Acknowledgement
This research was supported by Korea Institute of Planning and Evaluation for Technology in Food, Agriculture and Forestry (IPET) through Export Promotion Technology Development Program (617067-5) funded by Ministry Agriculture, Food and Rural Affairs (MAFRA).
References
- An GH, Han JG, Cho JH. 2019. Antioxidant activities and β-glucan contents of wild mushrooms in Korea. J. Mushroom Sci., 17(3):144-151
- Benzie IFF, Strain JJ. 1996. The ferric reducing ability of plasma (FRAP) as a measure of ''Antioxidant Power'': The FRAP assay. Analytical Biochem., 239(1):70-76 https://doi.org/10.1006/abio.1996.0292
- Blois MS. 1958. Antioxidant determinations by the use of a stable free radical. Nature. 181:1199-1200 https://doi.org/10.1038/1811199a0
- Cai Y, Luo Q, Sun M, Corke H. 2004. Antioxidant activity and phenolic compounds of 112 traditional chinese medicinal plants associated with anticancer. Life Sci., 74(17):2157-2184 https://doi.org/10.1016/j.lfs.2003.09.047
- Cheung LM. Cheung PCK, Ooi VEC. 2003. Antioxidant activity and total phenolics of edible mushroom extracts. Food chem., 81(2):249-255 https://doi.org/10.1016/S0308-8146(02)00419-3
- Cho HS, Lee HJ, Lee SJ, Shin JH, Lee HU, Sung NJ. 2008. Antioxidative effects of Pleurotus eryngii and its by-products. J. Life Sci., 18(10):1360-1368 https://doi.org/10.5352/JLS.2008.18.10.1360
- Cho YJ, Kim JH, Yoon SJ, Chun SS, Choi UK. 2005. Studies on the biological activity of Rosemarinus officinalis L.. Korean J. Food Sci. Technol., 37(6):970-975
- Choi HY, Ryu HS. 2015. Antioxidant and anticancer effects of water extract from Pleurotus ostreatus. Korean J. Food Nutr., 28:60-65 https://doi.org/10.9799/KSFAN.2015.28.1.060
- Choi SJ, Lee YS, Kim JK, Kim JK, Lim SS. 2010. Physiological activities of extract from edible mushrooms. J. Korean Soc. Food Sci. Nutr., 39:1087-1096 https://doi.org/10.3746/JKFN.2010.39.8.1087
- Gheldof N, Engeseth NJ. 2002. Antioxidants capacity of honeys from various flora sources based on the determination of oxygen radical absorbance capacity and inhibition of vitro lipoprotein oxidation in human serum samples. J. Agric. Food Chem., 50(10):3050-3055 https://doi.org/10.1021/jf0114637
- Hong MH, Jin YJ, Pyo YH. 2012. Antioxidant properties and ubiquinone contents in different parts of several commercial mushrooms. J. Korean Soc. Food Sci. Nutr., 41(9):1235-1241 https://doi.org/10.3746/JKFN.2012.41.9.1235
- Im CH, Kim MK, Kim KH, Cho SJ, Lee JJ, Joung WK, Lee SD, Choi YJ, Ali A, Ryu JS. 2014. Breeding of Pleurotus eryngii with a high temperature tolerance trait. Korea J. Mushroom Sci., 12(3):187-192 https://doi.org/10.14480/JM.2014.12.3.187
- Jang MJ, Lee YH, Kim JH, Ju YC. 2011. Effect of LED light on primordium formation, morphological properties, ergosterol Content and antioxidant activity of fruit body in Pleurotus eryngii. Korean J. Mycol., 39(3):175-179 https://doi.org/10.4489/KJM.2010.39.3.175
- Jung IC, Park S, Park KS, Ha HC, Kim SH, Kwon YI, Lee JS. 1996. Antioxidative effect of fruit body and mycelial extracts of pleurotus ostreatus. Korean J. Food Sci. Technol., 28(10):464-469
- Kalaras MD, Richie JP, Calcagnotto A, Beelman RB. 2017. Mushrooms: A rich source of the antioxidants ergothioneine and glutathione. Food Chem., 233:429-433 https://doi.org/10.1016/j.foodchem.2017.04.109
- Kang HW. 2012. Antioxidant and anti-inflammatory effect of extracts from Flammulina velutipes (Curtis) singer. J. Korean Soc. Food Sci. Nutr., 41(8):1072-1078 https://doi.org/10.3746/JKFN.2012.41.8.1072
