KOREASCHOLAR

Neuritogenic activity of hot water extract from Hericium erinaceus

Hua Li, Hye-Jung See, BoKyung Moon, Young-Bok Yoo, Chan Lee
  • 언어ENG
  • URLhttps://db.koreascholar.com/Article/Detail/276500
한국버섯학회지
제11권 제3호 (2013.09)
pp.117-123
한국버섯학회 (The Korean Society of Mushroom Science)
초록

Hot water soluble extract was prepared from Hericium erinaceus and its neuritogenic activity on PC12h cells was analyzed, which is a clone originating from a rat pheochromocytomon. The moisture content of freeze dried hot water extract was 12.08%. The extract was mainly composed of carbohydrate (51.24%) followed by crude protein (24.04%), crude fat (0.26%), dietary fiber (5.09), and ash (12.18%). Fatty acids, glucan and inorganic constituents were found as minor components. The neuritogenic activity of hot water extract was evaluated under microscopic observation of neurite outgrowth in PC12h cells and by measuring the neurite length of induvidual cell. The extract exhibited strong effect of neurite outgrowth in a dose-dependent manner from 0.01 mg/mL to 1 mg/mL, in which longer neurite outgrowth was observed as the treatment dose increased.

목차
ABSTRACT
 Introduction
 Materials and Methods
  Composition analysis
  Neuritogenic activity of H. erinaceus hot water extract
 Results and Discussions
  Composition analysis of H. erinaceus and its hot water extract
  Neuritogenic activity of H. erinaceus hot water extract
 Conclusion
 Acknowledgement
 Reference
저자
  • Hua Li(Department of Food Science and Technology, Chung-Ang University, Anseong, Gyeonggi, 456-756, South Korea)
  • Hye-Jung See( Department of Food Science and Technology, Chung-Ang University, Anseong, Gyeonggi, 456-756, South Korea) | Hye-Jung See
  • BoKyung Moon( Department of Food and Nutrition, Chung-Ang University, Anseong, Gyeonggi, 456-756, South Korea) | BoKyung Moon
  • Young-Bok Yoo( Mushroom Research Division, National Institute of Horticultural & Herbal Science, Rural Development Administration, Bisanro 92, Eumseong, Chungbuk, 369-873, South Korea) | Young-Bok Yoo
  • Chan Lee( Department of Food Science and Technology, Chung-Ang University, Anseong, Gyeonggi, 456-756, South Korea) | Chan Lee