• Journal of Sasang Constitutional Medicine
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• v.19 no.1
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• pp.38-49
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• 2007

1. Objectives This Study is to find efficacy of Red Poria and White Poria used for Soyangin Prescriptions in Lee Je-Ma's writings. 2. Methods We analysed Soyangin Prescription with Poria in ${\ulcorner}$Dongyi Suse Bowon Chobonkwon(東醫壽世保元 草本卷)${\lrcorner}$ , ${\ulcorner}$Dongyi Suse Bowon Gabobon(東醫壽世保元 甲牛本)${\lrcorner}$ , ${\ulcorner}$Dongyi Suse Bowon Sinchukbon(東醫壽世保元 辛丑本)${\lrcorner}$ and ${\ulcorner}$Dongyi Sasang Sinpyun(東醫四象新編)${\lrcorner}$ based on the efficacy of Poria written in ${\ulcorner}$DongMugo YakSungGa(東武遺藁 藥性歌)${\lrcorner}$ . 3. Results and Conclusions 1) Red Poria and White Poria seems to be different in Sasang Constitutional Medicine. 2) Poria in Soyangin Prescription had used from the traditional medical point at the beginning, in ${\ulcorner}$Dongyi Suse Bowon Chobonkwon(東醫壽世保元草本卷)${\lrcorner}$ , but its usage was changing until ${\ulcorner}$Dongyi Suse Bowon Sinchukbon(東醫壽世保元辛丑本)${\lrcorner}$ as the point of Sasang Constitutional Medicine. 3. It is necessary to use Poria in Soyangin Prescription as the essence of Soyangin's life because it effects on the whole body without any distinction from body's upper part with lower part and body's exterior part with interior part.

• Journal of the East Asian Society of Dietary Life
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• v.13 no.4
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• pp.318-325
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• 2003

The purpose of this study was to investigate quality characteristics of Seolgidduk containing 0, 3, 5, 7 and 9％ Poria cocos Wolf powder during the storage at 2$0^{\circ}C$ by measuring water content, color value, texture and sensory characteristics. By increasing the amount of Poria cocos Wolf powder, water content of Seolgidduk did not show any significant difference during storage. Hunter color L value of Seolgidduk decreased, and a and b value increased significantly by increasing the amount of Poria cocos Wolf powder. The cohesiveness of Seolgidduk decreased but adhesiveness, gumminess and chewiness were not significantly different by increasing the amount of Poria cocos Wolf powder. 3％ Poria cocos Wolf added Seolgidduk was the highest in color, odor, taste, softness, moistness and overall preference from the sensory evaluation. Above results indicated that 3％ Poria cocos Wolf added Seolgidduk showed the best quality through sensory and texture analysis.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.6
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• pp.1097-1101
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• 2002

This study was conducted to investigate the efficacy of antioxidant ability and nitrite scavenging ability of Poria cocos Poria cocos mycelium and Poria cocos fermented with rice were extracted with water and ethanol for measurement of degree of fat acidification against fish oil. Lower TBARS values of Poria cocos mycelium and Poria cocos fermented with rice were shown compared with control. Iron chelating ability of Poria cocos mycelium against Fe$^{2+}$, Cu$^{2+}$ was higher than Poria cocos fermented with rice. Electron donating abilitv of water extract and ethanol extract of Poria cocos mycelium were 76.8% and 79.9%, respectively. Higher nitrite scavenging ability was shown at ethanol extract than water extract of Poria cocos mycelium.ium.

• The korean journal of orthodontics
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• v.44 no.2
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• pp.62-68
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• 2014

Objective: The purpose of this study was to examine the symmetry and parallelism of the skeletal and soft-tissue poria by three-dimensional (3D) computed tomographic (CT) imaging. Methods: The locations of the bilateral skeletal and soft-tissue poria in 29 patients with facial asymmetry (asymmetric group) and 29 patients without facial asymmetry (symmetric group) were measured in 3D reconstructed models of CT images by using a 3D coordinate system. The mean intergroup differences in the anteroposterior and vertical angular deviations of the poria and their anteroposterior and vertical parallelism were statistically analyzed. Results: The symmetric and asymmetric groups showed significant anteroposterior angular differences in both the skeletal and the soft-tissue poria (p = 0.007 and 0.037, respectively; Mann-Whitney U-test). No significant differences in the anteroposterior and vertical parallelism of the poria were noted ($p{\leq}0.05$; Wilcoxon signed-rank test). Conclusions: In general, the skeletal poria are parallel to the soft-tissue poria. However, patients with facial asymmetry tend to have asymmetric poria.

• Journal of the Korean Applied Science and Technology
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• v.25 no.2
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• pp.219-225
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• 2008

In order to fine antioxidant and whitening agent source from nature, the comparisons of antioxidative activity and tyrosinase inhibitory activity were carried out for various ethanol extract on Pueraria Radix, Poria Cocos, and Coptidis Rhizoma. Comparing for three ethanol extracts, the highest electron donating ability was found at Poria Cocos (81.2%), but, the highest SOD-like ability, at the Coptidis Rhizoma(58%). Xanthine oxidase experiment exhibited 23.3% of hindrance effect in Pueraria Radix, and 79.3% in Poria Cocos. To evaluate at the whitening effect, tyrosinase inhibitory activity was conducted. Tyrosinase inhibitory activity was detected at 17.9% in the Puerariae Radix, 5.2% in the Poria Cocos and 83.3% in the Coptidis Rhizoma. From these results, we suggest that the ethanol extracts from Pueraria Radix, Poria Cocos, and Coptidis Rhizoma can be used for cosmetic ingredients.

