• Korean Journal of Organic Agriculture
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• v.19 no.4
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• pp.589-602
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• 2011

In this study, experiments were conducted to determine the effect of different compost teas on plant growth reponses and yield of leaf lettuce. Compost tea is a liquid extract of compost obtained by mixing compost and water for a defined period of time. The pig manure and spent mushroom compost were made by steeping compost in water. Compost tea was aerated from 24 hours and molasses and kelp were added as supplements. The four types of compost were tested growth of lettuce. EC of animal manure compost tea was higher than that of spent mushroom compost tea. Mineral nutrients were significantly higher in animal manure compost tea compared with spent mushroom compost tea. Compost tea contains nutrient and a ranges of different organisms. The beneficial fungi and actinomycetes were prominent in a spent mushroom compost tea. Compost tea from animal manure had the higher numbers of total bacteria. The actinomycetes densities were high in spent mushroom compost tea. But actinomycetes were not founded in animal manure compost tea. The growth characteristics of lettuce in animal manure compost tea were higher than those of spent mushroom compost tea. And also SPAD value in leaf was high in plot treated with animal manure compost tea. The fresh yield of lettuce in animal compost tea was higher by 181% that of control plot. The effect of compost tea on growth of lettuce was largely attributable to mineral nutrient.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.5
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• pp.689-695
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• 2007

The pine mushroom is recognized as being a valuable functional food and is considered a prized mushroom. One of the product development plans for this mushroom is a granular tea. Thus, for this study, the physical properties and sensory qualities evaluation of such a this product were measured. First, we extracted pine mushrooms at various temperatures(50, 60, 70, 80 and $90^{\circ}C$) to make a pine mushroom granular tea. The extraction yield and free amino acid content were greatest in the $50^{\circ}C$ extraction. This extract that was acquired at $50^{\circ}C$ was lyophilized and pulverized to make the granule tea. According to the results, the granular tea made from 4% pine mushroom powder had the best taste, with a Brix value of 1.9% and a pH of 4.12. The L-value of chromaticity was 49.00, the a-value -0.85, and the b-value was 1.28.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.2
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• pp.190-194
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• 2008

Physicochemical properties of the green tea component enriched mushroom (Flammulina velutipes) were investigated. The yield of mushroom was highest with green tea powder untreated sample and the yield was decreased by the addition of green tea powder. However, hardness was increased by the addition of green tea powder. Analysis of catechins and caffeine in mushrooms showed that catechins were not transferred into mushrooms, whereas caffeine content was increased. The content of total polyphenol in mushroom was not affected by the addition of green tea powder and crude catechins. Analyses of aroma patterns using the electronic nose based on GC with SAW sensor showed that new peaks occurred from 3 to 6 sec in green tea added mushroom. This study showed that functional components and quality of mushroom were possibly improved by incorporating green tea powder in growth medium.

• Journal of Mushroom
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• v.18 no.3
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• pp.254-259
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• 2020

Grifola frondosa is a promising new kind of cultivated mushroom owing to its excellent taste and functionality. However, more research is required to determine its value. In this study, the effects of pretreating Grifola frondosa tea by drying, steaming, and warming, on quality characteristics and antioxidant activities were analyzed. There was no difference in sugar, soluble solid, and nitrogen content between dried and steamed tea. The color of the warm pretreated tea was the darkest, and the amino acid content was 462.9 mg/L, which was 1.8 times higher than that of the other pretreatments. Moreover, the warm pretreated tea had the highest total polyphenol and flavonoid content, 14.6 mg/g and 2.2 mg/g, respectively. DPPH and ABTS radical scavenging activities significantly increased with the increase of phenolic compounds. Warming pre-treatment slightly increased the taste preference to 7.0. In conclusion, warming Grifola frondosa before drying was confirmed to improve the extraction of nutrients, antioxidants, and taste preference.

• Culinary science and hospitality research
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• v.6 no.3
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• pp.281-289
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• 2000

By adding mushroom powder in baking white bread all the edible ingredients and numerous effectiveness of green tea can be consumed completely and the beautiful natural colors of green tea can result the variety of colors of cookies and breads. In this thesis, I used sensory evaluation and mechanical test to decide the appropriate amount of mushroom powder added in baking white bread among the ratios of 1%, 2%, 3%, 4%, 5% of mushroom powder relative to flour. I find the followings. In sensory evaluation. the color of white bread resulted from the addition of mushroom powder was most attractive in The 3% mixtures tasted most salty and other than this mixtures made no differences in salty tastes. The 3% mixture tasted most sweet and the same mixture resulted best in astringent taste. On the other hand, the overall test agreed almost with the sensory tests and there were some significant differences when p< 0.05. In summing up the above findings of our investigations, the 3% mixture of mushroom powder produces the best white Bread.

