• Korean Journal of Food Science and Technology
• /
• v.43 no.1
• /
• pp.12-16
• /
• 2011

This study was conducted to identify the differences in proteomic characteristics between Ca-enriched king oyster mushrooms and general king oyster mushrooms. A combined high-throughput proteomic approach was employed to determine the expression profiles and identity of proteins using 2-dimensional gel electrophoresis and matrix-assisted laser desorption ionization time-of-flight (MALDI-TOF) mass spectrometry. The overall distribution patterns of the proteins were quite similar, but many of the protein spot intensities varied. A total of 10 proteins, representing a significant difference in the quantities of protein betweenthe two types of mushrooms, were successfully identified. Among these proteins, eight kinds were increased in the Ca-enriched king oyster mushrooms and two kinds were decreased. This study showed that proteomic analysis can help define specific changes in protein level and composition, which can occur in mushrooms where Ca content may or may not be enriched.

• Journal of agriculture & life science
• /
• v.46 no.6
• /
• pp.157-163
• /
• 2012

Pleurotus eryngii. one of the most popular edible mushrooms, has been well known for its biological activities such as antioxidation, antitumor and immune modulation. Spent coffee ground(SCG) that is a waste product from the coffee industry has been continuously investigated for its reutilization. In this study, SCG was added to the fungal cultuvation medium and analyzed for its effect on the growth and physiological activity of P. eryngii mycelia. It was clearly demonstrated that SCG could accelarate mycelia growth. 1% SCG culture was very notable by showing 2.5-fold higher dry cell weight comapred to the control culture, which suggested SCG as an excellent activator for the growth of P. eryngii mycelia. By the addition of SCG, polyphenol content was increased by two fold but there was no change in polysaccharide content. In the analysis of DPPH scavenging activity, SCG was determined as a valuable source in order to significantly increase the antioxidative activity of the mycelium.

• Journal of Mushroom
• /
• v.21 no.1
• /
• pp.1-7
• /
• 2023

This study addresses the current demand of the Korean mushroom export industry to establish an export strategy and governing policies.The enoki mushroom exports increased by 89% in 2009 and 23% in 2010, resulting in the largest export volume (17,163 tons) and export value ($26,292,000) being recorded in 2010. In contrast, exports in 2020 yielded only $18,525,000, which was 29% lower than that in 2010. In case of king oyster mushrooms, exports increased by 10% in 2012, 13% in 2013, and 2% in 2014, maintaining a moderate-growth trend. Moreover, Korea's mushroom exports are focused on a few specific countries. Enoki mushrooms accounted for more than 50% of the total exports to North America and Vietnam from 2012 to 2022, whereas king oyster mushrooms accounted for more than 50% of the total exports to Europe and North America (USA and Canada) from 2009 to 2022. Another characteristic trend in Korean mushroom exports is the diversification of export markets. The number of countries importing enoki mushrooms and king oyster mushrooms from Korea is increasing.

• Food Science of Animal Resources
• /
• v.26 no.3
• /
• pp.343-348
• /
• 2006

The effect of Pleurotus eryngii and meat particle size on properties of sausage quality was investigated. Pleurotus eryngii and meat were processed and combined in the following three ways: T1 (minced Pleurotus eryngii+emulsified meat), T2 (chopped Pleurotus eryngii+emulsified meat) and T3 (chopped Pleurotus eryngii+chopped meat). The pH values of sausages showed T1 to be significantly higher (p<0.05) than T2 and T3. The shear force values showed no significant difference between treatments. T2 and T3 had significantly higher hardness values (p<0.05) than T1. With regard to color, the lightness and whiteness of sausage were significantly higher (p<0.05) for T1 and T2 than for T3. No significant differences between treatments were found regarding redness and yellowness. Panels rated T2 and T3 significantly higher (p<0.05) for aroma and flavor than T1. T2 was rated significantly juicier (p<0.05) than T1, T2 and T3 were rated significantly higher (p<0.05) for overall acceptability than T1.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.33 no.4
• /
• pp.716-722
• /
• 2004

This study investigated the quality characteristics of sponge cakes with addition of mushroom (Pleurotus eryngii) powders prepared by different drying methods, hot air (HDMP: hot air dried mushroom powder) and freeze drying (FDMP: freeze dried mushroom powder). The specific gravities, viscosity, height, specific volume, color, texture and sensory evaluation of bread dough containing 3%, 5% and 7% mushroom powders were measured. The specific gravity and viscosity tended to increase according to the addition of mushroom powder. The height and specific volume tended to decrease according to the addition mushroom powder. Substituting mushroom powder for flour also resulted in decreased yellowness and lightness and increased redness of the cake crust. The hardness of cakes containing mushroom powders was higher than tat of control without mushroom powders. The color of cake crust became darker as the amount of mushroom powders increased. The results of sensory evaluation by QDA (quantitative descriptive analysis) to compare two different drying methods showed that overall acceptalility of sponge cakes containing 3% and 5% mushroom power were higher than that of control without mushroom powder.

