Acetylcholinesterase inhibitory activity of Chinese sufu (fermented tofu) ethanol-extract

作者：Chen Jing; Quan Ming hai; Cheng Yong qiang; Sun Jian; Li Li te

来源：Food Chemistry, 2012, 134(3): 1263-1266.

DOI：10.1016/j.foodchem.2012.02.141

• Acetylcholinesterase (AChE)
• Sufu
• AChE inhibitors

Acetylcholinesterase (AChE) inhibitory activities of commercial sufu and self-produced sufu were investigated in this experiment. The anti-AChE activities of commercial sufu samples of 15 brands, sourcing from various parts of China, and self-produced sufu, fermented with Actinomucor elegans 3.118, were measured. The results indicated that ethanol extract of Chinese sufu exhibited significant inhibitory activity against AChE in vitro. The inhibitory activity of No. 5 sufu was the strongest (IC50, 0.191 mg/ml), while the pre-fermented sufu showed the highest inhibitory activity during sufu manufacturing. In addition, soybean extracts and potato extracts were used to culture A. elegans 3.118 in order to estimate which culture was preferable for the production of these AChE inhibitors. The soybean extracts, after fermentation by A. elegans 3.118, showed higher anti-AChE activity than did the potato extracts. The IC50 of the soybean extracts was 1.29 mu g/ml.

• 出版日期2012-10-1
• 单位中国农业大学; 北京物资学院