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Testing edible mushrooms to inhibit the pancreatic lipase activity by an in vitro digestion model
Author(s) -
Palanisamy Marimuthu,
GilRamírez Alicia,
RuizRodríguez Alejandro,
Marín Francisco R.,
Reglero Guillermo,
SolerRivas Cristina
Publication year - 2012
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2011.02934.x
Subject(s) - lentinula , mushroom , grifola frondosa , pleurotus eryngii , lipase , pleurotus , digestion (alchemy) , edible mushroom , chemistry , food science , in vitro , biochemistry , biology , enzyme , chromatography
Summary One of the strategies in prevention or treatment of obesity is altering metabolism of lipids by inhibition of dietary fat absorption. The extracts obtained with methanol, water and methanol:water (1:1) from 21 mushroom species were screened as potential sources of pancreatic lipase (PL) inhibitors using a standardised in vitro test. Lepiota procera methanol:water (1:1) extracts showed the highest inhibition activity closely followed by Grifola frondosa, Pleurotus eryngii and Lyophyllum shimeji . Other mushroom strains such as Morchella conica, Marasmius oreades, Lentinula edodes, Amanita ponderosa and Boletus edulis also showed a certain inhibitory activity. However, when the PL inhibitory activity was evaluated using an in vitro digestion model mimicking gut conditions, none of the selected mushroom extracts were able to inhibit PL activity. On the contrary, stimulation of the lipase activity levels was observed and it was not due to endogenous mushroom lipases activities.