• Korean Journal of Agricultural Science
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• v.37 no.3
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• pp.355-360
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• 2010

This experiment was focused to determine the effect of preharvest treatment of alkaine-reduced water (ARW) and $CaCl_2$ on the storage of oyster mushroom. ARW was prepared through electrolysis of water with $CaCl_2$ (0.1%) as salts and $CaCl_2$ (0.1%) was dissolved in deionized water. Mushrooms were harvested after two sprays of each solutions and quality factors including firmness and browning was determined during storage. The severity of browning was more greater when stored 20 days. Unlike $CaCl_2$, ARW containing 139 ug/L calcium was positive on maintaining freshness in terms of delay of firmness loss and respiration drop, keeping soluble carbohydrate content such as trehalose, and inhibiting the occurrence of browning. Browning, however, seemed to be more influenced by the developmental stage of mushroom at harvest. Even no significant difference was found, the level of ${\beta}$-glucan was low in ARW treatment compared to that of control. Further research including application and preparation methods of ARW is required to clarify the potential of ARW on keeping freshness of oyster mushroom through inhibiting tissue browning.

• The Korea Journal of Herbology
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• v.23 no.1
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• pp.1-8
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• 2008

Objectives : The purpose of this study was to investigate extracts from mixed culture of Oriental medicines and cereal medium and mycelia of Trichloma matsutake and Cordyceps militaris by fermentation to develop new material for pharmaceutical products and medicinal food, Methods : To evaluate physiological activities of OCM extracts, we examined antioxidant activity(total polyphenol contents, electronic donating ability, SOD-like activity), ${\beta}$-glucan contents, nitric oxide production and cytotoxicity by MTT assay. Results : Total polyphenol contents of fermented OCM(UF) and non-fermented OCM(UM) extracts were more than 40% UM and UF of DPPH radical scavenging activity was 25.67%, 23.43% respectively. Total polyphenol content of non-fermented extract (UME) was 12.57%, while that of fermented extract(UFE) was 7.05%. SOD like activity showed UM 85.35%, UF 76.18%, UME 58.42%, UFE 72.21%. UME, and UFE 31.43%, ${\beta}$-glucan contents of UME and UFE were more than 40%. NO productions of UME, and UFE showed a LPS dose dependent tendency. Cytotoxicity on Raw 264.7 cell showed more than 90% viability. Inhibitory effect of UFE on HT1080 cell growth was higher than UME. Conclusions : These results showed that extracts from mixed culture of mushroom mycelium and OCM have physiological activities which can be used in pharmaceutical products and medicinal food.

• Journal of Mushroom
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• v.17 no.3
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• pp.107-112
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• 2019

This study was conducted to develop a healthy functional food material using mycelial extract of Phellinus sp. Jangsoo and GMPL48007 were selected as suitable strains because of good mycelial growth and high functionality. The highest total polyphenols and reducing power were observed in the Jangsoo strain and the radical scavenging was shown in GMPL48007. Among grains media, whole-grain wheat had the highest extraction yield from mycelia of selected strains; especially, the GMPL48007 strain showed the highest content of beta-glucan.

• The Korean Journal of Mycology
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• v.37 no.1
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• pp.91-95
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• 2009

To examine physico-chemical properties of the polysaccharide extracted from liquid-cultured mycelia of Schizophyllum commune, each the polysaccharide was extracted with hot water treatment and then fractionated with ethanol, alkaline solution and ultrafiltration. And we determined carbohydrate contents, composition of amino acids, infra-red spectrum and viscosity. Carbohydrate contents of polysaccharide treated with ethanol and ultrafiltration were 72.0% and 62.3%, and proteins content were 15.3% and 32.0% respectively. The carbohydrate consisted of four monosaccharides and the protein contained 16 amino acids. The polysaccharide obtained from ultrafiltration was shown an absorption band characteristic of the ${\beta}$-glycosidic linkage by infra red spectra. These results suggest that the polysaccharide extracted from Schizophyllum commune showed the characteristics of proteinbounded polysaccharide, and it was ${\beta}$-glycosidic linkage with strong viscosity.

