Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Effect of Mushrooms on the Growth of Intestinal Lactic Acid Bacteria

버섯의 장내 유산균 증식 효과

  • Han, M.J. (Department of Foods and Nutrition, Kyung-Hee University) ;
  • Bae, E.A. (Department of Foods and Nutrition, Kyung-Hee University) ;
  • Rhee, Y.K. (Department of Foods and Nutrition, Kyung-Hee University) ;
  • Kim, D.H. (College of Pharmacy, Kyung-Hee University)
  • Published : 1996.10.30
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Abstract

The objective of this study was to evaluate the effect of mushrooms on the growth of intestinal lactic acid bacteria. Bifidobacterium breve and the total intestinal flora of human and rats were inoculated in the general anaerobic medium which contained each mushroom water extract. Except Pleurotus ostreatus and Flammulina velutipes, the mushroom extracts induced the growth of lactic acid bacteria by decreasing pH of the broth. The pH decreasing effect was excellent especially with Lentinus edodes, Agarocus bisporus and Coriorus versicolor. This effect was due to the increase in the number of Bifidobacterium in the intestinal bacterid. This growth of lactic acid bacteria effectively inhibited the bacterial enzymes, ${\beta}-glucosidase,\;{\beta}-glucuronidase$ and tryptophanase, of intestinal bactetria.

버섯이 유산균 증식 효과를 측정한 결과 대부분의 버섯이 B. breve에 대한 증식 효과와 배양배지의 pH 저하 효과가 우수했으며 식용버섯 중에서는 표고버섯, 운지버섯, 영지버섯, 느타리버섯이 우수했다. 사람 및 흰쥐의 장내 세균을 버섯추출물 함유 배지에서 배양시 배지의 pH 저하 효과가 우수한 표고버섯, 운지버섯, 양송이버섯은 장내유산균을 선택적으로 증식시켰다. B. breve 배양시 버섯추출물의 첨가는 균의 성장을 촉진하였으며 ${\beta}-glucosidase$의 효소 활성을 억제하였으며, 이는 배양배지의 pH 저하 효과와 비례하였다. 표고버섯, 영지버섯, 운지버섯은 사람 및 흰쥐의 장내 세균총 효소인 ${\beta}-glucosidase$ 및 tryptophanase 효소 활성을 억제하였으며 pH 저하 효과와 비례하였다.

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