• Mycobiology
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• 제37권1호
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• pp.37-42
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• 2009

Comparative effects of oyster mushrooms on plasma and fecal lipid profiles and on liver and kidney function were evaluated in hyper and normocholesterolemic rats. Feeding of hypercholesterolemic rats a 5% powder of oyster mushrooms (Pleurotus ostreatus, P. sajor-caju and P. florida) reduced the plasma total cholesterol level by 37%, 21% and 16%, respectively and reduced the triglyceride level by 45%, 24% and 14%, respectively. LDL/HDL ratio decreased by 64%, 45% and 41% for P. sajor-caju, P. ostreatus and P. florida fed rats, respectively. Mushroom feeding also reduced body weight in hypercholesterolemic rats. However, it had no adverse effect on plasma bilirubin, creatinin and urea nitrogen level. Mushroom feeding also increased the total lipid and cholesterol excretion in the feces. The present study reveals that feeding of 5% oyster mushroom powder does not have detrimental effects on the liver and kidneys rather may provide health benefits for the cardiovascular-related complication by decreasing the atherogenic lipid profiles.

• 한국식품저장유통학회지
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• 제24권3호
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• pp.381-386
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• 2017

Ergocalciferol은 vitamin D의 활성을 가지는 것으로 알려져 있다. 본 연구에서는 팽이(Flammulina velutipes), 느타리 (Pleurotus ostreatus), 애느타리(Pleurotus ostreatus), 새송이(Pleurotus eryngii), 양송이(Agaricus bisporus), 표고(Lentinula edodes), 목이(Auricularia auricula-judae) 등 7종의 버섯을 대상으로 자외선 조사에 따른 ergocalciferol(EC, 비타민 $D_2$) 함량의 증진 효과를 조사하였다. 자외선을 조사하지 않은 버섯의 ergocalciferol 함량은 극히 낮았으나 자외선 조사에 의해 ergocalciferol 함량이 크게 증가하였으며, 자외선 A, B, C 중 특히 자외선 B가 EC 함량 증진에 효과적이었다. 버섯에서 ergocalciferol의 생성은 자외선에 직접 노출되는 부위 즉 깊이 1 mm 이내의 버섯 표면에서만 일어나는 것으로 조사되었다. 따라서 세절하지 않은 생 버섯에 자외선을 조사할 경우 팽이 버섯과 같이 체적에 비해 표면적인 넓은 종류의 버섯에서 ergocalciferol 생성이 많았고, 건조 및 세절할 경우에는 EC 생성의 기질인 ergosterol의 함량이 높은 버섯에서 ergocalciferol 생성이 많았는데, 새송이, 표고, 양송이 등이 이에 속하였다.

• Mycobiology
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• 제43권4호
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• pp.423-434
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• 2015

The study was conducted to compare the effects of different agro-wastes on the growth, yield, and nutritional composition of oyster mushrooms Pleurotus ostreatus (PO) and Pleurotus cystidiosus (PC). Seven substrate formulas including sawdust (SD), corncob (CC), sugarcane bagasse (SB) alone and in combination of 80 : 20, 50 : 50 ratio between SD and CC, SD and SB were investigated. The results indicated that different substrate formulas gave a significant difference in total colonization period, characteristics of fruiting bodies, yield, biological efficiency (BE), nutritional composition and mineral contents of two oyster mushrooms PO and PC. The results showed that increasing CC and SB reduced C/N ratio, and enhanced some mineral contents (Ca, P, and Mg) of substrate formulas. The increased amount of CC and SB of substrate formulas enhanced protein, ash, mineral contents (Ca, K, Mg, Mn, and Zn) of fruiting bodies of both mushrooms. Substrates with 100% CC and 100% SB were the most suitable substrate formulas for cultivation of oyster mushrooms PO and PC in which they gave the highest values of cap diameter, stipe thickness, mushroom weight, yield, BE, protein, fiber, ash, mineral content (Ca, K, and Mg) and short stipe length. However, substrate formula 100% CC gave the slowest time for the first harvest of both mushrooms PO and PC (46.02 days and 64.24 days, respectively). It is also found that the C/N ratio of substrate formulas has close correlation with total colonization period, mushroom weight, yield, BE and protein content of mushroom PO and PC.

