• Journal of Mushroom
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• v.18 no.3
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• pp.244-253
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• 2020

The aim of this study was to investigate the biological activity of extracts obtained from the mycelium, sclerotium, and fruiting body of Wolfiporia cocos using different extraction solvents (hot water, 70% ethanol, and 70% methanol). Among the three developmental stages, the mycelium extracts showed the highest DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity, ferric reducing antioxidant power (FRAP), nitrite scavenging activity, and total polyphenolic content. Among the extraction solvents in the context of the W. cocos mycelium, the DPPH radical scavenging activity, FRAP, and total polyphenol content in the hot-water extracts were significantly higher than those in the other extracts. In the case of the sclerotium, the reducing power, nitrite scavenging activity, and total polyphenol content were significantly higher in 70% ethanolic extracts. The fruiting body showed the highest DPPH radical scavenging activity, reducing power, nitrite scavenging activity, and total polyphenol content in the context of hot-water extraction. Moreover, the β-glucan content was significantly higher in the sclerotium versus the mycelium or fruiting body. The total amino acid and total essential amino acid contents were remarkably higher in the mycelium and fruiting body than in the sclerotium; of note, and arginine (Arg) and phenylalanine (Phe) were highly detected among the amino acid components.

• Korean Journal of Agricultural Science
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• v.39 no.3
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• pp.387-393
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• 2012

In the present study, ${\beta}$-glucanase-assisted extraction of starch from glutinous barley(Hinchal ssalbory) was investigated. ${\beta}$-glucanase was added to a coarse starch suspension obtained after wet milling in the starch extraction process. It was found that in the isolated starch with enzyme treatment, protein content was lower by 0.03%, compared to that with non-enzyme treatment. More importantly it was observed that the extraction yield of starch from enzyme treatment was found to be about 12% higher than the one from non-enzyme treatment (enzyme treated: 90.56%, non-enzyme treated: 78.46%). In order to elucidate this finding, the mass-balance determination of starch in each extraction step was carried out and found that the enzyme treatment might influence on the insoluble residues(R3 and R4 fractions) to hydrolyze ${\beta}$-glucan and other materials (e.g., mucilages etc.), thereby facilitated the separation of starch from it and a next filtration process. With a phase-contrast microscope it was observed that the isolated starch with enzyme treatment contained small starch granules more than the one with non-enzyme treatment and this might result in higher extraction yield observed with the former. In order to confirm this hypothesis, further experiments would be necessary.

• Applied Biological Chemistry
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• v.36 no.6
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• pp.449-455
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• 1993

Some chemical properties were investigated for barley kernels at different growth stages. Crude fat, crude protein, starch, alcohol-insoluble solids(AIS), and ${\beta}-glucan$ increased until $31{\sim}36\;days$ from ear emergence and thereafter remained relatively constant, whereas ash and crude fiber contents were gradually decreased through the whole period of maturation. As barley kernels became mature, their water contents kept decreasing, and the content of milky stage barley kernel at $31{\sim}36th\;days$ from ear emergence ranged from $40{\sim}50%$. Free sugars including glucose, fructose, sucrose, raffinose, maltose, and kestose were identified in the growing kernels. Glucose, sucrose and kestose decreased with maturation while raffinose slightly increased. Barley kernels on the 43rd day from ear emergence contained 0.62% sucrose, 0.46% raffinose, 0.33% kestose, 0.19% glucose, 0.17% fructose, 0.04% maltose. Analysis of minerals for barley kernels at different growth stages showed that the growing kernels contained K, P, Mg, Ca, Na, Fe, Zn, Mn, Cu in decreasing order. Vitamin $B_1$ content tended to increase with kernel growth, showing maximum value of $350\;{\mu}g\;per\;100\;g$ dry weight on 36th day from ear emergence.

