• Journal of Mushroom
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• v.17 no.4
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• pp.275-283
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• 2019

Sparassis latifolia is a fungus abundant in β-glucan and amino acids and is highly valued as a medicinal mushroom. Among amino acids, γ-aminobutyric acid (GABA) is a free amino acid and has biological effects, such as increase/decrease of hypertension, improvement of cerebral blood flow, and prevention of dementia. In this study, biological elicitors were used to increase bioactive substances as a biofortification method. Sodium alginate extracted from seaweed (Sargassum horneri, Sargassum fulvellum, Sargassum fusiforme) were used as the elicitor. The levels of β-glucan and GABA in the mycelium and fruiting body grown by adding the elicitor to the medium were investigated. Addition of sodium alginate positively affected GABA production and negatively affected the β-glucan production in these fungi. Sodium alginates extracted from S. fulvellum induced the highest increase in GABA in the mycelium and fruiting bodies. Moreover, we investigated the effects of the extracts from mycelium and fruiting bodies on dendrite development in primary cortical neurons. We found that the extract from the fruiting bodies of sodium alginate treated fungi with increased levels of GABA inhibited the dendrite outgrowth of excitatory neurons, but not inhibitory neurons.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.5
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• pp.816-821
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• 1994

The physicochemical properties and cooking qualities of six cultivars of covered barley, four malting barley and six naked barley were investigated. The 1, 000 kernel weight was heavier in the malting barley and ash content was the highest in covered barley. The varietal variation of amylose content was 17.7 to 20.2%. $\beta$-Glucan viscosity was generally lower in the malting barely, and varied greatly among barley cutivars with 2.16 to 8.47 cSt. The pearling rate was highest in naked barley with a mean of 75.5% and protein content of aw and pearled barely was significantly different with cultivars. In the cultivars tested, Doosan 8, Youngsan and Iri 5 showed the higher milling rate. Amylose patterns showed that the covered barley cultivars has lower gelatinization temperature and higher peak height and height at 50 $^{\circ}C$ than the malting and naked barley. The water absorptions were highest in covered barley cultivars , and lowest in naked barley cultivars. The soluble solid was highest in naked barley cultivars.

• Culinary science and hospitality research
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• v.20 no.4
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• pp.127-143
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• 2014

This study investigated color barley powder substituted for wheat flour in bread recipes with the amounts of 0%, 5%, 10%, 15% and 20%. Color barley powder consisted of 9.35% of moisture content, 9.37% of crude protein, 1.64% of crude fat and 2.96% of crude ash. Water soluble dietary fiber is 3.21, insoluble dietary fiber is 4.91, total dietary fiber content is 8.12, and ${\beta}$-glucan is 49.31. DPPH radical scavenging activity is 56.76%, total phenol content is 234.34. The farinograph measurement result of the bread made with color barley powder showed that consistency, water absorption, development time and time breakdown have decreased. The alveogram measurement result of the bread made with color barley powder showed that overpressure, extensibility, swelling index and deformation energy have increased. The amylograph measurement result of the bread made with color barley powder showed that peak viscosity, hot past viscosity and breakdown have decreased. Baking loss and specific loaf volume have decreased as the color barley powder content increased. The chromaticity measurement result showed that the 'L' and 'b' of bread have increased as the color barley powder content increased, while the chromatic 'a' value increased. The texture measurement result showed that the hardness and gumminess of bread have increased as the color barley powder content increased. cohesiveness, springiness and chewiness have decreased. Overall preference scores showed a high overall acceptability for the bread made with 10% color barley powder.

