• Journal of Korean Society of Forest Science
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• v.85 no.4
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• pp.596-604
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• 1996

This study was carried out to offer the successive method of cultivation and increase the productivity of mushroom yield with good quality through the elevation of rate of spawn development for Lentinus edodes. Studied about the analysis of current management of actural cultivation, a base of these, researched and presented for the upward method of productivity through an experiment of the high rate of spawn development and cultivation, putting first cultural environment. The results obtained were as follows ; 1. As the result of the analysis of current management in actural cultivation, many cultivators had a tendency to neglect managements of cultivation. These were reason for the deficiency of labour, funds and the lack of knowledge of cultivation, etc. 2. Water contents in bed logs according to the date of inoculation was shown as the decreasing order of 28.63%(3/12), 25.20%(3/25) and 23.19%(4/10). For the purpose of the maintenance of the water contents, the full-development of mycelium in bed logs and the dispersion of labour, the date of inoculation should be started in the early March. 3. The difference of the rate of spawn development among species was not shown, 100%(Mori 465). 98.98%(Mori 3046) on the spawn in high temperature and 98.97%(Mori 290) on the spawn in low temperature. The relative rate of spawn development was 97.70%(Mori 465), 82.45%(Mori 3046) on the spawn in high temperature and 88.87%(Mori 290) on the spawn in low temperature, it showed the difference. The spawn should be selected carefully in the future, as the spawn of cultivater's preference showed the difference for the development of mycelium. 4. The rate of spawn development following the date of inoculation was 100.0%(3/12), 98.98%(3/25) and 96.79%(4/10) on the spawn in high temperature and 99.09%(3/12), 98.97%(3/25) and 97.89% (4/10) in low temperature, it showed little difference. And the relative rate of spawn development was 97.70%(3/12), 82.45%(3/25) and 81.42%(4/10) on the spawn in high temperature and 93.27%(3/12), 89.67%(3/25) and 88.87%(4/10) that in low temperature, As the result of the relative rate, the time of inoculation of spawn should begin in the early March. 5. The height of stock logs on temporary placing should be less than 60cm at most on the surface, because of the low rate of water contents.

• Journal of Life Science
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• v.20 no.5
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• pp.782-788
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• 2010

The protective effects of a powder mixed with solid-cultured and liquid-cultured Lentinus edodes mycelia (2 : 1, w/w) (designate LED) with different doses of carbon tetrachloride ($CCl_4$) on induced hepatotoxicity in male Sprague-Dawley (SD) rats was investigated. The rats were divided into seven groups (6 rats/group) and the following substances were administered orally to each group: Vehicle (0.2 ml distilled water), Control (0.2 ml distilled water), LED (LED 100, 200, 300 and 400 mg/kg BW in 0.2 ml distilled water), and Silymarin (200 mg/Kg BW in 0.2 ml distilled water). After two weeks of daily administration, all groups except for the Vehiclegroup were subjected to abdominal injection with $CCl_4$ ($CCl_4$ : corn oil, 1 : 1 v/v; 0.5 ml/kg BW). One day later, blood and liver samples were collected to analyze biomarkers. All LED treatments elevated hepatic superoxide dismutase (SOD), catalase and glutathione peroxidase (GSH peroxidase) activities, and reduced thiobarbituric reactive substances (TBARS), tumor necrosis factor-$\alpha$ (TNF-$\alpha$), interleukin-$1{\beta}$ (IL-$1{\beta}$) and interleukin-6 (IL-6), resulting in the reduction of glutamate-oxalate transaminase (GOT), glutamate-pyruvate transaminase (GPT) and lactic acid dehydrogenase (LDH) activities in plasma. These results indicate that LED effectively protected SD rat hepatotoxicity induced by $CCl_4$ through its antioxidative activity and reduction of some cytokines. The highest efficacy was found in LED 200 mg/kg BW, showing potential as a useful material for protection from hepatotoxicity in humans.

