DOI QR코드

DOI QR Code

Analysis of Mineral, Amino Acid and Vitamin Contents of Fruiting Body of Sparassis crispa.

꽃송이버섯의 미네랄, 아미노산, 비타민 함량분석

  • Shin, Hyun-Jae (Department of Chemical & Biochemical Engineering, Chosun University) ;
  • Oh, Deuk-Sil (Jeollanamdo Forest Environmental Research Station) ;
  • Lee, Hee-Duck (Korea Advanced Food research Institute) ;
  • Kang, Hyeong-Bong (Defense Agency for Technology and Quality Seoul Center 1st Team) ;
  • Lee, Chul-Won (Defense Agency for Technology and Quality Seoul Center 1st Team) ;
  • Cha, Wol-Suk (Department of Chemical & Biochemical Engineering, Chosun University)
  • Published : 2007.09.30

Abstract

The nutritional composition of fruiting body of Sparassis crispa has been analyzed for medicinal and edible uses. Minerals in S. crispa were found to be as follows; potassium (1,299.44 mg), phosphorus (104.73 mg), sodium (98.21 mg), magnesium (54.86 mg), calcium (8.39 mg), iron (7.61 mg), zinc (6.37 mg), copper (1.31 mg) and manganese (0.63 mg) based on 100 g of mushroom dry weight. In 20 kinds of total amino acids found in S. crispa, sum of glutamic acid and glutamine content was the highest (1,960 mg/l00 g) and sum of aspartic acid and asparagine, tryptophan, leucine and alanine were followed. Concerning free amino acids, glutamic acid, tryptophan, glutamine and aspartic acid were dominant. Among 8 vitamins detected, the vitamin E content was the highest (408.5 mg) based on 100 g of mushroom dry weight, then vitamin C, niacin and pantothenic acid were followed.

References

  1. Cha, W. S., H. D. Lee and J. S. Kim. 2004. On the composition of Morchella esculenia fruit body. J. Life Sci. 14, 82-90 https://doi.org/10.5352/JLS.2004.14.1.082
  2. Cha, W. S., H. D. Lee and J. S. Kim. 2004. Study on the composition of Pieuroius ferulae fruit body. J. Life Sci. 14, 205-208 https://doi.org/10.5352/JLS.2004.14.2.205
  3. Ding, J. L., H. J. Shin and W. S. Cha. 2006. Analysis of amino acid, vitamins and minerals of fruiting body of Fomitopsis pinicola. J. Life Sci. 16, 1123-1126 https://doi.org/10.5352/JLS.2006.16.7.1123
  4. Food Code. 2003. Conduct Laboratory Testing According to Specifications and Test Methods of the Food Code. pp. 894-918, Korea Food & Drug Administration, Moon Yang Press, Seoul
  5. Harada, T., N. N. Miura, Y. Adachi, M. Nakajima, T. Yadomae and N. Ohno. 2002. Effect of SCC, 1,3-$\beta$-D-glucan from Sparassis crispa on the hematopoietic response in cyclophosphamide induced leukopenic mice. Biol. Pharm. Bull. 25, 931-939 https://doi.org/10.1248/bpb.25.931
  6. Hartwell, J. L. 1971. Plants used against cancer. A. Survey. Lioyda. 34, 386
  7. Hong, J. S., Y. H. Kim, M. K. Kim, Y. S. Kim and H. S. Sohn. 1989. Contents of free amino acids and total amino acids in Agaricus bisporus, Pleuroius osireaius and Lentinus edodes. Korean J. Food Sci. Technol. 21, 58-62
  8. Hong, K. H., B. Y. Kim and H. K. Kim. 2004. Studies on the biological activity of Pieuroius ferulea. J. Korean. Soc. Food. Sci. Nutr. 33, 791-796 https://doi.org/10.3746/jkfn.2004.33.5.791
  9. Lee, S. K., Y. J. Yoo and C. S. Kim. 1994. Studies on the chemical components in Canoderma lucidum. Korean J. Food Sci. Technol. 21, 890-894
  10. Lee, Y. S., J. B. Kim, S. R. Shin and N. W. Kim. 2006. Analysis of nutritional components of Lepista nuda. Korean J. Food Preserv. 13, 375-381
  11. Ohno, N., N. N. Miura, M. Nakajima and T. Yadomae. 2000. Antitumor 1,3-$\beta$-glucan from cultured fruit body of Sparassis crispa. Biol. Pharm. Bull. 23, 866-872 https://doi.org/10.1248/bpb.23.866
  12. Ohno, N., T. Harada, S. Masuzawa, N. N. Miura, Y. Adachi, M. Nakajima and T. Yadomae, 2002. Antitumor activity and hematopoietic response of a $\beta$-glucan extracted from an edible and medicinal mushroom Sparassis crispa. Int. J. Med. Mushroom 4, 13-26 https://doi.org/10.1615/IntJMedMushr.v4.i3.40
  13. Park, H. J. 2001. Food Composition. pp. 150-157, National Rural Living Science Institute, R.D.A., Sangrok press, Seoul
  14. Shon, M. Y., K I. Seo, S. Y. Choi, N. J. Sung, S. W. Lee and S. K Park. 2006. Chemical compounds and biological activity of Phellinus baumii. J. Korean Soc. Food Sci. Nutr. 35, 524-529 https://doi.org/10.3746/jkfn.2006.35.5.524
  15. Soda, K, H. Tanaka and N. Esaki, 1983. Amino Acids, Biotechnology. Rehm, H. J. and Reed, G. eds. Vol. 3, pp. 479, Verlag Chemie, D-6940 Weinheim, Germany
  16. Suzuki, S. and S. Oshima. 1976. Influence of shiitake (Lentinus edodes) on human serum cholesterol. Mushroom Sci. 9, 463-467
  17. Waters Associates. 1983. Official Method of Amino Acid Analysis. In Amino acid analysis system of operators manual of the Waters Associates. pp. 37, U.S.A
  18. Woo, S. J. and S. S. Ryoo. 1983. Preparation method for atomic absorption spectrophotometry of food samples: Comparison of dry, wet and aqua-regia methods. Korean J. Food. Sci. Technol. 15, 225-230
  19. Hikino, H, C. Klanno, Y. Mirin and T. Hayashi. 1985. Isolation and hypoglycemic activity of Canoderans A and B, glycans of Ganoderman lucidum fruit bodies. Planta. Med. 51, 339-340 https://doi.org/10.1055/s-2007-969507
  20. Kim, E. J., Y. J. Lee, H. K. Shin and J. H. Yoon. 2006. A study on the mechanisms by which the aqueous extract of Inonotus obliquus induces apoptosis and inhibits proliferation in HT-29 human colon cancer cells. J. Korean. Soc. Food. Sci. Nutr. 35, 516-523 https://doi.org/10.3746/jkfn.2006.35.5.516
  21. Kim, H. K., H. S. Han, G. D. Lee and K. H. Kim. 2005. Physiological activities of fresh Pieurotus eryngii extracts. J. Korean. Soc. Food. Sci. Nutr. 34, 439-445 https://doi.org/10.3746/jkfn.2005.34.4.439

