• Food Science and Preservation
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• v.23 no.1
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• pp.49-56
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• 2016

This study analyzed the physicochemical characteristics of Astragalus membranaceus (AM) fermented with seven different mushroom mycelia. Physicochemical characteristics, such as contents of moisture, pH, total reducing sugars, free sugar, and isoflavonoid, were investigated. The moisture content was increased in most of the samples. The pH values of AM fermented with Phellinus linteus and Flammulina velutipes were increased, while the pH of other samples were similar to that of non-fermented AM. The reducing sugar content was in the range of 211.69~391.74 mg/100 g. The extraction yield using water was higher than that when extracted with 80% ethanol. The free sugar content was increased through fermentation with mushroom mycelia. However, the glucose contents of the 80% ethanol and water extracts were decreased. Finally, the calycosin and formononetin contents in 80% ethanol and water extracts of AM fermented with Phellinus linteus were 2,549.24 mg/g, and 827.66 mg/g for calycosin, and 1,366.69 mg/g and 221.28 mg/g for formononetin, respectively. These results suggest that fermentation with mushroom mycelia could be used to increase the bioactivity of AM. The mycelium-fermented AM might be a valuable source of functional material and edible resource for industry.

• The Korean Journal of Pesticide Science
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• v.14 no.3
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• pp.280-283
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• 2010

Extracts of 33 medicinal herbs belonging to 28 different families used as precious resources in the Northeast Asia were tested for their antiviral activities against two major plant viruses. Twenty one methanol extracts from 19 different families were found to have a antiviral activity against tobacco mosaic virus (TMV) and cucumber mosaic virus (CMV) when tested on indicator plants under greenhouse conditions. Most of these extracts have weak activities at the concentration used. But the methanol extracts of Phellinus linteus exhibited potent ($98.7{\pm}1.3%$) antiviral activity against TMV infection and also showed $97.2{\pm}2.2%$ activity against CMV infection. The methanol extracts of the gall of Rhus javanica also showed strong inhibitory efficacy over $98.7{\pm}1.1%$ against TMV or CMV infection. Further research is needed to elucidate the active constituents of these medicinal herbs which may be useful in the development of new and effective antiviral agent against plant viruses.

• Journal of the Korean Applied Science and Technology
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• v.35 no.2
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• pp.325-335
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• 2018

This study is for checking the possibility of ginseng complex as cosmetic materials. For this we carried out biological active evaluation about anti-inflammatory and whitening effects by using ethanol extract of ginseng complex. Samples were prepared by extracting 70% ethanol from each of Panax ginseng C. A. Meyer (A), Phellinus linteus (B) and Pinus rigida Mill. (C), and mixing them at a ratio of (A) 1 : (B) 1 : (C) 0.5. In order to evaluate the anti-inflammatory effects of the samples in macrophages (RAW 264.7 cells), MTT assay was used to evaluate the toxicity of the samples and the inhibitory activity of nitric oxide production and the expression levels of inflammation-related proteins and genes. To evaluate the whitening effect of the samples in melanoma (B16F10 cell), MTT assay was used to evaluate the toxicity of the sample, cellular tyrosinase inhibition, and melanin contents. The inhibitory activity of nitric oxide in the LPS-induced RAW 264.7 cells was 71.2% at $25{\mu}g/mL$ concentration and western blot analysis showed that the expression of iNOS and COX-2 protein decreased in a concentration-dependent manner. Inhibition of tyrosinase activity showed 36.8% inhibition at $50{\mu}g/mL$ concentration of ginseng complex and inhibition of melanin contents showed 47.8% inhibition at $50{\mu}g/mL$ concentration. From the results of the experiment, it was confirmed that the ginseng complex had excellent anti-inflammatory and whitening effect and could be used as a safe natural cosmetic material in the future.

• Korean Journal of Food Science and Technology
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• v.46 no.2
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• pp.205-212
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• 2014

This study was designed to investigate the antioxidant activities (ORAC value, DPPH and ABTS radical scavenging activity, FRAP activity, and reducing power) and nitrite scavenging activities of Acanthopanax senticosus extracts fermented with the mycelia of three different mushroom species: Ganoderma lucidum, Phellinus linteus, and Hericium erinaceus. The highest total phenol content (42.09 GAE mg/g) and ORAC value ($74,912{\mu}M$ TE/g) were observed in a hot water extract of A. senticosus fermented with G. lucidum. The highest DPPH radical and nitrite scavenging activities were observed in a 70% ethanol extract of A. senticosus fermented with G. lucidum. In addition, ABTS radical scavenging activity (8-88%), FRAP activity (0.1-0.2), and reducing power (0.3-0.7) were increased by ethanol addition in all samples in a dose-dependent manner. These results provide a basic understanding of the antioxidant and nitrite-scavenging activities of A. senticosus extracts fermented with different mushroom mycelia.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.1
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• pp.143-148
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• 2003