• Journal of Mushroom
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• v.19 no.3
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• pp.200-209
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• 2021

In this study, a low-salt Lentinula edodes soybean paste (LSLESP) with improved palatability and storability relative to traditional Korean soybean paste was developed by utilizing low quality log cultivation of L. edodes. We also conducted quality characteristic analyses of spread jam made from low-salt L. edodes soybean paste (SJLLESP). The lowest salinity content and the highest L (brightness) value was found in LSLESP. According to proximate compositions analysis, crude protein, crude fat, and ash content were higher in commercial soybean paste than in LSLESP. Glucose, fructose, and maltose were the only free sugars detected in commercial soybean paste, whereas arabinose and fucose were additionally detected in LSLESP. Only two types of organic acid, were detected in common in commercially available soybean paste and LSLESP. Four types of organic acid, were detected in SJLLESP due to its added ingredients. The major free amino acids in commercially available soybean paste and LSLESP are histidine, glutamic acid, and arginine. Total amino acid, content was higher in LSLESP (54.81 mg%) than in commercial soybean paste (49.26 mg%). Total free amino acid, content in SJLLESP was 43.01 mg%. Ergosterol and β-glucan contents were highest in SJLLESP. The elevated ergosterol and β-glucan content in low-salt LSLESP relative to commercial soybean paste was significant. In conclusion, LSLESP and SJLLESP contain useful components from L. edodes, and offer the advantage of low salinity. LSLESP and SJLLESP could thus contribute to the development of health foods using L. edodes.

• The Korean Journal of Food And Nutrition
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• v.35 no.5
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• pp.324-331
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• 2022

Recently, consumers' awareness of the importance of the intestinal action of lactic acid bacteria and intestinal microbes is increasing, as well as interest in yogurt. In this study, yogurt was prepared with three mixed strains (lactic acid bacteria combination, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp., and Bulgaricus, Streptococcus thermophilussei, 1:1:1) by adding oats flour, and the quality characteristics of yogurt were investigated, while stored at a storage temperature of 4℃ for 12 days. According to the storage period, the control as wel as the oat yogurt showed slight decrease in pH, and no significant change in acidity. Sugar content slightly increased. and brightness decreased, in the control and the oat yogurt. Visible cell numbers increased during storage, and decreased on the 12th day. Viscosity in the oat yogurt was 7,580 cP, which was approximately eight times higher than that of the control group, and decreased gradually according to the storage period. Antioxidant activity (DPPH) was approximately two times higher in the oat-added yogurt, and slightly increased with the storage period, decreased on the 12th day of storage, and β-glucan was detected only in oat-added yogurt.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.5
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• pp.418-426
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• 2016

Studies have been conducted on fermentation products known to increase biological activity through bioconversion of mycelium. In this study, ethanol extract of waxy sorghum (WS) and ethanol extract of waxy sorghum fermented with Phellinus linteus mycelium (WSPM) were prepared, and functional component contents, antioxidant activity, and cytotoxicity were analyzed. Total polyphenol contents and total flavonoid contents of WSPM were higher than those of WS. In addition, the ${\beta}-glucan$ content of WS was higher than that of WSPM. DPPH and ABTS radical scavenging activities showed that WSPM had higher antioxidant activity than WS at all concentrations. Analysis of SOD-like activity also showed higher antioxidant activity in WSPM. MTT assay demonstrated that WSPM exhibited high inhibitory activity in all cancer cells, and in particular, in HeLa cells with the highest inhibition. A concentration-dependent increase in anticancer activities of WS and WSPM was detected in all cancer cells, which was identical to the SRB assay result. MTT and SRB assay showed the increased cytotoxicity of WSPM in cancer cells. Therefore, it is expected that WSPM can be used as a functional food material.

• 한국균학회소식:학술대회논문집
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• 2018.05a
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• pp.29-29
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• 2018

