• Food Science of Animal Resources
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• v.29 no.1
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• pp.99-107
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• 2009

The study was performed to evaluate the product quality and shelf-life effect of low-fat comminuted sausages (LFS) manufactured with sodium lactate (SL, 2%), grapefruit seed extract (GSE, 0.2%) and Lentinus edodes (LE) powder (0.25%) alone or in combination. Addition of LE powder lower than 0.25% did not affect the product quality and sensory characteristics (p>0.05). However, LFS containing 2% SL in combined with 0.2% GSE inhibited the growth of inoculated Listeria monocytogenes during refrigerated storage for 8 wk. During refrigerated storage, pH decreased until 2 wk of storage and then increased thereafter. In addition, lightness decreased up to the 1st wk and then increased thereafter. However, redness value was the lowest at 8 wk, and expressible moisture (%) was decreased with increased storage time. Purge loss (%) was gradually increased over 8 wk of storage. Microbial counts of Listeria monocytogenes increased as storage time increased. Based on these results, LFS could be manufactured with LE powder (0.25%) and the addition of SL (2%) in combination with GSE (0.2%) inhibited the growth of Listeria monocytogenes during refrigerated storage of LFS.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.2
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• pp.194-199
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• 2014

The aim of this study was to investigate the anti-obesity effects of Lentinus edodes water extract powder (LEP) in mice fed a high fat diet (HF, 45% kcal fat). Mice were administrated a HF diet supplemented with 1%, 3%, or 5% LEP for 12 weeks. Consumption of HF diet caused increases in body weight, serum lipid profiles, and adipose tissue weights. Serum TC and TG levels in the LEP-supplemented groups were lower than those in the NC group. Supplementation with 5% LEP significantly suppressed body weight gain and reduced the weight of subcutaneous adipose tissue compared to the HF group. HF diet ingestion resulted in higher lipid content and increased lipid peroxidation in the liver. However, LEP supplementation inhibited accumulation of hepatic lipids induced by HF diet, considerably decreased MDA levels, and elevated total antioxidant activity in the livers of mice in the 5% LEP group. Histopathological analysis indicated that the livers of mice fed HF diet developed hepatic steatosis, whereas LEP-treated groups showed small fat droplets. These results suggest that long-term supplementation with LEP may also have an ameliorating effect on HF-induced obesity.

• Journal of the Korean Wood Science and Technology
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• v.27 no.2
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• pp.78-86
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• 1999

The two parts of chestnut peels, outer and inner layers, were collected and investigated for cultivation of various mushrooms, i.e., Pleurotus ostreatus, Lentinus edodes, Hericium ramosum and the others. The inner layer of chestnut peels was contaminated with the mycelia of the blue fungi when collected, consisted of 17~20 % holocellulose, being a good material for growths of the above fungi. The outer layer was considered to be poor materials for fungal growth, because of lower amounts of minerals. Both mushrooms of Pleurotus ostreatus and Hericium ramosum grow well, and were produced fruiting bodies on the solid media containing only inner layers of chestnut peels. The Imhyup No.6 and Imhyup No.7 varieties of Lentinus edodes grow well, but produced few fruiting bodies in the solid media containing only inner layers of chestnut peels. The growth patterns of P. ostreatus and L. edodes were evaluated by production of $CO_2$. and considered to be different according to fungi. The inner layers of chestnut peels as agricultural by-products were considered to be a good material for mushroom cultivation, and outer layers could be used as being added with the other additives. The chestnut peels, being the environmental pollutants in rural areas, was considered to be a good substrate for mushroom cultivation.

• Korean Journal of Food Science and Technology
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• v.30 no.5
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• pp.1236-1242
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• 1998

