Department of Agricultural Chemistry, National Taiwan University, Taipei, Taiwan.
Biotechnol Appl Biochem. 2013 Jul-Aug;60(4):446-52. doi: 10.1002/bab.1105.
This study examined the inhibitory effects of Grifola frondosa (GF), a medicinal mushroom popularly consumed in traditional medicine and health food, on digestive enzymes related to type 2 diabetes; chemical profiles and inhibitory kinetics of its bioactive fractions were also analyzed. Results showed that all GF extracts showed weak anti-α-amylase activity; however, strong anti-α-glucosidase activity was noted on GF n-hexane extract (GF-H). Further fractionation confirmed that compared with acarbose (a commercial α-glucosidase inhibitor), the nonpolar fraction of GF possessed a stronger anti-α-glucosidase activity but a weaker anti-α-amylase activity. These activities were not derived from ergosterol and ergosterol peroxide, two major compounds of this fraction. The inhibitory kinetics of GF-H on α-glucosidase was competitive inhibition. GF-H was as good as acarbose in inhibiting the starch digestion in vitro. Oleic acid and linoleic acid could be the major active constituents that have contributed to the potency of GF in inhibiting α-glucosidase activity.
本研究考察了药用蘑菇灰树花（Grifola frondosa，GF）对与 2 型糖尿病相关的消化酶的抑制作用；并分析了其生物活性部分的化学特征和抑制动力学。结果表明，所有 GF 提取物均表现出较弱的抗α-淀粉酶活性；然而，GF 正己烷提取物（GF-H）表现出较强的抗α-葡萄糖苷酶活性。进一步的分段分离证实，与阿卡波糖（一种商业α-葡萄糖苷酶抑制剂）相比，GF 的非极性部分具有更强的抗α-葡萄糖苷酶活性，但抗α-淀粉酶活性较弱。这些活性并非来自该部分的两种主要化合物麦角甾醇和麦角甾醇过氧化物。GF-H 对 α-葡萄糖苷酶的抑制动力学为竞争性抑制。GF-H 在体外抑制淀粉消化的效果与阿卡波糖相当。油酸和亚油酸可能是主要的活性成分，有助于 GF 抑制 α-葡萄糖苷酶活性。
