• Journal of Environmental Science International
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• v.21 no.9
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• pp.1087-1095
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• 2012

The investigation was made about distribution and ecological characteristics of host plant for Phellinus linteus at habitats in Gangwon-Do. The habitats of P. linteus are the place where the fog is much generated and there is lots of the moisture. The flora of the vascular plants in P. linteus habitats were consisted of 76 taxa; 62 species, 10 varieties and 4 formas of 62 genera of 40 families. The plants of infiltration type were found 70% around P. linteus habitats. This results shows that the natural environments of P. linteus habitat is very stable condition. The categories of vegetation were classified into two types. The host plant for P. linteus appeared 61.6% from Populus tomentiglandulosa. The first type showed up above the sea about 600m and west exposure region. The second type was investigated around the facing north region of the steep slope-land.

• KSBB Journal
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• v.23 no.2
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• pp.109-117
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• 2008

Phellinus linteus (Sang Hwang mushroom; P. linteusis) has been widely used for a traditional medicine in Japan, Korea and China. In traditional oriental applications, P. linteus and their extracts have been exclusively used to treat various diseases like insomnia, neurasthenia, gastric ulcers, arthritis, nephritis, stress, asthma, bronchitis, neuromuscular disorders, hypertension and also as an immune system stimulator in cancer therapy. In a number of articles, it is indicated how tremendous their therapeutic values are. According to these studies, P. linteus and their extracts show immunomodulatory activities like enhancing immune system function including anti-tumor activity and inhibiting the growth of existing tumors. P. linteus and their extracts have been being studied for use as immunotherapy agents and biological response modifiers (BRMs) for the possible treatment of cancer without side effects. Recently, the cultured mycelium product of P. linteus has been developed and approved as a medicine in Korea. This review shows not only the current status of methods of developmental technology like artificial culture and various biological applications of P. linteus but also recent market trends of functional foods made from P. linteus.

• Korean Journal of Medicinal Crop Science
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• v.17 no.2
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• pp.97-101
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• 2009

The present study describes the preliminary evaluation of the anti-inflammatory activities of Phellinus linteus (PL) and Phellinus linteus Grow in Germinated Brown Rice (BRPL). In order to effectively screen for anti-inflammatory agents, we first examined the extracts' inhibitory effects on the expression of pro-inflammatory cytokines activated with lipopolysaccharide. Moreover, we examined the inhibitory effects of the PL and BRPL extracts on pro-inflammatory factors such as NO, iNOS, $TNF-{\alpha}$ and $IFN-{\gamma}$ in murine macrophage RAW 264.7 cells. NO production and iNOS expression was significantly augmented in LPS treated cell, the production of NO and iNOS was greater in the BRPL than in the PL group. In addition, protein and mRNA levels of $TNF-{\alpha}$ and $IFN-{\gamma}$ in BRPL showed relatively more potent pro-inflammatory-activity inhibition compared to that of PL. These results suggest that BRPL may have significant effects on inflammatory factors, and may be a potential anti-inflammatory therapeutic materials.

• The Korean Journal of Mycology
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• v.39 no.2
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• pp.117-121
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• 2011

To produce the functional food materials, 50 kinds of the mycelial extracts from edible mushroom were examined for anticoagulant activity and Phellinus linteus showed the highest activity through the activated partial thromboplastin test (aPTT). The maximum production of anticoagulant activity and the mycelial growth was observed in culture medium containing soluble starch 3.0%, peptone 0.1%, $MgSO_4{\cdot}7H_2O^{\circ}C$ 0.1%, $K_2HPO_4$ 0.1% and in the culture conditions controlled at initial pH 7.0, $30^{\circ}C$ and 150 rpm by the rotary shaker. In addition, the maximum production of mycelial dry weight was 7.5 mg/mL after 10 days under the optimal conditions, and anticoagulant activity was reached to 390 sec in 5 L-jar fermentor.

• Food Science of Animal Resources
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• v.27 no.3
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• pp.371-376
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• 2007

This study was conducted to evaluate the inhibitory effects of Phellinus linteus mushroom rice on food-borne pathogens (Staphylococcus aureus 305, Listeria monocytogenes ATCC 19114, Escherichia coli 0157:H7 ATCC 42894, Escherichia coli O55) and human rotavirus (KU, S2, YO, K-21). The results obtained are summarized as follows: The inhibitory effects of Phellinus linteus mushroom rice against food-borne pathogens; inhibition zone diameters for S. aureus 305, L. monocytogenes ATCC 19114 and E. coli 0157:H7 ATCC 42894 were 18mm, 20mm and 13mm, respectively. E. coli O55 did not form an inhibition zone. The inhibitory effects of l/3% Phellinus linteus mushroom rice on MA-104 cells using the MTT assay were, KU $90.52{\pm}18.42%,\;S2\;94.74{\pm}8.68%,\;YO\;59.77{\pm}8.68%$ and $K-21\;97.56{\pm}12.50%$. Phellinus linteus mushroom rice has inhibitory effects on the food-borne pathogens S. aureus 305, L. monocytogenes ATCC 19114 and E. coli 0157:H7 ATCC 42894, and human rotavirus (K-21, S2, YO, KU).

