• Journal of Microbiology and Biotechnology
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• 제34권6호
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• pp.1249-1259
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• 2024

It remains to be determined whether there is a geographical distribution pattern and phylogenetic signals for the Mycena strains with seed germination of the orchid plant Gastrodia elata. This study analyzed the community composition and phylogenetics of 72 Mycena strains associated with G. elata varieties (G. elata. f. glauca and G. elata. f. viridis) using multiple gene fragments (ITS+nLSU+SSU). We found that (1) these diverse Mycena phylogenetically belong to the Basidiospore amyloid group. (2) There is a phylogenetic signal of Mycena for germination of G. elata. Those strains phylogenetically close to M. abramsii, M. polygramma, and an unclassified Mycena had significantly higher germination rates than those to M. citrinomarginata. (3) The Mycena distribution depends on geographic site and G. elata variety. Both unclassified Mycena group 1 and the M. abramsii group were dominant for the two varieties of G. elata; in contrast, the M. citrinomarginata group was dominant in G. elata f. glauca but absent in G. elata f. viridis. Our results indicate that the community composition of numerous Mycena resources in the Zhaotong area varies by geographical location and G. elata variety. Importantly, our results also indicate that Mycena's phylogenetic status is correlated with its germination rate.

• 한국식품조리과학회지
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• 제27권5호
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• pp.545-556
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• 2011

The purpose of this study was to investigate the effect of Gastrodia elata Blume concentrate on quality characteristics of Gastrodia elata Blume jelly. The Gastrodia elata Blume jelly samples were divided into five groups by adding different Gastrodia elata Blume concentrates. The five groups were divided into GBJ-0, GBJ-5, GBJ-10, GBJ-15, and GBJ-20 (Gastrodia elata Blume jelly with 0, 5, 10, 15, and 20% Gastrodia elata Blume concentrate). The highest contents of crude protein and crude ash, and the brix in the GBJ-20 sample were 0.34 and 0.59%, and 22.28$^{\circ}$ Brix, respectively. The crude fiber and pH change (4.65-4.76) were not significantly observed in any of the GBJ samples. Turbidity, degree of brownness, and total phenolics increased with an increasing the amount of extract. A significant difference was observed between samples with and without the extracts in terms of hardness, springiness, gumminess, and chewiness, as well as K, Mg, Cu, Mn, and Zn contents. Hardness, gumminess, and chewiness increased in all GBJ samples with an increase the amount of extract added, whereas adhesiveness decreased. The highest tartaric acid content in the GBJ-0 sample and malic acid in the GBJ-20 jelly sample were 15.58 mg/100 g and 137.45 mg/100 g, respectively. The levels of Ca, K, and Mg increased with an increase in the amount of added extract. The highest score for overall acceptance (4.13) was in the GBJ-10 sample with 10% Gastrodia elata Blume concentrate.

• 한국식품조리과학회지
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• 제31권5호
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• pp.557-564
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• 2015

This study was performed to investigate the effect of Gastrodia elata extract on the quality characteristics of Non-glutinous rice porridge Jochung, saccharide by barley malt. Non-glutionous Rice Porridge Jochung with 0% (NGR1), 5% (NGR2), 10% (NGR3), 15% (NGR4) and 20% (NGR5) Gastrodia elata extract were produced. Moisture content and Solids content the interaction of two factors, the pH decreased with increasing Gastrodia elata extract concentration. Reducing sugar was significantly higher in groups containing Non-glutinous Rice Porridge Jochung (NGR) with Gastrodia elata extract added than the control group, especially the 15% NGR4 addition group with $1.22{\pm}0.02g/L$. Free acidity contents were 27.27 meq/kg control and 29.67~41.03 meq/kg among the samples with p<0.001. There were significant levels of total phenolics and TEAC found for the antioxidant activity of the Jochung samples with Gastrodia elata extract added. Increasing the ratio of Gastrodia elata Extract in Jochung tended to decrease color value. The results showed that Jochung containng less than 15% Gastrodia elata Extract gave the highest scores in quality characteristics and sensory evaluation.

