1-3.5 kDa), PC-III (3.5-10 kDa) and PC-IV (>10 kDa)
using an ultrafiltration system. The physiological activities including antioxidant activities, the inhibition capabilities of pancreatic
α-amylase, intestinal α-glucosidase and hypertension-linked ACE and the active components including polysaccharides, protein
and phenolic contents of CWEPC and four fractions were determined. The results showed that fractions with lower MW exerted a
higher antioxidant activity (p<0.05) which was positively correlated to the levels of total phenols. In contrast, the inhibition effects
on the activities of α-amylase, α-glucosidase and ACE of PC-IV fraction were significantly higher than CWEPC and the other three
low MW fractions (<10 kDa), which was more related to protein contents. The inhibition capability of CWEPC and PC-IV on
α-amylase activity was 1/13.4 to 1/2.7 relative to that of acarbose (positive control), respectively. However, the inhibitory ability of
PC-IV on α-glucosidase (IC50=0.5 mg/mL) was significantly higher than acarbose (IC50=1.7 mg/mL). Kinetic data revealed that
PC-IV fraction followed a non-competitive inhibition on α-glucosidase activity. In conclusion, the distribution of various bio-active
components contributes to the functions of different MW fractions on oxidative stress prevention and blood pressure and glucose
modulation.

Biography :

Be-Jen Wang is professors of Cornell University. Her research interests are Food nutrition, Biochemistry, Chemistry Teaching courses: Nutrition, Biochemistry