Sparassis latifolia is called "Cauliflower Mushroom" and is known as an edible mushroom that has high content of ${\beta}$-glucan. Recently, artificial cultivation of S. latifolia has been done by bottle, plastic bag and wood cultivation in Korea. However it is not widely used because there are low incubation ratio and yield. For the high efficiency of production, we aim to find the superior strains and media for better mycelial and fruit body growth. First, we analyzed the genetic relationship among 31 strains and divided five groups with three kinds of URP primers. And then ten strains were selected from five groups based on the experiment of mycelial growth. The suitability of media for mycelial growth was different according to media type. The suitable solid and liquid media for mycelial growth of S. latifolia isolates were PDA and M2, respectively. In addition, with regard to C/N ratio, the mycelial growth increased even until C/N 160. Second, we investigated the production of fruitbody of the strains by plastic bag cultivation. The substrate was mixed with larch sawdust, corn flour, and wheat flour (8:1:1, v/v). Moisture content of substrate was controlled by about 60% with 10% molasses solution. Out of 31 strains, 19 strains formed primordia. The eight strains produced more than 140g/1kg in fresh weight. Third, molasses culture media was selected for the mycelial growth. And molasses suitable sugar content and input aeration were around 8Brix% and 0.3~0.6vvm, respectively. The longer the incubation period is, the more dried weight of mycelia increased, but medium volume decreased. Therefore, the best incubation period was 9 to 11 days depending on strains. In the future, research project entitled development of culture system and new variety for stable production of S. latifolia will be considered as a new item.

• Applied Biological Chemistry
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• v.27 no.3
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• pp.169-173
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• 1984

In order to determine the optimum harvesting time based on grain filling and physico-chemical qualities for malting, three cultivars were harvested at every five days from 30th day after heading date at two experimental sites in the southern part of Korea. Starch accumulation and kernel weight increment were remarkable until 45th day after heading, but negligible after that. Content of ash, crude protein and polyphenolics and ${\alpha}-amylase$ activity decreased with maturation of grains and reached to the lowest value at 45th day after heading date. Germinative energy and capacity were good enough for malting from 40th day after heading date. The optimum harvesting time were estimated at 45th day after heading date in the increment of starch accumulation and kernel weight. At this time matured and immatured kernels were in the ratio 93 : 7. However, it is estimated that early harvesting time was at 40th day after heading date.

• Journal of Korea Foresty Energy
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• v.24 no.2
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• pp.31-36
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• 2005

Cauliflower mushroom (Sparassis crispa) is an edible mushroom that shows remarkably high contents of $1,3-{\beta}-D-glucan$ compared to other edible mushrooms. The mushroom is known to give high antitumor and immunologic activities, thus the mushroom is recently cultivated in Japan and Korea. However, cultivation methods are being kept in secret or under patents by some companies with complicated procedures. This study was conducted to solve the problem by providing a simple method for the cultivation of cauliflower mushroom. We could produce the mushroom using sawdust-based media of Larix leptolepis, Pinus densiflora and P. koraiensis with addition of barley flours and sugar. The ratio of the sawdust : barley flours : sugar used for this study was 80:20:3 in dry-weight base, and the water content was adjusted as 65%. The productivity was somewhat different among the species of sawdust media and the strains of Sparassis crispa for the cultivation, and the mushroom production reached up to 177g from 650g base(productivity : 27%). Thus, this medium is strongly recommended as a practical cultivation method for cauliflower mushroom. By the way, further study for the determination of adequate concentration of barley flour and the selection of proper strain for each sawdust species is needed.

• Journal of Mushroom
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• v.16 no.3
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• pp.192-197
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• 2018

A new blackish-brown variety of Flammulina velutipes, 'Yeoreumhyang2ho,' which was bred by crossing two monokaryons isolated from the 'Heukhyang' and 'Garlmoe' varieties, showed adaptability to high temperature. During bottle cultivation, the temperature was maintained at $16^{\circ}C$ and the variety displayed good productivity compared to the control ('Heukhyang'), without necessitating low temperature ($4^{\circ}C$) treatment. The period necessary for mycelial and fruit body growth, and primordia formation was 24 days, 8 days, and 8 days, respectively. The total cultivation period was 40 days, which was 3 days shorter than that of the control. Particularly, primordia formation took 2 days less than the control and showed initial uniformity. The yield of 'Yeoreumhyang2ho' was 154 g per 850 ml bottle, which was 8% higher than the control yield. The ${\beta}-glucan$ content was 67.9 g per 100 g dry weight, which is approximately 1.1-2.2 times the amount of ${\beta}-glucan$ in control, the golden and white mushrooms that are available in the market.