• 한국균학회소식:학술대회논문집
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• 2015.05a
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• pp.53-53
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• 2015

Agrobacterium tumefaciens-mediated transformation(ATMT) of Flammulina velutipes was used to produce a diverse number of transformants to discover the functions of gene that is vital for its variation color, spore pattern and cellulolytic activity. Futhermore, the transformant pool will be used as a good genetic resource for studying gene functions. Agrobacterium-mediated transformation was conducted in order to generate intentional mutants of F. velutipes strain KACC42777. Then Agrobacterium tumefaciens AGL-1 harboring pBGgHg was transformed into F. velutipes. This method is use to determine the functional gene of F. velutipes. Inverse PCR was used to insert T-DNA into the tagged chromosomal DNA segments and conducting sequence analysis of the F. velutipes. But this experiment had trouble in diverse morphological mutants because of dikaryotic nature of mushroom. It needed to make monokaryotic fruiting varients which introduced genes of compatible mating types. In this study, next generation sequencing data was generated from 28 strains of Flammulina velutipes with different phenotypes using Illumina Hiseq platform. Filtered short reads were initially aligned to the reference genome (KACC42780) to construct a SNP matrix. And then we built a phylogenetic tree based on the validated SNPs. The inferred tree represented that white- and brown- fruitbody forming strains were generally separated although three brown strains, 4103, 4028, and 4195, were grouped with white ones. This topological relationship was consistently reappeared even when we used randomly selected SNPs. Group I containing 4062, 4148, and 4195 strains and group II containing 4188, 4190, and 4194 strains formed early-divergent lineages with robust nodal supports, suggesting that they are independent groups from the members in main clades. To elucidate the distinction between white-fruitbody forming strains isolated from Korea and Japan, phylogenetic analysis was performed using their SNP data with group I members as outgroup. However, no significant genetic variation was noticed in this study. A total of 28 strains of Flammulina velutipes were analyzed to identify the genomic regions responsible for producing white-fruiting body. NGS data was yielded by using Illumina Hiseq platform. Short reads were filtered by quality score and read length were mapped on the reference genome (KACC42780). Between the white- and brown fruitbody forming strains. There is a high possibility that SNPs can be detected among the white strains as homozygous because white phenotype is recessive in F. velutipes. Thus, we constructed SNP matrix within 8 white strains. SNPs discovered between mono3 and mono19, the parental monokaryotic strains of 4210 strain (white), were excluded from the candidate. If the genotypes of SNPs detected between white and brown strains were identical with those in mono3 and mono19 strains, they were included in candidate as a priority. As a result, if more than 5 candidates SNPs were localized in single gene, we regarded as they are possibly related to the white color. In F. velutipes genome, chr01, chr04, chr07,chr11 regions were identified to be associated with white fruitbody forming. White and Brown Fruitbody strains can be used as an identification marker for F. veluipes. We can develop some molecular markers to identify colored strains and discriminate national white varieties against Japanese ones.

• Journal of Dairy Science and Biotechnology
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• v.32 no.2
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• pp.111-119
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• 2014

This study was carried out to investigate the quality characteristics and antioxidant activity of a functional drink prepared by mixed fermentation of oak mushroom extract and whey. As the ratio of oak mushroom extract increased, the pH value of the whey fermentative solution decreased proportionally, and the titratable acidity increased significantly. The number of lactic acid bacteria after 24 hours of culture was at a level of $10^{11}CFU/mL$ in all whey fermentative solutions containing oak mushroom extracts. DPPH and ABTS radical scavenging activities after 24 hours of culture were higher in a fermentative solution containing oak mushroom extract than in the control. After 24 hours of culture, the nitric oxide production in whey fermentation solution by LPS-induced RAW 264.7 cells was lower compared to that in whey fermentation solution with oak mushroom. Sensory evaluation revealed that, color, flavor, taste, and overall acceptability of the whey fermentation solution sample, which contained 1.0% oak mushroom extract, were much better than those of the other groups. Sensory evaluation of a whey drink containing oak mushroom flavor indicated that the whey drink containing 0.001% oak mushroom flavor was better than the other samples.

• Journal of Mushroom
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• v.6 no.1
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• pp.13-19
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• 2008

