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Biological Activities of Oyster Mushroom Kimchi  

서권일 (순천대학교 식품영양학과)
한서영 (佐賀대학교 응용생물과학과)
박미숙 (순천대학교 식품영양학과)
Publication Information
Food Science and Preservation / v.9, no.1, 2002 , pp. 56-60 More about this Journal
Abstract
Physiological functions of oyster mushroom Kimchi were investigated. Oyster mushroom Kimhies were found to have antioxidant activities. The effect was in a dose-dependent manner, the effect was higher in oyster mushroom Kimchies than in control and higher in raw oyster mushroom Kimchi (ROMK) than in blanched oyster mushroom Kimchi (BOMK). Methanol extract of Kimchi revealed antimutagenic activity and suppressed growth of cancer cell in a dose-dependent manner, and the effects were higher in ROMK than in other Kimchies. The methanol extracts of oyster mushroom Kimchi alone did not appear proliferation effect of spleenic immune cell, but revealed the effect with Con A. The proliferation effect was higher in ROMK than in BOMK.
Keywords
oyster mushroom; Kimchi; antioxidant effect; anticancer effect; immunoregulartory effect;
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