ผลการยับยั้งการทำงานของเอนไซม์ไลเปส แอลฟาแอมิเลส และแอลฟากลูโคซิเดสของสารสกัดเห็ดหอมในหลอดทดลอง
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Abstract
The objectives of the present study were to investigate the in vitro inhibitory effects of Shiitake mushroom [Lentinus edodes (Berk.) Sing.] extracts on lipase, a-amylase and a-glucosidase. The Shiitake mushroom extracts were prepared using hot water, 80 % (v/v) ethanol and hexane. Shiitake mushroom extracts of varying concentrations were subjected to inhibition assays for lipase, a-amylase and a-glucosidase, and quantified using UV-VIS spectrophotometer. Hot water extract, ethanol extract and hexane extract of Shiitake mushroom exerted lipase inhibitory activity with IC50 values of 621.31, 8.85 and 23.11 mg/mL, respectively. They exerted alpha-amylase inhibitory activity with IC50 values of 656.60, 183.87 and 127.42 mg/mL, respectively. They also exerted alpha-glucosidase inhibitory activity with IC50 values of 400, 20.38 and 12.91 mg/mL, respectively. The ethanol and hexane extracts of Shitake mushroom showed stronger inhibitory activity on alpha-glucosidase than on alpha-amylase. These results showed the inhibition of Shiitake mushroom extracts on the activities of lipase, alpha-amylase and alpha-glucosidase enzymes, which are lipid and carbohydrate digestive enzymes. Therefore, Shiitake mushroom may alleviate postprandial blood lipid and glucose levels.
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