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.1
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• pp.131-135
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• 2007

Various Phellinus species (Hymenochaetaceae) including P. linteus, P. baumii, P. pini, and P. igniarius of domestic and foreign products, were examined by gas chromatography to validate their composition of crude polysaccharides. The crude polysaccharide fraction, which is known to be one of the physiologically active fractions, were prepared by a cold ethanol precipitation method and the yield of the crude polysaccharide fractions of P. linteus, P. baumii, P. pini, and P. igniarius were 15.0%, 5.1%, 6.3% and 5.7%, respectively. The total monosaccharide amount of the crude polysaccharide fraction of P. linteus was 148.713 mg/g (dry weight of mushroom) while those of P. baumii, P. pini and P. igniarius were 29.022 mg/g, 29.222 mg/g and 1.546 mg/g, respectively. Although the major monosaccharide of all Phellinus mushrooms was glucose, there were remarkable differences in the absolute quantity of each monosaccharide. P. linteus included plenty of monosaccharides except mannose and ribose in comparison with P. baumii and P. pini. The absolute quantities of monosaccharides of P. baumii and P. pini were nearly similar except arabinose. The total monosaccharides of P. igniarius were minimal, but the portions of galactose and mannose in P. igniarius were greater than in the other species.

• Journal of Applied Biological Chemistry
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• v.53 no.3
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• pp.179-183
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• 2010

To produce the functional food materials from edible mushrooms, hot-water extracts from 70 kinds of mushroom mycelia were examined for anti-complementary activity and Phellinus linteus showed the highest activity through the complement fIxation test. The maximum production of Phellinus linteus mycelia with anti-complementary activity was observed in culture medium containing soluble starch 3.0%, peptone 0.3%, yeast extract 0.4%, $MgSO_4{\cdot}7H_2O$ 0.1%, $K_2HPO_4$ 0.2% and in the culture conditions controlled at initial pH 7.0, $30^{\circ}C$ and 150 rpm by the rotary shaker. In addition, the maximum production of mycelial dry weight was 15 mg/mL after 18 days under the optimal conditions, and anti-complementary activity was reached to 88% in 5 L-jar fermenter.

• Korean Journal of Food Science and Technology
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• v.38 no.2
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• pp.159-164
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• 2006

Volatile components of Phellinus linteus produced from different areas were collected by simultaneous steam distillation-solvent extraction method (SDE). Concentrated extracts analyzed and identified by GC and GC-MS showed musty and earthy characteristics. 2-Methylphenol, methoxy benzene, coumaran, azulene, ${\alpha}-cedrene,\;{\alpha}-longipinene,\;{\beta}-selinene,\;{\alpha}-selinene$, camphor, ${\gamma}-ionone,\;{\beta}-ionone$, phytol, and borneol not reported in other edible mushrooms, were identified and/or tentatively identified in P. linteus for the first time. Main volatile components of P. linteus (Busan-Jinsung: BJ) were phytol from chlorophyll and methoxy benzenes having musty odor. Volatile components of P. linteus (Jinju-Kumwhang: JK) resembled those of BJ, but with high concentration of phenylacetaldehyde contributing to flower-odor. P. linteus (Cheju-Gullim: CG) contained low concentration of methoxy benzenes, but high concentration of phenylacetaldehyde. Low concentrations of ${\gamma}-ionone\;and\;{\beta}-ionone$ were identified in three kinds of P. linteus. They appeared to have been produced from degradation of carotenoid, which suggests P. linteus contains a carotenoid pigment.

• Culinary science and hospitality research
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• v.21 no.6
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• pp.103-119
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• 2015

This study was carried out to evaluate the quality of characteristics of Takju, Yakju, and spirit made from Bunkuk(flour), Phellinus linteus and Ginger kuk. The sacharogenic power of Nuruks and pH, brix, acidity, cell numbers of yeast, and alcohol content of Deotsuls were analysed; flavors, organic acids, and sensory evaluation of Takju, Yakju, and spirit were employed in the analysis of this current study. Results showed that the saccharogenic power of Phellinus linteus kuk after fermentation of Nuruks showed the highest level, and Phellinus linteus kuk and Ginger kuk showed the same level after dry Nuruks. During fermentation of Deotsuls, pH and brix decreased with increased fermentation time, while acidity increased with increased fermentation time. Cell numbers of yeast were found to be at the highest level in Phellinus linteus kuk on the first day of fermentation, and it was the same result in the final stage(p<0.05). Alcohol content increased with an increase in fermentation time, and showed no significant difference between control and test in the final stage of fermentation. In terms of analysis of flavor components, acetone and n-amyl alcohol were not detected in Takju, Yakju, and spirit. n-butanol was detected at the highest value, followed by i-amyl alcohol. Fusel oil was detected at the highest level in spirit fermented by Bunkuk. In analysis of organic acids, lactic acid showed the highest content followed by acetic acid. Very small amounts of acetic acid were detected in the spirit and other organic acids were not detected. In sensory evaluation, Takju, Yakju, and spirit made from Phellinus linteus kuk showed the highest score. As a result of this study, Phellinus linteus kuk presented the most desirable Nuruk in order to make Takju, Yakju, and spirit.

• Journal of Mushroom
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• v.14 no.3
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• pp.75-80
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• 2016

Morphological and culture characteristics of the novel Phellinus linteus variant KACC93057P collected in Korea were characterized in this study. The surface of the was angular, sessile, tough-woody, concentrically zonate, and dark brown in color. Basidiocarppores were circular, with 5-7 pores per mm. The hyphal system was dimitic, and basidiospores were ellipsoid or oval, $4.5-6{\times}4-5$, exhibiting characteristics typical of P. linteus. The optimum temperature for mycelial growth was $25-30^{\circ}C$, and optimal pH for growth was 5-7. The mycelial growth rate of P. linteus KACC93057P was faster than that of other P. baumii isolates. On growth medium, KACC93057P formed aerial mycelia with density higher than that of other isolates. The internal transcribed spacer (ITS)-ribosomal DNA sequences were closely related to the sequences P. linteus complex.