참고문헌
- Manzi P, Aguzzi A, Pizzoferrato L. Nutritional value of mushrooms widely consumed in Italy. Food Chem. 73: 321-325 (2001) https://doi.org/10.1016/S0308-8146(00)00304-6
- Park MH, Oh KY, Lee BW. Anti-cancer activity of Lentinus edodes and Pleurotus astreatusKorean J. Food Sci. Technol. 30: 702-708 (1998)
- Kim CH, Jeong JG. Antioxidant activities and the effect of reducing serum alcohol concentration of Lentinus edodes. Korea J. Herbol. 24: 159-164 (2009)
- Qi Y, Zhao X, Lim YI, Park KY. Antioxidant and anticancer effects of edible and medicinal mushrooms. J. Korean Soc. Food Sci. Nutr. 42: 655-662 (2013) https://doi.org/10.3746/jkfn.2013.42.5.655
- Kim MJ, Chu WM, Park EJ. Antioxidant and antigenotoxic effects of shiitake mushrooms affected by different drying methods. J. Korean Soc. Food Sci. Nutr. 41: 1041-1048 (2012) https://doi.org/10.3746/jkfn.2012.41.8.1041
- Kim YD, Kim KJ, Cho DB. Antimicrobial activity of Lentinus edodes extract. Korean J. Food Preserv. 10: 89-93 (2003)
- Han SR, Kim MJ, Oh TJ. Antioxidant activities and antimicrobial effects of solvent extracts from Lentinus edodes. J. Korean Soc. Food Sci. Nutr. 44: 1144-1149 (2015) https://doi.org/10.3746/jkfn.2015.44.8.1144
- Lee MR, Oh DS, Wee AJ, Yun BS, Jang SA, Sung CK. Antiobesity effects of Lentinus edodes on obese mice induced by high fat diet. J. Korean Soc. Food Sci. Nutr. 43: 194-199 (2014) https://doi.org/10.3746/jkfn.2014.43.2.194
- Oh SI, Lee MS. Antioxidative stress and antimutagenic effects of Lentinus edodes ethanol extracts. Korean J. Food Nutr. 20: 341-348 (2007)
- Koki T, Chiyoko S, Yasuhiko S, Takashi M, Shigeyuki T. Effect of eritadenine on cholesterol metabolism in the rat. Biochem. Pharmacol. 23: 433-438 (1974) https://doi.org/10.1016/0006-2952(74)90434-1
- Sugiyama K, Akachi T, Yamakawa. Hypocholesterolemic action of eritadenine is mediated by a modification of hepatic phospholipid metabolism in rats. J. Nutr. 125: 2134-2144 (1995) https://doi.org/10.1093/jn/125.8.2134
- Suzuki S, Ohshima S. Influence of shiitake (Lentinus edodes) on human serum cholesterol. Mushroom Sci. 9: 463-467 (1974)
- Takashima K,Sato C, Sasaki Y, Morita T, Takeyama S. Effect of eritadenine on cholesterol metabolism in the rat. Biochem. Pharmacol. 23: 433-438 (1974) https://doi.org/10.1016/0006-2952(74)90434-1
- Li H, Choi YM, Lee JS, Park JS, Yeon KS, Han CS. Drying and antioxidant characteristics of the shiitake (Lentinus edodes) mushroom in a conveyer type far-infrared dryer. J. Korean Soc. Food Sci. Nutr. 36: 250-254 (2007) https://doi.org/10.3746/jkfn.2007.36.2.250
- Park RS, Park HK. Effect of Riboflavin on Lipid Metabolism. Korean J. Nutr. 19: 169-176 (1986).
