• Food Science and Biotechnology
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• v.15 no.2
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• pp.308-311
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• 2006

Saesongi (Pleurotus eryngii) was cultivated in both potato dextrose agar (PDA) and sawdust media supplemented with Ca salts. The addition of Ca phosphate and Ca carbonate to sawdust media did not affect the growth, whereas Ca sulfate addition suppressed the mycelial growth appreciably. The efficiencies of Ca accumulation in the fruiting were studied based on mycelial growth experiments on Ca-supplemented sawdust media. Supplementation with 0.1 to 5% Ca phosphate increased the Ca content in the fruiting body by 4.5-6.5 fold, to a level of $314.6{\pm}22.7$ to $449.7{\pm}29.3$.

• Proceedings of the Korean Society of Agricultural Engineers Conference
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• 2004.11a
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• pp.47-47
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• 2004

• Korean Journal of Food Science and Technology
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• v.37 no.3
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• pp.470-473
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• 2005

Effect of king oyster mushroom (Pleurotus eryngii) on kimchi quality was evaluated during fermentation at $5^{\circ}C$. Kimchi showed rapid decrease in pH up to 7 days, and thereafter slowly decreased. Titratable acidity of kimchi was inversely proportional to pH of kimchi. Treatment of king oyster mushroom did not significantly affect total microbial and lactic acid bacterial counts in kimchi. Antioxidant activity and overall-eating quality of blanched king oyster mushroom-added kimchi were highest among samples tested.

• The Korean Journal of Food And Nutrition
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• v.30 no.3
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• pp.525-530
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• 2017

King oyster mushroom (Pleurotus eryngii), an improved species of oyster mushroom, is a popular ingredient in Asian cuisine. Spleen cells were treated with various concentrations (0, 5, 10, 50, 100, 250, 500, and $1,000{\mu}g/mL$) of king oyster water extracts (KOWE); then, the proliferation of the cells was measured 24, 48, and 72 h after each treatment. Also, type 1 T helper cytokine productions ($TNF-{\alpha}$, $IFN-{\gamma}$, and IL-2) were measured in activated macrophage by KOWE in seven concentrations. Under the condition of its 50, 100, 250, and $1,000{\mu}g/mL$ for 48 h, the proliferation of cells was increased. However, there was no significant fluctuation in the spleen cells proliferation for 24 and 72 h-long KOWE exposure. To determine cytokine ($TNF-{\alpha}$, $IFN-{\gamma}$, IL-2) productions of type 1 T helper cells, macrophage was stimulated by KOWE for 48 h. Treatment of KOWE gave a rise to the levels of $TNF-{\alpha}$ and $IFN-{\gamma}$, but not in that of IL-2 productions. These results suggest that king oyster mushroom water extracts may be beneficial for enhancing immune functions in its high concentration.

• Asian Pacific Journal of Cancer Prevention
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• v.16 no.9
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• pp.3881-3885
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• 2015

Obesity markedly increases the risk of colorectal cancer. Recently, the preventive effects of edible mushrooms on triglyceride elevation and visceral fat accumulation have been reported. Here, the effects of Pleurotus eryngii (Eringi) and Hypsizygus marmoreus (Bunashimeji) on azoxymethane (AOM)-induced aberrant crypt foci (ACF; precancerous lesions) in the colorectums of mice fed a high-fat diet were examined. Eringi (ER) and Bunashimeji (BU) mushroom powder samples were used. Six-week-old male C57BL/6J mice received an intraperitoneal injection of AOM (10 mg/kg) once a week for two weeks, and were sacrificed and dissected at 6 weeks after the start of the experiment. After the initiation of the experiment, they received a normal diet (ND), high-fat diet (HFD), HFD + ER (1 or 5% of diet), or HFD + BU (1 or 5% of diet). As a result, body and fat weights were significantly lower in the 5% ER and BU groups than in the HFD group. Liver triglyceride levels were also significantly lower in the 5% ER and BU groups. Total liver cholesterol levels were significantly lower in the 5% ER group. The numbers of ACF (especially large ACF) showed strong inhibitory effects in both ER and BU groups. Measurement of the cell proliferation marker Ki-67 labeling index in the colonic mucosa demonstrated more significant suppression in both ER and BU groups than in the HFD group. These results suggest that the simultaneous intake of ER and BU may inhibit colorectal tumorigenesis in HFD-fed mice.