• Korean Journal of Food Science and Technology
• /
• v.36 no.4
• /
• pp.563-567
• /
• 2004

Nutritional components, such as approximate compositions, and amino acid, mineral, vitamin, sugar, and fatty acid contents, of artificially cultivated Pleurotus ferulea were analyzed. Contents of carbohydrates, crude lipids, dietary fibers, crude proteins, total amino acids, particularly essential amino acids, minerals, water-insoluble and-soluble vitamins, glucose, and unsaturated fatty acids such as linoleic acid of P. ferulea were higher than those of P. ostreatus and P. eryngii. Results indicate P. ferulea has abundant essential nutrients and thus is good source of functional healthy food.

• Korean Journal of Food Science and Technology
• /
• v.41 no.2
• /
• pp.191-195
• /
• 2009

We assessed the effect of surimi gel, which is prepared from the king oyster mushroom (pleurotus eryngii) and cuttlefish meat paste (KCP) on lipid metabolism and antioxidant activity in high-cholesterol-fed rats. Three groups of 3-week-old male Sprague-Dawley rats were fed on a diet containing 1 g cholesterol/kg for 6 weeks. We administered only a high-cholesterol diet to the control group, one group was fed on surimi gel containing cuttlefish paste and king oyster mushrooms, and another group was fed with general boiled fish meat paste (GFP), which is commonly sold in marketplaces. Plasma and hepatic lipid profiles were measured, and the antioxidant status of the liver was assessed. The plasma triglyceride concentration did not differ significantly among the groups. Supplementation with KCP resulted in lower plasma and hepatic cholesterol concentrations and atherogenic index as compared to the control group and GFP, whereas the plasma high-density lipoprotein-cholesterol concentration was elevated. Moreover, the KCP-supplemented animals evidenced greater bile acid excretion. The KCP groups evidenced significantly lower plasma and hepatic levels of thiobarbituric acidreactive substances as compared to the control group. Besides, hepatic antioxidant enzyme activities, including catalase and superoxide dismutase, were significantly higher in the KCP group. In conclusion, KCP was quite effective in improving the lipid metabolism and reducing oxidative stress by upregulating the hepatic antioxidant enzymes in high-cholesterol-fed rats.

• Korean Journal of Food Science and Technology
• /
• v.48 no.6
• /
• pp.582-589
• /
• 2016

The aim of this study was to investigate the synergistic anti-inflammatory and anti-dermatitis effects of grape branch extract (GBE) and Pleurotus eryngii (PEE) combinations on the active immune cells and atopic dermatitis-like skin lesions in mice. The results showed that the combination of GBE ($12.5{\mu}g/mL$) and PEE ($500{\mu}g/mL$) led to much stronger inhibitory effects on the production of inflammatory mediators, such as NO and $PGE_2$ than that exhibited by GBE ($25{\mu}g/mL$) and PEE ($1000{\mu}g/mL$) alone, even at higher concentrations, in LPS-stimulated RAW 264.7 macrophages. The combination of GBE and PEE synergistically inhibited the production of TNF- and IL-6 in LPS-stimulated RAW 264.7 macrophages and PMA plus A23187-activated HMC-1 cells. Furthermore, combined GBE and PEE had a stronger ameliorative effect than GBE and PEE alone by inhibiting the clinical sores, IgE, and IL-4 on atopic dermatitis-like skin lesions in mice. Collectively, these results suggested that the combination of GBE and PEE produced a synergistic anti-inflammatory and anti-atopic dermatitis effect on immune cells and atopic dermatitis-like skin lesions in mice.

• Journal of Mushroom
• /
• v.13 no.3
• /
• pp.199-202
• /
• 2015

The purpose of this study is to address a current mushroom export situation in Gyeongbuk area for establishing exports strategy, and policy of mushrooms export. Mushroom industry has made a rapid growth over the past 20 years in Korea. Gyeongbuk province exports volume of enoki and king oyster mushrooms account for about half of the country, enoki and total exports in 2009, and 81%, increased to 14% in 2010 and 2010, the maximum exports (9,415 tons) and the maximum exports (14,840 grand)was recorded. But, enoki and total exports in 2011, and -15%, decreased to -19% in 2012, and increased to 32% in 2013, 1% in 2014. King oyster mushroom to represent the Netherlands in Europe, exports were higher exports to China is negligible. In the case of China in 2001, 5 spots automated mushroom factory, production, but only 8,000 tons in 2011, 652 mushroom factory, production of 1,100,000 tons and in 2012, 788 mushroom factory, production of 1,520,000 tons quickly grew.

• Journal of Mushroom
• /
• v.11 no.1
• /
• pp.32-35
• /
• 2013

The purpose of this study is to the Gyeongbuk area of mushroom exports by increasing exports strategy, and export support for establishing a policy analysis of the factors that you can take advantage of the basic information to get. Mushroom industry has made a rapid growth over the past 20 years in Korea. Gyeongbuk province mushroom exports account for about half of the country, enoki and total exports in 2009, and 81%, increased to 14% in 2010 and 2010, the maximum exports (9,415 tons) and the maximum exports (14,840 grand)was recorded. King oyster mushroom to represent the Netherlands in Europe, exports were higher exports to China is negligible. In the case of China in 2001, 5 spots automated mushroom factory, production, but only 8,000 tons in 2011, 652 mushroom factory, production of 1,100,000 tons very quickly grew.