• Food Science and Preservation
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• v.10 no.1
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• pp.65-69
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• 2003

This paper was performed to analyze the nutritional components for the basic of studies to estimate the nutritional and functional valuation of mushroom(Sarcodon aspratus) The contents of moisture, ash, crude protein, crude fat and carbohydrate in mushroom were 89.93, 1.18, 3.67. 0.96 and 4.26%, respectively. The major free sugar were glucose, sucrose, trehalose, xylose, and cantained more trehalose than other sugars. The total content of amino acids was 796.85mg/100g-fr.wt. And the contents of essential and non-essential amino acid of hydrolyzed amino acid was 300.77 and 486.08mg/100g-fr.wt, respectively. Mushroom contained mush valine, leucine, threonine, Iysine, alanine, glycine, aspartic acid, and glutamic acid. The contents of essential and non-essential amino acid of free amino acid was 124.95, 138.52mg/100g-fr.wt., respectively. and were cantained mush methionine, Iysine, valine arginine, Aspartic arid, and tyrosine. The content of Amino acid derivatives 46.81 mg/100g-fr.wt., and were contained mush mornithine, sarcosine, ${\beta}$-alanine, and phosphoserine. The content of vitamin C was 5.43 mg/100g-fr.wt. The contents of sodium and potassium were 375.73, 61.82mg/100g, respectively.

• Journal of Life Science
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• v.14 no.6 s.67
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• pp.963-966
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• 2004

The sequence of ITS (partial 16S ribosomal DNA, complete ITS1, 5.8S ribosomal DNA and ITS2, and partial 28S ribosomal DNA) was analysed by PCR and autosequencing in Sarcodon aspratus. The ITS lenght of S. aspratus was 716 base pair. As this sequence compared with other reports on S. aspratus (ace No AF335110), the sequence variation based on nucleotide deletion and substitution was $1.8\%$. This nucleotide variation rate in same species was very higher than in other species. Also, the sequence varitation rates between this S. aspratus and S. imbricatus, and S. squamus were $8\%\;and\;10\%$, respectively. This results suggested that the high sequence variation of S. aspratus might be caused specific host and inhabitat environment which limited gene flow.

• Journal of Mushroom
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• v.16 no.3
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• pp.208-212
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• 2018

This study investigated the proximate composition and total amino acid contents in Tricholoma matsutake and Sarcodon aspratus to compare the food quality according to production area. The crude ash contents in Tricholoma matsutake from Yanji (China), Yangyang (Korea), Tibet (China), and Yunnan (China) were 6.95%, 6.40%, 5.52%, and 5.40%, respectively. Yangyang showed the lowest crude fat content (1.19%), whereas Tibet exhibited the lowest crude protein content (16.83%), showing a difference according to the production area. The total amino acid content of Tricholoma matsutake in Yanji, Yunnan, Tibet, and Yangyang was $11,490.14{\pm}892.07mg%$, $8,000.03{\pm}207.25mg%$, 6,815.48 mg%, and $6,074.74{\pm}814.86mg%$, respectively. The contents of proximate composition and total amino acids in Sarcodon aspratus showed no difference according to production area. The results of proximate composition in Tricholoma matsutake suggest that the crude ash content can be used as a distinguishing indicator between Tricholoma matsutake from Yangyang and Tibet. Further studies are needed to analyze the mineral contents for the establishment of distinguishing mineral indicators between Tricholoma matsutake from Yangyang and Tibet.

• Journal of Life Science
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• v.19 no.9
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• pp.1265-1270
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• 2009

The mushroom, Sarcodon aspratus was tested for its possibility of being a health food against corpulence. The mushroom powder was fed to rats with high-fat diet-induced corpulence for 6 weeks. To measure its effects, various factors such as obesity index, serum lipid, and organ weight were analyzed and compared. The group fed a high-fat diet showed a significant increase in the levels of triglyceride, total cholesterol and LDL-cholesterol in serum. However, this increase was not shown in the group fed mushroom powder. The R$\ddot{o}$hrer index (one of many obesity indexes) was higher in the group fed a high-fat diet compared to that of control group. However, there was a significant decrease in the R$\ddot{o}$hrer index in the group fed with mushroom powder. Especially, the increased ratio of liver to body weight was observed in the group fed a high-fat diet compared to the control group. These results suggest that the significant changes in obesity index and organ weight in the group fed with mushroom powder are due to the decreased level of serum triglyceride. Thus, there is a possibility for Sarcodan aspratus to become a heath food that can prevent diseases related to corpulence.

• Applied Biological Chemistry
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• v.43 no.4
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• pp.298-302
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• 2000

In our investigation on chemical constituents of edible mushrooms, seven compounds I-VII have been isolated from the methanolic extract of the fruit body of Sarcodon aspratus. The methanolic extract was separated by solvent partition, silica gel column chromatography and Sephadex LH-20 column chromatography, and compounds I-VII were finally purified by preparative HPLC or TLC. Their structures were assigned as 4-hydroxybenzoic acid methyl ester, 4-hydroxybenzaldehyde, cyclo(Ala-Pro), adenosine, nicotinamide, BL V, linoleic acid, respectively, on the basis of mainly $^1H\;NMR$ spectra.