• 한국버섯학회지
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• 제17권2호
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• pp.47-51
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• 2019

Our research on juvenile Oncorhynchus masou masou in oyster mushroom supplemented diet was studied to investigate the effect of feeding. Mixing of feed ingredients for dried oyster mushrooms, 3.5, 7.0, 10.5, 14.0 (%) was added to the amount of oyster mushroom dietary beta-glucan content of the more abundant. After the weight of feed given to salmon survey oyster mushrooms diet for 3.5 to 7.0% was similar to the formula feed and the weight of the fish ate oyster mushroom feed over 10.5% were reduced. The oyster mushroom of the experimental diets containing 3.5 to 7.0 percent hepatosomatic index and feed coefficient figure was similar to those of the formulated diets. Therefore we have juvenile cherry salmon fed diets containing 3.5 to 7.0% was considered good to eat and additional research on the immune response will be carried out was necessary.

• 한국식품과학회지
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• 제43권1호
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• pp.12-16
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• 2011

본 연구에서는 프로테오믹스 기술을 활용하여 칼슘함량이 증가된 새송이버섯과 일반 새송이 버섯에서 단백질 발현의 변화를 조사하였다. 또한 현저한 차이를 보이는 단백질들을 분리, 동정함으로써 새송이버섯 칼슘강화의 기작규명에 기초자료를 제공하고자 하였다. 새송이버섯의 단백질 패턴을 확인한 결과 15 Kda에서 100 Kda 사이에 존재하는 60% 정도의 spot은 산성 pI를 가지며 나머지 40% 정도의 spot은 염기성 영역에 나타났다. 100 Kda 이상에서는 polypeptide spot이 거의 나타나지 않았다. 그리고 9.0 이상의 pI에서도 spot은 거의 나타나지 않았다. 두 배 이상의 발현변화를 보이는 30여개의 spot들 중 10개의 spot에 대한 단백질동정을 할 수 있었다. 10개의 확인된 단백질은 8개의 단백질은 발현이 증가하는 것으로 나타났으며 2개의 단백질은 발현이 감소하는 것으로 나타났다. 동정된 단백질들의 기능을 고찰한 결과 새송이버섯의 칼슘강화기작을 규명하는데 기초자료로 활용할 수 있을 것으로 기대된다.

• 한국식품저장유통학회지
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• 제30권5호
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• pp.729-742
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• 2023

The consumption of king oyster mushrooms has steadily increased owing to their unique flavor and delicate texture. This study extended the storage period of king oyster mushrooms (Pleurotus eryngii ) via gamma irradiation. Irradiated samples (0, 0.5, 1, 2, and 3 kGy) were stored at 4℃ with 80% relative humidity for up to 28 days, and the experiments were conducted every 7 day. Microbiological analysis revealed a dose-dependent reduction in total aerobic bacteria, Pseudomonas spp., and yeasts and molds, and gamma irradiation above 2 kGy effectively controlled microbial contamination for up to 28 days. At the 28th day of storage, the irradiated king oyster mushrooms exhibited delayed browning through the reduction of tyrosinase activity. Moreover, firmness reduction (%) was 80.59±1.89% for the non-irradiated group and 42.80±1.28, 34.57±1.13, 31.05±3.24, and 39.73±0.94% for the irradiated group (0.5, 1, 2, and 3 kGy), respectively. These results were supported by the scanning electron microscopy photos, which showed smaller pores in the irradiated group than in the non-irradiated group. This study demonstrated that 2 kGy of gamma irradiation effectively reduces microbial contamination and delays the browning and softening of king oyster mushrooms for up to 28 days.

• Mycobiology
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• 제43권1호
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• pp.14-23
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• 2015

The influences of temperature and nutritional conditions on the mycelium growth of oyster mushroom Pleurotus ostreatus (PO) and Pleurotus cystidiosus (PC) were investigated in laboratory experiment during the summer season of 2014. The results of the experiment indicated that potato dextrose agar (PDA) and yam dextrose agar (YDA) were the most suitable media for the mycelium growth of oyster mushroom PO while four media (PDA, YDA, sweet potato dextrose agar, and malt extract agar medium) were not significantly different in supporting mycelium growth of oyster mushroom PC. The optimal temperature for mycelium growth of both oyster mushroom species was obtained at $28^{\circ}C$. Mycelium growth of oyster mushroom PO was improved by carbon sources such as glucose, molasses, and at 1~5% sucrose concentration, mycelium colony diameter of mushroom PO was achieved the highest value. Whereas glucose, dextrose, and sucrose as carbon sources gave the good mycelium growth of oyster mushroom PC, and at 1~3% sucrose concentration, mycelium colony diameter of PC was achieved the maximum value. Ammonium chloride concentrations at 0.03~0.09% and 0.03~0.05% also gave the greatest values in mycelium colony diameter of mushroom PO and PC. Brown rice was found to be the most favourable for mycelium growth of two oyster mushroom species. In addition, sugarcane residue, acasia sawdust and corn cob were selected as favourable lignocellulosic substrate sources for mycelium growth of both oyster mushrooms.

