• Food Science and Preservation
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• v.5 no.3
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• pp.275-280
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• 1998

The effects of Poria cores powder addition on bread making were investigated by evaluation of dough rasing power, rheological properties of dough by farinograph and extensograph color and sensory quality. As increment of Poria cocos powder, dough rasing power and extensibility were decreased but water absorption rate and resistance were increased. Time for dough formation, stability and v/v point of dough were increased when 5 and 10 percent of Poria cocos powder were added. Color of bread wasn't significantly different when Poria cocos powder was added up to 10 percent. Overall acceptance by sensory evaluation was the best when 5 percent of Poria cocos powder was added, tut there are no significant difference among breads which were made with various mixing rates of Poria cocos powder.

• Food Industry And Nutrition
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• v.12 no.2
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• pp.51-57
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• 2007

한국산 복령과 후박의 이용성 확대를 위하여 각각 추출물의 ABTS와 DPPH라디칼의 소거능, 환원력의 항산화능 효과 및 인체암 세포주의 항암활성에 대하여 조사하였다. 복령과 후박을 버섯균사체로 발효시킨 한약 추출액의 항산화활성(ABTS와 DPPH 라디칼소거, 환원력)은 시료 추출물의 농도가 증가할수록 비례적으로 증가하였으며, DPPH 라디칼 소거활성은 ABTS보다 비교적 높게 나타났고, 원료후박 추출물($21.16{\sim}24.68%$)은 원료복령 추출물($45.46{\sim}49.63%$)에 비하여 약 2배 이상 높았다. 복령 시료 추출물의 농도별에 따른 환원력은 원료 복령($0.55{\sim}0.63$)에 비하여 동충하초, 팽이버섯 및 큰 느타리 균사체로 발효시킨 시료($0.50{\sim}0.62$)의 흡광도로 서로 비슷한 증가를 나타내었고, 후박 시료 추출물의 농도별에 따른 환원력은 원료 후박 추출물($0.98{\sim}1.06$)이 3가지의 버섯 균사체 발효후박 추출물($0.76{\sim}1.01$)에 비하여 약간 높았다. 자궁경부암세포(HeLa)와 대장암세포(HT-29)는 원료복령과 후박의 추출물이 각각의 발효한약에 비하여 저해활성이 높았다. 간암세포(HepG2)는 $200{\mu}g/assay$ 농도에서 팽이버섯 균사체 발효복령의 추출물이 가장 높았는데, 원료복령과 동충하초 및 큰 느타리에 비하여 각각 1.79, 1.35, 1.03배 높은 저해활성을 나타내었다. 그리고 팽이버섯과 동충하초 균사체를 배양한 발효후박에서 각각 $11.39{\sim}53.92%$, $10.71{\sim}50.21%$ 범위였으며, 원료후박에 비하여 $200{\mu}g/assay$ 농도에서 각각 2.21배, 2.05배 높은 저해활성을 나타내었다. 유방암세포(MCF-7)는 발효복령 추출물의 저해활성이 팽이버섯 균사체($58.35{\sim}72.87%$)에서 가장 높았으며, 큰 느타리버섯($61.04{\sim}67.66%$)과 동충하초($39.74{\sim}66.40%$) 및 원료복령($50.32{\sim}69.24%$)은 서로 비슷하였다.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.4
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• pp.554-562
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• 2008

In this study, we attempted to assess the efficacy of a method to improve the quality of prepared bread via the addition Poria cocos powder to wheat flour at a range of concentrations from $0{\sim}5%$. The approximate composition for Poria cocos powder was as follow: moisture 7.67%, crude protein 0.61%, crude fat 0.58%, crude ash 0.32%, and crude fiber 0.30%, when using the flour to which the Poria cocos powder had been added, specific volume, falling number, and dough yield values all increased with increasing concentrations of added Poria cocos powder. The result of our microscopic observations revealed a relative scarcity of larger starch granules, and the bread prepared with the Poria cocos powder evidenced a sparse structure. With regard to the Hunters color value measurements, the L value decreased with increasing concentrations of Poria cocos powder. but the a and b values evidenced an inverse relationship with the concentration of added powder. The texture, hardness, and adhesiveness characteristics of the bread decreased with increasing concentration of added Poria cocos powder. but the gumminess and chewiness of the bread increased. However, we noted no significant differences in the springiness and cohesiveness characteristics among the experimental groups assessed herein. In the sensory evaluation, the quality of the 2% or 3% Poria cocos powder breads was optimal in terms of its taste and flavor.

