• Korean journal of food and cookery science
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• v.20 no.6 s.84
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• pp.575-580
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• 2004

This study was carried out to investigate the characteristics of Hericium erinaceus sulgidduk. The moisture content of Hericium erinaceus powder sulgidduk showed no significant difference between the added Hericium erinaceus powder and control groups. The L value decreased as the Hericium erinaceus powder concentration increased. The 'a' and 'b' color values were increased significantly when the amount of Hericium erinaceus powder was increased. The hardness, cohesiveness, chewiness and gumminess decreased with increasing Hericium erinaceus powder addition. From the sensory evaluation, Hericium erinaceus sulgidduk with the additions of 3 and $6\%$ Hericium erinaceus powder were the most preferred with regard tochewiness, softness and overall acceptability. These results indicated that Hericium erinaceus sulgidduk with the addition of 3 and $6\%$ Hericium erinaceus powder have the best quality.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.5
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• pp.631-640
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• 2014

In this study, manufactured a cream soup by varying addition of Hericium erinaceus and decided its recipe, and conducted particle size analysis, calorimetry, sensory test for investigating physicochemical characteristics and quality characteristics (salinity, sugar content, color value, pH, viscosity), antioxidant activities of soup, and mechanical sensory test for objectivity. This study found that moisture content in Hericium erinaceus powder was 6.16%, crude protein 26.87%, crude fat 4.62% and crude ash was 10.75% respectively. No significant differences were found in salinity, sugar content, pH according to addition of Hericium erinaceus. As for color value of cream soup manufactured by adding Hericium erinaceus, L value decreased with increase in addition of Hericium erinaceus, whereas a value and b value increased. The more the addition of Hericium erinaceus, the higher the viscosity, which increases concentration of soup. As result of analysis on antioxidant activities of Hericium erinaceus cream soup, antioxidant activities increased with increase in addition of Hericium erinaceus. Particle size analysis showed results similar to that of viscometry, which means that the smaller the particle size, the higher the viscosity, whereas viscosity lowered vice versa. Calorie of cream soup showed no significant difference notwithstanding the amount of addition. As a result of sensory test, S5 with 5% of Hericium erinaceus powder was highest rated in color, flavor, taste, umami taste and overall preference. As a result of mechanical sensory test, umami taste increased with increase in addition of Hericium erinaceus powder, whereas bitterness taste lowered significantly (p<0.05) with addition of Hericium erinaceus. As for salty taste, both control group and experimental group that added Hericium erinaceus powder showed no significant difference. Accordingly, experimental group with 5% of Hericium erinaceus powder was proved to be the most desirable.

• Culinary science and hospitality research
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• v.18 no.3
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• pp.206-214
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• 2012

The objective of this study is to evaluate the quality characteristics of wheat flour Dasik added with different amounts (0%, 3%, 6%, 9%, 12%, 15%) of Hericium erinaceus powder. For the moisture contents by adding Hericium erinaceus powder, wheat flour dasik did not show significant difference. As the results of Hunter's color value by increasing Hericium erinaceus powder, L-value decreased and a-value increased. Texture evaluation showed that, as the amount of Hericium erinaceus powder increased, hardness, gumminess and chewiness increased while springiness and cohesiveness did not show significant differences. As the results of sensory evaluation, the wheat flour dasik containing 9% Hericium erinaceus powder had the highest color, taste, flavor and overall acceptability scores. In conclusion, 9% of Hericium erinaceus powder would be optimal for Hericium erinaceus wheat flour Dasik.

• Journal of Microbiology and Biotechnology
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• v.14 no.4
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• pp.816-821
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• 2004

A reliable molecular phylogenetic method to identify Hericium erinaceum, the most industrially valuable species in the Hericium genus, was established. Sequencing and phylogenetic analyses of the PCR-amplified ITS and 5.8S rDNA from Hericium fungi, including 6 species and 23 isolates, showed that variation in nucleotide sequences and size exists in both ITS1 and ITS2 regions, but not in the 5.8S region. These two ITS regions provided different levels of information on the relationship of H. erinaceum to other Hericium species. Based on the ITS1 sequence, both the parsimony and neighbor joining trees clearly distinguished Asian H. erinaceum isolates from other Hericium species and isolates. The intraspecific divergence of the ITS2 region was suitable to dissect the Asian H. erinaceum isolates into a few groups.

