Browse > Article
http://dx.doi.org/10.3746/jkfn.2008.37.9.1168

Chemical Composition of Hericium erinaceum Cultured by the Extracts of Angelica keiskei and the Byproduct of Angelica keiskei  

Kwon, Sang-Chul (Chamsunjin Food Co. Ltd.)
Park, Gang-Yong (Korea Health Industry Development Institute)
Jeong, Jae-Hyun (Division of Food and Biotechnology, Chungju National University)
Lee, Kyong-Haeng (Division of Food and Biotechnology, Chungju National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.37, no.9, 2008 , pp. 1168-1173 More about this Journal
Abstract
To utilize the abandoning byproducts after manufacturing fresh vegetable juice, Hericium erinaceum (H. erinaceum) was cultured using Angelica keiskei (AK) and the byproducts of Angelica keiskei (BAK) as anutrient and the chemical composition of the culture extract was analyzed. When H. erinaceum was cultured using culture media of AK and BAK, it showed 107{\sim}112 mm of growth during 40 days. The moisture contents of AK and BAK extracts were 94.36 and 97.36%, respectively; however, those of extracts of H. erinaceum cultured in AK and BAK decreased to 90.95 and 94.20%, respectively. Reversely, other chemical compositions were increased. The vitamin A content of AK extract was 20.78 IU/100 mL and was higher than those of other extracts. However, vitamin A was not detected in extracts of H. erinaceum cultured with AK and BAK. In contrast, vitamin $B_2$ and C in the extracts of H. erinaceum cultured were higher than those of AK and BAK. Total ash content including Fe, P, Mg, and Ca increased in the extracts of H. erinaceum cultured when compared with AK and BAK extracts. Total amino acid content was also higher in the extracts of H. erinaceum cultured (231.08 and 372.25 mg%) than those in the extracts of AK (177.17 mg%) and BAK (149.99 mg%).
Keywords
Angelica keiskei; byproduct; Hericium erinaceum;
Citations & Related Records
Times Cited By KSCI : 4  (Citation Analysis)
Times Cited By SCOPUS : 3
연도 인용수 순위
1 Stahelin HB, Gey KF, Ludin E. 1991. $\beta$-Carotene and cancer prevention: the basel study. Am J Clin Nutr 53: 265-269
2 Kim SH, Lee JN, Kim SH, Oh SJ, An SW, Lee JH, Park YS, Chung EK, Lee HY. 1998. Studies on screening and comparison of biological activities from the fruiting body and mycelium of Elfvingia applanata. Kor J Appl Microbiol Biotechnol 26: 331-337   과학기술학회마을
3 Chen PC, Hou HH. 1978. Tremella fuciformis. In The biology and cultivating of edible mushrooms. Chang ST, Hays WA, eds. Academic press, New York
4 Ying JZ. 1987. Icones of medicinal fungi. Science Press, Beijing
5 Ko HG, Park HG, Kim SH, Park WM. 2004. Mycelial growth and fruiting body formation of Hericium erinaceum in sawdust and agricultural by-product substrates. Korean J Mycology 32: 89-94   과학기술학회마을   DOI   ScienceOn
6 Byers T, Perry G. 1992. Dietary carotenes, vitamin C and vitamin E as protective antioxidants in human cancers. Annu Rev Nutr 12: 135-159   DOI   ScienceOn
7 Choi MA, Park NY, Woo SM, Jeong YJ, Shin SR. 2003. Characteristics of Hericium erinaceus and its extracts. Kor J Food Preserv 4: 560-564   과학기술학회마을
8 Kang YH, Park YK, Lee GD. 1996. The nitrite scavenging and electron donating ability of phenolic compounds. Korean J Food Sci Technol 28: 232-239   과학기술학회마을
9 Ning ZX, Zhang SH, Gao JH, Mo L, Chen H, Hang QB, Cai YC. 1995. Elimination of active free radicals and nitrite by some fresh fruits and vegetables. Food and Fermentation Industry 2: 31-35
10 Shin CK. 2003. Present and prospect of fresh vegetable-extract juice industry. Food Industry and Nutrition 8: 1-7   과학기술학회마을
11 Algeria BC. 1992. Cancer preventive foods and ingredients. Food Technol 4: 65-68
12 Korea Food and Drug Administration. 2007. Food Standards Codex. Korean Foods Industry Association, Seoul, Korea
13 Chang HY, Roh MG. 1999. Effect of different cultivation methods on yield of Hericium erinaceus. Korean J Mycology 27: 249-251   과학기술학회마을
14 Chang HY, Roh MG. 1999. Physiological characteristics of Hericium erinaceus in sawdust media. Korean J Mycology 27: 252-255   과학기술학회마을
15 AOAC. 1995. Official Methods of Analysis. 16th ed. Association of Official Analytical Chemist, Washington, D.C
16 Cheong DH, Jang HG. 1989. Food analysis. Jinryo Research Co., Seoul
17 Park TS. 1997. Single hydrolysis method for the amino acid determination in foods and composite dishes. J Korean Soc Food Sci Nutr 26: 422-429   과학기술학회마을
18 SAS Institute, Inc. 1988. SAS/STAT User's Guide. Version 6. 2th ed. Cary, NC, USA
19 Ryu TH, Jeon YY. 2004. Functional rice containing extract of carpophore of Hericium erinaceum and method for preparing the rice. Korean Patent 10-0463628
20 Kim DS, Ahn BW, Yeum DM, Lee DW, Kim ST, Park YH. 1987. Degradation of carcinogenic nitrosamine formation factor by natural food components. Bull Korean Fish Soc 20: 463-468   과학기술학회마을
21 Ahn DH, Park SY. 2002. Studies on components related to taste such as free amino acids and nucleotides in Korean native chicken meat. J Korean Soc Food Sci Nutr 31: 547-552   과학기술학회마을   DOI   ScienceOn
22 Kawagishi H, Shimada A, Hosokawa S, Mori H, Sakamono H, Ishiguro Y, Sakemi S, Bordner S, Kojima N, Furukawa S. 1996. Erinacines E, F, and G, stimulators of nerve growth factor (NGF)-synthesis, from the mycelia of Hericium erinaceum. Tetrahedron Lett 37: 7399-7402   DOI   ScienceOn
23 Joo OS, Choi JS, Kang KS, Ha YR, Cho YU, Shim KH. 1996. Changes in amino acid contents during drying and storage of shellfish meat. J Korean Soc Food Sci Nutr 25: 768-773   과학기술학회마을