Screening of Anti-gout Xanthine Oxidase Inhibitor from Mushrooms

• Published in: Hangug gynnhaghoi ji Vol. 38; no. 1
• Main Authors: Zanabaatar, Bolormaa, Paichai University, Daejeon, Republic of Korea, Song, J.H., Paichai University, Daejeon, Republic of Korea, Seo, G.S., Korea National College of Agriculture and Fisheries, Hwaseong, Republic of Korea, Noh, H.J., National Institute of Horticultural and Herbal Science, RDA, Suwon, Republic of Korea, Yoo, Y.B., National Institute of Horticultural and Herbal Science, RDA, Suwon, Republic of Korea, Lee, J.S., Paichai University, Daejeon, Republic of Korea
• Format: Journal Article
• Language: Korean
• Published: 01-06-2010
• Subjects: Anti-gout; CHAMPIGNON COMESTIBLE; EDIBLE FUNGI; SETAS COMESTIBLES; Xanthine oxidase inhibitor
• ISSN: 0253-651X; 2383-5249

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℃ for 24 h.