• Journal of the Korean Society of Food Culture
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• v.30 no.2
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• pp.227-232
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• 2015

The study was conducted to evaluate the effects of Hericium erinaceum Powder (HEP) on the quality characteristics of Jook. The proximate composition of HEP was as follows: moisture, 6.10%; crude protein, 32.69%; crude lipid, 4.63%; crude ash, 11.40%; and carbohydrates, 45.18%. Each sample contained 3, 6, and 9% Jook of Hericium erinaceum Powder (JHEP) compared to the control and their physicochemical properties assessed. As the level of HEP increased, there was a significant decrease in pH (p<0.05) and significant increase in total acidity (p<0.001). In addition, L and a values decreased, whereas b value increased with increasing addition of HEP. The Jook showed lower spreadability and higher viscosity values as its content increased. According to the results, addition of HEP positively affects the quality characteristics of Jook.

• The Korean Journal of Mycology
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• v.43 no.3
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• pp.185-190
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• 2015

Water extract from spent mushroom substrate of Hericium erinaceus inhibited the mycelial growth of seven strain of tomato pathogenic fungi including Phytophthora capsici and the growth of Ralstonia solanacearum. Control efficacy of tomato bacterial wilt by treatment of 33.3% and 50% water extract from spent mushroom substrate of Hericium erinaceus was showed 58.3%, 83.3%, respectively.

• Korean journal of food and cookery science
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• v.28 no.5
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• pp.569-577
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• 2012

The physicochemical characteristics and biological activities, including antioxidant activity, antimutagenicity, and cytotoxicity of hot-water extract of fruiting body of Hericium erinaceus, were investigated in this study. Hot-water extract of fruiting body of Hericium erinaceus contained carbohydrate (7.86%), protein (10.91%), and ${\beta}$-glucan (3.62%). Water solubility of hot-water extract was 42.58%. Antioxidant activities of the extract were evaluated by ABTS assay and FRAP assay. The $IC_{50}$ value was 312.21 ${\mu}g/mL$ in ABTS assay. Antimutagenic activity of the extract was evaluated by Ames test. Antimutagenicity of hot-water extract (5 mg/mL) on Salmonella Typhimurium TA100 mutagenated by sodium azide (0.15 ${\mu}g/mg$) was 69.2%. Cytotoxicity of hot-water extract was also evaluated by MTT and SRB assay. The cytotoxicity was highest (83.95%) on Hep3B treated with 2,000 ${\mu}g/mL$ of hot-water extract in SRB assay. Therefore, it is suggested that hot-water extract of fruiting body of Hericium erinaceus has high antioxidant activity, antimutagenicity, and cytotoxicity.

• 한국생물공학회:학술대회논문집
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• 2001.11a
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• pp.430-433
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• 2001

Erinacine which is produced from Hericium erinaceus mycelia is known as stimulating activity of nerve growth factor(NGF) synthesis. Thus. this work was concentrated on the maximum production of Hericium erinaceus mycelia. Media compositions were studied as the chemical conditions that affected cell growth. The modified media was ditermined from the results, including glucose 20g/L and yeast extract 10g/L.

• Korean Journal of Pharmacognosy
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• v.39 no.4
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• pp.365-368
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• 2008

Recently proteasome inhibitors have been emerged as potential anticancer agents. In a continuous study on exploring proteasome inhibitors from natural products, fruiting body of Hericium erinaceum was investigated. The MeOH extracts of the fruiting body of Hericium erinaceum was fractionated with several solvents and the fractions were evaluated on the activity to screen the proteasome inhibitors. The n-Hexane and CHCl3 frs. showed potent activity, of which chemical investigations led to ergosterol peroxide (1), hericenones C (2) and D (3). Their structures were determined by spectroscopic methods such as $^1H$-NMR, $^{13}C$-NMR, and FABMS spectra.

• Korean Journal of Pharmacognosy
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• v.48 no.4
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• pp.280-284
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• 2017

Lion's Mane Mushroom, Hericium erinaceum, is a traditional edible mushroom widely used in culinary applications. It has been also used as a medicine in East Asian countries due to its various biological activities. Chemical investigation of fruiting bodies of this mushroom afforded many aromatic compounds, which were mostly isolated from polar fraction of its extracts. Herein we tried to investigate non-polar compounds from the extracts of this mushroom. $CHCl_3$-soluble fraction of the extracts was subjected to chemical investigation, which resulted in isolation of four compounds. Their chemical structures were elucidated as ircicerebroside (1), cortenuamide A (2), 1-D-arabinitol-monolinoleate (3), and cinnamic acid (4) on the basis of spectroscopic data. To the best of our knowledge, this is the first report of compounds 1, 2, and 4 from Hericium erinaceum.