• Korean Journal of Food Science and Technology
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• v.20 no.4
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• pp.459-462
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• 1988

Compositions of free-sugars and sugar-alcohols in three cultivated mushrooms, Pleurotus ostreatus, Lentinus edodes and Agaricus bisporus were analyzed by gas-liquid chromatography and compositional differences of these components depending on species, sizes of fruiting body and portions(pileus and stipe) were investigated. Glucose, fructose, trehalose, glycerol, arabitol and mannitol were identified in each of the three mushrooms. The major components were mannitol and arabitol in Lentinus edodes, mannitol in Agaricus bisporus, trehalose and mannitol in Pleurotus ostreatus. The total free-sugars and sugar-alcohols content were in the range of 12.7-18.9% in Lentinus edodes, 9.2-16.1% in Agaricus bisporus and 8.2-10.6% in Pleurotus ostreatus. Total contents of these components in Pleurotus ostreatus and Agaricus bisporus were higher in pileus than those in stipe and it was decreased as pileus size development in all of three edible mushrooms.

• Journal of Life Science
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• v.21 no.4
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• pp.515-520
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• 2011

This study was carried out to evaluate the immunomodulatory capacity of edible mushrooms, including Lepista nuda, Corprinis comatus, Letinus edodes, and Pleurotus eryngii, in mice. BALB/c mice were administered 1, 50, and 500 mg/kg body weight of various mushrooms five times a week over 4 weeks through gastric intubation. The control mice were administered distilled water. No significant changes in body weight were observed. IL-4 and IFN${\gamma}$ production was evaluated with splenic T lymphocytes stimulated in vitro with phytohemagglutinins for 48 hr. The mice group administered L. edodes showed significantly higher ratio of IFN${\gamma}$ versus IL-4 than the other groups. In addition, the ratio of plasma IgG2a versus IgG1 was also significantly elevated in mice treated with L. edodes. However, no significant change was observed in ratio of IgG2a versus IgG1 in splenic B lymphocytes stimulated in vitro with lipopolysaccharides for 7 days. These results indicate that L. edodes can enhance type-1 helper T cell-mediated cellular immunity.

• Culinary science and hospitality research
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• v.21 no.1
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• pp.235-249
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• 2015

This study was carried out to investigate the flavor changes of Lentinus edodes at different storage temperatures, time and natural additives using an electronic nose with six metal oxide sensors. To preserve good quality of modified atmosphere packaged Lentinus edodes, Four natural additives(Artemisia princeps, Artemisia capillaries, green tea, and activated charcoal) were used. The mushrooms were packaged in polyethylene films with each treatment and were stored at 5, 10 and $20^{\circ}C$. Increase in storage temperature and storage time decreased the ratio of resistance in the electronic nose as well as first principal component scores. In addition, indicating quality of mushroom reduced at high temperature and long storage time. The results of the electronic nose and the principal component analysis(PCA) in the mushrooms with Artemisia princeps and Artemisia capillaries that were stored at $5^{\circ}C$, and green tea and activated charcoal which were stored at $10^{\circ}C$ showed the good effects to maintain the freshness along with reducing off-flavor. However, there were no differences between control and treatment groups at $20^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.50 no.1
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• pp.8-13
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• 2018

The textural and antioxidant properties, as well as the changes in functional constituents of shiitake mushrooms cooked by three different methods (boiling, steaming, and frying) were analyzed. The hardness of the mushrooms did not change significantly at the end time of cooking for each method. The antioxidant properties determined by measuring the free-radical scavenging activity and total phenolic content were the highest in the control (uncooked shiitake), and these properties were adversely affected after cooking, especially by boiling. Both the riboflavin and eritadenine contents were the highest in the control, but decreased upon cooking, in the following order: frying > steaming > boiling. The ergocalciferol content after frying was less than that in other samples. Although uncooked shiitake mushroom showed a higher concentration of functional constituents, it needs to be cooked adequately owing to its tough texture. If the hardness of the mushrooms cooked by different methods is the same, frying is considered the most acceptable method.

• Journal of the Korean Applied Science and Technology
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• v.35 no.4
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• pp.1003-1012
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• 2018

