• Korean Journal of Food Science and Technology
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• v.37 no.6
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• pp.928-932
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• 2005

Effects of sangwhang mushroom (Phellinus linteus) extract on quality and functionality of ramyon (deep-fried noodle) were investigated by adding 17.5(v/w; II) and 35%(v/w; III) sangwhang mushroom extracts. Although little differences were generally observed in chemical compositions of ramyon samples II, III, and control, potassium contents of samples II and III were lower than control. Content of $(1{\rightarrow}3),\;(1{\rightarrow}4)\;and\;(1{\rightarrow}6)-{\beta}-D-glucan$, major functional component of sangwhang mushroom, increased in proportion to amount of extract added, 2.04 and $3.69{\mu}g/g$ in samples II and III, respectively, much higher than $0,09{\mu}g/g$ of control. Lightness (L) decreased, whereas redness (a) and yellowness (b) increased with increasing amount of extract added. Ramyons containing extract showed higher preference than control in texture analysis (hardness and tension) and sensory evaluation (taste and texture).

• Korean Journal of Food Science and Technology
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• v.37 no.4
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• pp.579-583
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• 2005

Effects of sangwhang mushroom (Phellinus linteus) powder and extract on quality of wet noodle were investigated by adding sangwhang mushroom powder at 2% (w/w: II) of wheat flour and extract at 17 (v/w: III) and 34% (v/w: IV) based on flour source, respectively. Significant decreases were found in L values of dough and noodle, while a and b values increased in proportion to addition of sangwhang mushroom. Addition of sangwhang mushroom decreased volume of cooked noodles, but increased turbidity of soup. Tensions of cooked noodle samples of II, III, IV, and control were 12.17, 17.61, 17.57, and 14.90g, respectively. Sensory properties, including color, flavor, taste, and texture, of noodles added with sangwhang mushroom extracts (III, IV) were significantly superior to control (I) and noodle added with powder (II). These results suggest addition of sangwhang mushroom extract is more suitable than powder for noodle processing.

• Korean Journal of Pharmacognosy
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• v.36 no.2 s.141
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• pp.65-69
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• 2005

The extract contents of various Phellinus species (Hymenochaetaceae) including P. linteus, P. baumii, P. pini and P. igniarius of domestic and foreign products, were examined to standardize the quality of these products. The differences of various extract contents were identified and compared between different species of Phellinus products. The thin layer chromatographic patterns were also analyzed and six unidentified samples were thought to originate from P. baumii and P. igniarius. The chemical standardization for the quality control of various origins could be suggested by this study.

• Journal of Mushroom
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• v.8 no.3
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• pp.102-108
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• 2010

In this study, growth rates and enzyme activities of mushroom mycelium were investigated in each cereals. Cultivation on hulled barley resulted in slightly faster mycelial growth as compared to other substrates. Enzyme activities were measured in different periods. In result, ${\alpha}$-amylase activity was higher in Pleurotus ostreatus and Phellinus linteus cultured cereals, whereas ${\beta}$-amylase activity was higher in Pleurotus ostreatus and Fomitella fraxinea cultured. Protease level did not affect kinds of cereal except Phellinus linteus. The color values lightness decrease by Basidiomycetes cultivation and redness and yellowness increased.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.6
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• pp.892-902
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• 2011

The purpose of this study was to develop a muffin recipe that included germinated brown rice powder soaked in a mycelial culture broth of Phellinus linteus (GBRP). Muffins were made using various quantities of GBRP, butter, and milk. An assessment was conducted using the response surface methodology (RSM), which included 16 experimental points with three replicates for the three independent variables: GBRP, butter, and milk. The physical and chemical evaluation using the RSM showed no significant differences; whereas the hardness, cohesiveness, springiness, gumminess, and chewiness indicated significant differences in the relationships between the factors (p<0.05). The sensory evaluation using the RSM was highly effective in describing the relationships between overall acceptability and taste (p<0.001). Thus, the optimal combination of ingredients in a GBRP muffin, as assessed with numerical and graphical methods, was 84.041 g GBRP, 110.224 g butter, and 80.0 g milk.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.2
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• pp.255-261
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• 2004

Antioxidant activity of extracts from the submerged-liquid culture of mushrooms was measured using two systems : linoleic acid and mouse liver microsomes induced by various free radical sources. Mushrooms of Pleurotus ostreatus (Neutari), Phellinus linteus (Sanghwang), Paecilomyces japonicus (Dongchunghacho), Hericicum erinacium (Norugungdengyee) and Agaricus blazei (Shinryeong) in 1% mulberry tree powder-supplemented medium were incubated in a shaking incubator (200 rpm, $25^{\circ}C$) for 3 days. Hot water extracts of mycelial cultures were freeze-dried, followed by fractioning with hexane, chloroform, ethylacetate and butanol in the order. Antioxidant activity of each sample was examined in free radical-induced linoleic acid oxidation in phosphate-buffered saline (PBS ) solution by measuring the amount of malonaldehyde (MA), and mouse liver microsomal systems by measuring the amount of thiobarbituric acid reactive substances (TBARS). In linoleic acid oxidation system, hot water extracts from the cultures of Pleurotus ostreatus, Phellinus linteus, and Paecilomyces japonicus exhibited stronger antioxidant activity than aqueous or butanol fraction and the combined fraction of hexane, chloroform and ethylacetate, but the hot water extract from Pleurotus ostreatus culture was the strongest activity. The antioxidant activity of the hot water extract from Pleurotus ostreatus culture was stronger than any other fractions in mouse microsomal system. These results suggest that hot water extract of Pleurotus ostreatus culture, and the cultures of Phellinus linteus and Paecilomyces japonicus could be useful for functional materials to reduce the oxidation of lipids in food systems induced by free radicals.

