Eritadenine from Edible Mushrooms Inhibits Activity of Angiotensin Converting Enzyme in Vitro

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• 作者：Sadia Afrin ; Md. Abdur Rakib ; Boh Hyun Kim ; Jeong Ok Kim ; Yeong Lae Ha
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2016
• 出版时间：March 23, 2016
• 年：2016
• 卷：64
• 期：11
• 页码：2263-2268
• 全文大小：327K
• ISSN：1520-5118

文摘

The inhibition of angiotensin converting enzyme (ACE) activity was determined in vitro by mushroom-derived eritadenine (EA), which was analyzed in 11 principal Korean edible mushrooms. EA inhibited ACE activity with 0.091 μM IC₅₀, whereas the IC₅₀ of captopril (CP), which is a reference compound, was 0.025 μM. Kinetic measurements of ACE reaction in the substrate of hippuryl-l-histidyl-l-leucine (HHL) with or without EA revealed that the V_max (0.0465 O.D/30 min) was unchanged, but the the K_m increased from 2.063 to 3.887 mM, indicating that EA competes with HHL for the active site. When EA was analyzed by HPLC, Lentinus edodes with a soft cap contained the highest amount EA (642.8 mg%); however, Phellinus linteus with a hard cap contained the least amount of EA (9.4 mg%). These results indicate that EA was a strong competitive inhibitor for ACE, and edible mushrooms with soft caps contained a significant amount of EA.