• Journal of Mushroom
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• v.18 no.1
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• pp.63-71
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• 2020

The present study aimed to investigate the biological activities and nutritional contents of extracts from three types of edible mushrooms (Pleurotus ostreatus, P. eryngii, and Hericium erinaceus) following different roasting treatments. Roasting by a household multi-oven (HR60) decreased the total polyphenol contents, as well as DPPH radical scavenging and nitrite scavenging activities compared with the fresh samples, and no significant difference was observed between the different roasting times. As a result of rotary drum roasting (CR) treatment, we could observe a decrease in the DPPH radical scavenging activity in all roasted mushroom samples compared with the fresh samples, whereas nitrite scavenging activity increased in roasted P. eryngii and H. erinaceus. Additionally, total polyphenol contents increased significantly in roasted H. erinaceus. In each roasted sample dried by HR60 and CR, the amount of palatable-taste amino acids (e.g., glutamic acid) and sweet-taste amino acids, including glycine, serine, alanine, and threonine, increased in P. ostreatus, whereas the amount of bitter amino acids, including leucine, isoleucine, histidine, valine, and methionine, decreased compared with the fresh samples. In P. eryngii and H. erinaceus samples, we also observed an increase in the amount of palatable and sweet-taste amino acids upon the roasting treatments; however, the amount of bitter amino acids increased simultaneously following the roasting treatments. These results suggest that CR treatment is more effective in increasing the biological activities and nutritional contents, such as palatable and sweet-taste amino acids, compared with HR60 treatment.

• Korean Journal of Food Science and Technology
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• v.46 no.2
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• pp.205-212
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• 2014

This study was designed to investigate the antioxidant activities (ORAC value, DPPH and ABTS radical scavenging activity, FRAP activity, and reducing power) and nitrite scavenging activities of Acanthopanax senticosus extracts fermented with the mycelia of three different mushroom species: Ganoderma lucidum, Phellinus linteus, and Hericium erinaceus. The highest total phenol content (42.09 GAE mg/g) and ORAC value ($74,912{\mu}M$ TE/g) were observed in a hot water extract of A. senticosus fermented with G. lucidum. The highest DPPH radical and nitrite scavenging activities were observed in a 70% ethanol extract of A. senticosus fermented with G. lucidum. In addition, ABTS radical scavenging activity (8-88%), FRAP activity (0.1-0.2), and reducing power (0.3-0.7) were increased by ethanol addition in all samples in a dose-dependent manner. These results provide a basic understanding of the antioxidant and nitrite-scavenging activities of A. senticosus extracts fermented with different mushroom mycelia.

• Korean Journal of Food Science and Technology
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• v.37 no.1
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• pp.67-72
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• 2005

Antioxidative activity of crude saponin fraction (CSF) prepared from Basidiomycota cultured with fresh ginseng (Panax ginseng C.A. Meyer) as substrate was investigated by analyzing CSFs for ginsenoside and phenolic compounds. On TLC chromatogram, ginsenosides such as $Rg_{2},\;Rg_{3}$, and $Rh_{1}$ which were rare in fresh ginseng, were identified. CSF of Phellinus linteus culture product showed the highest total phenolic content and electron donating ability (EDA), suggesting phenolic compounds contribute to EDA. In vitro lipid peroxidation was inhibited most by CSF of Ganoderma lucidum, indicating that the highest EDA does not imply highest inhibition against lipid peroxidation. Tyrosinase was also inhibited mostly by CSF of G. lucidum. These results suggest culture of Basidiomycota with fresh ginseng has more active substances than fresh ginseng alone.