- Hong YH, Kim YS, Lee SN. Vitamins and minerals deficiency effects on skin health. Kor. J. Aesthet. Cosmetol. 10: 747-756 (2012)
- Kim YN, Na HJ. Food sources thiamin, riboflavin and niacin base on food composition table and national annual food supply data in food balance sheet. Korean J. Nutr. 34: 809-820 (2001)
- Lee JG, Kim KI, Hwang IG, Yoo SM, Min SG, and Choi MJ. Effects of various thermal treatments on physicochemical and nutritional properties of shiitake mushrooms. J. Korean Soc. Food Sci. Nutr. 44: 874-881 (2015) https://doi.org/10.3746/jkfn.2015.44.6.874
- Dewanto V, Wu X, Adom KK, Liu RH. Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. J. Agr. Food Chem. 50: 3010-3014 (2002) https://doi.org/10.1021/jf0115589
- Ko HJ, Sun TY, Han JA. Nutritive and antioxidative properties of eggplant by cooking conditions. J. Korean Soc. Food Sci. Nutr. 45: 1747-1754 (2016) https://doi.org/10.3746/jkfn.2016.45.12.1747
- Choi NS. The study on change of quality properties and biological activities of Korean wild vegetables by cultivation, blanching and drying method. PhD thesis. Ewha Womans University, Seoul, Korea (2000)
- Blois MS. Antioxidant determination by the use of a stable free radical. Nature 181: 1199-1200 (1958) https://doi.org/10.1038/1811199a0
- Folin O, Denis W. On phosphotungstic-phosphomolybdic compounds as color reagents. J. Biol. Chem. 12: 239-243 (1912)
- Enman J, Rova U, Berglund KA. Quantification of the bioactive compound eritadenine in selected strains of shiitake mushroom (Lentinus edodes). J. Agr. Food Chem. 55: 1177-1180 (2007) https://doi.org/10.1021/jf062559+
- Enman J, Hodge D, Berglund KA, Rova U. Production of the bioactive compound eritadenine by submerged cultivation of shiitake (Lentinus edodes) mycelia. J. Agr. Food Chem, 56: 2609-2612 (2008) https://doi.org/10.1021/jf800091a
- Dionex Corporation. Determination of water- and fat-soluble vitamins by HPLC Technical Note 89, LPN 2598, Sunnyvale, CA, USA (2010)
- Cheigh CI, Lee JH, Chung MS. Quality characteristics of vegetables by different steam treatments. Korean J. Food Nutr. 24: 464-470 (2011) https://doi.org/10.9799/ksfan.2011.24.3.464
- Jung JK, Im HW. The total phenolic contents and DPPH radical scavenging activities of Korean sweet potatoes according to plants parts, varieties, and by distribution and cooking methods. J. East Asian Soc. Diet. Life 9: 7-19 (2013)
- Jeong HJ, Park SB, Kim SA, Kim HK. Total polyphenol content and antioxidative activity of wild grape (Vitiscoignetiae) extracts depending on ethanol concentrations. J. Korean Soc. Food Sci. Nutr. 36: 1491-1496 (2007) https://doi.org/10.3746/jkfn.2007.36.12.1491
- Kim MG, Chu WM, Park EJ. Antioxidant and antigenotoxic effects of shiitake mushrooms affected by different drying methods. J. Korean Soc. Food Sci. Nutr. 41: 1041-1048 (2012) https://doi.org/10.3746/jkfn.2012.41.8.1041
- Choi Y, Lee SM, Chun J, Lee HB, Lee J. Influence of heat treatment on the antioxidant activities and polyphenolic compounds of Shiitake (Lentinus edodes) mushroom. Food Chem. 99: 381-387 (2006) https://doi.org/10.1016/j.foodchem.2005.08.004
- Im HW, Suh BS. The total phenolic contents and DPPH radical scavenging activities of korean potatoes according to physical characteristics and cooking methods. J. East Asian Soc. Diet. Life19: 375-383 (2009)
-
Park HO, Oh HS, Yoon S. The changes of Vit.
$D_2$ and Vit.$B_2$ contents according to ultraviolet rays and cooking methods of mushrooms. J. Korean Soc. Food Cult. 16: 463-469 (2001) - Chung HK, Yoon KS, Woo N. Effects of cooking method on the vitamin and mineral contents in frequently used vegetables, Korean J. Food Cook. Sci. 32: 270-278 (2016) https://doi.org/10.9724/kfcs.2016.32.3.270
- Chibata I, Okumura K, Takeyama S, Kotera K. Lentinacin: a new hypocholesterolemic substance in Lentinus edodes. Experientia 25: 1237-1238 (1969) https://doi.org/10.1007/BF01897467
- Park YA, Lee KT, Bak WC, Kim MK, Ka KH. Eritadenine contentsanalysis in various strains of Lentinula edodes using LCMS/MS. Korean J. Mycol. 39: 239-242 (2011) https://doi.org/10.4489/KJM.2010.39.3.239
- Saito M, Yasumoto T, Kaneda T. Quantitative analyses of eritadeninein shiitake mushroom and other edible fungi. Eiyo to Shokuryo. 28: 503-513 (1975) https://doi.org/10.4327/jsnfs1949.28.503
- Lee JS, Ahn RM, Choi HS. Determination of ergocalciferol and cholecalciferol in mushrooms. Korean J. Soc. Food Sci. 13: 173-178 (1997)
-
Takamura K, Hoshino H, Sugahara T, Amano H. Determination of vitamin
$D_2$ in shiitake mushroom by high performance liquidchromatography. J. Chromatogr. A. 545: 201-204 (1991) https://doi.org/10.1016/S0021-9673(01)88709-4