Journal of agriculture & life science (농업생명과학연구)

Institute of Agriculture & Life Science, Gyeongsang National University (경상대학교 농업생명과학연구원)
권호 표지

Enhancement of Growth and Bioactivity of Pleurotus eryngii Mycelia by Spent Coffee Ground

커피박 첨가에 의한 새송이버섯 균사체의 생육 및 생리활성 증가

  • Choi, Jang-Won (Department of Bioindustry, Daegu University) ;
  • Shin, Dong-Il (Department of Biotechnology, Catholic University of Daegu) ;
  • Park, Hee-Sung (Department of Biotechnology, Catholic University of Daegu)
  • 최장원 (대구대학교 바이오산업학과) ;
  • 신동일 (대구가톨릭대학교 생명공학과) ;
  • 박희성 (대구가톨릭대학교 생명공학과)
  • Received : 2012.09.11
  • Accepted : 2012.12.26
  • Published : 2012.12.31
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Abstract

Pleurotus eryngii. one of the most popular edible mushrooms, has been well known for its biological activities such as antioxidation, antitumor and immune modulation. Spent coffee ground(SCG) that is a waste product from the coffee industry has been continuously investigated for its reutilization. In this study, SCG was added to the fungal cultuvation medium and analyzed for its effect on the growth and physiological activity of P. eryngii mycelia. It was clearly demonstrated that SCG could accelarate mycelia growth. 1% SCG culture was very notable by showing 2.5-fold higher dry cell weight comapred to the control culture, which suggested SCG as an excellent activator for the growth of P. eryngii mycelia. By the addition of SCG, polyphenol content was increased by two fold but there was no change in polysaccharide content. In the analysis of DPPH scavenging activity, SCG was determined as a valuable source in order to significantly increase the antioxidative activity of the mycelium.

새송이버섯(Pleurotus eryngii)은 인기 있는 식용버섯 중의 하나로서 항산화, 항암 또는 면역조절 기능 등의 인체에 유익한 생리활성 기능을 지닌다. 본 연구에서는 새송이버섯 균사체 배양 시 커피음료 생산과정으로부터 폐기되는 커피박(spent coffee ground: SCG) 첨가에 의한 균사체의 생장과 기능성의 변화를 조사하였다. 그 결과, SCG(1-10%, w/v) 첨가 시 생장속도가 상당히 증가하는 경향을 나타내었다. 특히 1% SCG 첨가 시 무첨가에 비해 건조중량이 2.5배 증가함으로써 SCG가 탁월한 새송이버섯 균사체의 생장촉진제 기능이 제시되었다. SCG 첨가에 의하여 균사체의 polysaccharide 함량은 변화가 없었으나 polyphenol량 및 항산화능의 증대를 확인할 수 있었다.

Keywords

Acknowledgement

Supported by : 농림수산식품기술시획평가원(IPET)

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