| |
Software Requirements
Microsoft Internet Explorer 5.01 or higher and Netscape Navigator 4.75 or higher are recommended. |
|
 |
J.Health Sci., 54(1), 76-80, 2008
Preventive Effects of 80% Ethanol Extracts of the Edible Mushroom Hypsizigus marmoreus on Mouse Type IV Allergy
Kyoji Yoshino,*, a Youko Kondou,b
Kinuko Ishiyama,b Tetsuro Ikekawa,c
Tsunetomo Matsuzawa,c and Mitsuaki Sanob
aDepartment of Chemistry and Biochemistry, Numazu College of Technology, 3600 Ooka, Numazu, Shizuoka 410-8501, Japan,
bDepartment of Food Science and Nutrition, Nagoya Women's University, 3-40 Sioji-cho, Mizuho-ku, Nagoya 467-8610, Japan, and
cAgricultural Technology Institute of Nagano Farmers Federation, 787-1 Suzaka, Suzaka, Nagano 382-0084, Japan
We investigated the active components responsible for the anti-allergic effect of Hypsizigus marmoreus on an oxazolone-induced type IV allergy in male ICR mice. Following both an oral administration at a dose of 250 mg/kg body weight and percutaneous administration at 0.10 mg/ear, significant anti-allergic activities were found in the 80% ethanolsoluble fraction (Fr. 1), and the low molecular weight fraction (Fr. 2, below a molecular weight of ca. 12000; Fr. 4, below ca. 3000) prepared from Fr. 1. These fractions included ergosterol, mannitol, and trehalose as antioxidants and/or anti-inflammatory components. The anti-allergic activities of these compounds and methionine were equal to or weaker than those of the fractions. Therefore, the molecular weights of the major active components in Hypsizigus marmoreus are thought to be less than ca. 3000, though ergosterol, mannitol, trehalose, and methionine would not be the main active components.
|
|