• Food Science of Animal Resources
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• v.23 no.2
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• pp.172-179
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• 2003

This study was carried out to find the preventive medical and therapeutic effects of Sarcodon asparatus on adult disease by employing several biological and biochemical assays. Nitrate scavenging ability(NSA) of Sarcodan asparatus extracts was displayed up to 99.9% at pH 1.2 in a dose-dependent manner. They also had 90.4% electron donating ability(EDA) at the concentration of 0.1 mg/mL. Extracts of Sarcodon asparatus were also able to function as a powerful antioxidant at all concentrations(0.01∼l.0 mg/mL). Furthermore, we observed that 1 mg/mL concentration of the extracts was more powerful than BHT, With respect to fibrolytic activity, Sarcodon asparatus showed 1,843.8 unit/g, which was higher than streptokinase(1,189 unit/g). The inhibitory effects of the extracts on angiotensin converting enzyme, measured by the normal and pretreatment methods, were 53 and 58%, respectively. We also performed cytotoxicity effect of Sarcodon asparatus extracts on a various cancer cell lines. The growth inhibitory effects of the extracts(5.0 mg/mL) on A549, HeLa, AGS, and SK-Hep-1 cells were 78.9, 55.3, 69.0, and 42.5 %, respectively. Interestingly, Sarcodon asparatusextracts induced mutation on Salmonella typhimurium TA98 and TA100 when Ames test was done.

• Food Science and Preservation
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• v.17 no.6
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• pp.770-776
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• 2010

Sarcodon aspratus (Berk.) S. Ito is a wild mushroom commonly consumed in Korea due to its beneficial effects on health. However, only limited information on the volatile and nonvolatile constituents of S. aspratus is available. In the present study, the total concentration of mushroom soluble sugars, including glucose, trehalose, sucrose, and xylose, was found to be 202.5 mg/kg. The total contents of free and essential amino acids were 2,592.1 mg/kg and 1,249.5 mg/kg, respectively; arginine, lysine, methionine, and valine were the major amino acids present. The contents of total 5'-nucleotides and flavor 5'-nucleotides in S. aspratus were 2,510.7 mg/kg and 773.4 mg/kg, respectively. The volatile components of S. aspratus were collected by simultaneous distillation-extraction (SDE) and analyzed by gas chromatography-massspectrometry (GC-MS). A total of 27 volatile compounds were isolated and identified. The most abundant was l-octen-3-ol, which accounted for more than 68% of total volatiles; other important compounds were 2-octen-1-ol, 1-octen-3-one, and 2-octenol. Our results provide preliminary data for the development of S. aspratus as a food material.

• Journal of Food Hygiene and Safety
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• v.33 no.3
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• pp.200-206
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• 2018

This study was to investigate the optimal condition of mixture ratio for development of functional food ingredient from Sarcodon aspratus and rice bran. First, $^{\circ}Brix$ was measured along with extraction time. Five kinds of mixtures of Sarcodon aspratus and rice bran (10:0, 7:3, 5:5, 3:7, 0:10) were extracted in $95^{\circ}C$ water over a one-hour period and the extraction yield was evaluated. We further evaluated ${\beta}-glucan$ content, DPPH radical scavenging activity, ferric ion reducing antioxidant power (FRAP), total phenolic content and total flavonoids content. As a result, both Sarcodon aspratus and rice bran showed a constant $^{\circ}Brix$ after 45 minutes of extraction time. The content of ${\beta}-glucan$ was highest in the Sarcodon aspratus and rice bran mixture with a ratio of 3:7. As the ratio of rice bran increased in all mixtures, the antioxidant capacity also increased. In conclusion, to create a functional food ingredient the optimal mixing ratio of Sarcodon aspratus to rice bran is 3:7.

• Journal of Mushroom
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• v.19 no.1
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• pp.51-55
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• 2021

The mineral contents of domestic and Chinese Sarcodon aspratus were analyzed for comparing the differences in the mineral contents according to the production sites. The mineral contents of 10 domestic and 10 Chinese S. aspratus were analyzed by using an atomic absorption spectrophotometer and an inductively coupled plasma mass spectrometer. The sodium, magnesium, potassium, and calcium contents of domestic S. aspratus were 170.3±44.0 mg/kg, 81.3±20.8 mg/kg, 1,123.8±274.3 mg/kg, and 12.1±4.1 mg/kg, respectively, while those of Chinese S. aspratus were 112.2±40.8 mg/kg, 297.8±20.9 mg/kg, 10,938.4±2,914.1 mg/kg, and 52.5±27.7 mg/kg, respectively. There were no significant differences in the micro mineral contents and hazardous heavy metal contents between domestic and Chinese S. aspratus, while there was a significant difference in the macro mineral contents between domestic and Chinese S. aspratus. Thus, the comparative analyses of the sodium, magnesium, potassium, and calcium contents of many domestic and Chinese S. aspratus are required to determine their production sites in the future.

• Korean Journal of Food Science and Technology
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• v.34 no.5
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• pp.780-786
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• 2002

Optimum condition of the drying process and the changes in aroma components during dehydration were determined for Sarcodon aspratus. The drying curve of mushrooms consisted of short constant rate period followed by long falling rate period. The drying rate increased with increasing drying temperature and air velocity. Results showed that mushrooms dried at $50^{\circ}C$ and air velocity of 1.5 m/sec had the greatest peak area of aroma compound. The aromatic components of the dried mushrooms were 1-octen-3-one, 1-octen-3-ol, 3-octanone, 1-octanol, 2-octen-1-ol, 3-octanol, 3-octanone, 1-octanol, 2-octen-1-ol, and 3-octanol. Peak areas of mushroom alcohol and aromatic compounds of mushrooms including 1-octen-3-ol, 1-octanol, 2-octen-1-ol, 3-octanol decreased significantly, whereas those of 1-octen-3-one and 3-octane increased during the drying period. New unfavorable compounds including butyric acid, propanoic acid, and 3-methyl thiopropanol were formed during the drying period.