• Applied Biological Chemistry
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• v.38 no.5
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• pp.431-434
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• 1995

Chemical composition of barley leaves of four varieties (Olbori, Suwon 298, Suwon 311 and Milyang 60) grown under the same environmental conditions at the same location was investigated. Barley leaf samples were collected on two weeks before heading period. The barley leaves contained $25{\sim}29%$ crude protein, $9.3{\sim}9.9%$ crude lipid, $9.3{\sim}11.2%$ ash, $1.3{\sim}1.8%$ ${\beta}$-glucan on dry matter basis. Chlorophyll contents of Olbori, Suwon 298, Suwon 311 and Milyang 60 were 951 mg%, 885 mg%, 866 mg%, 826 mg%, respectively. Mineral contents of barley leaves were not significantly different each other and potassium content was found to be the highest among all the minerals observed. Vitamin C contents of Olbori, Suwon 298, Suwon 311 and Milyang 60 were 328 mg%, 266 mg%, 278 mg% and 269 mg%, respectively. Free sugar contents of barley leaves were somewhat different and the glucose content was the highest among the free sugars, ranging from 5.70% to 8.35%. Besides glucose, fructose, sucrose and raffinose contents were also relatively higher than the other free sugars. In other oligosaccharides, 1-kestose($GF_2$) content was between 0.26% and 0.39% and a slight amount of 1-nystose($GF_3$) was also detected. Although aspartic acid, glutamic acid and serine were relatively higher content than the other free amino acids, the values were not consistent in different varieties.

• Food Science and Preservation
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• v.16 no.6
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• pp.830-837
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• 2009

A total of 24 processed barley samples produced in Korea, 9 split and 15 pressed, were analyzed for protein, $\beta$-glucan, and amylose content whiteness cooking characteristics (water absorption and expansibility) and pasting properties, with respect to the areas in which they were grown. Split and pressed barley products from Japan were compared. Both forms of barley products had similar contents of protein and $\beta$-glucan. Whiteness was higher in pressed barley than in split barley. Split barley produced in Korea had a higher water absorption (342-436%) and expansibility (449-608%) than did pressed barley. Japanese processed barley products were much lower in protein (4.4-6.6%, w/w) and showed a higher whiteness grade than did Korean products. Whiteness of pressed barley ranged from 57.2-68.3 and was higher than that of split barley, but split barley product showed better cooking characteristics than did pressed barley. Japanese products were similar to Korean materials in this respect. A negative correlation was observed between protein content in and whiteness of processed barley products (r=-0.5112, p<0.01). Waxy barley products had a lower pasting temperature, and showed higher breakdown and lower setback than did non-waxy barley products. The pasting properties of Japanese products were different from those of Korean materials. The pasting temperatures of Japanese split and pressed barley were lower, and the setback much higher, than seen with Korean products. The results show that both splitting and pressing efficiently improve the cooking characteristics of barley. The processing of waxy barley was particularly effective.

• Korean Journal of Poultry Science
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• v.39 no.1
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• pp.63-70
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• 2012

This study was conducted to determine the possible use of Red Ginseng marc as stress inhibiter in thermal stress (temperature humidity index 86) and lipopolysaccharide (LPS) - exposed laying hens by investigating their effects on laying performance, blood biochemical parameters, immunoglobulin concentration and serum superoxide dismutase (SOD) like ability. A total of forty-five 52-wk-old laying hens (ISA Brown) were divided into 3 treatment groups with 5 replicates of 3 birds in each group. NC (negative control, no immune substances), PC (positive control, ${\beta}$-glucan 25 ppm) and RGM (Red Ginseng Marc 3%) were added in feed with respective substance. Egg production in RGM was significantly increased in comparison with NC groups for 8 weeks (P<0.05). On blood biochemical parameters, effects of ambient temperature is definite by showing significant difference in aspartate aminotransferase and others (P<0.05), but RGM both before and after thermal stimulation have no significant difference in comparison with other groups. And for 3 weeks after thermal stimulation, laying performance was also not significantly different among treatments. Immunoglobulin M content and SOD like activities after challenge with LPS were higher in the RGM and PC than NC (P<0.05). In conclusion, although ineffective as inhibiter in thermal stress, dietary supplementation of Red Ginseng marc improved SOD like activity and immune system by regulating immunoglobulin content in laying hens. These findings have laid the foundation for future studies of immunomodulation in laying hens fed Red Ginseng Marc and of evaluation of heat stress inhibitor.

