• The Korean Journal of Food And Nutrition
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• v.14 no.5
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• pp.405-410
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• 2001

Mushroom jellies using extracts of Garnoderma lucidum, Lentinus edodes, Pacilomyces ten tenuipes and Cordyceps militaris were prepared, and Investigated the colors, texture and sensory characteristics of mushroom jellies. G. lucidum jelly mixed 85% mushroom, 10% jujube(Zizyphus jujuba Miller) and 5% hwanggi (Astragaslus membranaceus) extract, L. edodes jelly mixed 80% mushroom, 10% jujube, 5% gamcho( Glycyrrhiza uralensis) and 5% omija (Schizandrae chinensis Ruprecht) extract. and P. tenuipes and C. militaris jelly mixed 85% mushroom. 10% jujube and 5% gamcho extract were most effective in overall acceptability. The Jellying ability of carrageenan was better than other jelling agents. According to increase carrageenan content, color of mushroom Jellies were not effect. however hardness, gumminess and chewiness were increased. Sensory evaluation of mushroom Jellies were most preferable at the 0.6% carrageenan content.

• Mycobiology
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• v.45 no.4
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• pp.434-437
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• 2017

An improved method for extracting high quality and quantity RNA from a jelly mushroom and a dimorphic fungus-Tremella fuciformis which is especially rich in polysaccharides, is described. RNA was extracted from T. fuciformis mycelium M1332 and its parental monokaryotic yeast-like cells Y13 and Y32. The A260/280 and A260/230 ratios were both approximately 2, and the RNA integrity number was larger than 8.9. The yields of RNA were between 108 and $213{\mu}g/g$ fresh wt. Downstream molecular applications including reverse transcriptional PCR and quantitative real-time PCR were also performed. This protocol is reliable and may be widely applicable for total RNA extraction from other jelly mushrooms or filamentous fungi rich in polysaccharides.

• The Korean Journal of Mycology
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• v.49 no.1
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• pp.21-31
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• 2021

Auricularia (Auriculariaceae, Basidiomycota) is well-known jelly fungi, and most species are cultivated or utilized medicinally around the world. A total of 127 Auricularia specimens were collected during Korean mushroom forays by the Korea National Arboretum from 2008 to 2020. In this investigation, fungal barcode analysis and morphological examinations of 33 specimens were conducted and five Korean Auricularia species were identified. Of the species identified, A. americana, A. heimuer, and A. villosula were new to Korea, while A. auricula-judae which was previously identified in Korea, was not found. Herein, we discuss the Korean Auricularia species and provide a taxonomic key for their morphological identification.

• Journal of Mushroom
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• v.12 no.2
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• pp.88-95
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• 2014

Auricularia auricula-judae is an edible mushroom, which is known as wood ear, free ear, black ear mushroom, and free jelly fish. This study was carried out to obtain the basic information for mycelial culture conditions of Auricularia auriculajudae. According to colony diameter and mycelial density, the media for suitable mycelial growth were PDA and MCM. The optimum temperature for mycelial growth was $25{\sim}30^{\circ}C$. Carbon and nitrogen sources were mannose and malt extract, respectively. The optimum C/N ratio was in the range of 10 to 1 with 2% glucose. Other minor components for the optimal growth were thiamine-HCl and biotin as vitamins, succinic acid and lactic acid as organic acids, and $MgSO_4{\cdot}7H_2O$ and $KH_2PO_4$ as mineral salts.

• Food Science of Animal Resources
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• v.38 no.4
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• pp.768-779
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• 2018

Chicken meat is a low-fat and high-protein food and consumption of chicken meat has been increasing globally. Various food ingredients are widely added for their specific purpose to processed chicken meat. Nonetheless, concerns about the association between high sodium intake and various diseases as well as negative perceptions of artificial additives are increasing. Therefore, in meat products, it is necessary to reduce the amount of salt and to replace artificial additives with natural ingredients. Our aim was to investigate the quality characteristics of low-salt chicken sausages manufactured with the addition of a winter mushroom powder. Sausages was manufactured with sodium pyrophosphate (0.3%) or winter mushroom powder (0%, 0.5% and 1.0%) to ground chicken breast. As a result of addition of the winter mushroom powder to low-salt chicken sausages, pH of the meat batter increased, and the proportion of jelly and melted fat exuded from sausages was reduced. The texture of sausages was softened and lipid oxidation in sausages was inhibited by the winter mushroom powder. This powder did not negatively affect the color and sensory properties of the sausages. According to the results of this study, the winter mushroom powder can serve as a natural ingredient to improve quality of low-salt chicken sausages.

