• 한국식품과학회지
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• 제37권6호
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• pp.928-932
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• 2005

상황버섯 추출액의 첨가가 라면의 품질특성과 기능성에 미치는 영향을 검토하기 위하여, 무첨가 라면(I), 반죽수의 1/2을 상황버섯 추출액으로 대체한 라면(II, 가루 원료 대비 17.5% 첨가), 반죽수의 전체를 추출액으로 대체한 라면(III, 가루 원료대비 35% 첨가)을 각자 제조한 뒤 화학적 성분, ${\beta}-glucan$ 함량, 색도, 조직감, 관능검사를 실시하였다. 화학적 성분 분석결과 일반성분과 무기질은 거의 차이를 보이지 않았으며, 기능성 물질로 알려진 상황버섯 유래 ${\beta}-glucan$은 I 시험구가 $0.09{\mu}g/g$, II 시험구 $2.04{\mu}g/g$, III 시험구가 $3.69{\mu}g/g$으로 상황버섯 추출물 첨가량이 증가할 수록 유의적으로 높았다. 색도는 상황버섯의 함유량이 증가함에 따라 명도는 감소하고, 적색도와 황색도는 증가하는 경향을 나타냈다. 조직감은 TPA 측정 결과 상황버섯 추출액 첨가시 경도, 응집성, 씹힘성이 높았으며, 인장력은 III 시험구가 14.55g, -57.80mm로 가장 높은 값을, I 시험구가 11.35g, -28.88mm로 유의적으로 가장 낮은 값을 나타냈다. 관능적 특성은 상황버섯 추출액 첨가시 색상과 향미는 기호도가 낮았으나 맛과 조직감에서는 높은 기호도를 나타냈다.

• 한국식품과학회지
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• 제37권4호
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• pp.579-583
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• 2005

상황버섯 분말 2%(II), 상황버섯 추출액 17%(III)와 34%(IV)를 국수 반죽에 첨가하여 제조한 국수를 무첨가구(I)와 비교 분석하여 상황버섯의 첨가가 국수의 제면특성에 미치는 영향을 조사하였다. 상황버섯 첨가시, 생면과 조리면의 색도는 명도는 감소하고 황색도, 적색도는 증가하는 경향을 나타냈다. 조리면의 부피증가율은 상황버섯 분말이나 추출액 34%를 첨가하여 제조한 조리면의 부피증가율이 낮았고, 조리국물의 탁도는 상황버섯 첨가시 증가하였다. 조직감 측정 결과 조리면은 경도와 탄성은 유의성을 보이지 않았고 부착성은 II 시험구가, 응집성과 씹힘성은 III, IV 시험구가 유의적으로 높았다. 조리면의 인장력은 III, IV 시험구가 각각 17.61g, 17.57g으로 가장 높은 값을 나타냈으며, II 시험구는 유의적으로 가장 낮은 값(12.17g)을 나타냈다. 또한 IV 시험구는 관능평가에서 색상, 향, 맛, 조직감에서 유의적으로 높은 점수를 나타냈다. II 시험구는 관능검사에서 조직감, 맛 특성에서 유의적으로 가장 낮은 점수를 보였다. 상황버섯을 첨가하여 국수를 제조시 분말보다는 추출액을 첨가하는 것이 더 바람직하며 추출액의 17% 보다 34% 첨가시 품질이 우수한 국수가 제조되었다.

• 생약학회지
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• 제36권2호통권141호
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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.

• 한국버섯학회지
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• 제8권3호
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• pp.102-108
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• 2010

본 연구는 곡류별 버섯 균사체의 성장률과 효소활성을 측정하였다. 현맥 배양물이 다른 곡류와 비교했을때 균사체 성장 속도가 빨랐다. 효소 활성은 기간별로 측정하였으며 그 결과, ${\alpha}$-amylase 효소 활성은 느타리와 상황버섯균이 우수하였으며, ${\beta}$-amylase활성은 느타리와 장수버섯균이 우수하였다. Protease활성은 상황버섯균을 제외하고는 곡물에 관계없이 비교적 고른 생산을 보였다. 담자균 배양에 의해서 명도는 감소하고 적색도와 황색도가 증가하였다.

• 한국식품영양과학회지
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• 제40권6호
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• pp.892-902
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• 2011

본 연구는 상황버섯침지발아현미를 첨가하여 기능성이 증대된 머핀을 개발하고자 이화학적 특성, 기계적 특성 및 관능적 특성을 비교분석하고 관능적 최적점을 갖는 레시피를 산출하였다. 상황버섯침지발아현미 머핀의 이화학적 특성 분석 결과 무게는 $63.41{\pm}0.42\sim64.16{\pm}0.51\;g$, 높이는 $5.41{\pm}0.08\sim5.94{\pm}0.07\;cm$, pH는 $7.55{\pm}0.01\sim7.86{\pm}0.01$로 나타났다. 기계적 특성 분석 결과 경도, 탄력성, 검성, 씹힘성은 p<0.05, 응집성은 p<0.01에서 유의적인 차이를 보였으며, 기계적 특성 간에는 경도와 검성(r=0.89073), 경도와 씹힘성(r=0.94996), 씹힘성과 검성(r=0.89796)의 상관계수가 높게 나타났다(p<0.001). 상황버섯침지발아현미 머핀의 관능적 특성 평가 결과 관능적 특성간의 상관관계는 전반적인 기호도와 맛의 상관계수(r=0.64759)가 가장 높게 나타났다. 따라서 상황버섯침지발아현미 머핀의 배합 비율의 최적화를 위하여 관능적 특성 간에 가장 큰 상관관계를 가지고 있는 전반적인 기도와 맛을 선정하였으며, 2개의 반응변수의 관능점수를 최대화시키는 최적조건은 상황버섯침지발아현미 84.041g(코드화 값 0.3041), 버터 110.224 g(코드화 값 1.0224), 우유 80.0 g(코드화 값 -2.0)으로 예측되는 기호도는 맛 4.65, 전반적인 기호도 5.3185이었다.

• 한국식품영양과학회지
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• 제33권2호
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• pp.255-261
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• 2004

뽕나무가루 첨가 배지에서 배양한 느타리버섯균사체 배양물의 조추출물이 자유라다칼로 유도한 linloeic acid의 산화를 대조구에 비해 75.9% 감소시켰고, mouse liver microsome산화에서도 NADPH/Fe$^{++}$ system에서 64.3% 감소시켰다. 이와 같은 효과는 조추출물로부터 용매분획한 분획물의 단독 효과보다 우수하였다. 상황 및 동충하초버섯균사체 배양물의 조추출물도 느타리 버섯균사체 배양물의 조추출물과 효과가 유사하였지만 다소 낮았다.

• 대한한의학회지
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• 제41권2호
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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.

• 한국식품영양학회지
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• 제30권3호
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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.

• 동의생리병리학회지
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• 제18권1호
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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.

• 동아시아식생활학회지
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• 제20권3호
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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.