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Comparative analysis of amino acid content of Lentinula edodes, a new variety of shiitake mushroom, in 'Poongnyunko'

표고 신품종 '풍년고'의 아미노산 함량 분석

  • Park, Young-Ae (Division of Wood Chemistry & Microbiology, National Institute of Forest Science) ;
  • Bak, Won-Chull (Division of Wood Chemistry & Microbiology, National Institute of Forest Science) ;
  • Ka, Kang-Hyeon (Division of Wood Chemistry & Microbiology, National Institute of Forest Science) ;
  • Koo, Chang-Duck (Department of Forest Science, Chungbuk National University)
  • 박영애 (국립산림과학원 화학미생물과) ;
  • 박원철 (국립산림과학원 화학미생물과) ;
  • 가강현 (국립산림과학원 화학미생물과) ;
  • 구창덕 (충북대학교생태학연구실)
  • Received : 2017.03.02
  • Accepted : 2017.03.23
  • Published : 2017.03.31

Abstract

In this study, we investigated the amino acids content of shiitake mushrooms grown in eight different media and under three different temperature conditions. The sawdust media were supplemented with 4 kinds of nutrients - rice bran, barley, bean curd refuse, and red ginseng refuse in an 8:2 ratio with or without 0.5% calcium chloride, and the fruiting temperature was set to low ($13-15^{\circ}C$), medium ($18-20^{\circ}C$), or high temperatures ($24-26^{\circ}C$). Seventeen amino acids were detected, and the content varied depending on the compositions of the media. The highest total amino acid content (209.7 mg/g) was measured in mushrooms from the media with red ginseng refuse, and the glutamic acid content was the highest (51.3 mg/g) in mushrooms from the media with barley. In terms of fruiting temperature, the amino acid content was the highest (38.2%) at medium temperature followed by the content at low (32.5%) and high temperature (29.3%). The amino acid composition of shiitake mushrooms was similar between the medium and low temperature conditions.

본 실험은 표고 톱밥재배에서 배지 부영양원 종류와 버섯발생 온도에 따라 버섯의 아미노산 함량 변화를 분석하였다. 배지는 톱밥과 부영양원(미강, 보리, 콩비지, 홍삼박)의 비율이 8:2에 칼슘 0.5% 첨가와 미첨가 등 8처리구로 하였다. 버섯의 발생온도는 저온($13{\sim}15^{\circ}C$), 중온($18{\sim}20^{\circ}C$), 고온($24{\sim}26^{\circ}C$)으로 처리하였다. 아미노산은 모든 처리구에 17종이 검출되었고 영양원 종류에 따라 성분차이들이 나타났다. 총아미노산 함량은 홍삼박 배지에서 209.7 mg/g으로 가장 높았고, 가장 많이 검출된 아미노산은 글루탐산이었고 보리배지에 51.3 mg/g 이었다. 버섯발생 온도처리 조건에서 총아미노산 함량은 중온에서 38.2%, 저온에서 32.5%, 고온에서 29.3% 순으로 나타났고, 중온과 저온 조건에서 아미노산 함량 순위는 비슷한 경향을 나타냈다. 본 연구 결과는 표고의 맛과 기능성을 갖는 아미노산의 종류를 제시하는 기초자료로 활용될 수 있을 것으로 기대한다.

Keywords

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