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http://dx.doi.org/10.6116/kjh.2011.26.2.025

Development of Resources for Functional Food and Biological Activity of Lentinus edoes mycelium  

Kim, Soo-Min (Department of Herbal Foodceutical Science, Daegu Haany University)
Kim, Eun-Ju (Department of Herbal Foodceutical Science, Daegu Haany University)
Publication Information
The Korea Journal of Herbology / v.26, no.2, 2011 , pp. 25-30 More about this Journal
Abstract
Objectives : This study was carried out to investigate an antioxidant ability, the change of antioxidant ability, antimicrobial activity and anticancer in functional meat ball and sausage prepared from Lentinus edoes mycelium and texturized soy protein. Methods : This experiments was carried out to investigate antioxidant ability(TBARS, DPPH, SOD-like ability), antibacterial activity and anticancer ability using sarcoma 180 extracts from Lentinus edoes mycelium. Result : Anticancer ability of Lentinus edoes mycelium showed a 28% survival rate and 63% of inhibition rate of tumor, which showed $1.30{\pm}0.4g$ of tumor weight. These results revealed an effective Lentinus edoes mycelium resources as anticancer sources. After heating peoducts prepared from Lentinus edoes mycelium, these products doesn't showed difference between after heating and before heating in measuring of SOD-like activity and DPPH. In DPPH experiment, ethanol extracts showed a high DPPH value as 90.85%, but hot water extracts showed 82.14% in DPPH value. Conclusion : In conclusion, it is very useful resources for preparing functional food on the basis of results from antioxidant(TBARS, DPPH, SOD-like ability), antibacterial activity and anticancer ability using sarcoma 180.
Keywords
Biological activity; Antioxidant ability; Antimicrobial activity; Lentinus edoes mycelium;
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