Korean Lentinus edodes SR-1 was cultured to multiply the mycelia in the complete broth medium (C/N=13.1) for mushroom, and protein-bound polysaccharides were extracted from the cultured broth containing mycelia (The whole cultured broth was used to increase the yields: 80% of protein-bound polysaccharides were existed at the cell wall of mycelia and 20% of those were secreted extracellularily in this culture). Protein-bound polysaccharides in the cultured broth containing mycelia were extracted by using three different methods: 1) Extraction with hot water, 2) Disintegration of cell wall by glass bead mill treatment before extraction with hot water, and 3) Cellulase treatment before extraction with hot water. The highest yield was obtained (930 mg polysaccharides/100 mL culture broth) when protein-bound polysaccharides were extracted with 2) method. The extracted crude protein-bound polysaccharides were purified using protease, DEAE-cellulose and Sephadex G-100. The growth inhibition activity for $P_{388}$, mouse leukemic cell, increased (53.7, 62.2, 93.7% and 97.4%) as the purification level increased. Protein-bound polysaccharides contained 46.1% of polysaccharides, 7.3% of protein, and trace amounts of minerals. Polysaccharides contained glucose, galactose, xylose and mannose. The content of proline and glycine were high, however, methionine and leucine were not found. The major minerals were Na, K, Zn, and Ca.

• Applied Biological Chemistry
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• v.46 no.3
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• pp.229-234
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• 2003

The traditional kochujang supplemented with mushrooms (Pleurotus ostreatus and Lentinus edodes) was prepared, and changes in quality characteristics during fermentation at ambient temperature were investigated. The moisture content of kochujang increased by addition of mushroom. The titratable acidity of mushroom-added kochujang was gradually increased during fermentation. Ethanol contents of mushroom-added kochujang decreased with the addition of oyster mushroom, but increased with the addition of oak mushroom. The amino-nitrogen contents increased gradually during fermentation, resulting in significantly higher contents of 9% mushroom-added kochujang than others. The a value of kochujang decreased greatly during fermentation, but L, a and b values showed significantly higher than the control. The growth of bacteria in kochujang was delayed by the addition of mushrooms. Bacterial and yeast counts at the end of fermentation were not influenced by the addition of mushrooms. Sensory evaluation test revealed that color and flavour of kochujang were improved by the addition of mushrooms, and higher score was obtained from the addition of oyster mushroom compared to oak mushroom.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.3
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• pp.323-329
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• 2005

This study was conducted to investigate the effect of mycelia extracts of mushroom-cultured ginseng by-product on electron donating ability and proliferation of hepatic cancer cell (Hep3B) lines and sarcoma 180(S-180). The ginseng by-product was obtained from ginseng residues generated in processing of ginseng water extract. Mushroom strains used for preparation of mushroom mycelia cultured with ginseng residue were Phellinus linteus, Ganoderma lucidum, Coriolus versicolor and Lentinus edodes. The electron donating abilities of the test samples were increased in a dose-dependent manner in the range of 500ppm to 10,000ppm, and Coriolus versicolor extract showed the most potent activity among four mycelia extracts. In an anti-cancer test using Hep3B cells, ethanol extract showed higher antiproliferating effect than water extract. Ethanol extract of Lentinus edodes showed growth-inhibitory effect of 99.1% at 5,000ppm. All of mycelia extracts of mushroom showed the tumor suppressive effect in mice injected with S-180 cells. The growth­inhibitoy rates against tumor cells were 59% for Phellinus linteus, 61% for Ganoderma lucidum, 65% for Coriolus versicolor, 56% for Lentinus edodes. In conclusion, these results suggest that mycelia extracts of mushroom cultured with ginseng by-product have an antiproliferating effect against Hep3B cell and S-180 tumor cells.

• Journal of Korean Society of Forest Science
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• v.85 no.2
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• pp.309-315
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• 1996

Selective breeding and hybridization were attempted to improve shiitake(Lentinus edodes) strains for bed-log cultivation, and the results obtained are as follows. 1. Thirty five strains collected in Korea and abroad were cultivated for one generation(five years) and fruit body yields were estimated by the amounts produced from $1m^3$ of oak tree(Quercus mongolica) logs. Thus, three high-temperature type strains including FRI 177 showing productivity of $139kg/m^3log$, two mid-temperature type strains including FRI 188 of $120kg/m^3log$, and seven low-temperature type strains including FRI 187 of $96kg/m^3log$ were selected as superior strains. 2. Twelve hybrid strains confirmed as independent strains through indoor-test with hybrid strains made by Di-mon mating method were cultivated for five years(one generation). Among them, FRI 182 and FRI 184 were turned out to be superior strains. FRI 182 of high-temperature type showed the yield of 108kg per $1m^3logs$ and FRI 184 of low-temperature type produced $103kg/m^3log$. 3. There were no significant differences in productivity among high-, mid- and low-temperature types, but some differences appeared among strain groups. The correlation was not shown in productivities between bed-log and sawdust cultivations.