• Journal of Mushroom
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• v.19 no.3
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• pp.216-224
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• 2021

This study analyzed food component characteristics and antioxidant activities in five kinds of domestic commercial shiitake mushrooms (Lentinula edodes). Moisture content (79.17-82.90 g/100 g) showed little difference, but there was a significant difference in crude protein content. Total mineral content showed a significant difference, and potassium (K) content was the highest. Total and essential amino acid contents were higher in mushroom A than in the other samples. Nonetheless, the ratios of essential amino acids, aspartic acid, and glutamic acid to total amino acids were similar in all samples. 𝛽-Glucan content was in the range of 10.28-5.68 g/100 g, exhibiting a significant difference. The color intensity and overall texture of the mushrooms showed no remarkable difference. Total phenol and flavonoid contents were in the range of 19.92-30.77 mg/100 g and 6.95-10.39 mg/100 g, respectively; the ratio of flavonoids to total phenols ranged from 31.53% to 38.21%. DPPH and ABTS radical scavenging activities were 74.92-79.04% and 80.47-84.97%, respectively, and showed little difference. However, the reducing power varied between 195.23 𝜇M and 317.85 𝜇M, displaying a significant difference in all samples. Therefore, this study observed similar trends in the food component characteristics and antioxidant activities of domestic commercial shiitake mushrooms.

• Journal of Mushroom
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• v.19 no.1
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• pp.41-50
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• 2021

The aim of the study was to obtain the extracts of various native wild mushrooms and select the useful resources though biological activity evaluation. The anti-oxidant potential, nitrite scavenging activity, and ��-glucan content of wild mushrooms collected from Eumseong and Bonghwa in Korea were investigated. Based on the results of this study, Ganoderma lingzhi (OK1362) showed the highest DPPH radical scavenging activity (73.2%), ferric reducing anti-oxidant power (0.134), reducing power (0.155), nitrite scavenging activity (53.6%), total polyphenol content (28.9 mg GAE/g), flavonoid content (10.0 mg QE/g), and ��-glucan content (25.2%) when compared to other wild mushrooms sampled in this study. In addition, it was confirmed that Perenniporia fraxinea (OK1360), Amanita sp. (OK1398), and Russula sp. (OK1406) had relatively high anti-oxidant and nitrite scavenging potentials. In conclusion, our results can provide fundamental data for extracting beneficial compounds from wild mushrooms.

• The Korean Journal of Food And Nutrition
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• v.33 no.2
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• pp.194-203
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• 2020

The purpose of this study was to develop a functional senior mixed soymilk for seniors and to provide functional senior-mixed soymilk to prevent disease outbreaks. The isoflavone content of senior soymilk was 0.15±0.01 mg/g. The β-glucan content of senior soymilk was 9.82±0.01 mg/g. The weight gain of mice were significantly higher in the high-fat diet group than in the other groups. The serum triglyceride content was high at 102.67±40.61 mg/dL in the high-fat diet group, but significantly lower at 83.00±42.43 mg/dL in the 20% senior soymilk group. Thus, the results of this study comprehensively suggest that food intake should be ingested for each life cycle with reference to the dietary reference intakes for Koreans. In particular, the elderly in their 50s and older are deficient in protein and weakened immune capacity, so it is imperative that they maintain their health through various foods such as soymilk, which is evenly nutritious.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.8
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• pp.1087-1096
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• 2010

This study was conducted to investigate the physiological activity of extracts of fresh mushrooms. The components were extracted by hot water; subsequently, the hot-water extract was subjected to 60% ethanol precipitation to yield high-molecular-weight (HMW) and low-molecular-weight (LMW) fractions. Total polyphenol contents, $\beta$-glucan contents, electron-donating ability (EDA), superoxide dismutase (SOD)-like activity, nitrite-scavenging activity, fibrinolytic activity, nitric oxide (NO) production, and inhibition of NO production of the mushroom extracts were measured using lipopolysaccharide (LPS)-stimulated murine macrophages, RAW 264.7 cells. The extracts of Lentinus edodes (Berk.) Singer and Pleurotus ostreatus (Fr.) Kummer contained the highest levels of $\beta$-glucan (33.5% and 25.57%, respectively). Further, the LMW fractions of the Phellinus linteus contained the highest levels of polyphenols (233.23 mg/g). The EDA of LMW fractions (10 mg/mL) of the Phellinus linteus and Agaricus bisporus were 80.74% and 51.35%, respectively. Further, SOD-like activities of the LMW fractions were high as compared to those of the HMW fractions. Nitrite-scavenging activities of the LMW fractions (pH 1.2; concentration, 10 mg/mL) of the Phellinus linteus and Pleurotus ostreatus (Fr.) Kummer were 75.95% and 41.05%, respectively. The fibrinolytic activity of the LMW fractions of all mushrooms showed no enzyme activity by fibrin plate assay. The fibrinolytic activity of the extracts of Tricholoma matsutake was the greatest inhibitory activity at 60.4%. Further study revealed that the mushroom extracts exhibited anti-inflammatory effects on RAW 264.7 cells. The LMW fraction ($500\;{\mu}g/mL$) of the Phellinus linteus considerably inhibited NO production (100%).