• Journal of Mushroom
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• v.16 no.1
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• pp.16-21
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• 2018

In order to breed a new Pleurotus eryngii cultivar exhibiting intermediate size and rapid growth, single crosses between $24{\times}46$ and KNR2539 were performed. The resulting new cultivar, $17{\times}15$, was chosen based on the required days to harvest (15.4 days), quality (7.5), and yield (81.5 g/850 cc bottle) obtained in a preliminary test. The strain was named Aeryni 6 and cultivated at mushroom farms on a large scale for comparison with the reference cultivar Kenneutari No. 2. The yield of Aeryni 6 (76.0 g) was 113.0% compared with the reference cultivar, Kenneutari No. 2, and its quality was 6.8, while that of the reference strain was 5.7. An independent t-test revealed significant differences between the days for harvest, yield, and quality of the two cultivars. The new and reference cultivars were discriminated by PCR amplification of URP2 and URP11 and a confrontation cultivation.

• Food Science and Preservation
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• v.13 no.6
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• pp.732-739
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• 2006

This study was performed to investigate the changes in quality properties of extract from roasted Pleurotus eryngii by microwave-assisted extraction (MAE). MAE was carried out under different conditions including ethanol concentration, extraction time and microwave power. Total phenolics compound contents, electron donating ability (EDA) and nitrite-scavenging ability at pH 1.2 were high at 50% ethanol concentration. Superoxide dismutase (SOD)-like activity was high at 75% ethanol concentration. Soluble solid and total phenolics compound content decreased as extending extraction time up to 7 min. EDA decreased as increased extraction time. SOD-like activity and nitrite-scavenging ability were not significantly different. The highest soluble solid content, total phenolics compound content and EDA were obtained at 100 W extraction of microwave power. SOD-like activity was high at 25 W. But microwave power did not significantly affect the nitrite-scavenging ability.

• Food Science and Preservation
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• v.30 no.5
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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.

• Food Science and Preservation
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• v.19 no.3
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• pp.354-360
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• 2012

The effect of the wavelength of the light emitted by the light-emitting diode (LED) on the growth characteristics and physicochemical and sensory qualities of Pleurotus eryngii were investigated. Pleurotus eryngii were grown under different light sources: blue light (450 nm), red light (650 nm), green light (525 nm), UV-A (365 nm), and mixed light ($B^*R$, $B^*G$, $R^*G$, $B^*R^*G^*UV-A$). The quantity of LED light was set up at 50% (LED: 64.9-108.0 $pmolm-2{\cdot}s-1$;fluorescentlight:11.7lux). Fluorescent light was used as control. There were no significant differences in the flesh firmness. In the case of the Pleurotuseryngii cultivated under red, green, and mixed light ($R^*G$), the color of the pileus and the length of the stipe were similar to those of the control group. The sensory scores were not significantly different between the LED lights (red, green, and $R^*G$) and the control. Among the three LED light conditions, the sample cultivated under red light recorded the highest score. The samples under UV-A, blue, and mixed light ($B^*R$, $B^*G$, $B^*R^*G^*U$) had a dark pileus color and had a short stipe. These results showed that the wavelength of LED light affected the growth and quality characteristics of Pleurotus eryngii, and that using red LED light is preferable for the cultivation of Pleurotus eryngii with better quality.

• The Korean Journal of Mycology
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• v.39 no.1
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• pp.39-43
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• 2011

A new cultivar "Dan Bi" of Pleurotus eryngii was developed by the method of mono-mono crossing between monokaryotic strains derived from KNR2312 and KNR2596. The parental strains, KNR2312 and KNR2596, are characterized by the property of high quality and a small number of primordia formation, respectively. The optimum temperature of mycelial growth was 25 and that of fruiting body development was $15{\sim}16^{\circ}C$. The period of harvesting including primordia formation was 0.7~1.3 days later than that of control strain Knneutari No. 3 in the culling cultivation. The color of pileus and stipe surface was neutral-brown and pure white, respectively. The shape of pileus was dome and has a scale like as cobweb. The yield was $93{\pm}9.7$ g per 850 cc of plastic bottle. Analysis of the genetic characteristics of the new commercial variety "Dan Bi" showed a different profile as that of the control strain, Knneutari No. 3, when RAPD (Random Amplified Polymorphic DNA) primer #8005 was used. This new variety "Dan Bi" of Pleurotus eryngii is characterized by a small number of primordia formation after scratching.