Antitumorigenic and antimutagenic activities of the doenjangs prepared from mushroom mycelia-cultured traditional mejus (designated to MTDJ) were investigated using the model of Sarcoma-180-induced mouse ascites cancer, and 2-amino-3-methylimidazo ［4,5-f］ quinoline (IQ) and aflatoxin B$_1$ (AFB$_1$) -mediated S. typhimurium mutagenicity, respectively. Antioxidative activity of MTDJ was also investigated using the mouse liver microsome system. Mushroom stains used for the preparation of the mushroom mycelia-cultured traditional mejus were Synryeong (Agaricus blazei), Yeonggi (Canoderma Iucidum), Sanghwang (Phellinus linteus), and Neutari (Pleurotus ostreatus). All MTDJS showed the enhanced antitumorigenicities (12% by Synryeong, 13% by Sanghwang, 16% by Yeonggi, and 19% by Neutari), antimutagenicity (6.1~20.8% for IQ and 3.1~10.2% for AFB$_1$), and antioxidative activity (6.6~46.5%), relative to the control doenjang. The $\beta$-D-glucan content (0.75~1.71 mg/g) of MTDJs was 3~8 times higher than that (0.22 mg/g) of the control doenjang. Genistein content (769~932 Ug/g) of MTDJS was also higher than that (728 Ug/g) of control doenjang The content of $\beta$-D-glucan and genistein was not exactly correlated to the antitumorigenicity and antimutagenicity of MTDJs. These results indicate that anti-tumorigenicity and antimutagenicity of MTDJS were elevated in comparison with the control doenjang, and the observed functions were, in part, derived from $\beta$-glucan and/or genistein in the MTDJS.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.1
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• pp.80-85
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• 2014

This study was focused on the development of fermented mushroom water extracts with antioxidative activities. Mushroom water extracts were fermented with Bifidobacterium bifidum, Lactobacillus plantarum, Lactobacillus acidophilus, Leuconostoc lactis, Streptococcus thermophilus and Lactobacillus sakei subsp. LI033 was isolated from kimchi. Fermented mushroom water extracts increased DPPH and ABTS radical scavenging activities in a dose-dependent manner. However, radical scavenging activity of fermented Phellinus linteus and Ganoderma lucidum water extracts was decreased compared to non-fermented mushroom water extracts. Antioxidative activity of fermented mushroom water extracts was also confirmed by xanthin oxidase (XO) inhibition and superoxide dismutase (SOD) activities at the same concentration. As the fermentation progressed, fermented mushroom water extracts increased XO inhibition activity and SOD activity. In conclusion, fermented mushroom water extracts were tentatively identified to enhance enzyme activity.

• Food Science and Preservation
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• v.23 no.5
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• pp.689-695
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• 2016

In this study, the drying characteristics of medicinal (Ganoderma lucidum, Phellinus linteus) and edible (Pleurotus eryngii, Lentinus edodes) mushrooms were investigated. Their shrinkage ratios, Hunter's color values, and rehydration ratios were evaluated. Mushrooms were cut with rectangular (1 cm) and square ($1{\times}1cm$) shapes, and dried in the room temperature and at $50^{\circ}C$ and $70^{\circ}C$ using hot-air dryer. Initial moisture contents of edible mushrooms were higher than those of medicinal mushrooms, whereas final moisture contents were vice versa. Drying rate was the highest when drying at $70^{\circ}C$ (p<0.05). Moreover the drying rate of square slices was higher than that of rectangular slices (p<0.05). The shrinkage ratios of both medicinal mushrooms and edible mushrooms were the least when drying at $50^{\circ}C$ and $70^{\circ}C$, respectively (p<0.05). The changes of color values were less in the medicinal mushrooms dried in the room temperature than in the hot-air dried medicinal mushrooms (p<0.05). However, in case of edible mushrooms, the changes of color values were less in the hot-air dried mushrooms (p<0.05). Rehydration ratios of medicinal mushrooms dried at $50^{\circ}C$ was the highest (p<0.05). In contrast, rehydration ratios of edible mushrooms was the highest when drying in the room temperature (p<0.05). Thus, the hot-air drying at $50^{\circ}C$ would be suggested as the efficient drying method for both medicinal mushrooms and edible mushrooms.