• Food Science and Preservation
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• v.17 no.3
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• pp.343-350
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• 2010

Cheongkukjang was prepared by addition of medicinal herb powder (from Lentinus edodes, Codonopsis lanceolata BENTH et HOOK, or Houttuynia cordata THUNB) to improve Cheongkukjang quality and functional properties. Redness and yellowness (measured using Hunter’s color values) increased with increasing amounts of medicinal herb powder, whereas lightness (the third Hunter's color value) and pH decreased. Crude protein and lipid levels of Cheongkukjang decreased with increasing amounts of added medicinal herb powder, whereas powder addition did not affect either the moisture or crude ash content of Cheongkukjang. The major organic acids of Cheongkukjang were lactic acid, acetic acid, succinic acid, and citric acid, and acid levels increased as the proportion of medicinal herb powder in the Cheongkukjang preparation increased. The major amino acids of Cheongkukjang were glutamic acid, aspartic acid, leucine, arginine, and lysine and the principal fatty acids were linoleic acid, oleic acid, palmitic acid, and linolenic acid. Addition of medicinal herb powder to Cheongkukjang increased both crude saponin and quercetin contents. Sensory scores of Cheongkukjang containing 2% (w/v) medicinal herb powder were optimal in terms of both quality characteristics and sensory evaluation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.10 no.1
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• pp.53-60
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• 1981

Dehydration phenomena has been studied for the shiitake mushroom Lentinus edodes sanryun No.1, through which examine the effect of temperature and air velocity and derivation of its kinetics. Temperature effect for the dehydration rate constant were examined under the constant air velocity (1.5m/sec) with the variation of temperature from $40^{\circ}C$ to $55^{\circ}C$. Water content were reduced exponentially with the course of time and calculated dehydration rate constant values varies with temperature with an Arrhenius-type relationship, which had been expected in the chemical reaction kinetics. Influence of air velocity for the dehydration rate constant under the constant temperature $(45^{\circ}C)$ showed interesting results. For the range 1.0m/sec to 2.0m/sec, dehydration rate constant values are increased with the air velocity, but for the 2.0 to 3.1m/sec, dehydration rate constant values are decreased which were caused by case hardening. One of the selected conditions in the optimal dehydration range, temperature $50^{\circ}C$, air velocity 2m/see, and its measured humidity 38-41%, mathematical model of dehydration curve and dehydration rate equations were developed and the resulting kinetic models were X=6.94 $e^{-0.345t}$ and dx/dt = -2.39 $e^{-0.345t}$

• Journal of Life Science
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• v.14 no.3
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• pp.514-520
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• 2004

The antioxidative effects of fermented milk, mushroom extract and fermented milk containing its extract (Lentinus edodes, Ganoderna lucidum, and Pleurotus ostreatus) on the lipid peroxidation in the tissues of female Sprague-Dawley rats and on the DPPH ($\alpha,\alpha$' -diphenyl-$\beta$-picrylhydrazyl) radical donating ability were studied. The total concentrations of polyphenolic compound in Lentinus edodes, Ganoderma lucidum and Pleurotus ostreatus were 0.34, 0.20 and 0.34%, respectively. The DPPH donating abilities of mushroom extract, fermented milk, fermented milk containing its extract and BHT (butylated hydorxytoluene) as standard were 33.9, 34.9, 51.9 and 95.6%, respectively. Experimental diet groups were divided into five groups: the normal diet (ND), the cholesterol diet (CD), and cholesterol + fermented milk diet (CDFM), cholesterol + mushroom extract diet (CDME) and cholesterol + fermented milk containing mushroom extract diet (CDFMME). The concentrations of lipid peroxide in liver and its microsome were significantly lower in both CDFM and CDFMME groups than in the other groups. The kidney concentration of lipid peroxide was significantly higher in the CD group than in the ND group, but this rise were significantly decreased in the CDFM and CDFMME groups. Meanwhile, the concentrations of heart and spleen and their fractions were not significantly different among dietary groups. This study was suggested that the fermented milk diet containing mushroom extract effectively reduced the lipid peroxidation in liver and kidney of cholesterol-fed female rats.

• Korean Journal of Food Science and Technology
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• v.29 no.1
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• pp.156-160
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• 1997

The monoamine oxidase (MAO, EC 1.4.3.4) plays a central role in the metabolism of many amines including the neurotransmitter monoamines. MAO is a flavoprotein found exclusively in the mitochondrial outer membrane, occuring in the MAO-A and MAO-B subtypes. MAO-A deaminates serotonin and noradrenaline much better than phenethylamine (PEA) or benzylamine (BA), and is preferentially inhibited by clorgyline, whereas MAO-B prefers PEA and BA as substrates and is preferentially inhibited by deprenyl. MAO inhibitors were among the first drugs used in the treatment of depression, and it is known to be the inhibition of MAO-A which is important for the antidepressant effect of MAO inhibitors. For the purpose of evaluating MAO inhibitory activities from natural resources, three kinds of edible mushrooms were screened by tracing the inhibitory activities against rat brain mitochondrial MAO-A, utilizing serotonin as a substrate and rat liver mitochondrial MAO-B utilizing benzylamine as a substrate. Among the tested mushrooms, Ganoderma lucidium and Lentinus edodes showed the weak inhibitory activities against MAO-B.