• Applied Biological Chemistry
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• v.41 no.7
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• pp.539-544
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• 1998

A study was conducted to investigate the effects of Poria cocos powder on dough rheology and wet noodle quality. Poria cocos powder had considerably lower content of crude protein, crude fat and crude ash than those of wheat flour. Poria cocos powder had also much bigger particle size $(74.62\;{\mu}m)$ and larger surface area $(3884.13\;cm^2/g)$ than those of wheat flour. The peak, final viscosities and setback in amylograph increased with the increase of Poria cocos powder concentration. The water absorption and dough stability in farinograph increased with the increase of Poria cocos powder concentration. With the increase of Poria cocos powder, the L values decreased in wheat flour-Poria cocos powder blend and dough, but increased in wet noodles. The cooked weight and volume of cooked noodles decreased, but the turbidity of soup increased with the increase of Poria cocos powder concentration. The hardness, cohesiveness, chewiness and springiness of cooked noodles had the biggest values at 3% addition of Poria cocos powder, but the values decreased above that concentration. The sensory evaluation of cooked noodles showed that the wet noodles with high quality could be produced by $5{\sim}7%$ addition of Poria cocos powder.

• Journal of Mushroom
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• v.11 no.4
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• pp.303-307
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• 2013

The cultivation of Poria cocos on tree-stumps and logs, was first described at the beginning of the 13th century. Poria cocos has been used for medicinal purposes to treat physical and mental recuperation, promote diuresis, forgetfulness and physical weakening. The artificial cultivation techniques of P. cocos was reported in China in 1957. are reported. The basic study on morphological characteristics and artificial cultivation method of Poria cocos with pine tree log buried under ground were initiated by Rural Development Administration. To widen the utilization of harvested sclerotia of Poria cocos as new food stuffs, powder of the sclerotia were used for producing new soft drinks and supplemented to wheat flour to make functional bread. Last 30 years, the supply of P. cocos in Korea through cultivation could not meet the domestic demand, Korea collected P. cocos in the mountainous areas and also import the sclerotia from China. Since the domestic demand of the sclerotia in China increased, the price of imported sclerotia of P. cocos also increased. Recently, high-quality and high-yielding cultivation methods were developed in Gyeongbuk Agricultural Research and Extension Services (GARES). The new cultivation methods of P. cocos developed by GARES was to change traditional cultivation method from under ground to above ground cultivation house, and shortened cultivation period by half, and improved the quality of the sclerotia. Therefore, it is suggested that advanced new technology for production of sclerotia of P. cocos from under ground and above ground must be developed for fullfil the domestic demand of the sclerotia.

• Journal of the Korean Applied Science and Technology
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• v.36 no.4
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• pp.1303-1311
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• 2019

This study was to investigate the antioxidant, anti-inflammatory and neuronal cell protective effects of Poria cocos Wolf and Corni fructus extracted by water and 70% ethanol. Total polyphenol content in water extract of Poria cocos Wolf was significantly higher than those of other extracts. DPPH and ABTS free radical scavenging activity in water extract of Corni fructus was higher than those of other extracts. DPPH and ABTS free radical scavenging activity were increased in a dose-dependent manners. In order to effectively extract total polyphenol contents and anti-oxidant components in Poria cocos Wolf and Corni fructus, hot water extraction method is more efficient than ethanol extraction method. Poria cocos extracts were found to be a superior NO production inhibitory effect compared to Corni fructus extracts. In a neuronal cell viability assay using MPP⁺, the water extract of Poria cocos Wolf protected against MPP⁺-induced neurotoxicity than those of Corni fructus extract. It is considered to be a potential functional material with antioxidant, anti-inflammatory and neuronal protective effect against to oxidative stress according to the extract methods of extracting Poria cocos Wolf and Corni fructus.

• Journal of Mushroom
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• v.14 no.4
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• pp.232-236
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• 2016

This study aimed to discriminate the geographical origins of domestic and chinese Wolfiporia extensa. They were subjected to oxygen (45.32 to 48.07%), carbon (38.09 to 40.12%), hydrogen (6.05 to 6.78%), and nitrogen (0.16 to 0.23%). Antioxidant activity was examined by DPPH free radical scavenging activity. According to the results of the experiment, no significant differences were found between domestic ($IC_{50}$, 7.25 mg/ml) and Chinese ($IC_{50}$, 8.35 mg/ml) W. extensa. However, as determined by the inorganic mineral contents were significantly different between domestic and Chinese W. extensa. The amount of potassium in domestic and Chinese W. extensa was and $33.14{\pm}17.27%$, $47.60{\pm}8.78%$, respectively. The results of this study suggested that the analysis of inorganic components by ED-XRF should be useful for origin identification of W. extensa.