• Korean Journal of Food Science and Technology
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• v.44 no.6
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• pp.666-672
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• 2012

The present study was carried out in order to assess the dietary exposure as well as the risk for lead (Pb) and cadmium (Cd) exposure through mushrooms among the Korean population. Various samples (n=536) covering 17 kinds of mushrooms were collected from retail outlets and markets in Korea. The contents of Pb were 0.005 (King oyster)-0.026 (Matsutake) mg/kg in raw mushrooms and 0.014 (Oyster)-16.411 (Manna lichen) mg/kg in dry mushrooms, respectively. The contents of Cd were 0.002 (Enoki)-0.205 (Hericium erinaciium) mg/kg in raw mushrooms and 0.021 (Vegetable worms)-2.650 (Agaricus blazei Muill) mg/kg in dry mushrooms, respectively. The mean dietary exposure of Pb for the general population was $0.053{\mu}g/day$, taking 0.03% of provisional tolerable weekly intake (PTWI). The mean dietary exposure of Cd for the general population was $0.168{\mu}g/day$, corresponding to 0.37% of provisional tolerable monthly intake (PTMI). Therefore, the level of the overall dietary exposure to heavy metals through mushroom for the Korean population was far below the recommended JECFA levels, indicating little possibility of concern.

• Journal of Mushroom
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• v.17 no.1
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• pp.34-39
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• 2019

In the present study, physiological activities of hot water extracts and 70% ethanol extracts of three types of medicinal mushrooms (Hericium erinaceus, Cordyceps militaris, and Ganoderma lingzhi) produced in Korea and China were investigated. Both the hot-water and 70% ethanol extracts of H. erinaceus and C. militaris from Korea displayed the highest 2,2-diphenyl-1-picrylhydrazy radical scavenging activities. Nitrite scavenging activities of hotwater extracts of G. lingzhi from Korea and China (41% and 39%, respectively) were higher than the activities of 70% ethanol extracts. Total polyphenol contents of hot water extracts of H. erinaceus and C. militaris from Korea were higher than those of 70% ethanol extracts. The ethanol extracts of G. lingzhi from Korea displayed the highest total polyphenol content. C. militaris from Korea displayed the highest ${\beta}-glucan$ level (45.11%). ${\beta}-glucan$ content of H. erinaceus from China (30.87%) was higher than H. erinaceus from Korea (16.94%). The findings indicate that healthy ingredients can be maximally extracted using the optimal solvents for each mushroom. These results will be useful in understanding the difference in physiological activities between the solvents used for the extraction of medicinal mushrooms from Korea and China.

• Journal of Korean Medicine Rehabilitation
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• v.31 no.1
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• pp.95-108
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• 2021

Objectives This study was conducted to investigate the beta-glucan, ginsenoside content, antioxidant activity and safety of modified Kyungohkgo added to Sparassis crispa and Hericium erinaceum. Methods The marker compounds contents, antioxidant activity and safety of modified Kyungohkgo were tested. The contents of beta-glucan and ginsenoside Rb1, Rg1, and Rg3 marker compounds were measured, the antioxidant activity was measured using 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity, and a safety test was conducted via single dose toxicity assessment. Results Analyzing the contents of marker compounds showed 351.75 mg/g of beta-glucan, 0.0327 mg/g of ginsenoside Rb1 and 0.0802 mg/g of ginsenosai Rg3. In the DPPH free radical scavenging activity, the inhibition concentration 50% of modified Kyungohkgo was 0.2880%. The scavenging activity of modified Kyungohkgo was 5.49% activity at 0.05% concentration, 89.66% activity at 0.5% concentration, 94.68% activity at 1% concentration, and 96.06% activity at 5% concentration. In the single dose toxicity test of modified Kyungohkgo, a dose of 2,000 mg/kg B.W. was set at its highest capacity and observed after oral administration to female and male rats. No toxicological findings were recognized. It was observed that the resulting lethal dose can be set to 2,000 mg/kg B.W. or higher for both females and males. Conclusions The results of the experiment on modified Kyungohkgo showed that the marker compounds contents were beta-glucan and ginsenoside Rb1 and Rg3, that antioxidant activity was observed through the DPPH free radical scavenging activity, and safety was confirmed through the single dose toxicity assessment.

