• The Korean Journal of Mycology
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• v.14 no.3
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• pp.189-194
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• 1986

The aim of this study was to investigate physiological chracteristics of Lentinus edodes in Korea. We tried to detect properties of the several wood-degradative enzymes and investigate patterns of the enzyme production. A specific carbon source was used in the enzyme induction media for each enzymes, and the crude extract was used for the enzyme solution. With these enzyme solution, we investigated optimum temperature and pH conditions of their reactions. Moreover we investigated transition patterns of the enzyme production of the several wood-degrad­ative enzmes from Complex and Saw dust media for the purpose of studying the mechanisms of the wood component degradation by this fungus. It was assumed that the order of the wood com­ponent degradation was cellulose, xylan, and then pectic substances, and that the synergistic effects of these substances also influenced the degradation of wood components.

• Applied Biological Chemistry
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• v.46 no.3
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• pp.220-224
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• 2003

Soy sauce added shiitake mushroom (Lentinus edodes) at a concentration of 0, 5 or 10% (w/w) was prepared and its quality characteristics were analyzed during the fermentation for 6 months. The contents of total nitrogen (TN) and amino type nitrogen (AN) increased with similar pattern during the fermentation period regardless of the added amount of mushroom. The pH values of soy sauce decreased significantly with increasing fermentation periods, while soy sauce added shiitake mushroom showed lower value. However, shiitake mushroom in soy sauce did not affect electron donating ability. The contents of total amino acid and total essential amino acid in the soy sauce containing 5% mushroom were 31.74 mg/100 ml and 19.01 mg/100 ml after 6 months of fermentation period, respectively.

• The Korean Journal of Mycology
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• v.13 no.2
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• pp.105-109
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• 1985

Isolates of the different species groups of Trichoderma from the mushroom culture beds were identified according to Rifai's classification and influence of antibiotics produced by them against the oyster mushroom was examined. Trichoderma islolates were identified as Trichoderma hamatum, Trichoderma viride and Trichoderma koningii. Among the Trichoderma isolates, fungistatic action of Trichoderma viride was found to be most remarkable. Pleurotus ostreatus and Pleurotus sajor-caju were the most susceptable of the edible mushrooms tested, followed by Lentinus edodes, Flammulina velutipes and Auricularia auricula. A needle-shaped crystal gained from the chloroform extract of the culture filtrate of Trichoderma viride repressed distinctively the mycelial growth of the oyster mushroom. The grade of repression of the crystal at 500ppm and 1/10 aequ­ous solution of the chloroform extract against the oyster mushroom, seemed equal to that of cycloheximide at $100{\sim}200ppm$.

• The Korean Journal of Mycology
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• v.17 no.2
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• pp.99-104
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• 1989

Effects of organic compounds, photosensitizers and influx of metal ions on the light-induced mitochondrial ATP synthase in Lentinus edodes purified by stepped sucrose density gradient centrifugation were studied. In our previous work, the activation wavelength and the illumination time of mitochondrial ATP synthase were 470 nm and 15 sec, respectively. This enzyme was activated 85% by 1 mmole 2,6-dichlorophenol indopheol and inhibited by 1 mmole 2,-4-dinitrophenol, $10\;{\mu}mole$ 2-heptyl-4-hydroxyquinoline-N-oxide and $100\;{\mu}g$ oligomycin per ml of ethanol. Particularly, the enzyme was activated 414% by 10 mmole phenazine methosulfate as photosensitizer at 470 nm light. In the influx effects of $Fe^{3+}$ and $Fe^{2+}$ ion, the activity of the above enzyme increased under the optimal light condition compared with nonillumination state.