• Food Science and Preservation
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• v.19 no.4
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• pp.510-518
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• 2012

In this research, to modernize traditional food and to make functional bokryung-byung, bokryung-byungwas made with Poriacocos Wolf powder added. During its storage, its moisture content ranged from 42.89 to 44.85%. The control group had the highes tmoisture content (44.85%), and it was reduced significantly as the Poriacocos Wolf powder in creased. The longer the storage period was, the lower the pH and the higher the acidity was. The total bacterial count increased from 2.70 to 3.00 Log CFU/g right after the manufacture and increased rapidly on the fourth day of the storage with more than 7.00 Log CFU/g. There was no difference between the control group and the bokryung-byung, though. The Hunter's color value after the manufacture, with the increase in the added Poriacocos Wolf powder, showed a significantly reduced brightness, but significantly increased redness and yellowness. Their chromaticity did not change, how ever, during their storageat a temperature of $20^{\circ}C$. The hardness, solidity, gumminess, and cohesiveness of the bokryung-byung increased, unlike in the control group, and its brittleness increased. In terms of the overall preference, the preference for the control group was high, but was higher when 5 % Poria cocos Wolf powder was added during the manufacture of the bokryung-byung. As a result of these correlations, it is believed that elastic and chewy dduks are preferred and bokryung-byungs could be developed as functional dduks.

• The Korean Journal of Mycology
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• v.46 no.3
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• pp.295-306
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• 2018

In the present study, we compared the effects of 50% ethanolic extracts of Chinese and Korean Wolfiporia cocos (CPE and KPE) on in vitro lipid accumulation in 3T3-L1 cells and their anticancer activities in Sarcoma 180 cells. We further compared the anticancer activities and the 50% inhibitory concentrations ($IC_{50}$) of CPE with KPE with cultivated for one and two years in a landfill and a facility (LPE and FPE), respectively. In addition, the single oral dose toxicities of CPE and KPE were evaluated in mice. Lipid accumulation was inhibited after 48 hours, in CPE and KPE treated 3T3-L1 cells; however, no significant difference was observed between CPE and KPE in their lipid accumulation inhibitory activities. The anticancer activity of KPE was higher than that of CPE at $300{\mu}g/mL$ (p<0.05), revealing the possibility of an auxiliary biological means for origin identification. The anticancer activities of LPE and FPE were significantly stronger than that of CPE (p<0.05) but there was no difference between extracts from one- and two-year-old W. cocos, irrespective of the cultivation method. In single oral dose toxicity tests, CPE and KPE did not induce mortality during the 14-day observation. Thus, the 50% of lethal dose ($LD_{50}$) of CPE and KPE were estimated to be higher than 2,000 mg/kg. Taken together, our results indicate that the anticancer assay could be an auxiliary means of identifying the origin of W. cocos. In addition, artificial cultivation could be an alternative way to reduce the import of W. cocos. Lastly, 50% ethanolic W. cocos extracts could be potential candidates for obesity and cancer managements.

• Journal of Mushroom
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• v.16 no.2
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• pp.111-117
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• 2018

This study was conducted to compare the composition and antioxidant activity of 1- and 2-year-old Poria cocos Wolf cultivated at a mortuary and cemetery. An elemental analyzer test showed oxygen, carbon, hydrogen, nitrogen, and sulfur to be present at concentrations of 45~46%, 39~41%, 6.06~6.1%, 0.21~0.22%, and 0%, respectively. No differences in composition were observed among samples. Eleven minerals (S, Ca, Mg, P, As, Se, Cu, Fe, Pb, Zn, and Cd) found in P. cocos cultivated at the mortuary and cemetery were analyzed by inductively coupled plasma mass spectrometry (ICP). The levels of S, Fe, Mg, and Zn in P. cocos were higher in cemetery-cultivated samples than in mortuary-cultivated samples. A 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay for antioxidant activity revealed half-maximal inhibitory concentration ($IC_{50}$)values of P. cocos to be 8.601 mg/mL (mortuary, 1 year old), 12.85 mg/mL (cemetery, 1 year old), 1.23 mg/mL (mortuary, 2 years old), and 1.18 mg/mL (landfill, 1 year old). A 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) assay revealed $IC_{50}$ values of 15.85 mg/mL (mortuary, 1 year old),14.59 mg/mL(cemetery, 1 year old), 3.9 mg/mL (mortuary, 2 years old), and 14.92 mg/mL (cemetery, 1 year old). The results showed a concentration-dependent effect. Two-year-old mortuary-cultivated P. cocos had the highest antioxidant activity among samples. Ultrastructure analysis with a field emission scanning electron microscope (FE-SEM) showed no obvious differences among samples.