• Preventive Nutrition and Food Science
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• v.12 no.4
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• pp.222-228
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• 2007

This study was conducted to investigate the minimization of off-flavor occurrence and the maintenance of high quality in modified atmosphere packaged Pleurotus ostreatus during the storage. There are 4 treatments used to preserve high quality and for deodorization of MAP mushroom: Artemisia princeps, Artemisia capillaries, green tea and activated charcoal. The mushrooms were packed in polyethylene film with each treatment and were stored at 5 and $20^{circ}C$. No difference was observed in weight loss, $CO_2\;and\;O_2$ concentration, or color of mushrooms packed with or without treatment. However, the principal component analysis (PCA), electronic nose, revealed differences in off-flavor occurrence between control (MAP mushroom without treatment) and treatment groups at $5^{\circ}C$. This result suggested that Artemisia princeps and Artemisia capillaries was masking the off-flavor in MAP mushroom because the unique flavor of them was strongly revealed and green tea and activated charcoal might have a role of removing the off-flavor by adsorbing ethanol and acetaldehyde, which is known to cause off-flavor. The sensory test showed that Artemisia princeps and Artemisia capillaries dough treatment inhibited microbial growth.

• Journal of Mushroom
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• v.15 no.2
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• pp.88-93
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• 2017

This study was carried out to establish a cultivation technique for increasing the ${\gamma}$-aminobutyric acid (GABA) content in the fruit body of mushrooms by adding processed by-products. For the oyster mushroom 'Heucktari', addition of green tea powder, sea tangle powder, and green tea dregs resulted in very poor primordia formation, fruit body growth, and increased GABA. However, addition of 10% schizandra berry dregs and 1% rice bran to the basal substrate induced 100% and 10% increases, in GABA content in the fruit bodies compared to the control treatment without by-product, respectively. In addition, fruit body growth and primordia formation were greatly increased by these treatments. Therefore, GABA content was increased when the substrate was prepared by mixing an appropriate amount of schizandra berry dregs and rice bran.

• The Korean Journal of Mycology
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• v.3 no.2
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• pp.35-37
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• 1975

• Korean Journal of Plant Resources
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• v.20 no.1
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• pp.38-42
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• 2007

The present study was conducted to investigate the translocation of polyphenols, especially catechin derivatives, from mushroom medium mixed with green tea residues into fruiting body of Pleurotus eryngii. Pleurotus eryngii was grown on the media incorporated by mixing or surface-treated with dry materials including leaf petioles and young stems or leaves of green tea. The dry materials treated in medium did not affect plant height and fresh weight of Pleurotus eryngii body. From the samples of Pleurotus eryngii, the eight main catechin derivatives (-)-gallocatechin(GC), (+)-catechin (C), (-)-epicatechin (EC), (-)-epigallocatechin (EGC), (-)-epigallocatechin gallate (EGCG), (-)-gallocatechin gallate (GCG), (-)-epicatechin gallate (ECG), and (-)-catechin gallate (EGCG), and caffeine were analyzed quantitatively by HPLC. The results showed that EGC in Pleurotus eryngii was 45% more detected, when incorporated with the dry materials, than untreated control. Especially, content of EGCG was increased in surface-treated Pleurotus eryngii up to 3.2 ppm, while it was not detected or reduced in control and other treatments. Caffeine content was greatly increased regardless of treatment method, compared with control (0.1ppm), showing 44 fold-amount in Pleurotus eryngii at early growth stage when incorporated with the dry materials into medium. The results indicates that functional catechin derivatives of green tea would be partly translocated into Pleurotus eryngii throught incorporation and surface treatment with residues of green tea plants.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.4
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• pp.633-640
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• 2004

This study was performed to investigate the cytotoxic effect of the water-extract from Chaga mushroom (Inonotus obliquus) compositions containing powdered green tea in HCT-15 human colon carcinoma, AGS human gastric carcinoma and NIH3T3 mouse normal fibroblast cells using viable cell count and MTT assay. The water-extract from Chaga mushroom compositions induced inhibitory effects on proliferation of HCT-15 and AGS cells in the MTT assay and viable cell count. However, mouse normal NIH3T3 cells were exhibited 80% survival under the same condition. Chaga mushroom compositions showed highly antiproliferative effect in human cancer cell line HCT-15 and AGS, but not in mouse normal cell line NIH3T3. These results suggest that Chaga mushroom (Inonotus obliquus) compositions containing powdered green tea are the candidate for chemoprevention in colon and gastric cancer.