• 동의신경정신과학회지
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• 제25권3호
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• pp.243-252
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• 2014

Objectives: This study was designed to investigate the dose-dependent effects of Gastrodia elata Blume for memory improvement. Methods: This study was a 12-weeks, double blind, and comparative clinical study. Those who were eligible worked with a group of healthy seniors, all 60 years of age or older. 22 subjects were randomized either to Gastrodia elata Blume powder form that was steeped in hot water or placebo. We measured the faculty of memory by using MMSE-K, Digit Span, Letter Fluency Test, Word List Memory Test, and Trail Making Test, and again after 12 weeks. Results: 1) Neither Gastrodia elata Blume groups nor control have a difference in MMSE-K, Digit Span, Letter Fluency Test, and Trail Making Test. 2) Gastrodia elata Blume group showed significant advances in immediate recall 1 and 2 of Word List Memory Test, and 3 g group show better results than the 4 g group. 3) 4 g Gastrodia elata Blume group showed significant advances in the recognition of Word List Memory Test. Conclusions: The results suggest that positive effects on memory improvement due to Gastrodia elata Blume depend on the amount.

• 한국균학회지
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• 제50권1호
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• pp.41-46
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• 2022

Gastrodia elata infected with root rot disease was collected from cultivated G. elata fields in Gimcheon, Korea, in 2018. G. elata tuber surfaces exhibited root rot disease symptoms of dark-grey lesions and white fungal mycelial growth. The fungus was isolated from symptomatic tubers and cultured. Based on morphological characteristics and molecular analysis of the internal transcribed spacer region of ribosomal DNA and translation elongation factor 1-alpha, the isolated fungus was Fusarium oxysporum. This is the first report of root rot caused by F. oxysporum on G. elata tubers in Korea.

• 한국식생활문화학회지
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• 제30권5호
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• pp.656-666
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• 2015

This study was performed to investigate the effect of Gastrodia elata powder on the quality characteristics of Jochung with barley malt. Grain syrups with 0, 2.5, 5, 7.5, and 10% Gastrodia elata powder were produced. The pH value decreased with higher volume of Gastrodia elata powder and showed a significant difference between the samples (p<0.05). Total polyphenol content was 77.45~129.25 mg/100 g, and DPPH radical scavenging ability was $36.70{\sim}57.09{\mu}mol$. Sensory score of Jochung containing 2.5% Gastrodia elata powder was similar to that of control. Jochung containing less than 7.5% Gastrodia elata powder gave the highest scores in terms of quality characteristics and sensory evaluation. The data from different procedures were compared and analyzed by multivariate techniques (correlation matrix, principal component analysis). Correlations between antioxidant activity and the analyzed parameters were found to be statistically significant (p<0.05).

• 한국식품영양학회지
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• 제30권5호
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• pp.973-982
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• 2017

Gastrodia elata Blume often has been used for the treatment of headaches, convulsions, hypertension, and neurodegenerative diseases. The main active constituents are gastrodin, 4-hydroxybenzyl alcohol, vanillyl alcohol, 4-hydroxybenzylaldehyde and parishin A, B, C and E. Because Gastrodia elata has also unacceptable off-odor (swine barnyard-like) for food, there is a need to reduce it as well as allow for greater utilization as a functional food materials. In this study, a major off-odor producing substance of Gastrodia elata was fractionated by steam distillation and silica gel column chromatography. The substance was identified as p-cresol(4-methyl phenol) by GC-MS analysis and comparison of the retention time with that of an authentic compound in GC. The content of p-cresol in fermented Gastrodia elata was decreased. A fermented sample of Latobacillus sakei for 2 days was reduced to 54.7%, when compared with a unfermented sample. The five parishin derivatives in Gastrodia elata were identified by HPLC-MS analyses, and a comparison of HPLC retention times with those of authentic compounds. When compared with parishin derivatives of an unfermented Gastrodia elata, those of Gastrodia elata fermented by L. sakei, increased to 18.3% for 2 days. Increases of about 14.0~38.4% of the total phenolic compounds and 57.4~77.3% total flavonoids were found in fermented extracts, by 3 lactic acid bacteria strains. They were compared with $97.1{\pm}2.9{\mu}g/g$ and $40.9{\pm}2.0{\mu}g/g$ in the unfermented control, respectively. The extracts of Gastrodia elata Blume that were fermented by lactic acid bacteria had higher DPPH free radical scavenging activity and FRAP reducing power than the unfermented control.

