• 한국버섯학회지
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• 제18권3호
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• pp.189-200
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• 2020

Pleurotus djamor var. roseus is an edible mushroom isolated from the wild and cultivated on paddy straw substrates. The present study was carried out to compare the nutritional composition and antioxidant properties of P. djamor var. roseus at different growth stages (primordia, basidiomata, and mycelia). The protein content was is in the range of 31.48 to 35.50 g/100g dw. The crude fiber content ranged from 8.0 to 14.60 g, and that of total carbohydrates ranged from 44.75 to 48.90 g. Sodium, magnesium, and calcium reached the maximum levels in basidiomata, and selenium was detected in basidiomata and mycelia (0.47 - 0.22 mg/Kg). The amino acid profile showed that all essential and nonessential amino acids and glycine showed maximum levels in basidiomata and 15.98 ± 0.01 g/100g. The fatty acid profile showed the presence of saturated and unsaturated fatty acids; the unsaturated fatty acid content was maximum in all of the samples, ranging from 76 - 40.41%. The total phenol and flavonoid contents as well as the scavenging (DPPH), ferric thiocyanate (FTC), and thiobarbituric acid (TBA) activities in the context of methanol and water extracts from primordia, basidiomata, and mycelium were determined. Among them, basidiomata and mycelial methanol extracts exhibited significant antioxidant activity. Overall, these findings show that P. djamor var. roseus can be used as a functional food for daily consumption.

• 한국버섯학회지
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• 제21권4호
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• pp.222-227
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• 2023

국내에서 가장 쉽게 재배될 수 있는 느타리류 중 노랑느타리와 분홍느타리의 자실체를 이용한 가공화의 활성화를 위해 건조 조건에 따른 휘발 성분의 농도 변화를 본 연구에서 분석하였다. 노랑느타리와 분홍느타리 자실체의 갓과 대를 분리하여 -70℃에서 120시간 동안 동결건조하였고, 40, 50, 60, -70℃의 온도에서 각각 24, 24, 16, 12시간 동안 열풍건조 하였다. 건조된 시료를 분쇄하여 SPME-GC-MS로 정량분석한 노랑느타리 주요 향기성분인 t-2-nonenal은 동결건조 시 갓과 대에서 각각 164.43 ㎍/g d.w., 174.80 ㎍/g d.w.인 반면, 열풍건조 시 0.35~3.41 ㎍/g d.w., 0.98~59.88 ㎍/g d.w.로 유의하게 감소하였다. 마찬가지로, 분홍느타리 주요 향기성분인 1-octen-3-ol은 동결건조 시 갓과 대에서 각각 31.05 ㎍/g d.w., 176.17 ㎍/g d.w.인 반면, 열풍건조 시 1.59~9.66 ㎍/g d.w., 1.96~15.77 ㎍/g d.w.로 감소하였다. 또한, 대부분의 휘발 성분이 열풍건조 시 처리온도가 높아짐에 따라 농도도 감소하는 경향을 보였다. 본 연구 결과를 바탕으로 느타리류를 가공함에 있어 버섯 향과 관련한 건조 조건을 다양하게 활용할 수 있을 것으로 기대해본다.

• 한국버섯학회지
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• 제12권3호
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• pp.154-162
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• 2014

Oyster mushrooms including of P. ostreatus, P. eryngii, P. pulmonarius and P. cornucopiae are one of the famous mushrooms for foods in Korea. RAPD were carried out using 14 of oligoprimers to analyze the phylogenetic relationship among 57 strains of 32 Pleurotus species. Most of species formed the minimum clade with strains within species and was divided respectively species. Therefore clade was separated well in accordance species. Pleurotus species formed again clade to be added in close related to other species, and were discriminated by sixteen clades with each representative species including high similarity groups. Sixteen clades were composed representative species according to each clade. There were clade I of P. pulmonarius(P. sajor-caju, P. opuntiae, P. sapidus), clade II of P. eryngii(P. fuscus var. ferulae, P. fossulatus), clade III of P. ostreatus(P. ostreatus var. columbinus, P. spodoleucus, P. floridanus), clade IV of P. florida, clade V of P. djamor(P. flabellatus, P. incarnates, P. salmoneo-stramineus), clade VII of P. populinus(P. subareolatus), clade VIII of P. cystidiosus(P. cystidiosus var. formosensis), clade X of P. dryinus(P. dryinus var. pometi), clade XIV of P. cornucopiae(P. citrinopilieatus, P. euosmus), and clade XV of P. australis. These species were representative species each clades. Five species, P. ulmarius(clade VI), P. griseus(clade IX), P. calyptratus(clade XI), P. lampas(clade XII), P. smithii(clade XIII)and P. serotinus (clade XVI) were used each one strain in analysis, so they were clustered other groups.