• Korean Journal of Food Science and Technology
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• v.39 no.4
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• pp.400-405
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• 2007

This study was carried out to investigate the quality characteristics of sponge cakes added with Grifola frondosa powder. The specific gravity, viscosity, and dough weigh tended to increase as the ratio of mushroom powder increased. The sponge cake volume, specific volume, baking loss rate, and height had a tendency to decrease according to the addition of mushroom powder. The color of the cake crust and crumb became darker as the amount of mushroom powder increased, and the addition of mushroom powder increased the hardness, gumminess, and brittleness of the cake. Finally, the overall acceptability of the sponge cake was the best when the cake contained 5% mushroom powder.

• Journal of Life Science
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• v.17 no.10
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• pp.1387-1393
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• 2007

Hambag mushroom is edible mushroom, and one of new strains in Grifola frondosa. It was developed from Korean wild Grifola frondosa by National Institute Science & Technology. In this study, we investigated the effects of the powder extracted from fruit-body of hambag mushroom on hyperglycemia, hyperlipemia and pancreatic cells in rats with streptozotocin (STZ) and high fat diet-induced diabetes. The diabetic rats were fed with hambag mushroom-powder (1 and 2% of diet weight) for 6 weeks. And then the levels of blood glucose and lipid and the pancreatic tissue were analyzed and compared. The diabetic rats fed with hambag mushroom-powder lost less body weight than those fed with the powder-free normal diet. flood glucose levels in the diabetic rats fed with hambag mushroom-powder at all concentrations was lower by 50% than in the diabetic rats fed with normal diet. The levels of total cholesterol, triglyceride and LDL-cholesterol in the diabetic rats fed with hambag mushroom-powder were increased compared to those in the diabetic rats fed with normal diet. There were the blood levels of cholesterol, triglyceride and LDL-cholesterol by hambag mushroom-powder concentrations in a dose-dependent response. The decreased damage of pancreatic tissue in the group treated with hambag mushroom-powder could be suggested possibly as one of mechanisms for the effects of hambag mushroom-powder on hyperglycemia and hyperlipemia.

• Journal of Life Science
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• v.17 no.11
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• pp.1571-1575
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• 2007

This research was carried out to investigate the effects of Hambag mushroom on the oxidative stress in diabetic rats, Sprague-Dawley. The diabetic rats induced by streptozotocin were fed with hambag mushroom-powder(G. frondosa) for 6 weeks. For the level of oxidative stress in liver and pancreas tissues, it was studied by measuring LPO (lipid oxide) level as an indicator of lipid peroxidation, XOD(xanthine oxidase) as one of important sources for free radicals and the levels of GSH and GST as anti-oxidant systems. Also, as an indicator of liver damaged by oxidative stress, the activities of serum ALT and AST were measured. It was observed that the levels of ALT, AST, LPO and XOD were higher by about two times in both tissues from diabetic rats than in those from control rats. This indicates that the oxidative stress induced by diabetes caused the tissues damages. However, these levels were decreased in the tissues from rats with hambag mushroom-powder. Futhermore, the activity of GST were higher in both tissues from diabetic rats fed with hambag mushroom-powder than in those from diabetic rats. Thus, it is considered that the hambag mushroom-powder decreases the level of oxidative stress by increasing activity of anti-oxidant system such as GSH and GST. It is suggested that the hambag mushroom-powder can be useful for preventing the tissues damaged by diabetes-induced oxidative stress.