- Kang MS, Kang TS, Kang AS, Shon HR, Sung JM. 2000. Studies on mycelial growth and artificial cultivation of pleurotus eryngii. Korean J. Mycol., 28(2):73:80
- Kang TS, Kang MS, Sung JM, Kang AS, Shon HR, Lee SY. 2001. Effect of pleurotus eryngii on the blood glucose and cholesterol in diabetic Rats. Korean J. Mycol., 29(2):86-90
- Kawai J, Andoh T, Ouchi K, Inatomi S. 2014. Pleurotus eryngii ameliorates lipopolysaccharide-induced lung inflammation in mice. Evid-Based Comple. Alter. Med., 2014:1-7
- Kim HJ, Ahn MS, Kim GH, Kang MH. 2006. Antioxidative and antimicrobial activities of pleurotus eryngii extracts prepared from different aerial part. Korean J. Food Sci. Technol., 38(6):799-804
- Kim KO, Ryu HS. 2018. The effects of Flammulina velutipes water extract on the activation of spleen cell and macrophage in mice. Korean J. Food Nutr., 31(2):236-241 https://doi.org/10.9799/KSFAN.2018.31.2.236
- Kim MH, Jeong EJ, Kim YS. 2016. Studies on the antioxidative activities and active components of the extracts from Pleurotus ostreatus. J. Food Hyg. Saf., 31(2):119-125 https://doi.org/10.13103/JFHS.2016.31.2.119
- Kim MJ, Chu WM, Park EJ. 2012. Antioxidant and antigenotoxic effects of shiitake mushrooms affected by different drying methods. J. Korean Soc. Food Sci. Nutr., 41(8):1041-1048 https://doi.org/10.3746/JKFN.2012.41.8.1041
- Kim MJ, Chung HJ. 2017. Quality characteristics and antioxidant activities of Yanggaeng added with Pleurotus eryngii powder. J. East Asian Soc. Diet. Life., 27(1):69-77 https://doi.org/10.17495/easdl.2017.2.27.1.69
- Kim MY. 2007. Comparison of comparison of free amino acids, mono-and disaccharides, and phenolic compounds concentration, and antioxidant activities on edible medicinal mushrooms. Master's Thesis, Kunkuk Univ, Korea, pp 60-65
- Kim NM, Park JD, Choi YS, Lee MH, Sung JM. 2020. Antioxidant activity of Pleurotus ostreatus and Pleurotus eryngii hot water extracts by drying methods. Korean J. Food Nutr., 33(1):64-73 https://doi.org/10.9799/KSFAN.2020.33.1.064
- Kim YS. 1998. Quality of wet noodle prepared with wheat flour and mushroom power. Korean J. Food Sci. Technol., 30(6):1373-1380
- Krik PM, Cannon PF, David JC, Stalpers JA. 2001. Ainsworth and bisby's dictionary of the fungi. CABI Publishing 9thed. Sau paulo, Brazil, pp 650-660
- Lee HD, Yoon HS, Lee WO, Jeong H, Cho KH, Park WK. 2003. Estimated gas concentrations of MA(Modified Atmosphere) and changes of quality characteristics during the MA storage on the oyster mushroom. Korean J. Food Preserv., 10(1):16-22
- Lee HJ, Do JR, Chung MY, Kim HK. 2014. Antioxidant activities of Pleurotus cornucopiae extracts by extraction conditions. J. Korean Soc. Food Sci. Nutr., 43(6):836-841 https://doi.org/10.3746/JKFN.2014.43.6.836
- Lee JS. 2018. Quality characteristics and antioxidative activity of Flammulina velutipes according to cooking methods. Korean J. Food Cook. Sci., 34(2):195-200 https://doi.org/10.9724/kfcs.2018.34.2.195
- Lin JT, Liu CW, Chen YC, Hu CC, Juang LD, Shiesh CC, Yang DJ. 2014. Chemical composition, antioxidant and antiinflammatory propertiesfor ethanolic extracts from Pleurotus eryngii fruiting bodies harvested at different time. LWT., 55(1):374-382 https://doi.org/10.1016/j.lwt.2013.08.023
- Michalak A. 2006. Phenolic compounds and their antioxidant activity in plants growing under heavy metal stress. Pol. J. Environ. Stud., 15:523-530
