• Journal of environmental and Sanitary engineering
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• v.21 no.3 s.61
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• pp.1-8
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• 2006

To estimate the inhibitory effect of some mushroom extract on melanin biosynthesis, we tested its inhibitory effects of five mushroom extracts on tyrosinase promoter in Bl6 mouse melanoma cells. In five mushroom extracts, Cordyceps militaris and Poria cocos exhibited low repression effect on tyrosinase promoter. However, Ganoderma lucidum, Paecilomyces japonicus, Phellinus linteus showed high repression effect, Especially, Paecilomyces japonicus and Phellinus linteus extracts had very higher repression effect approximately $81{\sim}83%\;at\;100{\mu}g/mL$. In the MTT assay, Paecilomyces japonicus and Phellinus linteus extracts exhibited high cytotoxicity. Therefore, repression effect of the extracts were closely connected with cytotoxicity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.1
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• pp.80-85
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• 2014

This study was focused on the development of fermented mushroom water extracts with antioxidative activities. Mushroom water extracts were fermented with Bifidobacterium bifidum, Lactobacillus plantarum, Lactobacillus acidophilus, Leuconostoc lactis, Streptococcus thermophilus and Lactobacillus sakei subsp. LI033 was isolated from kimchi. Fermented mushroom water extracts increased DPPH and ABTS radical scavenging activities in a dose-dependent manner. However, radical scavenging activity of fermented Phellinus linteus and Ganoderma lucidum water extracts was decreased compared to non-fermented mushroom water extracts. Antioxidative activity of fermented mushroom water extracts was also confirmed by xanthin oxidase (XO) inhibition and superoxide dismutase (SOD) activities at the same concentration. As the fermentation progressed, fermented mushroom water extracts increased XO inhibition activity and SOD activity. In conclusion, fermented mushroom water extracts were tentatively identified to enhance enzyme activity.

• Journal of the Korean Society of Clothing and Textiles
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• v.21 no.1
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• pp.228-236
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• 1997

The browning characteristic and dyeability of the mushroom were examined to establish the optimum condition for browning and extraction in the process of obtaining the natural dye, brown colorant. The composition of browning extracts from mushroom was also analyzed and the dyeability were investigated. The results of this study are as follows, 1. The optimum condition for obtaining the browning colorant from mushroom was the crushed phase of sample. 2. The browning reaction by enzymes in mushroom was efficient at a temperature of 35$^{\circ}C$, a duratron period of 2 hr and pH of 8. 3. The optimum condition for extraction of browning extracts from browned mushroom was at 95$^{\circ}C$ and Ihr. 4. To analyze the content of browning extracts in the mushroom, three fractions were obtained from gel filtration using Sephadex G-25 and the fraction 1 was melanin and the fraction 3 was dihydroxyphenylanine (DOPA) and glutaminyldihydroxybenzene (GDHB) . 5. The turbidity in enzymatic browning extraction of mushroom increased depending on refrigeration storage (4$^{\circ}C$) and UV radiation. The filtration of the extracts resulted in a decrease of absorbance. 6. The dyeability of the fraction 1 was greater compared to that of the fraction 3 and that of wool greater compared to the other two fabric materiales.

• Food Science and Biotechnology
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• v.18 no.2
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• pp.541-545
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• 2009

Water and ethanol extracts were prepared from the haesongi mushroom (Hypsizigus marmoreus) to measure functional components. The ability of the extracts to inhibit angiotensin-converting enzyme (ACE) and their hypoglycemic effects were also determined; the latter was measured by $\alpha$-amylase and glucosidase inhibition. Extraction yield, protein content, total phenol, and $\beta$-glucan in the water extracts were 55.86, 17.71, 1.89, and 21.93%, respectively. The respective values for the ethanol extracts were lower than those for water extracts. Both water and ethanol extracts showed dosedependent ACE inhibition, the effect of the former being greater. The water extract inhibited ACE activity by 95.34% at 40 mg/mL. The $IC_{50}$ values of the water extracts were 63.32 and 0.41 mg/mL for $\alpha$-amylase and glucosidase, respectively. Thus, the water extracts had a greater hypoglycemic effect than the ethanol extracts. From these results, water is a better solvent than ethanol to extract from the haesongi mushroom functional components that show ACE inhibition and have hypoglycemic effects.

• Journal of Mushroom
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• v.13 no.1
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• pp.1-10
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• 2015

Russula rosacea, a mycorrhizal fungus, has been used for edible and medicinal purposes. This study was conducted to evaluate the in vitro antioxidant, anti-hyperglycemic, anti-cholinesterase, and nitric oxide inhibitory effects of the fruiting bodies from R. rosacea extracted with methanol, and hot water. The 1,1-diphenyl-2-picryl hydrazyl (DPPH) radical scavenging activities of the methanol and hot water extracts (2.0 mg/ml) of R. rosacea were comparable with BHT, the positive control. The chelating effects of the mushroom and hot water extracts were significantly higher than that of BHT. The reducing power of methanol and hot water extract (6 mg/ml) were significantly lower than that of BHT. Seven phenolic compounds were detected from acetonitrile and hydrochloric acid solvent extract of the mushroom. alpha-amylase and alpha-glucosidase inhibitory activities of methanol and hot water extracts were lower than that of acarbose, the positive control. The acetylcholinesterase and butyrylcholinesterase inhibitory effects were moderate compared with galanthamine, the standard drug. Nitric oxide (NO) production in lipopolysaccharide (LPS) induced RAW 264.7 cells were inhibited significantly by the mushroom extracts in a concentration dependent manner. Therefore, we demonstrated that fruiting bodies of R. rosacea possess in vitro antioxidant, anti-hyperglycemic, anti-cholinesterase, and NO production inhibitory activities. The experimental results suggest that the fruiting bodies of R. rosacea are good natural antioxidant, anti-hyperglycemic, anti-cholinesterase, and anti-inflammatory sources.