• Korean Journal of Food Science and Technology
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• v.36 no.4
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• pp.648-654
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• 2004

Physiological functionality of browned oak mushroom was evaluated with focusing its electron-donating ability to DPPH radicals, scavenging ability to superoxide radicals and hydroxyl radicals, and inhibitory activity on lipid peroxidation. The results showed that overall antioxidative activities of browned oak mushroom were superior to those of raw oak mushroom with marketable quality, implying possible involvement of resultant browning reaction products in an increment of antioxidativity. The increased radical-scavenging ability was suggested to mainly be exerted by direct quenching of both superoxide and hydroxyl radicals, not by inhibition of xanthine oxidase activity and $Fe^{2+}$ chelation, respectively. Collectively, these results indicate a possible use of unmarketable browned mushroom as a material for manufacturing various processed functional foods.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.56 no.4
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• pp.420-426
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• 2011

Rice bran is by-product from the dehulling process of rice, an important staple food in Korea. Various studies have been reported immune-enhancing effects of rice bran cultured with Lentinus edodes. In particular black rice bran that contains anthocyanin has the beneficial effects on immune system. SuperC3GHi, a recently released black colored rice cultivar, has higher contents of cyanidine-3-glucoside (C3G), a strong antioxidant than those of currently cultivated black rice cultivars. In this study, we investigate the beneficial effects of fermented SuperC3GHi rice bran (C3G-F) with Lentinus edodes. Using in vivo and in vitro model for inflammation and allgergy, anti-inflammatory and anti-allergic effects of C3G-F were determined. C3G-F induced tumor suppressive effect on Sarcoma-180 cell and B16 melanoma cell injected to mice. These results suggest that the capacity of C3G-F seems to act as a potent immunomodulator and with the absence of notable side-effects, C3G-F could be used as a novel functional food ingredient having possible therapeutic effects against immunological disorders.

• Food Science and Preservation
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• v.18 no.2
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• pp.149-155
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• 2011

Cheonggukjang tablet was prepared by addition of medicinal herb extracts (from Lentinus edodes, Codonopsis lanceolata, or Houttuynia cordata Thunb.) to improve its quality and functional properties. Lightness and yellowness (measured using Hunter's color values) were generally increased with increasing amount of medicinal herb extracts, whereas pH decreased. In proximate composition, the levels of crude protein, lipid and fiber levels of Cheonggukjang tablet decreased with increasing amount of added medicinal herb extracts, whereas moisture and crude ash were increased. The major amino acid of Cheonggukjang tablet were glutamic acid, aspartic acid, leucine and the principal fatty acids of Cheonggukjang tablet were linolenic acid, linoleic acid and palmitic acid, respectively. Hardness levels of Cheonggukjang tablet decreased with increasing amounts of added medicinal herb extracts. The Cheonggukjang tablet added with medicinal herb extracts increased both crude saponin and quercetin contents. Sensory score of Cheonggukjang tablet containing 20% (w/v) medicinal herb extracts were optimal in terms of both quality characteristics and sensory evaluation.

• Journal of Bio-Environment Control
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• v.3 no.1
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• pp.42-51
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• 1994

Visual features of a mushromm(Lentinus Edodes L.) are critical in sorting and grading as most agricultural products are. Because of its complex and various visual features, grading and sorting of mushrooms have been done manually by the human expert. Though actions involved in human grading look simple, it decision making underneath the simple action comes from the result of the complex neural processing of visual image. Recently, an artificial neural network has drawn a great attention because of its functional capability as a partial substitute of the human brain. Since most agricultural products are not uniquely defined in its physical properties and do not have a well defined job structure, the neuro -net based computer visual information processing is the promising approach toward the automation in the agricultural field. In this paper, first, the neuro - net based classification of simple geometric primitives were done and the generalization property of the network was tested for degraded primitives. And then the neuro-net based grading system was developed for a mushroom. A computer vision system was utilized for extracting and quantifying the qualitative visual features of sampled mushrooms. The extracted visual features of sampled mushrooms and their corresponding grades were used as input/output pairs for training the neural network. The grading performance of the trained network for the mushrooms graded previously by the expert were also presented.