• Journal of Bio-Environment Control
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• v.9 no.2
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• pp.120-126
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• 2000

The quality of oak mushoom(Lentinus edodes(Berk) Sing) is sensitively affected by environmental factors, especially moisture by the rain during the growing period. To protect mushrooms from being wet, plastic-covered facilities with side openings are mostly being used. However, the indoor temperature and humidity f the facility without roof opening become higher due to its poor ventilation, and consequently reduce the productivity and quality as well. In this study, we analyzed the ventilation rates and indoor temperatures of improved facilities as affected by the area of roof opening and shading rate by the model. The indoor temperature decreased by more than 2.5$^{\circ}C$ as the shading rate increased from 50% to 90%, and especially the effect of wind speed on indoor temperature was significantly great under as low as 50% of shading rate. The ventilation rate became higher under wind speed of 1~2m.s-1 regardless of the shading rate. As the wind speed increased from 0m.s-1 to 2m.s-1, the indoor temperature decreased by more than 2.$0^{\circ}C$. Moreover, the indoor temperature became lower with increasing roof opening ratio, but showed no significant differences at more than 50% of roof opening ratio. At lower shading rate, the indoor temperature sensitively decreased with increasing area of roof opening. Additionally, we obtained the higher ventilation performance with the area of roof opening more or less equal to side opening, regardless of the wind speed and shading rate.

• Journal of Life Science
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• v.29 no.9
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• pp.955-963
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• 2019

This study evaluated the characteristics and antioxidant properties of cookies prepared with different amounts (0%, 1%, 3%, 5%, and 7%) of Lentinus edodes water extract (LEWE). The baking loss rate of cookies increased as the amount of LEWE increased (p<0.05). The pH of cookies significantly decreased when amounts of LEWE increased (p<0.05), but spread factor, leavening rate, and moisture content showed no significant difference among the samples. L value and b value of cookies significantly decreased when amounts of LEWE increased (p<0.05), but a value of cookies significantly increased when amounts of LEWE increased (p<0.05). Hardness was higher in the 7% LEWE cookies. Chewiness and brittleness increased with increasing LEWE concentration, but cohesiveness and springiness showed no significant differences among the samples. Total polyphenol content and DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity significantly increased upon the addition of LEWE (p<0.05). In a sensory evaluation, the appearance, color, and taste of the cookies were rated higher in groups containing 0% LEWE, but the flavor, texture, and overall acceptability scores were highest for cookies with 1% LEWE added. These results suggest that cookies prepared by adding 1-3% LEWE achieve the best sensory evaluation and antioxidant activity.

• Journal of Korean Society of Forest Science
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• v.83 no.1
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• pp.12-19
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• 1994

Studies were made to find out the mycelial growth and rotting characteristics of 91 Lentinus edodes isolates collected or hybridized in Korea and abroad, and their adaptability to bag-culture. The results are as follows. 1. There were little differences in mycelial growth at PDA and oak (Quercus mongolica) sawdust-based medium, and rotting among high-, mid- and low temperature types of L. edodes isolates. But, the fruit yield of high-temperature type was much higher than those of the other two types. The fruit yields of the isolates in the same strain group were apparently different. 2. From the sawdust-based culture of 91 isolates, FRI 221, FRI 208 and FRI 169 were selected as excellent strains in yield and Quality, showing fruiting of 157g, 152g and 119g per 1kg-medium, respectively. 3. Attempts to culture in various media with different substrates resulted in almost same fruit yields, and the yield was proportional to medium weights as 2.5kg-medium showed 2.5 times more yield than 1kg-medium. Fruit yields were different according to incubation periods and the period of little more than 100days was best. 4. When the correlation analyses among mycelial growth, rotting ability, yield and fruit-shape normality were made with the 91 isolates, mycelial growth at sawdust-based medium showed highly positive correlation with that at PDA, while fruit yield was negatively correlated with mycelial growth in PDA and sawdust-based medium.