References
- Back IS, Lee YH, Jang MJ, Jeoung YK, Lee HB, Chi JH. 2013. Effects of cultural characteristics of Lentinula edodes according to LED wavelength with sawdust substrate cultivation. J Mushroom Sci Prod 11: 226-229. https://doi.org/10.14480/JM.2013.11.4.226
- Bak WC, Park JH, Park YA, Ka KH. 2014. Determination of glucan contents in the fruiting bodies and mycelia of Lentinula edodes cultivars. Mycobiology 42: 301-304. https://doi.org/10.5941/MYCO.2014.42.3.301
- Benzie IFF, Strain JJ. 1996. The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": the FRAP assay. Anal Biochem 239: 70-76. https://doi.org/10.1006/abio.1996.0292
- Blois MS. 1958. Antioxidant determination by the use of a stable free radical. Nature 181: 1199-1200. https://doi.org/10.1038/1811199a0
- Cheung LM, Cheung PCK, Ooi VEC. 2003. Antioxidant activity and total phenolics of edible mushroom extracts. Food Chem 81: 249-255. https://doi.org/10.1016/S0308-8146(02)00419-3
- Cho DB, Hyun KH, Choi JH, Na KC, Seo JS, Kang SK, Kim YD. 2002. Chemical compositions of Lentinula in growth stage - A study on application plan of Lentinula I. Korean J Plant Res 15: 128-134.
- Eghianruwa Q, Odekanyin O, Kuku A. 2011. Physicochemical properties and acute toxicity studies of a lectin from the saline extract of the fruiting bodies of the shiitake mushroom, Lentinula edodes (Berk). Int J Biochem Mol Biol 2: 309-317.
- Ferreira IC, Barros L, Abreu RM. 2009. Antioxidants in wild mushrooms. Curr Med Chem 16: 1543-1560. https://doi.org/10.2174/092986709787909587
- Gutfinger T. 1981. Polyphenols in olive oils. J Am Oil Chem Soc 58: 966-968. https://doi.org/10.1007/BF02659771
- Han SR, Kim MJ, Oh TJ. 2015. Antioxidant activities and antimicrobial effects of solvent extracts from Lentinus edodes. J Korean Soc. Food Sci Nutr 44: 1144-1149. https://doi.org/10.3746/jkfn.2015.44.8.1144
-
Havrlentova M, Kraic J. 2006. Content of
$\ss$ -D-glucan in cereal grains. J Food Nutr Res 45: 97-103. - Hong JS, Kim YH, Kim MK, Kim YS, Sohn HS. 1989. Contents of free amino acids and total amino acids in Agaricus bisporus, Pleurotus ostreatus, and Lentinus edodes. Korean J Food Sci Technol 21: 58-62.
- Huang D, Ou B, Prior RL. 2005. The chemistry behind antioxidant capacity assays. J Agric Food Chem 53: 1841-1856. https://doi.org/10.1021/jf030723c
- Islam T, Yu X, Xu B. 2016. Phenolic profiles, antioxidant capacities and metal chelating ability of edible mushrooms commonly consumed in China. LWT Food Sci Technol 72: 423-431. https://doi.org/10.1016/j.lwt.2016.05.005
- Jang HL, Lee JH, Hwang MJ, Choi YM, Kim HR, Hwang JB, Nam JS. 2015. Comparison of physicochemical properties and antioxidant activities between Lentinula edodes and new cultivar Lentinula edodes GNA01. J Korean Soc Food Sci Nutr 44: 1484-1491. https://doi.org/10.3746/jkfn.2015.44.10.1484
- Jang, MJ, Lee YH, Lee HB, Liu JJ, Ju YC. 2011. Comparison in cultural characteristics on different nutritions in bag cultivation of Lentinula edodes. J Mushroom Sci Prod 9: 105-109.
- Kang MY, Kim S, Yun HJ, Nam SH. 2004. Antioxidative activity of the extracts from browned oak mushroom (Lentinus edodes) with unmarketable quality. Korean J Food Sci Technol 36: 648-654.
- Kawai G, Kobayashi, H, Fukushima Y, Ohsaki K. 1996. Effect of liquid mycelial culture used as a spawn on sawdust cultivation of shiitake (Lentinula edodes). Mycoscience 37: 201-207. https://doi.org/10.1007/BF02461345
- Kim CH, Jeong JG. 2009. Antioxidant activities and the effect of reducing serum alcohol concentration of Lentinus edodes. Kor J Herbology 24: 159-164.
- Kim JK, Jo SW, Kim EJ, Jeong DY. 2019. Development of an apple/pear pomace fermented with Lentinula edodes Mycelia. Korean J Food Sci Technol 51: 286-294. https://doi.org/10.9721/KJFST.2019.51.3.286
- Kim JT, Kim MJ, Jhune CS, Shin PG, Oh YL, Yoo YB, Suh JS, Kong WS. 2014. Comparison of amino acid and free amino acid contents between cap and stipe in Flammulina velutipes and Pleurotus ostreatus. J Mushrooms 12: 341-349. https://doi.org/10.14480/JM.2014.12.4.341
- Kim KJ, Im SB, Yun KW, Je HS, Ban SE, Jin SW, Jeong SW, Koh YW, Cho IK, Seo KS. 2017. Content of proximate compositions, free sugars, amino acids, and minerals in five Lentinula edodes cultivars collected in Korea. J Mushrooms 15: 216-222.