• Natural Product Sciences
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• v.27 no.4
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• pp.300-306
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• 2021

Chronic ultraviolet (UV) radiation causes photoaging, which represents skin damage, disrupts skin barrier function, and promotes wrinkle formation. We investigated that the polysaccharide extract of an edible basidiomycetous white jelly mushroom, Tremella fuciformis, (TF-Glucan^®) exhibited statistically photoprotective activity by inhibiting matrix metalloproteases (MMPs) and increasing collagen synthesis, and an anti-inflammatory activity by inhibiting nitric oxide and pro-inflammatory cytokines at the concentrations of less than 1000 ㎍/ml, which is not cytotoxic (p < 0.05). Additionally, TF-Glucan^® increased the expression of involucrin and filaggrin to prevent the disruption of UVB-induced barrier function (p < 0.05). TF-Glucan^® was assessed as a safe material by the human primary skin irritation (1, 3, 5%), human repeated insult patch test (no sensitization at 5%), 3T3 NRU phototoxicity assay (no phototoxicity, PIF < 2, MPE < 0.1), eye irritation test test by BCOP (no category, IVIS ≤ 3) and local lymph node assay (negative at 10, 25, 50%) for identifying potential skin sensitizing. These results suggest that TF-Glucan^® may be useful as an anti-photoaging ingredient for developing cosmeceuticals.

• The Korean Journal of Mycology
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• v.25 no.3 s.82
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• pp.161-166
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• 1997

Occurrence of Hypoxylon truncatum, known as a symbiont of white jelly mushroom, was first noted and described in Korea. Two stromatal forms reported in North American collections of H. truncatum sensu Miller were also observed in Korean collections. Based on evidences from other studies, polymorphic patterns seen in six enzyme digestions of nuclear Internal Transcribed Spacer (ITS) regions of Korean isolates indicated that the two stromatal forms were genetically distinct. Because there was a clear association of stromatal morphology with genetic differences, the different stromatal forms might be different species. In addition, clear species concept on the species H. truncatum would provide aids in selecting proper strain for cultivation of white jelly mushrooms.

• Journal of Mushroom
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• v.8 no.3
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• pp.91-95
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• 2010

The acute toxicity of a crude extract of maitake mushroom(Grifola frondosa practical compound: GFPC) and the mixture of maitake mushroom extract and white jelly mushroom extract(Tremella fuciformis practical compound: TFPC). For acute oral toxicity test, male and female ICR mice were randomly assigned to five groups, consisting of 12 animals each, six males and six females, received either GFPC or the mixture of GFPC and TFPC, at dose of 0, 2,000 and 5,000mg/kg b.w. by orally(10ml/kg b.w.). For the period of 48hr, clinical signs, body weight and food intake were measured. All animals survived during the study and did not show any clinical signs. Food intake was mildly decreased in both GFPC and the mixture of GFPC and TFPC treated groups, however, body weight gain showed no significant difference among the groups. It is suggested that LD50 of GFPC and the mixture of GFPC and TFPC by oral administration was estimated to be over 5,000mg/kg in both sexes of mice. These results conform that GFPC and the mixture of GFPC and TFPC are safe and no toxic at average dietary level.

• The Korean Journal of Mycology
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• v.38 no.1
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• pp.5-7
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• 2010

Auricularia auricula-judae is an edible mushroom, which is known as wood ear, free ear, black ear mushroom, and free jelly fish. Present experiments were conducted to determine the possibility of artificial cultivation with oak sawdust of A. auricula-judae. The duration of mycelial growth and days of pinhead formation on oak sawdust bag (1.4 kg) were 29~32 days and 13~17 days, respectively. The yield of fresh fruit-body was 275~350 g.

• Food Science and Biotechnology
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• v.15 no.6
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• pp.889-895
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• 2006

Cytotoxic effects of extracts from Tremella fuciformis strain FB001 were evaluated on the DLD-1 human colon adenocarcinoma cell line and the content of polyphenolic compounds in the extracts were analyzed. Hexane, chloroform, and ethyl acetate subfractions (experimental setting I) exhibited cytotoxic effects on the human colon adenocarcinoma DLD-1 cell line with $IC_{50}$ values of 350, 400, and 450 ppm, respectively. When T. fuciformis was extracted sequentially with ether, ethyl acetate, chloroform, and ethanol (experimental setting II), the ether extract demonstrated potent cytotoxicity with an $IC_{50}$ value of 150 ppm, followed by ethyl acetate and chloroform fractions. If the first extraction solvent was chloroform instead of ether (experimental setting III), exposure of the cell line to chloroform, ethyl acetate, and ether extracts at 1,000 ppm led to cell death. High levels of phenolic compounds were estimated for all hydrophobic extracts, which exhibited cytotoxic effects. We propose that this useful information gives additional support to our understanding of the biology and utility of this particular mushroom.