• 동의생리병리학회지
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• 제21권6호
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• pp.1477-1482
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• 2007

The antidiabetic effect of Gastrodia elata blume was investigated in streptozotocin-induced diabetic rats. Sprague-Dawley 30 rats, were divided into five groups, normal group(n=6), group Ⅰ was diabetic groups(n=6), group Ⅱ was diabetic induced and oral administration of Gastrodia elata blume extract 0.1 g/kg body weight(n=6) and group Ⅲ was diabetic induced and oral administration of Gastrodia elata blume extract 0.3 g/kg(n=6) and group Ⅳ was 0.5 g/kg(n=6) body weight for 28 days on Diabetic rats. Analysis the body weight, level of serum glucose, serum insulin, total cholesterol (TC), triglycerides (TG), aspartate transminase (AST), and alanine transaminase (ALT). Oral administrations of the Gastrodia elata blume extract significantly decreased weight, serum glucose, TC, TG, AST, and ALT levels, while increased in normal group. (p<0.05). TC and TG was significantly decreased in group Ⅲ and group Ⅳ. and AST, LT was no significantly in any groups. It is concluded that the Gastrodia elata blume must be considered as excellent candidate for future studies on diabetes mellitus.

• 한국식품영양학회지
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• 제27권4호
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• pp.684-691
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• 2014

This study was carried out to investigate the antioxidant activity and changes in major functional components of fermented Gastrodia elata Blume. Fermented G. elata Blume powder by Phellinus linteus repeated thrice ($3^{rd}$ FGP) showed more DPPH radical scavenging activity than a non-fermented G. elata Blume powder (NFGP), and once fermented G. elata Blume powder ($1^{st}$ FGP) at a concentration of 500 and 1,000 ppm. Free radical scavenging activity of $3^{rd}$ FGP was similar to that of BHA at a dose of 1,000 ppm. Moreover, the ABTS radical scavenging activity of the $3^{rd}$ FGP increased compared to NFGP and $1^{st}$ FGP at a concentration of 31.25 ppm. Total polyphenols and flavonoid contents were increased as fermentation progressed. Ergothioneine content was increased more than 8 times in the $1^{st}$ FGP, 3 times in the $3^{rd}$ FGP, respectively than NFGP. In conclusion, this study indicated that the antioxidant activity and functional component contents of G. elata Blume were increased depending on the fermentation number.

• 한국약용작물학회지
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• 제20권6호
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• pp.440-446
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• 2012

Gastrodia elata, an achlorophyllous orchid plant, is rare medicinal plant. We investigated the genetic diversity in G. elata from 4 locations by using Inter-Simple Sequence Repeats (ISSR) markers. Shannon's information Index (S.I.) indicating genetic diversity ranged from 0.255 (Pocheon) to 0.322 (Muju) with the mean of 0.29. The level of genetic diversity was lower than other plant and most genetic diversity was allocated among individuals within populations (26.81%). The UPGMA dendrogram based on genetic distance failed in showing decisive geographic relationship. In the case of gastrodin (GA), the major components in G. elata, Sangju was highest. The ergothionine (ERG) was detected a lot of contents in Muju and Pocheon. In conclusion, our results is very important information for explaining relationship of genetic variation and functional substances without the effects of environment factors and developing genetic marker by ISSR in G. elata, which may be responsible for the development of breeds with a lot of functional substance in G. elata.