• Environmental Mutagens and Carcinogens
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• v.26 no.2
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• pp.41-44
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• 2006

This study was peformed to determine the antioxidant, antimicrobial activity and antifungal of the cambodian mushroom, Phellinus linteus, in various concentrations from the mushroom extracts. It's extracts were found to cause significant free radical scavenging effects on DPPH (1,1-diphenyl-2-picrylhydrazyl). This extracts exhibited in vitro broad-spectrum antimicrobial activity of Gram-negative, Gram-positive bacteria and without antifungal activity. On the other hand, the extracts had not significant hemolytic activity against human red blood cells. These results indicate cambodian mushroom, Phellinus inteus having antioxidant and antimicrobial activity without hemolytic activity maybe useful as therapeutic agents.

• Fashion & Textile Research Journal
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• v.9 no.6
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• pp.658-662
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• 2007

It has been well known that mushroom polysaccharide extracts have superoxide and hydroxyl radical scavenging activities. So we studied the efficacy and anti-oxidative effect of mushroom(Auricularia auricula U.) in rats treated with water and ethanol extracts of Auricularia auricula U after inducing dryness of skin by the application of detergent. The results of the research for of the efficacy and anti-oxidative effect Auricularia auricula U. are as follows thats. Weight gain and feed intake in animals treated with water extracts and ethanol extracts are significantly higher(p<0.05) than animal treated with detergent. Animals treated with water extracts of Auricularia auricula U. compared to animals treated with ethanol extracts have the higher HDL-cholesterol levels in the blood and the lower LDL-cholesterol levels in the blood. SOD-like activity of the ethanol extracts of Auricularia auricula U. was $27.39{\pm}1.61%$ at 2000ppm.

• The Korean Journal of Mycology
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• v.23 no.1 s.72
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• pp.37-45
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• 1995

In order to study antibiotic activities of basidomycetes (mushroom), 68 species of mushroom were extracted with petroleum ether, 80% ethanol, and distilled water in that order. A total of 204 extracts were obtained. Antibiotic activities against Microsporum gypseum were observed from the petroleum ether extracts of Abortiporus DGU-L6 mushroom, and the water extracts of Clitogbe DGU-7 mushroom. Antibiotic activity against Aspergillus niger were observed from the 80% ethanol extracts of Cortinarius DGU-51 and Marasmminus DGU-L67 mushroom. The petroleum ether extracts of Hetero DGU-L25 mushroom showed various antibiotic activities, particularly strong activities against M. canis. and the minimum inhibitory concentration (MIC) was $40\;{\mu}g/ml$. The extracts also showed antibiotic activities against A. niger (KCTC 2025), A. niger (KCTC 2118), A. versicolor (KCTC 2120), A. flavus (KCTC 2117), M. gypsem, Pyricularia oryzae, and Trichopyto mentagrophytes, and MIC for each fungus was $600\;{\mu}g/ml,\;500\;{\mu}g/ml,\;800\;{\mu}g/ml,\;100\;{\mu}g/ml,\;600\;{\mu}g/ml,\;200\;{\mu}g/ml,\;and\;600\;{\mu}g/ml$, respectively.

• 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.

• Journal of Mushroom
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• v.21 no.3
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• pp.101-109
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• 2023

Lyophyllum decastes has been used for culinary purpose. The present study was conducted to evaluate the antioxidant and anti-inflammatory effects from methanol, acetone, and hot water extracts of L. decastes fruiting bodies. The acetone and methanol extracts showed the higher 1,1-diphenyl-2-picryl-hydrazy radical scavenging activities than that of the hot water extract at 0.5-2.0 mg/mL and was comparable to the BHT, the positive control. The ferrous ion chelating effects of the mushroom extracts at 0.5-2.0 mg/mL were significantly higher than that of BHT. The reducing power of acetone extract (2.12) was significantly lower than that of BHT (2.73) at 2.0 mg/ mL. The mushroom extracts also showed inhibitory effects on production of nitric oxide (NO), and expression of inducible nitric oxide synthase (iNOS) in lipopolysaccharide-induced murine macrophage cells in a concentration dependent manner. In vivo anti-inflammatory experiment on carrageenan-induced hind-paw edema of rat model, the acetone extract of the mushroom significantly suppressed the carrageenan-induced rat hind paw edema of rats in a dose dependently. The results suggest that the fruiting bodies of Lyophyllum decastes are a good natural resource of antioxidant and anti-inflammation.