• Preventive Nutrition and Food Science
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• v.8 no.4
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• pp.306-314
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• 2003

Volatile flavor components, produced during the young (P-1), immature (P-2), mature (P-3) and old (P-4) growth stages, of shiitake mushrooms (Lentinus edodes), were extracted by simultaneous steam distillation and extraction (SDE), using a mixture of n-pentane and diethyl ether (1:1, v/v) as the extraction solvent. Analyses of the concentrates, by capillary gas chromatography (GC) and gas chromatography-mass spectrometry (GC/MS), led to the identification of 129, 129, 111 and 120 components in the P-1, 2, 3 and 4 stages, respectively. The major volatile compounds were l-octen-3-o1, 3-octanol, 3-octanone and 4-octen-3-one. Ethanol and ethyl acetate were also detected in large amounts. The characteristic volatile compounds found in shiitake mushrooms, such as dimethyl disulfide, dimethyl trisulfide and 1, 2, 4-thiolane, were at low concentrations in all samples. The amount of l-octen-3-o1 decreased as growth progressed, but concentrations of 3-octanone increased. The amount of 4-octen-3-ol decreased from P-1 to P-3, but was at a high concentrations in P-4. The concentration of 3-octanol gradually increased and reached its highest concentration in P-3, but decreased in P-4. The C8-compounds comprised 70.91, 64.09, 64.29 and 60.01 % in the P-1, 2, 3 and 4 stages, respectively, so decreased gradually with growth. The S-compounds were found in the highest concentrations in P-3.

• The Korean Journal of Food And Nutrition
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• v.16 no.1
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• pp.15-21
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• 2003

The purpose of this study is to observe the effect of protein-bound polysaccharide (PBP) on proliferation of Th1 cells and cytotoxicity of cancer cell. Mushrooms (Ganoderma lucidum, Agaricus blazei, Lentinus edodes, Coriolus versicolor and Phellinus linteus) were fractionated by 100$^{\circ}C$ hot water for 3hr. PBP was stimulated and proliferated Th1 cells most at 10 mg/$m\ell$ concentration and the percentage of cell proliferation was 40%. It was estimated cytotoxicity of PBP against 7 kinds of cancer cell lines. Antitumor activities of Agaricus blazei against P388D1 and L1210 (tumor cell lines) were 2.4% and 39.7% survival rate, and Lentinus edodes was 48.4% and 52.5% survival rate, respectively. PBP mixtures of Agaricus and Lentinus edodes prolonged (27∼40%) significantly the survival rate of mice intraperitoneally implanted with sarcoma 180.

• Food Science and Preservation
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• v.12 no.6
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• pp.572-577
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• 2005

This study was conducted to investigate the effect of binding agents on the physicochemical characteristics of granule prepared by Lentinus edodes. The mushroom powder was mixed with com starch, lactose, gelatin, gum arabic, or dextrin(DE=23), and the mixtures were passed to granule sieve. Solubility of granule was in the following order, gum arabic>gelatin>lactose, dextrin>corn starch. L value was in the following order, com starch, lactose>gelatin, gum arabic, dextrin. a value and pH were not affected by the binding agents. b value was in following order, lactose, corn starch>gelatin, gum arabic>dextrin. Viscosity was in the following order, gelatin, corn starch>gum arabic, dextrin>lactose. Water absorption was in the following order, gelatin>lactose>corn starch>dextrin>gum arabic. Sugar content was in the following order, gum arabic>lactose, dextrin>corn starch, gelatin. Protein content was the highest in granule formed with gelatin. These results suggested that gum arabic can be utilized for improving solubility and lowering absorption of Lentinus edodes granule as binding agent.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.11
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• pp.1623-1630
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• 2011