This study is for checking the possibility of Lentinula edodes as cosmetic materials. For this we carried out biological active evaluation about anti-oxidant and anti-inflammatory effects by Lentinula edodes extracts. We extracted Lentinula edodes with water and 70% ethanol and then in order to evaluate anti-oxidant activity we treated samples by concentrations (100, 500, 1000) ${\mu}g/ml$ and carried out 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging, the activity of 2,2'-azino-bis ( 3-ethylbenzothiazoline-6-sulphonic acid )-diammonium salt (ABTS) cation radical scavenging and superoxide dismutase(SOD) like activity. Also, in order to evaluate effect of anti-inflammatory the samples in macrophages(RAW 264.7 cells), we carried out evaluation of cell viability, nitric oxide inhibitory activity western blot. The results of DPPH, $ABTS^+$ radical scavenging activity and SOD-like activity of the Lentinula edodes extracts increased in dose-dependent manner. The cytotoxic of samples by MTT assay showed no toxicity at the concentrations of 10, 25 and $50{\mu}g/ml$ of Lentinula edodes extract. Nitric oxide inhibition activity results showed that the extracts reduced NO productions in a concentration-dependent manner. Expression of inflammatory cytokines as $TNF-{\alpha}$, $PGE_2$ and $IL-1{\beta}$ decreased in a concentration-dependent manner and iNOS and COX-2 proteins expression rates were decreased significantly in western blot analysis. From the results of the experiment, it was comfirmed that the Lentinula edodes extracts had excellent anti-oxidant and anti-inflammatory effect and could be used as a safe natural cosmetic material in the future.

• 한국생물공학회:학술대회논문집
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• 2003.10a
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• pp.667-671
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• 2003

The total phenolic and flavonoid contents of Lentinus edodes extracts were determinated by spectrophotometrical .method, and antihepatotoxic activity was detected on glutathione S-Transferases(GST). The total phenolic contents was highest water extract than solvent(ethanol, methanol) extracts, but flavonoid content was appear on opposite. GST activity was the highest appears in water extract. This fact verified of anticancer effect indirectly of Lentinus edodes.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.8
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• pp.1182-1187
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• 2005

This study was designed to investigate the supplementary effects of Lentinus edodes which were harvested at different time period and part on acetylcholine content and its related enzyme activities in the brain of diabetic mouse model (KK mouse). We fed mice with standard diet (Control diet; CON) or 4 different kinds of experimental diets (DGC: on time harvested, cap of Dong Go; DGS: on time harvested, stipe of Dong Go; HSC: late harvested, cap of Hyang Sin: HSS: late harvested, stipe of Hyang Sin) to KK mouse for 8 weeks. Neurotransmitter such as acetylcholine contents, acetylcholinesterase activities, monoamine oxidase-B ac-tivities and lipid peroxide contents in the brain were measured. The results showed that acetylcholine content was significantly higher in DGC and HSC groups than CON group. The activities of acetylcholinesterase and monoamine oxidase-B enzyme were significantly inhibited in the brain of DGC and HSC groups compared with CON group. Lipid peroxide content was lower in DGC group than CON group. These results suggested that the cap of Lentinus edodes which were harvested on time and late time contain increased acetylcholine content and decreased acetylcholinesterase activities, monoamine oxidase-B activities and lipid peroxide contents. Thus the cap of Lentinus edodes which were harvested at different time periods may play an effective role in enhancing cognitive function.

• 산림경영
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• s.127
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• pp.28-31
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• 1997

• Korean Journal of Food Science and Technology
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• v.29 no.1
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• pp.161-166
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• 1997

Tissue thromboplastin (tissue factor), a membrane bound glycoprotein is an important initiating factor in blood coagulation cascade, which leads to the formation of thrombin by activating both factor X and IX. Activation of blood coagulation by TF is essential for blood injury, and stimulates the blood coagulation in myocardial infarction, cancer and blood coagulatory diseases. High density lipoprotein, apolipoprotein A-II were known to be biological TF inhibitors. Recently, studies on search for TF inhibitors from natural products have been active in Korea. Among the edible mushrooms screened for inhibitory activities on the TF, Lentinus edodes showed the most strong activity, followd by Agaricus bisporus and Ganoderma lucidium. And the fractionation of the above mushrooms with the chloroform ($CHCl_3$) and ethylacetate (EtOAc) was done and evaluated for the inhibitory activities on TF. In Ganoderma lucidium, $CHCl_3$ fraction and $H_2O$ layer were not active, but EtOAc fraction exhibited a strong inhibitory activity on TF and the $IC_{50}$ value was $1.07{\times}10^{-4}\;g$. In the case of Agaricus bisporus, there were no inhibitory activities on the TF in all of the fractions. $CHCl_3$ fraction and $H_2O$ layer of Lentinus edodes did not show inhibition on the TF but EtOAc fraction showed strong inhibition on the TF, and the $IC_{50}$ value was $7.70{\times}10^{-4}\;g$.

• Korean Journal of Food Science and Technology
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• v.31 no.1
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• pp.128-137
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• 1999

In this study, shiitake mushrooms were dried by hot air, vacuum and freeze drying methods and theire physical properties were compared. Since the pore size affects the amount of absorption, the characteristics of water sorption were investigated at various humidities and temperatures. Results showed that the freeze dried product had the greatest pore area and the highest absorption capacity. However, all the dried samples showed similar quality. The browning degrees were severely changed with increased relative humidities and temperatures. Among these drying methods, the freeze drying gave the greatest change in browning degree. The GAB monolayer moisture contents of the dried shiitake mushroom were $5.3{\sim}7.7%$. The prediction model was also provided using parameters such as relative humidity, temperature and pore area.