Views: 2 Author: ZHANG Baosheng1,2, ZHA Lei2 , ZHAO Yan1,2*, ZHANG Mengke1,2, YU Panling1,2, XU Baoting1,2, CHEN Mingjie1,2* Publish Time: 2024-07-04 Origin: Mycosystema
Edible fungi can provide a variety of nutrients necessary for human bodies, including lots of proteins, polysaccharides and other active substances. Small molecular peptides produced by protease hydrolysis are important forms of protein activity. Protease-hydrolyzed peptides in edible fungi have received extensive attention due to their natural, safe, and good hypoglycemic effect. In this study, the proteins of 12 species of common edible fungi were selected as the research objects, and were extracted by ammonium sulfate precipitation method. The obtained proteins were then enzymatically hydrolyzed by alkaline protease. The inhibition rate of α-amylase and α-glucosidase were used as the screening indexes. The results showed that the protease hydrolysates of Hericium erinaceus had the best effect on the inhibition of α-amylase and α-glucosidase. The inhibition rate of α-amylase was (65.70±0.33)%, and that of α-glucosidase was (69.25±0.27)%, suggesting that H. erinaceus may have good hypoglycemic activity. The hydrophobic and alkaline amino acids contained in the enzymatic-hydrolyzed peptides of H. erinaceus may be important factors for the hypoglycemic effect.
Fig. 1 Peptide content of unhydrolyzed proteins and enzymatic hydrolyzed products of 12 species of edible fungi. 1: Volvariella volvacea; 2: Pleurotus eryngii; 3: Hericium erinaceus; 4: P. citrinopileatus; 5: Hypsizygus marmoreus; 6: Lentinula edodes; 7: P. djamor; 8: Lyophyllum decastes; 9: Grifola frondosa; 10: Agaricus bisporus; 11: Flammulina velutipes; 12: P. ostreatus. Different lowercase letters indicate significant differences between different samples (P<0.05). The same below.
Fig. 2 α-amylase inhibition rate of 12 species of edible fungi.
Fig. 3 α-glucosidase inhibition rate of 12 species of edible fungi.