• The Journal of Korean Medicine
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• v.41 no.2
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• pp.43-57
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• 2020

Objectives: The purpose of this study was to investigate the effect of Phellinus linteus cheonghyeol plus (PLCP) on antioxidant and inhibition of inflammatory factor expression associated with dyslipidemia in HUVEC. Methods: The scavenging activity of DPPH and ABTS radical of PLCP was measured in HUVEC. The expression levels of NF-κB, p-IκBα, ERK, JNK, and p38 proteins were measured after treating with TNF-α in HUVEC. The expression levels of MCP-1, ICAM-1, and VCAM-1 mRNA and biomarkers were measured after treatment with TNF-α in HUVEC Results: 1. PLCP increases DPPH and ABTS radical scavenging activity in a concentration dependent manner. 2. PLCP significantly decreased the concentration of NF-κB, p-IκBα, ERK, JNK protein compared to the control at concentrations of 100 ㎍/㎖ or more, and significantly decreased concentration of p38 protein at all concentrations. 3. PLCP significantly decreased MCP-1 mRNA expression levels at 100㎍/㎖ or more compared to the control. ICAM-1 and VCAM-1 mRNA expression levels were significantly reduced at all concentrations compared to the control. MCP-1, ICAM-1 protein expression levels were significantly reduced compared to the control at concentrations of 100 ㎍/㎖ or more, and VCAM-1 protein expression levels were reduced at all concentrations. Conclusions: These results suggest that PLCP has an antioxidant effect, and it has been experimentally confirmed that it can prevent or inhibit inflammatory diseases caused by dyslipidemia due to its inhibitory effect on inflammation-related factors in HUVEC.

• The Korean Journal of Food And Nutrition
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• v.30 no.3
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• pp.560-567
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• 2017

In this study, we investigated the quality characteristics and optimum conditions of porridge containing rice incubated with Phellinus linteus mycelium (PLMR). Composition measurements of PLMR were moisture 13.05%, ash 0.88%, carbohydrate 78.65%, crude protein 6.29%, and crude lipid 1.13%, also glutinous rice composition was moisture 13.99%, ash 0.32%, carbohydrate 77.18%, crude protein 7.85%, and crude lipid 0.66%. The water absorption rate of PLMR increased with increasing soaking time during 6 hours. However, the water absorption rate of glutinous rice increased until 30 minutes of soaking time. The pH of porridge was decreased as PLMR contents increased. The viscosity of porridge was increased as PLMR contents increased, and it was the lowest for the control at 914.77 cP. However, spreadability of porridge was decreased as PLMR contents increased. In terms of color, lightness was the highest for the 50% level, redness was the highest for the 75% level, and yellowness was the highest for the 25% level. In terms of textural characteristics, hardness and fracturability were increased as PLMR contents increased, whereas springiness, cohesiveness and resilience showed reverse results. In terms of consumer acceptance, flavor, appearance, viscosity, delicate taste, and overall acceptability were not significantly different between samples. Hot taste was decreased as PLMR contents increased, whereas grittiness showed reverse results. In conclusion, the results indicate that adding 25~50% PLMR to porridge is optimal for a recipe.

• Journal of Physiology & Pathology in Korean Medicine
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• v.18 no.1
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• pp.114-121
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• 2004

We investigated the effects of healthful decoction utilizing Phellinus linteus(HDPL) for suppression in the process of carbon tetrachloride (CCl₄4)-induced inflammation(50% CCl₄ : olive oil=1:1, 1 ㎖/KgㆍB.W.) of rat using biochemical, Western, histological and immunohistochemical analysis. Biochemical analysis of serum showed that the level of aspartate aminotransferase, alanine aminotransferase, lactate Dehydrogenase, alkaline phosphatase and triglyceride were significantly decreased by pretreatment of HDPL, but albumin and nitric oxide were increased. Immunoblot analysis of the liver showed that CCl₄-induced expression of interleukin-1β(IL-1β) and inducible nitric oxide synthase(iNOS) was inhibited by pretreatment of HDPL. More severe histopathological changes of the liver such as Kupffer cell reaction, inflammatory cell infiltration and focal necrosis were demonstrated in the rats challenged with CCl₄ compared with normal. Fewer scores of these changes were observed in the HDPL pretreated rats. Immunohistochemical analysis of the liver showed that while the expression of IL-1β, iNOS, tumor necrosis factor-α, COX(cyclooxygenase)-1 and COX-2 tended to increase, a decline of these immunoreaction of HDPL pre-treated groups were observed in the hepatocytes, especially in the focal necrotic sites. These results suggest that HDPL may act as a therapeutic agent for liver disease through a regulation of inflammation-related proteins.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.3
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• pp.445-451
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• 2010

This study was carried out to investigate the quality characteristics of breads with added Phellinus linteus grown in brown rice (BRPL). For color values, with increasing added BRPL powder, "lightness" decreased in the crumb while "redness" and "yellowness" increased ($^{***}$ p<0.001). The highest scores in volume and specific volume were observed in white pan bread with 5% BRPL powder added. When 10%, 15%, and 20% BRPL powder were substituted for equal amounts of strong flour, the volume and specific volume ratios of white pan bread decreased ($^{***}$ p<0.001). In texture measurements for white pan breads, hardness decreased slightly with the addition of 5% BRPL powder, but significantly ($^{***}$ p<0.001) increased with addition of 10%, 15%, and 20% BRPL powder. The addition of the BRPL powder significantly increased the springiness, gumminess, and brittleness of the white pan bread. The highest sensory scores for color, flavor, taste, and overall acceptance were obtained from white pan bread with 5% BRPL powder added ($^{***}$ p<0.001). By the results of these experiments, we can conclude that the hightest quality of bread with added BRPL powder has no more than 10% added BRPL powder content.