This experiment was carried out to examine physiological and cultural characteristics of two strains ASI 19003, 'Poplar field-cap mushroom' Agrocybe cylindracea, and ASI 19016, 'Chaxingo' A. chaxingu, at the bottle cultivation which have very similar morphological characteristics in genus Agrocybe. There was significant difference between the physiological and cultural characteristics of ASI19003 and ASI19016. The optimal temperature for the hyphal growth was $28^{\circ}C$ in the strain ASI19003 and $30^{\circ}C$ in ASI19016. The optimal pH was not different in two strains and these strains grew well at pH 5.5~7.0. But the optimal pH in the submerged culture was 5.5 in ASI19003 and 5.0 in ASI19016. Especially, hyphal growth of the strain ASI19016 was very poor at pH 6.0~7.3. The optimal carbon source for the growth was lactose in the strain ASI19003 and fructose in ASI19016, and nitrate sources were asparagine, alanine, and glycine in the strain ASI19003, and ammonium tartrate, asparagine, glycine, and alanine in ASI19016, respectively. The periods of incubation and fruiting body formation in the bottle cultivation during the spring were 27 and 13 days in the strain ASI19003, 29 and 17 days in ASI19016. The yields of fruit body were 114 g per bottle (850 $m{\ell}$ volume) in the strain ASI19003 and 100 g in ASI19016. In the summer, the periods of hyphal incubation and fruiting body formation were 29 and 11 days in the strain ASI19003, 30 and 12 days in ASI19016. The color of the cap in the ASI19003 strain according to temperature increase during the fruit body development become more pale, but the strain ASI19016 kept dark color relative to ASI19003. The fruiting body formation of the strain ASI19016 was faster than that of ASI19003. Accordingly, the cultivation of A. cylindracea ASI19003 during the spring, fall and winter, and A. chaxingu ASI19016 during the summer can keep high quality and stable supply all year round of these mushrooms.

• Journal of Mushroom
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• v.13 no.3
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• pp.212-216
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• 2015

A new commercial strain "Mongdol" of oyster mushroom was developed by hyphal anastomosis. It was improved with hybridization between monokaryotic strain derived from Pleurotus ostreatus ASI 0627 and dikaryotic strain derived from P. ostreatus ASI 2929. The optimum temperature of mycelial growth and fruiting body development were $25{\sim}30^{\circ}C$ and $12{\sim}18^{\circ}C$, respectively. When two different media including PDA (potato dextrose agar medium) and MCM (mushroom complete medium) were compared, the mycelial growth of this mushroom was faster in MCM than in PDA. Similar result was observed with the control strain P. ostreatus ASI 2504. Analysis of the genetic characteristics of the new cultivar "Mongdol" showed a different DNA profile as that of the control strain ASI 2504, when RAPD (Random Amplified Polymorphic DNA) primer URP3 and URP6 were used. Fruiting body production per bottle was about 106 g using demonstration farms. The color of pileus was blackish gray and the stipe was long. Therefore, we expect that this new strain "Mongdol" will satisfy the consumer's demand for high quality mushrooms.

• Journal of Nutrition and Health
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• v.52 no.1
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• pp.58-72
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• 2019

Purpose: This study examined the food and nutrient intake of Korean elderly according to the anxiety and depressive condition using the data from the Korea National Health and Nutrition Survey (KNHANES) from 2013 to 2015. Methods: The participants were 3,504 elderly people over 65 years of age (1,523 in men and, 1,981 in women). The dietary information was analyzed using the 24-hour recall data. The anxiety and depressive state was assessed using the self-reported scale EQ-5D in the quality of life dimension. The subjects were divided into the anxiety depression group (AD) and non-anxiety depression group (NAD) according to their anxiety and depressive conditions. Results: In the male elderly, the AD group had a significantly lower education and economic level and higher proportion in living alone than the NAD group. The percentage of eating lunch and dinner alone in the male AD group was higher than that of the NAD group. The female AD group showed less a lower frequency of dinner than the NAD group. The male AD group had a lower consumption of total foods, fish and shellfishes, seaweeds, mushrooms, oils and fats, and seasonings than the NAD group. With regard to the nutrient intake, the male elderly NAD group had more sufficient nutrient intakes than the AD group. In particular, the daily intakes of dietary fiber, riboflavin, niacin, potassium and iron were significantly lower in the AD group. To compare with the nutrient density of the two groups, the vitamin C and niacin intakes were lower in the AD group than in the NAD group. Overall, the nutritional status of the male AD group was significantly lower than that of the NAD group. Meanwhile, the female elderly had showed a smaller difference in nutrient intake according to their anxiety and depressive condition. Conclusion: These results of this study show that more nutritional education and emotional support are needed to improve the nutritional status and health of the male elderly with anxiety or depression.

• Journal of Mushroom
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• v.14 no.2
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• pp.59-63
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• 2016

A new commercial strain of oyster mushroom (was developed by hyphal anastomosis, and was improved byhybridization between a monokaryotic strain derived from Pleurotus ostreatus ASI 0635 (Gonji 7ho) and a dikaryotic strain derived from P. ostreatus ASI 0666 (Mongdol). The optimum temperatures for mycelial growth and fruiting body development were $25{\sim}30^{\circ}C$ and $12{\sim}18^{\circ}C$, respectively. When PDA (potato dextrose agar medium) and MCM (mushroom complete medium) were compared, mycelial growth was faster in MCM. Similar results were observed with the control strain P. ostreatus ASI 2504 (Suhan 1ho). Analysis of the genetic characteristics of the new cultivar ('Gosol') showed a different DNA profile from that of the control ASI 2504 strain, when RAPD (raurpDNA) primers URP1, 2, 3, and 7 were used. Fruiting body production per bottle was approximately116 g based on a production performance test. In addition, yields from a farm field trial were stably achieved in an inadequate production enviro. The color of the pileus was blackish gray, and the stipe was long and thick. Therefore, we expect that this new strain will satisfy consumer demand for high quality mushrooms.