• Microbiology and Biotechnology Letters
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• v.40 no.4
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• pp.325-332
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• 2012

The goal of this study was to characterize the physicochemical properties, lactic acid bacteria and physiological functionality of Korean commercial Makgeolli. We collected 60 kinds of raw and pasteurized Makgeolli commercially available in Korea. Their physicochemical properties, lactic acid bacteria content and physiological functionalities were determined. In the commercial raw Makgeolli, ethanol and residual sugar content ranged from 3.6% to 9.6% and 0.20% to 4.52%, respectively. Furthermore, the raw Makgeolli contained 3.50 to 101.9 mg% of amino nitrogen. In the pasteurized Makgeolli, ethanol content ranged from 4.0% to 7.0% and their residual sugar content were 0.98% to 7.57%. The raw Makgeolli contained 2.0 $ent^3$~1.2 $ine^8$ CFU/mL of lactic acid bacteria. Among several functionalities, the antihypertensive angiotensin I-converting enzyme inhibitory activities of EDS-14 raw Makgeolli and PWR-12 pasteurized Makgeolli were very high, at 89.9% and 87.0% respectively. The other functionalities were seen to be below 30% or not detectable. The ${\beta}$-Glucan contents of the raw and pasteurized Makgeolli were noted as average, at 14.1% and 14.6%, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.11
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• pp.1351-1357
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• 2007

"Hae-Songi" mushroom is a kind of Hypsizigus marmoreus, one of the edible mushrooms. Powder and hot water extracts of the mushroom fruit-body were investigated for their proximate composition, amino acid contents, ${\beta}-glucan$ contents, total phenolic contents and antioxidant activity. The measured antioxidant activity included free radical scavenging activity against DPPH, reducing power $Fe^{2+}$ chelating ability and SOD activity. Mushroom extracts exhibited in vitro antioxidant activity. This mushroom contained high protein (29%, total amino acid contents 204.86 mg/g), free amino acids (46.53 mg/g) and ${\beta}-glucan$(0.11%). At a concentration of 1% extracts solutions (w/v) according to different extraction times, DPPH free radical-scavenging activities were found to exhibit $89%{\sim}92%$ inhibition. Positive correlations $(R^2=0.9901{\sim}0.7424)$ were found between total phenolic content in the mushroom hot water extracts and their antioxidant activity. In this study, it is demonstrated that "Hae-Songi" mushroom may possess potential for use as a health food, due to theirantioxidant capacity.

• Journal of Mushroom
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• v.10 no.1
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• pp.29-36
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• 2012

We conducted an analysis by comparing the nutritional contents of Auricularia auricula-judae(black), Auricularia polytricha and Auricularia auricula-judae (brown). In nutritional contents of three strains of Auricularia spp., four free sugars, seven organic acids and 24 amino acids were detected. Auricularia auricula-judae (black) was highly contained free sugar, organic acid and amino acid. There was the most prevalent Vitamin $D_2$ content in Auricularia auricula-judae (black) of Auricularia spp. Dietary fiber of three strains showed contents of about 60% but were not significantly different. ${\beta}$-glucan contents of Auricularia auricula-judae (brown) contained the highest contents with $25.21{\pm}0.37%$ and showed significant differences between Auricularia polytricha and Auricularia auricula-judae (black). Total polyphenol contents of Auricularia polytricha showed the highest contents, followed by Auricularia auricula-judae (brown) and Auricularia auricula-judae (black).