• The Korean Journal of Food And Nutrition
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• v.36 no.1
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• pp.33-41
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• 2023

To increase antioxidant and antibacterial activities of seasoned soy sauce, five kinds of oriental medicinal plant(Scutellaria baicalensis (P1), Coptis japonica makino (P2), Citriunshius pericarpium (P3), Zizyphi spinosi semen (P4), Crataegus pinnatifida(P5)) and four kinds of medicinal mushrooms(Inonotus obliquus (M1), Hericium erinaceus (M2), Phellinus linteus (M3), Lentinula edodes(M4)) were added to seasoned soy sauce. Soluble solid content, pH, salinity, total polyphenol & flavonoid contents were determined. DPPH & ABTS radical scavenging activities, SOD-like activity, and antibacterial activity were analyzed. Experimental sauces showed decreased pH but significant increases of soluble solid content and salinity. Total polyphenol content was 12.76 ㎍ GAE/g in the control. However, M1 and P1 sauce had significantly higher polyphenol contents at 352.14 and 528.25 ㎍ GAE/g, respectively. Total flavonoids content also showed the same pattern. DPPH free radical scavenging activity was the lowest in the control at 15.75%. It was the highest at 81.80% in M1 and 68.88% in P1. ABTS free radical scavenging activity and SOD-like activity showed the same tendencies. They were higher in the experimental groups than in the control. As for the antibacterial activity analyzed by the paper-disc method, the activity increased the most in P1 and P2. In particular, P2 had the strongest antibacterial activity. Its activity against different microorganisms was in the order of Staphylococcus aureus > Bacillus cereus > Escherichia coli > Salmonella typhimurium. In conclusion, these new sauces show increased antioxidative and antioxidant activities. Therefore, they are expected to be used in various ways as a functional soy sauce.

• Journal of Life Science
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• v.16 no.3 s.76
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• pp.477-484
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• 2006

This study was performed to know the potentialities of the fruits of Opuntia ficus-indica, as a medium for mushroom mycelial culture. Five mushroom mycelial (Agrocus blazei, Grifola frondosa, Hericium erinaceum, Innonotus obliquus, Phellinus linteus) were frown on the malt extract broth (MEB) and the cactus broth medium (CB). The submerged culture mixtures were extracted using equal volume of ethyl acetate, and their extract yields, total polyphenol contents, and some physiological activities were compared with each other Each extract from mycelial culture grown on CB medium showed remarkable enhancement in physiological activities compared with each counterpart grown on MEB. Among five mycelial cultures grown on CB medium, the extract yield and polyphenyl content were highest in the extract from Grifola frondosa (extract yield, 0.4 g/L and polyphenol content, 22.7%). Also, the extracts from Grifola frondosa showed the highest physiological activities, such as DPPH radical scavenging ($IC_{50}=362.9{\mu}g/ml$), xanthine oxidase inhibition (about 80% at $500{\mu}g/ml$), and superoxide radical scavenging (about 80% at $500{\mu}g/ml$), and NO production inhibition ($IC_{50}=43.1{\mu}g/ml$) in LPS-stimulated RAW 264.7 cells. This result suggests that the fruit of Opuntia ficus-indica can be used as a culture medium for improving the functional properties of various mushroom mycelia.

• KSBB Journal
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• v.21 no.1 s.96
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• pp.72-78
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• 2006

This study was carried out to investigate the antimicrobial and antioxidative effects of mycelium cultural extract from mushroom. Mushroom mycelium was grown in a defined synthetic liquid medium and citrus extracts, and the culture extracts were examined for antioxidant and antibacterial activity. Myceliums of Phellinus linteus, Cordyceps militaris, Coriolus versicolor, Sparassic crispa, Agaricus blazei, lnonotus obliquus, Lentinus edodes, Hericium erinacium, Gonoderma lucidium in 10% citrus extract supplemented medium and synthesis medium were incubated in a shaking incubator (120 rpm, $24{\sim}30^{\circ}C$ ) for $7{\sim}15$ days. The antimicrobial activity of the culture fluid of mushroom mycelium grown in submerged liquid culture was tested against 12 microorganisms which were fish pathogens and common bacterial species. The culture extracts showed high activity against Vibrio sp. and had poor effect on Streptocouus sp., S. parauberis, S. iniae. The culture extracts obtained from the synthetic medium showed $30{\sim}93%$ of the 1,1-diphenyl-2-picrylhydrazyl radical scavenger activity, the culture extracts obtained from the citrus extracts medium exhibited antioxidant activity up to 55%.