Cited by

  1. Antioxidant and Immunological Activities of Sparassis crispa Fermented with Meyerozyma guilliermondii FM vol.45, pp.10, 2016, https://doi.org/10.3746/jkfn.2016.45.10.1398
  2. Dietary Fiber and β-Glucan Contents of Sparassis crispa Fruit Fermented with Lactobacillus brevis and Monascus pilosus vol.41, pp.12, 2012, https://doi.org/10.3746/jkfn.2012.41.12.1740
  3. Quality Characteristics of Yellow Layer Cake Added with Sparassis crispa Powder vol.42, pp.12, 2013, https://doi.org/10.3746/jkfn.2013.42.12.1988
  4. Macrophage and Anticancer Activities of Feed Additives on β-Glucan from Schizophyllum commune in Breast Cancer Cells vol.40, pp.7, 2011, https://doi.org/10.3746/jkfn.2011.40.7.949
  5. Effect of Sparassis crispa Extracts on Immune Cell Activation and Tumor Growth Inhibition vol.23, pp.8, 2013, https://doi.org/10.5352/JLS.2013.23.8.984
  6. Comparison of Dietary Fiber and Amino Acid Composition in Frequently Consumed Vegetables and Fruits vol.30, pp.5, 2014, https://doi.org/10.9724/kfcs.2014.30.5.564
  7. Biological Activities of Wild Sparassis crispa Extracts vol.43, pp.1, 2015, https://doi.org/10.4489/KJM.2015.43.1.40
  8. Optimal Medium Composition of Cauliflower Mushroom (Sparassis latifolia) Cultivation Using Douglas Fir Wood Chip and Comparison of The β-glucan Contents of The Fruiting Body vol.42, pp.4, 2014, https://doi.org/10.5658/WOOD.2014.42.4.428
  9. Lipolytic Effect of Sparassis crispa Extracts in Differentiated 3T3-L1 Cells and High Fat Diet-induced Obese Mice vol.41, pp.12, 2012, https://doi.org/10.3746/jkfn.2012.41.12.1708
  10. Simultaneous determination of the bioactive compounds from Sparassis crispa (Wulf.) by HPLC-DAD and their inhibitory effects on LPS-stimulated cytokine production in bone marrow-derived dendritic cell vol.41, pp.8, 2018, https://doi.org/10.1007/s12272-018-1054-y