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Hypoglycemic Activities of Proteins And Enzymatic-hydrolyzed Products From 12 Species of Edible Fungi

Date:2024/7/4 10:38:35   

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.