• 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.

• 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 Food Science and Technology
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• v.51 no.3
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• pp.286-294
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• 2019

The purpose of this study was to investigate the possibility of enhancing the functional compounds in apple and pear pomace (APP) by fermentation with mycelia from the mushroom Lentinula edodes. A 30% (w/v) APP with added rice bran and Biji was fermented with L. edodes at $24^{\circ}C$ and 80% humidity. The cellulase and pectinase activities in the fermented APP (FAPP) were higher than those in the non-fermented control. In addition, the physiological activities of the FAPP, including DPPH, ABTS radical scavenging, and SOD-like activity, as well as the total polyphenol and ${\beta}-glucan$ contents were higher than those in the control. FAPP treatment significantly reduced LPS-induced nitric oxide (NO) levels in Raw 264.7 cell. Therefore, FAPP treatment was considered to more effectively suppress cell injury caused by inflammatory cytokines through inhibition of LPS-induced NO production. These results suggest that the levels of functional components in APP can be increased by fermentation with this mushroom mycelium. However, further studies are needed before it can be used as a functional material.

• Applied Biological Chemistry
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• v.47 no.4
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• pp.396-402
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• 2004

For industrial application to manufacturing functional foods for health using browned oak mushroom, we examined its reducing power, inhibitory effect on intracellular reactive oxygen species, phenolic compounds and phytates contents, modulatory effects on NO radical and matrix metalloproteinase 9 (MMP9) generation by activated macrophages, and antimutagenicity in order to evaluate the functionality of browned oak mushroom for health. While overall ethanolic extracts have higher reducing power than aqueous extracts, browning reaction was found to increase reducing power by up to 28% at a 3.32 mg/ml sample concentration. Browning reaction also increased phenolic compound content by about 73% compared to raw mushroom. However, any significant change in phytate content could not be detected. At a concentration of $100\;{\mu}g/ml$, treatment of ethanolic extract of oak mushroom increased NO generation over 43% in LPS-stimulated macrophage. On the contrary, the aqueous extracts rather decreased it over 17% at the same sample dose. However, any solvent extract from browned oak mushroom seems not to cause any change in both NO production and MMP9 activity. In addition, browning reaction did not allow any significant change in suppressive effect on mitomycin C-induced mutagenesis as examined with SOS chromotest. These results suggest a possible use of browned oak mushroom with unmarketable quality as a material for development of a variety of processed functional foods for health.

• Journal of the Korean Wood Science and Technology
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• v.28 no.1
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• pp.65-70
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• 2000

Ergosterol is an indicator chemical of fungi and involves in fungal cell growth as a major component in fungal cell membranes. Thus, this chemical can be used to estimate live fungal biomass within various solid substrates. Ergosterol content in liquid culture of Lentinula edodes had a linear relationship (r=0.98) with the hyphal mass of the fungus. This chemical content differed depending on the fungal strains, age of culture and water content levels of sawdust substrate. Ergosterol content was 0.13% in the 10 weeks old liquid culture while it was 0.10% in 20 weeks old one. The chemical content in the sawdust cultures of the fungus varied 0.015% to 0.042% depending upon strains and water content levels within sawdust substrate. Ergosterol content in the culture of a L. edodes strain, Sanrim 4, was higher by $20{\mu}g$ to $140{\mu}g$/g dry substrate than those of strains, Mok-H and Sanrim 6. And the chemical contents in the sawdust cultures with 125% or 175% water, 297 to 425 ${\mu}g$/g dry substrate, were higher than those with 75% or 225% water, 148 to $286{\mu}g$/g dry substrate. We conclude that ergosterol analysis can estimate the fungal biomass within solid substrate such as logs and sawdust.

• 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.

• Journal of Food Hygiene and Safety
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• v.33 no.5
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• pp.383-388
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• 2018

In this study, we investigated the effect of bioprocessed polysaccharides (BPPs) from liquid culture of Lentinus edodes fungal mycelia containing rice bran (BPP-RB) on a chicken-derived macrophage cell line, HD-11, when infected with Salmonella Gallinarum, an etiological agent of fowl typhoid. Experimental results demonstrated water extract of BPP-RB did not show growth inhibitory effects on S. Gallinarum 277. Protein expression profiles were also not altered by its treatment. Nonetheless, it could (i) enhance phagocytic activity of HD-11 cells, (ii) activate transcriptional expression of Th1-type cytokines such as tumor necrosis factor-${\alpha}$ and interleukin $(IL)-1{\beta}$, iNOS, as well as an immunosuppressive cytokine IL-10, and (iii) negatively regulate Th2-type cytokines such as IL-4 and IL-6. Together results suggest that BPP-RB may be applicable for preventing fowl typhoid or other Salmonella infections in poultry farms as a potential feed additive.

• Journal of the Korean Wood Science and Technology
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• v.6 no.1
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• pp.8-14
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• 1978

In order to determine the feeding value of t:1e waste wood of Lentinus eddodes, the waste wood was milled and treated with $Ca(OH)_2$ and cellulase, then raw waste wood and the treated waste wood were fed to broiler chicken and Korean native goates. The results obtained were as follows; 1. The chemical composition of the waste wood was c. protein 2.26%. c. fat 2.57%. c. fiber 44.60 and c. ash 5.58%. No differences were detected between the raw waste wood and $Ca(OH)_2$ or cellulase treated waste wood in chemical composition. 2. In amino acid composition. no cystine and methionine was showed, but trace amount of Vitamin A, $B_1$, and $B_2$, and cholin chloride were detected. 3. Trichoderma viride SANK. No. 16374 was used to decompose the cellulose. 4. In broiler performance, when waste wood meal was subsituted for 5% wheat bran, no adverse effect was showed on weight gain, feed in take and feed efficiency. But $Ca(OH)_2$ and cellulase treated waste wood meal could be subsituted for 8% wheat bran. 5. In Korean native goat performance, feeding waste wood meal subsituted by 50% various bran (25% defatted rice bran and 25% barley bran) had no adverse effect on growth and feed efficiency. 6. Considering the above results, though the waste wood meal could be replaced to part of various bran, there was a bottle-neck to process the waste wood. The waste wood of Lentinus edodes was little feeding value on bed of ruminant.

• Food Science and Biotechnology
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• v.17 no.1
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• pp.72-79
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• 2008

In this study, changes in the physicochemical properties and functional components of uncooked foods, including carrots, cabbage, shiitake (Lentinus edodes) and white button (Agaricus bisporus) mushrooms, sea mustard, and laver treated with electrolyzed water were investigated. No changes were observed in the primary compositions of any of the materials that were hot air- or freeze-dried after being treated with electrolyzed water. The lightness (L), redness (a), and yellowness (b) values of the carrots, shiitake, and laver were not affected by drying, while changes did occur in the cabbage (L-, a-, and b-values), mushrooms (a-value), and sea mustard (b-value) specimens that were hot air- or freeze-dried following the treatments with electrolyzed water. The dietary fiber contents of all the materials increased when they were hot air-dried. Vitamin C content decreased when the samples were treated with alkalic electrolyzed water. No changes occurred in the lectin, $\beta$-carotene, or total phenolic compound contents after the electrolyzed water treatments, suggesting that electrolyzed water could be used effectively as a pasteurization step for uncooked carrots, cabbage, shiitake and white button mushrooms, sea mustard, and laver.