• Food Science and Preservation
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• v.23 no.3
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• pp.361-368
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• 2016

The objective of this study was to investigate the nutritional composition and antioxidant activity of a mixture of rice bran and bodies of Sparassis crispa fermented with lactic acid bacteria (LAB). LAB-fermented S. crispa mixture had higher water, crude lipid and crude ash content than that of S. crispa. Insoluble dietary fiber contents of the dried powder of S. crispa and LAB-fermented S. crispa mixture were 46.13% and 33.46%, respectively. ${\beta}$-glucan was higher in dried S. crispa (38.03%) than in LAB-fermented S. crispa mixture (5.44%). Dried S. crispa contained mainly fructose and glucose instead of containing sucrose in LAB-fermented S. crispa mixture. No significant differences in the total polyphenol contents were found in between dried S. crispa and LAB-fermented S. crispa mixture. Total flavonoid content was significantly higher in LAB-fermented S. crispa mixture than in dried S. crispa. No significant differences were found in the DPPH radical scavenging activity and in the antioxidant index between dried S. crispa and LAB-fermented S. crispa mixture. Finally, ABTS radical scavenging activity of LAB-fermented S. crispa mixture was significantly higher than that of dried S. crispa. These results may provide the basic data for future studies for a better understanding of the biological activities of LAB-fermented S. crispa mixture.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.9
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• pp.1293-1301
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• 2016

Hulled oat (Chohan) and naked oat (Choyang) flours were analyzed according to particle size to investigate nutritional components and physicochemical properties. Particle size of naked oat flours was larger than that of hulled oat flours. As the mesh of the crushed ones decreased, particle sizes increased in value. The content of total ${\beta}$-glucan was highest in hulled oat flour (4.23%) with 60 mesh and in naked oat flour (4.26%) with 100 mesh. Most total ${\beta}$-glucan was soluble ${\beta}$-glucan in both flours (over 76%). Total starch of hulled oat flours (63.64~69.82%) was higher than that of naked oat flours (52.45~63.71%). Whereas amylose contents showed a negative correlation with total starch contents. Contents of free amino acids increased according to particle size, and each component was dependent on each type of amino acid. Moreover, while fatty acid composition was not significant, the content of most naked oats was higher than that of hulled oats. Besides, the ratio of unsaturated fatty acids (oleic acid and linoleate) in both types of oat flours was relatively higher than that of other grains. The pasting properties of peak viscosity, trough, and breakdown showed the highest value in both oats with 100 mesh. Further, the values of final viscosity and the setback were higher with relatively larger particle size. In addition, peak time exhibited a lower value with larger particle size, whereas it showed the opposite value for pasting temperature. Starch digestibility did not show any specific trend according to particle size, whereas expected glycemic index of hulled oats was lower than that of naked oats. Moreover, lower values were investigated at larger particle sizes. The results of this study provide basic useful information for processing of oat products to improve consumption of oats grown in Korea.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.63 no.2
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• pp.149-157
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• 2018

In this study, we investigated the changes in physicochemical properties, antioxidant activities, and contents of functional compounds, such as avenanthramides (AVNs), vitamin E, and ${\beta}$-glucan, in oats by accelerated age-conditioning (temperature: $45^{\circ}C$, relative humidity: 20%). No significant differences were observed in crude protein, crude fat, and AVNs contents of three oat cultivars, up to 63 days of storage; however, their antioxidant activities, as well as ${\beta}$-glucan, vitamin E, and fatty acid contents were significantly different (p < 0.05). ${\beta}$-glucan and fatty acid contents and the antioxidant activities of Deayang (DY) cultivar did not change during storage. ${\beta}$-glucan and unsaturated fatty acid contents of Choyang (CY) and Jopung (JP) increased during the storage period, while antioxidant activities did not (DPPH-CY; 48.1 to 26.9 mg TEAC/100 g, JP; 49.4 to 26.7 mg TEAC/100 g. ABTS-CY; 88.4 to 56.3 mg TEAC/100 g, JP; 80.0 to 55.8 mg TEAC/100 g). The total vitamin E content in DY (1.20 to 0.85 mg/100 g) and CY (1.73 to 1.33 mg/100 g) decreased, but it was maintained in JP. This study indicated that the changes in physicochemical properties and functional compounds of oat grains during storage depends on the cultivars. The result showed that DY, which has the highest AVNs content, has more stable functional compounds and antioxidant activities during storage. These results can serve as essential data for post-harvest management and development of functional food materials for extending the use of oats.