Alcohols and Volatile Organic Acids as Stimulants of Rhizomorph Production by Armillaria mellea

알코올 및 휘발성 유기산류가 뽕나무버섯의 균사속 생산에 미치는 영향

To investigate symbiotic relationship of 'Chunma (Gastrodia elata) and the rhizomorph of Armillaria mellea, volatile organic acids and alcoholic compounds which were considered to be contained in Gastrodia elata were tested to determine stimulatory effects on rhizomorph growth on a chemically defined medium. Also, volatile organic acids were isolated from Gastrodia elata and analyzed by gas chromatography. The growth of rhizomorph was stimulated by the presence of alcohols and volatile organic acids, but acetic acid and methanol were ineffective. In the presence of valeric acid and ethanol, Armillaria mellea produced abundant rhizomorph at concentrations of 0.1 and 1%, respectively. Ethanol and valeric acid supplemented at regular intervals of 3 days as lower concentrations in the medium stimulated the growth of Armillaria mellea. The concentrations of ethanol and valeric acid as low at 0.01% added 3 days intervals for 15 days were more effective than initial concentrations of 0.1 and 1% in stimulating rhizomorph development of Armillaria mellea. Eight kinds of volatile organic acids were identified and quantified by gas chromatography. The major compounds were n-propionic, valeric, iso-carproic and caproic acids, and the minor compounds were iso-butyric, butyric, iso-valeric and hepatanoic acids. Valeric acid was the most abundant among them.

천마와 뽕나무버섯의 공생관계를 검토해 보고자 천마 중에 존재할 것으로 추측되는 저분자의 휘발성 성분들로 알코올류와 휘발성 유기산들이 뽕나무버섯의 균사속 생육에 미치는 영향을 검토하였고 또한 천마 중에 함유된 휘발성 유기산의 존재를 GC로 확인하였다. 각종 알코올류와 휘발성 유기산류 중 acetic acid와 methanol을 제외한 성분들은 뽕나무버섯의 균사속 생육을 촉진하였는데 이 중, 가장 큰 효과를 보인 것은 valeric acid와 ethanol이었으며 valeric acid는 0.1%(v/v)에서 ethanol은 1%(v/v) 수준의 농도에서 효과가 있었다. 이들 화합물들은 3일 간격으로 보충할 경우는 이 농도보다 훨씬 낮은 0.01%(v/v)에서 양호한 촉진효과를 볼 수 있었다. 또한 천마 중에 존재하는 휘발성 유기산류를 GC로 분석한 결과 propionic, iso-butyric, butyric, iso-valeric, valeric, iso-caproic, caproic 및 heptanoic acid 등이 함유되어 있음을 확인하였으며, 이들 중 가장 많은 함량을 차지하는 것은 valeric acid 이었다.