• 한국식품조리과학회지
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• 제27권1호
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• pp.55-62
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• 2011

The aim of this study was to investigate the effects of UV-B irradiation on the physicochemical characteristics of oyster mushrooms (Pleurotus ostreatus). Vitamin $D_2$ concentration, weight loss rate, color value, total plate counts and consumer acceptability of irradiated oyster mushrooms were measured. UV-B irradiation at doses of $0\;kj/m^2$, $20\;kj/m^2$ and $40\;kj/m^2$, significantly increased the vitamin $D_2$ concentrations from $0\;{\mu}g/g$ dry weight (control) to $85.87\;{\mu}g/g$ dw and $116.28\;{\mu}g/g$ dw, respectively, at 5% level. Rate of weight loss was also significantly increased from 0% (control) to 2.21% and 4.31% at $20\;kj/m^2$ and $40\;kj/m^2$ UV-B irradiation, respectively, at 5% level. Although there was no significant difference between the UV-B irradiated groups, total plate counts were significantly decreased from $1.0{\times}10^5$ (control) to $9.4{\times}10^3$ and $1.9{\times}10^3$at $20\;kj/m^2$ and $40\;kj/m^2$ of UV-B irradiation, respectively, at 5% level. There was no significant difference in L values and consumer acceptability between the groups. Therefore, UV-B irradiated oyster mushrooms could be used as health promoting ingredients for many foods.

• 한국식품위생안전성학회지
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• 제27권4호
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• pp.388-394
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• 2012

본 연구에서는 버섯류의 비소 및 수은 함량 실태조사를 통해 우리나라 국민이 식품으로써 버섯을 섭취할 경우의 중금속 위해성을 평가하였다. 국내 유통 버섯류 17개 품목, 536건을 분석하였으며, 비소 함량은 생물버섯의 경우 0.003(새송이)~1.952(송이) mg/kg이었고 건조버섯은 0.015(차가)~16.95(송이) mg/kg이었다. 수은 함량은 생물버섯의 경우 0.001(새송이)~0.030(송이) mg/kg이었고 건조버섯은 0.004(느타리)~0.588(송이) mg/kg이었다. 국내 유통 버섯류의 중금속 함량은 타 문헌과 유사하거나 낮은 수준이었다. 식품으로써 버섯을 섭취할 경우, 전체국민의 비소 노출량은 $0.151{\mu}g$/day으로 위해도는 0.005% 수준이었으며, 수은 노출량은 $0.022{\mu}g$/day으로 위해도는 0.071% 수준이었다. 따라서, 우리나라 국민은 국내 유통되는 버섯에 존재하는 비소 및 수은의 위해성으로부터 안전한 것으로 판단된다.

• 한국버섯학회지
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• 제21권4호
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• pp.222-227
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• 2023

국내에서 가장 쉽게 재배될 수 있는 느타리류 중 노랑느타리와 분홍느타리의 자실체를 이용한 가공화의 활성화를 위해 건조 조건에 따른 휘발 성분의 농도 변화를 본 연구에서 분석하였다. 노랑느타리와 분홍느타리 자실체의 갓과 대를 분리하여 -70℃에서 120시간 동안 동결건조하였고, 40, 50, 60, -70℃의 온도에서 각각 24, 24, 16, 12시간 동안 열풍건조 하였다. 건조된 시료를 분쇄하여 SPME-GC-MS로 정량분석한 노랑느타리 주요 향기성분인 t-2-nonenal은 동결건조 시 갓과 대에서 각각 164.43 ㎍/g d.w., 174.80 ㎍/g d.w.인 반면, 열풍건조 시 0.35~3.41 ㎍/g d.w., 0.98~59.88 ㎍/g d.w.로 유의하게 감소하였다. 마찬가지로, 분홍느타리 주요 향기성분인 1-octen-3-ol은 동결건조 시 갓과 대에서 각각 31.05 ㎍/g d.w., 176.17 ㎍/g d.w.인 반면, 열풍건조 시 1.59~9.66 ㎍/g d.w., 1.96~15.77 ㎍/g d.w.로 감소하였다. 또한, 대부분의 휘발 성분이 열풍건조 시 처리온도가 높아짐에 따라 농도도 감소하는 경향을 보였다. 본 연구 결과를 바탕으로 느타리류를 가공함에 있어 버섯 향과 관련한 건조 조건을 다양하게 활용할 수 있을 것으로 기대해본다.