For development a new anti-diabetic compound from edible mushroom, antihyperglycemic α-glucosidase inhibitory
activities of , , , and
were investigated on its water and ethanol extracts. α-Glucosidase inhibitory activity of fruiting body showed
the highest at 86.3% in the 95% ethanol extracts and water extract from was also higher at 48.5% among
water extracts. Therefore, which showed very high α-glucosidase inhibitory activity was selected as a new
anti-diabetic agent-containing mushroom and the α-glucosidase inhibitor was maximally extracted when treated with 95%
ethanol at 30ºC for 48 hr. The ethanol extracts from fruiting body showed dosage-dependent hypoglycemic
action after administration to 120 min in the SD-rat and streptozotocin-induced diabetic SD-rat.