• Current Research on Agriculture and Life Sciences
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• v.33 no.2
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• pp.37-40
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• 2015

Poria cocos is an edible and pharmaceutical mushroom with a long history of medicinal use in Korea. For the last 30 years, the domestic cultivated supply of Poria cocos has been unable to meet consumer demand, so Poria cocos is collected in mountainous areas and also imported from China. Thus, to increase the supply of Poria cocos, many artificial cultivation methods have been studied. In this study, Poria cocos is cultivated under different environmental conditions using plastic bags and the results compared. When cultivating Poria cocos at different temperatures (20, 25, 30 and $35^{\circ}C$) and using different numbers of plastic bag layers (1, 2), the most efficient cultivation conditions were a temperature of $25-30^{\circ}C$ and 2 plastic bag layers. The fastest growth was at $25-30^{\circ}C$, and the Poria cocos exhibited no weight change when cultivated using layers of plastic bags (1, 2).

• Applied Biological Chemistry
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• v.41 no.7
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• pp.539-544
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• 1998

A study was conducted to investigate the effects of Poria cocos powder on dough rheology and wet noodle quality. Poria cocos powder had considerably lower content of crude protein, crude fat and crude ash than those of wheat flour. Poria cocos powder had also much bigger particle size $(74.62\;{\mu}m)$ and larger surface area $(3884.13\;cm^2/g)$ than those of wheat flour. The peak, final viscosities and setback in amylograph increased with the increase of Poria cocos powder concentration. The water absorption and dough stability in farinograph increased with the increase of Poria cocos powder concentration. With the increase of Poria cocos powder, the L values decreased in wheat flour-Poria cocos powder blend and dough, but increased in wet noodles. The cooked weight and volume of cooked noodles decreased, but the turbidity of soup increased with the increase of Poria cocos powder concentration. The hardness, cohesiveness, chewiness and springiness of cooked noodles had the biggest values at 3% addition of Poria cocos powder, but the values decreased above that concentration. The sensory evaluation of cooked noodles showed that the wet noodles with high quality could be produced by $5{\sim}7%$ addition of Poria cocos powder.

• Food Science and Preservation
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• v.5 no.3
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• pp.275-280
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• 1998

The effects of Poria cores powder addition on bread making were investigated by evaluation of dough rasing power, rheological properties of dough by farinograph and extensograph color and sensory quality. As increment of Poria cocos powder, dough rasing power and extensibility were decreased but water absorption rate and resistance were increased. Time for dough formation, stability and v/v point of dough were increased when 5 and 10 percent of Poria cocos powder were added. Color of bread wasn't significantly different when Poria cocos powder was added up to 10 percent. Overall acceptance by sensory evaluation was the best when 5 percent of Poria cocos powder was added, tut there are no significant difference among breads which were made with various mixing rates of Poria cocos powder.

• Journal of Microbiology
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• v.43 no.1
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• pp.17-20
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• 2005

Poria cocos, a famous traditional Chinese medicine, was found to have nematicidal activity in experiments searching for nematicidal fungi. The experiment showed it could kill 94.9% of the saprophytic nematode, Panagrellus redivivue, 92.6% of the root-knot nematode, Meloidogyne arenaria, and 93.5% of the pine nematode, Bursaphelenchus xylophilus, on PDA plate within 12 hours. According to the nematicidal activity, three new compounds, 2, 4, 6-triacetylenic octane diacid, 2, 4, 5, 6-tetrahydroxyhexanoic acid and 3, 4-dihydroxy-2-keto-n-butyl 2,4,5,6-tetrahydroxyhexanate, were isolated from submerged cultures of Poria cocos. Of these, 2, 4, 6-triacetylenic octane diacid could kill 83.9% Meloidogyne arenaria and 73.4% Panagrellus redivivus at 500 ppm within 12 hours. Here, it is reported for the first time that Poria cocos has nematicidal activity.

• Food Science and Preservation
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• v.15 no.2
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• pp.197-202
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• 2008

The effects of flour dough by addition of Poria Cocos Wolf powder were investigated in dough added with $0{\sim}5%$ powder by evaluation of dough. Rheological properties of dough by mixograph, farinograph, alveograph and extensograph, and scanning electron microscope. The water absorption rate and resistance were increased by Increase of Poria Cocos Wolf powder. Mixograph for dough stability and v/v point dough were increased in dough added $1{\sim}2$ percent of Poria Cocos Wolf powder. In water absorption, stability and valorimeter value of the dough increased in weakness of the dough, as revealed through farinogram, extensiblity, resistance to extension, and energy increased in R/E ratio, as revealed through extensogram. Scanning electron microscope of bread wasn't changed by Poria Cocos Wolf powder.