• Journal of Mushroom
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• v.6 no.1
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• pp.1-12
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• 2008

Mushroom is well known for a safe food for a long time and, what is more, has a lot of useful characteristics related on the pharmacological activities. It is expected to be one of the most important functional food due to its diverse bioactive compounds. Especially, medical potentiality on immunomodulator and antitumor continues to be focused. Recent research trend and commercialization of functional healthy food using mushroom and its bioactive compounds will be herein introduced. Industrialization of mushroom functional substances will be also discussed.

• Journal of Mushroom
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• v.15 no.4
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• pp.155-163
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• 2017

Mushrooms and their extracts including purified ingredients, are currently used as foods, functional foods (and/or nutraceuticals), and medicines. These products have numerous bioactive compounds such as polysaccharides (mainly ${\beta}$-glucans), glycoproteins, nucleotide analogs, terpenoids, and polyphenols, which have exhibited antioxidant, antimicrobial, anticancer, antiviral, anti-obesity, and immunomodulatory activities. In this review, we discuss the current information on the biactivities of 10 popular mushrooms in Korea. We also summarize the information on mushrooms and the active compounds derived from them, as well as mushroom-based products such as foods, functional foods, and medicines. We believe this review could provide useful information for scientists and consumers who seek to develop new products and promote healthy food habits and lifestyle.

• The Korean Journal of Food And Nutrition
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• v.31 no.4
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• pp.471-477
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• 2018

The antioxidant properties of mushroom and sea tangle extracts and mustard leaf added to Kimchi were investigated by total phenolic content, DPPH radical scavenging, ABTS anion scavenging, FRAP reducing power, and ORAC value. Total phenolic content of functional Kimchi (FK) was significantly higher than that of control Kimchi (CK). DPPH radical and ABTS anion scavenging activities of functional Kimchi were significantly higher than those of control Kimchi by 2.7 and 1.7 fold, respectively (p<0.05). Also, the FRAP reducing power and ORAC value of functional Kimchi increased compared to those of the control Kimchi by 1.6 and 1.1 fold, respectively (p<0.05). Our results suggest that functional Kimchi made by mushroom and sea tangle extracts and mustard leaf may be a potent antioxidant source and could be developed as a antioxidant functional food that may be for the effective treatment of oxidant conditions. Through continuous research and development of functional Kimchi by the use of mushroom and sea tangle extracts, it will be necessary to try to identify other functions that could be useful for preventing various diseases.

• YAKHAK HOEJI
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• v.54 no.3
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• pp.187-191
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• 2010

Chaga mushroom (Inonotus obliquus) has been identified to have various biological activities. This study was performed to investigate the potential of chaga mushroom as a immunomodulating functional food. When mouse splenocytes were exposed to various concentration of hot water extracts of chaga mushroom (IOE) with mitogens (Con A, LPS), splenocytes proliferation was significantly increased. Also, IFN-$\gamma$ and IL-4 levels were significantly enhanced. Therefore, our results suggest that chaga mushroom may have the potential of being an immunomodulating functional food.

• Journal of Forest and Environmental Science
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• v.26 no.1
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• pp.37-51
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• 2010

A mushroom as a functional food material is being increasingly used in these days. It has been that about 1,500 species of mushrooms grow naturally in Asia. Among them about 700 species are edible, but about 30-50 species are poisonous. Even a poisonous mushroom is a very interesting subject for the dietary life research from biochemical viewpoint due to the fact that any mushroom can be the physiological active material. Not a few identified poisonous materials are being used as research reagents thus far. It is suggested that more useful materials could be obtained by progresses in future researches. The identification of the poisonous ingredient can open up a route for mushroom intoxication cure. It is known that cell destruction and troubles on skin, liver, and kidney troubles can be occurred from mushroom intoxication. Recently the author reported as a collection of treatises regarding anti-tumor substances of mushroom (2005), antibiotic substances of mushroom (2006), living-body functional and control substance (2007), and medicinal mushroom commonly used in Korean herbal medicines (2008). In this sequel, published research data on protoplasm, nerve, stomach and intestines, malodor, and acute pain poison of mushroom are collected and reported.

• Journal of Mushroom
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• v.3 no.4
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• pp.129-132
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• 2005

A new functional mushroom cultivated variety "Jangsaeng" of Fomitella fraxinea was developed by crossing monokaryons derived from collected strains for contribution to mushroom farmers. The major characteristics of this mushroom were compared to Yeongji 2ho of Ganoderma lucidum because of their morphological similarities. The optimal temperature of mycelial growth and fruitbody sprouting and growth were 30 and 25~30, respectively. The surface color of fruitbody pilus was reddish brown and the fruitbody was flat kidney-shaped like Ganoderma lucidum except that the stipe was absent. Its texture was so tough and rigid that the yield per 1,000 ml bottle might be as high as 136 g. The hot water extract of this medicinal mushroom is fit to drink just like Ganoderma lucidum but its taste is not bitter.