The effects of addition of citrus peel powders (C 0, 0.5, 1 & 2%), dried Lentinus edodes powders (L 0, 0.5, 1 & 2%), and their combination (C-L) on the chemical, sensory and textural properties of pork sausages were studied. Addition of 0.5, 1 or 2% C, L, and C-L all significantly decreased moisture content, pH, and color a-values of sausage samples, whereas ash content and color b-value were increased (p<0.05). C, L, and C-L did not affect protein, fat, carbohydrates contents or texture characteristics. Sensory evaluation was performed by multivariate data analysis, namely principal component analysis (PCA). Eighty-two percent total variation was observed in the main structured information among the test groups: the first (PC1) and second (PC2) components of variation were 59 and 23%, respectively. Eight parameters (sweet flavor, pork aroma, bitterness, rancidity, salty flavor, color, sour flavor and citrus aroma) were utilized to describe the main sensory characteristic of the sausages. Addition of 0.5, 1 & 2% citrus peel was obviously correlated with PC1 (salty flavor, sour flavor and citrus aroma, pork aroma, and sweet flavor and rancidity), whereas addition of 0.5 & 1% Lentinus edodes was related with PC2 (aroma and rancidity).

• The Korean Journal of Food And Nutrition
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• v.11 no.1
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• pp.114-122
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• 1998

This study was designed to observe the effect of hot water soluble polysaccharides extract(PS) from Lentinus edodes on the enzyme activities related with hepatic function and peroxidation in the rats fed better yellow. The four groups of male SD rats were fed with the diets contained 15% casein(basal diet; NO group), added butter yellow(BO group) or /and PS(NP, BP group) for 6 weeks. The activities of ${\gamma}$-GTP and GPT in BP were significantly lower compared with BO. The activities of glutathione peroxidase, catalase and lactate dehydrogenase were not significantly different between NP and NO, while those activities were significantly lower value in BP than BO. The activities of glutathione S-transferase of the microsomal and cytosol fractions were significantly lower in BP than in BO. The contents of glutathione and malondialdehyde in the liver were considerably low value in BP. In a view of these results the PS of Lentinus edodes prevents the lipid peroxidation and diminishes the liver toxicity caused with better yellow. The superoxide dismutase activity in cytosolic fraction of liver was not found any effect in all groups. But hepatic function enzyme activities such as catalase and glutathione peroxidase, LDH activities were remarkably decreased in the groups 2(basal diet + PS) and the ${\gamma}$-GTP, GOT and GPT activities, too. In liver, the contents of glutathione decreased by PS supplementation but HDL-cholesterol and total cholesterol ratio in plasma decreased at the groups 3, 4. The ${\gamma}$-GTP, GOT and GPT in plasma were remarkably higher in the rats fed the p-DAB than the control group, too. But above enzyme activities significantly decreased in the groups fed PS.

• The Korean Journal of Mycology
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• v.19 no.3
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• pp.220-225
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• 1991

Activities of the $F_1-ATPase$ purified from Lentinus edodes were stimulated by $Fe^{3+},\;Fe^{2+},\;Cd^{2+},\;Mg^{2+},\;K^{+}\;and\;Co^{2+}$ but were inhibited by $Zn^{2+},\;Ca^{2+},\;Cu^{2+}\;and\;Ni{2+}$ ion. The enzyme activities were increased 130, 65, 65, 68, 105% and 23% by the 5mM $Fe^{3+}$, 10 mM$Fe^{2+}$, 1mM $Cd^{2+}$, 5mM $Mg^{2+}$, 5mM $K^{+}$ and 5mM$Co^{2+}$ ion addition, respectively, as compared with those not added. The enzyme activities were decreased 18, 19, 27 and 30% by 10 mM $Zn^{2+}$, 10mM $Ca^{2+}$, 0.5 mM $Cu^{2+}$ and 10 mM $Ni^{2+}$ ion, respectively. Anion effects of 10 mM ${Co_3}^{2-}$, 20 mM,$CN^{-}$ 20 mM$CH_3COO^{-}$ and 20 mM ${NO_3}^{-}$ ion were inhibited to the enzyme activities of 98, 95, 70 and 50%, respectively. As increasing of ${SO_4}^{2-}$ ion concentration, the enzyme activity was stimulated and 20 mM ${SO_4}^{2-}$ ion was shown increased of 21%.