- Kim KJ, Seo KS. 2016. Free sugar, amino acid, and beta-glucan content in Lentinula edodes strains collected from different area. J Mushrooms 14: 27-33. https://doi.org/10.14480/JM.2016.14.2.27
- Korea Forest Service, Statistical yearbook of forestry. 2018.
-
Kwon JH, Byun MW, Cho HO, Kim YJ. 1987. Effect of chemical fumigant and
${\gamma}-rays$ on the physicochemical properties of dried oak mushrooms. Korean J Food Sci Technol 19: 273-278. - Lee AS, Lee JH, Won HS, Hwang SJ, Jung TS, Hong DK. 2020. Relationship between chemicals in substrates and yield of Pleurotus pulmonarius. J Mushrooms 18: 135-140.
- Lee KW, Jeon JO, Kim MJ, Kim IJ, Jang MJ, Park HS. 2018. Effects of difference in medium composition on the growth of Lentinula edodes. J Mushrooms 16: 267-271.
- Lee SJ, Kim HH, Kim SH, Kim SH, Sung NJ. 2019a. Physico-chemical characteristics and antioxidant activities in oyster mushroom (Pleurotus ostreatus) cultivated with liquid spawn. J Mushrooms 17:24-33.
- Lee SJ, Kim HH, Kim SH, Kim SH, Sung NJ. 2019b. The effect of different culture conditions of liquid spawn on the quality characteristics of shiitake mushroom (Lentinula edodes). J Mushrooms 17: 99-106.
- Manzi P, Pizzoferrato L. 2000. Beta-glucans in edible mushrooms. Food Chem 68: 315-318. https://doi.org/10.1016/S0308-8146(99)00197-1
- Mendez LA, Sandoval Castro CA, Belmar Casso R, Capetillo Leal CM. 2005. Effect of substrate and harvest on the amino acid profile of oyster mushroom (Pleurotus ostreatus). J Food Comp Anal 18: 447-450. https://doi.org/10.1016/j.jfca.2004.02.002
- Moon GS, Ryu BM, Lee MJ. 2003. Components and antioxidative activities of buchu (Chinese chives) harvested at different times. Korean J Food Sci Technol 35: 493-498.
- Moon JW, Lee CJ, Cheong JC, Kong WS, Kim KJ. 2015. Characteristic of a new variety Lentinula edodes, 'Nongjin-go'. J Mushrooms 13: 228-232. https://doi.org/10.14480/JM.2015.13.3.228
- Moreno MIN, Isla MI, Sampietro AR, Vattuone MA. 2000. Comparison of the free radical-scavenging activity of propolis from several regions of Argentina. J Ethnopharmacol 71: 109-114. https://doi.org/10.1016/S0378-8741(99)00189-0
- Oba K, Kobayashi M, Matsui T, Kodera Y, Sakamoto J. 2009. Individual patient based meta-analysis of lentinan for unresectable/recurrent gastric cancer. Anticancer Res 29: 2739-2745.
- Oh TS, Park YJ, Lee MH, Kim TK, Kim CH, Jang MJ. 2018. Effects of growth characteristics of 'Nongjingo' (Lentinula edodes) according to relative humidity with sawdust cultivation. J Mushrooms 16: 263-266.
- Park JS, Na HS. 2005. Quality characteristics of Jocheong containing various level of Letinus edodes extracts. J Korean Soc Food Sci Nutr 34: 1082-1090. https://doi.org/10.3746/jkfn.2005.34.7.1082
-
Park YA, Bak WC, Ka KH, Koo CD. 2016. Comparison of
$\beta$ -glucan contents of Lentinula edodes cultivated on sawdust according to medium composition and fruiting temperature. Kor J Mycol 44: 296-299. https://doi.org/10.4489/KJM.2016.44.4.296 - Park YA, Lee KT, Bak WC, Kim MK, Ka KH, Koo CD. 2011. Eritadenin contents analysis on various strains of Lentinula edodes using LC-MS/MS. Kor J Mycol 39: 239-242. https://doi.org/10.4489/KJM.2010.39.3.239
- Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Riceevans C. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med 26: 1231-1237. https://doi.org/10.1016/S0891-5849(98)00315-3
- Seo SY, Park YA, Jang YS, Ka KH. 2017. Antioxidant properties of Lentinula edodes after sawdust bag cultivation with different oak substrates. Kor J Mycol 45: 121-131. https://doi.org/10.4489/KJM.20170015
- Sharma VP, Kumar S, Kumar R, Singh R, Verma D. 2013. Cultural requirements, enzyme activity profile, molecular identity and yield potential of some potential strains of shiitake (Lentinula edodes). Mushroom Res 22: 105-110.
- Woo KS, Lee JS, Ko JY, Song SB, Seo HI, Seo MC, Oh BG, Kwak DY, Nam MH, Oh IS, Jeong HS. 2012. Antioxidant compounds and antioxidant activities of different varieties of foxtail millet and proso millet according to cultivation time. J Korean Soc Food Sci Nutr 41: 302-309. https://doi.org/10.3746/jkfn.2012.41.3.302
- Yim SB, Kim MO, Koo SJ. 1991. Determination of dietary fiber contents in mushrooms. Korean J Soc Food Sci 7: 69-76.
- Yu MH, Chae IG, Jung YT, Jeong YS, Kim HI, Lee IS. 2011. Antioxidative and antimicrobial activities of methanol extract from Rosmarinus officinalis L. and their fractions. J Life Sci 21: 375-384. https://doi.org/10.5352/JLS.2011.21.3.375