• Journal of Life Science
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• v.17 no.10
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• pp.1434-1440
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• 2007

We have investigated the effects of mushroom mycelium (Phellinus linteus, Coriolus versicolor) mixed cultural extract on the immune responses of olive flounder, Paralichthys olivaceus. The mixed culture extracts were evaluated for the growth, hematology, lysozyme activity, leukocyte phagocytic activity, and disease resistance against Vibrio anguillarum. In the effect of the growth, the body weight and length gain in the group, which fed with mushroom mycelium mixed cultural extract, were 52 g and 3.4 cm higher than that in the control, respectively. For the hematology, the administration of mushroom mycelium mixed cultural extract resulted in increase of glucose. However, there was no distinct differences in GOT (glutamic oxaloacetic transaminase), GPT (glutamlc pyruvic transamlnase), TG, TP, and LDH (lactate dehydronase) among each group. The activities of lysozyme were 80% higher in the experimental groups than in the control. The activities of leucocyte were 66% higher in the experimental groups than in the control. Although lysozyme activity and leucocyte activity showed somewhat decrease after 12 weeks, these activities were still higher than in the control. The cumulative mortality (%) after an artificial challenge with $7{\times}10^8\;CFU$ of Vibrio anguillarum per fish was 25% higher in the experimental groups than the control.

• The Journal of Internal Korean Medicine
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• v.43 no.4
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• pp.514-528
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• 2022

Objective: To examine the effects of Trichosanthes kirilowii Maximowicz extract (TE) and Trichosanthes kirilowii Maxi mowicz Cheonghyeol Plus Phellinus linteus Cheonghyeol plus (TCP) on anti-inflammatory factor expression in human umbilical vein endothelial cells (HUVECs). Methods: HUVECs were activated with TNF-α and then treated with TE and TCP. The expression levels were then measured for intracellular genes (KLF2, eNOS, MCP-1, ICAM-1, and VCAM-1), proteins (KLF2, eNOS, MCP-1, ICAM-1, VCAM-1, ERK, and JNK, p38), and extracellular biomarkers (ICAM-1, VCAM-1, and MCP-1). Results: 1. TCP at concentrations of 100 ㎍/mL or greater significantly increased the expression of KLF2 and eNOS intracellular genes and significantly decreased the expression of ICAM-1, VCAM-1, and MCP-1 genes compared to the control group. 2. TCP at concentrations of 100 ㎍/mL or greater significantly increased the expression of KLF2, eNOS proteins compared to the control group, and significantly reduced the expression of VCAM-1, ICAM-1, MCP-1, ERK, and p38 proteins. However, JNK protein phosphorylation showed no significant change compared to the control group. 3. TCP at concentrations of 100 ㎍/mL or more significantly decreased the production of MCP-1, ICAM-1, and VCAM-1 extracellular biomarkers compared to the control group. 4. TE at a concentration of 100 ㎍/mL did not cause any significant change in the expression of intracellular genes or proteins, in the production of the extracellular biomarker MCP-1, or in the amount of JNK protein compared to the control group. Other intracellular genes, proteins, and extracellular biomarker expression showed the same trend as observed with TCP exposure. Conclusion: This study experimentally confirmed that TE and TCP could be effective in preventing or inhibiting various inflammatory vascular diseases due to their anti-inflammatory effects.

• The Korean Journal of Food And Nutrition
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• v.36 no.1
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• pp.33-41
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• 2023

To increase antioxidant and antibacterial activities of seasoned soy sauce, five kinds of oriental medicinal plant(Scutellaria baicalensis (P1), Coptis japonica makino (P2), Citriunshius pericarpium (P3), Zizyphi spinosi semen (P4), Crataegus pinnatifida(P5)) and four kinds of medicinal mushrooms(Inonotus obliquus (M1), Hericium erinaceus (M2), Phellinus linteus (M3), Lentinula edodes(M4)) were added to seasoned soy sauce. Soluble solid content, pH, salinity, total polyphenol & flavonoid contents were determined. DPPH & ABTS radical scavenging activities, SOD-like activity, and antibacterial activity were analyzed. Experimental sauces showed decreased pH but significant increases of soluble solid content and salinity. Total polyphenol content was 12.76 ㎍ GAE/g in the control. However, M1 and P1 sauce had significantly higher polyphenol contents at 352.14 and 528.25 ㎍ GAE/g, respectively. Total flavonoids content also showed the same pattern. DPPH free radical scavenging activity was the lowest in the control at 15.75%. It was the highest at 81.80% in M1 and 68.88% in P1. ABTS free radical scavenging activity and SOD-like activity showed the same tendencies. They were higher in the experimental groups than in the control. As for the antibacterial activity analyzed by the paper-disc method, the activity increased the most in P1 and P2. In particular, P2 had the strongest antibacterial activity. Its activity against different microorganisms was in the order of Staphylococcus aureus > Bacillus cereus > Escherichia coli > Salmonella typhimurium. In conclusion, these new sauces show increased antioxidative and antioxidant activities. Therefore, they are expected to be used in various ways as a functional soy sauce.