• Culinary science and hospitality research
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• v.13 no.4
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• pp.119-127
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• 2007

Pine mushroom is excellent for its unique smell, nutrients and functional factors. The quality characteristics of Demi-glace sauce made from pine mushrooms that have not been used despite their value as good ingredients and mushrooms that have been added to various kinds of sauce were examined by differing pine mushroom and mushroom powder in stock. The more pine mushroom and mushroom powder was added, the content of minerals increased; however, the content of moisture decreased. Overall, viscosity was increased. The content of each mineral varied in proportion to pine mushroom and mushroom powder contents level. Sensory evaluation of pine mushroom added to demi-glace sauce showed difference in sweetness, savory taste overall. 0.2% addition of sweetness, 0.3% addition of savory taste, 0.2% and 0.3% addition of overall acceptability appeared as the best estimation. Specially, 0.2% addition was the highest in salty taste and color. As the two mushroom powder contents was increased, tastes of demi-glace sauce were not increased; rather, the appropriate amount of addition existed.

• Culinary science and hospitality research
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• v.5 no.2
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• pp.401-418
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• 1999

Many plants and animal have long been known to have medicinal effects and therefore have been used as medicines. There are many substances that show various pharmacologic efficacy such as anti-tumor efficacy, anti-inflammatory efficacy, cholesterol-lowering efficacy, anti-coagulant of blood efficacy and anti-bacterial efficacy. I summarized the recent advances in research on physiologically functional foods. The pharmacological efficacy of dietary fiber, chitin & chitosan, DHA(docosahexaenoic acid), mushroom, alginic acid and herbs have selected as topices for discussion. I was examining the anti-coagulant activity of herbs, I discovered that Eugenia caryophyllata T. (clove) had a relatively high anti-coagulant activity.

• Journal of Mushroom
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• v.20 no.4
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• pp.218-226
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• 2022

Flammulina velutipes, known as winter mushroom in the family of Physalacriaceae, is the main edible and export mushroom with the third highest production after oyster and king oyster mushroom in Korea. However, as normal consumers regard F. velutipes as a simple subsidiary material, there is a limitation to increasing mushroom demand. In order to overcome the consumption limit and increase the differentiation of new varieties, it is necessary to breed varieties with enhanced functionality in consideration of consumer preferences. Therefore, the study was performed to analyze nutrient components and several useful functional substances with 26 genetic resources of F. velutipes. Analyses of inorganic compound(Ca, K, Mg) and 15 amino acids revealed that Strain 4148 had the highest content among the 26 strains. Beta-glucan, which increases immune activity and polyphenol, which exert antioxidant effects were higher in non-white strains than in white strains with a small number of exceptions. Among the five fatty acids, linoleic acid(an omega-6 fatty acid) and α-linolenic acid(an omega-3 fatty acid), were detected in six mushroom strains. α-linolenic acid, which was not found in five major mushrooms including oyster mushrooms, was identified in F. velutipes. The results of HPLC analysis showed that 'Auram' (Strain 4232) and 'Baekseung'(Strain 4230) had the highest content of the stabilizing neurotransmitter GABA(15.38 ㎍/ml and 20.56 ㎍/ml, respectively) among non-white and white strains, respectively. Our findings provide useful information for breeding F. velutipes to obtain strains with enhanced functionality.

• Mycobiology
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• v.42 no.3
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• pp.215-220
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• 2014

Mushrooms are a recognized component of the human diet, with versatile medicinal properties. Some mushrooms are popular worldwide for their nutritional and therapeutic properties. However, some species are dangerous because they cause toxicity. There are many reports explaining the medicinal and/or toxic effects of these fungal species. Cases of serious human poisoning generally caused by the improper identification of toxic mushroom species are reported every year. Different substances responsible for the fatal signs and symptoms of mushroom toxicity have been identified from various poisonous mushrooms. Toxicity studies of mushroom species have demonstrated that mushroom poisoning can cause adverse effects such as liver failure, bradycardia, chest pain, seizures, gastroenteritis, intestinal fibrosis, renal failure, erythromelalgia, and rhabdomyolysis. Correct categorization and better understanding are essential for the safe and healthy consumption of mushrooms as functional foods as well as for their medicinal use.