- Middleton E, Kandaswami C. 1992. Effects of flavonoids on immune and inflammatory cell functions. Biochem Pharmacol., 43(6):1167-1179 https://doi.org/10.1016/0006-2952(92)90489-6
- Osawa T. 1994. Novel natural antioxidants for utilization in food and biological systems. Postharvest biochemistry of plant food-materials in the tropics. Japan Sci. Soc. Press., 1:241-251
- Oyaizu M. 1986. Antioxidative activities of browning reaction prepared from glucosamine. Jpn. J. Nutr., 44:307-315 https://doi.org/10.5264/eiyogakuzashi.44.307
- Qi Y, Zhao X, Lim YL, Park KY. 2013. Antioxidant and anticancer effects of edible and medicinal mushrooms. J. Korean Soc. Food Sci. Nutr., 42(5):655-662 https://doi.org/10.3746/JKFN.2013.42.5.655
- Re R, Pellegrini N, Proteggente A, Pannala Ananth, Yang M, Rice-Evans C. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic. Biol. Med., 26(9-10):1231-1237 https://doi.org/10.1016/S0891-5849(98)00315-3
- Ryu HS. 2014. Enhancing effect of Pleurotus ostreatus extracts on mouse spleen and cytokine cells activation. Korean J. Food Nutr., 27(4):603-608 https://doi.org/10.9799/KSFAN.2014.27.4.603
- Ryu HS, Kim SH, Jeon MH, Choi HY. 2018. Antioxidant and anticancer effects of water extract from Pleurotus eryngii, Flammulina velutipes. Korean J. Food Nutr., 31(6):911-918 https://doi.org/10.9799/KSFAN.2018.31.6.911
- Shahidi F, Naczk M. 1995. Food phenolics: sources, chemistry, effects and applications. Technomic Publishing, Lancaster, USA, pp 32-65.
- Shomori K, Yamamoto M, Afifuku I, Teramachi K, Ito H. 2009. Antitumor effects of a water-soluble extract from Maitake (Grifola frondosa) on human gastric cancer cell lines. Oncology Rep., 22(3):615-620
- Siddhuraju P, Becker K. 2007. The antioxidant and free radical scavenging activities of processed cowpea (Vigna unguiculata (L.) Walp.) seed extracts. Food Chem., 101(1):10-19 https://doi.org/10.1016/j.foodchem.2006.01.004
- Sun Y, Xu W, Zhang W, Hu Q, Zeng X. 2011. Optimizing the extraction of phenolic antioxidants from kudingcha made from Ilex kudingcha C.J. Tseng by using response surface methodology. Sep. Purif. Technol., 78(3):311-320 https://doi.org/10.1016/j.seppur.2011.01.038
- Swain T, Hillis WE. 1959. The phenolic constituents of ptunus domestica I. - The quantitative analysis of phenolic constituents.J. Sci. Food Agric., 10(2):63-68 https://doi.org/10.1002/jsfa.2740100110
- Synytsya A, Mkov K, Synytsya A, Jablonsk I, Spvek J,Erban V, Kovkov E, opkov J. 2009. Glucans from fruitbodies of cultivated mushrooms Pleurotus ostreatus and Pleurotus eryngii: structure and potential prebiotic activity. Carbohydr. Polym., 76(4):548-556 https://doi.org/10.1016/j.carbpol.2008.11.021
- Um HJ, Kim GH. 2007. Studies on the flavonoid compositions of Elsholtzia spp. Korean J. Food Nutr., 20(2):103-107
- Valco M, Rhodes C.J, Moncol J, Izakovic M, Mazur M. 2006. Free radicals, metals and antioxidants in oxidativestress-induced cancer. Chem. Biol. Interact., 160(1):1-40 https://doi.org/10.1016/j.cbi.2005.12.009
- Wang MF, Shao Y, Li JG, Zhu NQ, Rangarajan M, Lavoic EJ, Ho CT. 1998. Antioxidative phenolic compounds from sage (Salvia officinalis). J. Agric. Food Chem., 46(12): 4869-4873 https://doi.org/10.1021/jf980614b
- Willcox JK, Ash SL, Catignani GL. 2004. Antioxidants and prevention of chronic disease. Crit. Rev. Food Sci. Nutr., 44(4):275-295 https://doi.org/10.1080/10408690490468489