• Title/Summary/Keyword: Pleurotus citrinopileatus

Search Result 8, Processing Time 0.018 seconds

Assessment of Antioxidant and Phenolic Compound Concentrations as well as Xanthine Oxidase and Tyrosinase Inhibitory Properties of Different Extracts of Pleurotus citrinopileatus Fruiting Bodies

  • Alam, Nuhu;Yoon, Ki-Nam;Lee, Kyung-Rim;Kim, Hye-Young;Shin, Pyung-Gyun;Cheong, Jong-Chun;Yoo, Young-Bok;Shim, Mi-Ja;Lee, Min-Woong;Lee, Tae-Soo
    • Mycobiology
    • /
    • v.39 no.1
    • /
    • pp.12-19
    • /
    • 2011
  • Cellular damage caused by reactive oxygen species has been implicated in several diseases, thus establishing a significant role for antioxidants in maintaining human health. Acetone, methanol, and hot water extracts of Pleurotus citrinopileatus were evaluated for their antioxidant activities against ${\beta}$-carotene-linoleic acid and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals, reducing power, ferrous ion-chelating abilities, and xanthine oxidase inhibitory activities. In addition, the tyrosinase inhibitory effects and phenolic compound contents of the extracts were also analyzed. Methanol and acetone extracts of P. citrinopileatus showed stronger inhibition of ${\beta}$-carotene-linoleic acid compared to the hot water extract. Methanol extract (8 mg/mL) showed a significantly high reducing power of 2.92 compared to the other extracts. The hot water extract was more effective than the acetone and methanole extracts for scavenging DPPH radicals. The strongest chelating effect (92.72%) was obtained with 1.0 mg/mL of acetone extract. High performance liquid chromatography analysis detected eight phenolic compounds, including gallic acid, protocatechuic acid, chlorogenic acid, ferulic acid, naringenin, hesperetin, formononetin, and biochanin-A, in an acetonitrile and hydrochloric acid (5 : 1) solvent extract. Xanthine oxidase and tyrosinase inhibitory activities of the acetone, methanol, and hot water extracts increased with increasing concentration. This study suggests that fruiting bodies of P. citrinopileatus can potentially be used as a readily accessible source of natural antioxidants.

Characteristics and breeding of a cultivar Pleurotus citrinopileatus 'Jangdari' (노랑느타리 품종 '장다리'의 육성 및 자실체 특성)

  • Oh, Min-Ji;Lim, Ji-Hoon;Oh, Youn-Lee;Shin, Pyung-Gyun;Jang, Kab-Yeul;Kong, Won-Sik;Yoo, Young-Bok
    • Journal of Mushroom
    • /
    • v.15 no.2
    • /
    • pp.73-77
    • /
    • 2017
  • In Korea, oyster mushroom is one of the commonly cultivated mushrooms. In 2013, the cultivation areas and products of oyster mushrooms were 60,039 M/T and 201 ha, respectively. Many species of oyster mushrooms are cultivated in various countries. These include Pleurotus ostreatus, P. florida, P. sajor-caju, P. eryngii, P. citrinopileatus, P. salmoneostramineus and P. cystidiosus. P. citrinopileatus is a yellow oyster mushroom famous for its health benefits such as anti-cancer and anti-oxidant effects. Therefore, a cultivar P. citrinopileatus 'Jangdari' was developed to improve yield and the ability to grow well at lower temperatures. Two parent strains 'Gumbit (KMCC02150)' and 'KMCC02145' were selected based on their morphological characteristics. 'Jangdari' was developed by the method of Mon-Mon crossing between monokaryons derived from 'Gumbit' and 'KMCC02145', and finally selected through continuous cultivation tests. The optimum temperature for mycelial growth was $30^{\circ}C$. The cultivar could grow well at high temperatures, especially $16{\sim}24^{\circ}C$. Fruiting body production per bottle (850 mL) was about 90.0 g. Stipe length and thickness of 'Jangdari' were similar to those of 'Gumbit'. 'Jangdari' was more resistant to low temperature than 'Gumbit', and thus it could be cultivated with oyster mushrooms (P. ostreatus). In addition, while cultivating 'Jangdari', it is not required to scrape out the upper side of bottle's sawdust medium; hence, its cultivation is expected to save energy and time.

Physiological Activity and Nutritional Composition of Pleurotus Species (느타리속 버섯류의 영양성분 및 생리활성)

  • Um, Su-Na;Jin, Gyoung-Ean;Park, Kye-Won;Yu, Young-Bok;Park, Ki-Moon
    • Korean Journal of Food Science and Technology
    • /
    • v.42 no.1
    • /
    • pp.90-96
    • /
    • 2010
  • In this study, the anti-oxidant, anti-tumorigenic, anti-hypertensive, anti-thrombic, anti-diabetic, and anti-inflammatory properties of 18 different species of genus Pleurotus were investigated. In addition, the amino acid, $\beta$-glucan, and polyphenol content were also measured. All species contained more than 20 mg% of polyphenol with the highest contents found in Pleurotus cornucopiae var. citrinopileatus (yellow pleurotus) ($39.13{\pm}0.82\;mg%$). The $\beta$-glucan contents was also the highest in yellow Pleurotus ($37.67{\pm}0.22%$) followed by Won-Hyeong1 (C, $28.75{\pm}0.61%$) and Jang-an PK (A, $27.95{\pm}0.33%$). The yellow Pleurotus exhibited the highest antioxidant activity as assessed by the DPPH scavenging rate with an $IC_{50}$ value of $2.94{\pm}0.44\;mg/mL$. Ethanol extracts from the yellow Pleurotus treated at 1% concentration showed cytotoxic activity up to 36.9% in the human embryonic kidney 293T cell lines. The yellow Pleurotus also showed the highest inhibitory effects on ACE activity ($60.52{\pm}0.2%$). Finally, the yellow Pleurotus exhibited anti-diabetic and anti-inflammatory properties as shown by inhibition of $\alpha$-amyloglucosidase activity ($50.5{\pm}0.8%$) and nitric oxide production ($68.4{\pm}0.3%$). Taken together, our data indicate the yellow pleurotus is a promising functional food ingredients.

Comparative Molecular Phylogenetic Relationships in Different Strains of Pleurotus spp. (느타리속 버섯 계통의 분자생물학적 유연관계의 비교연구)

  • Cho, Hae-Jin;Lee, Jae-Seong;Yoon, Ki-Nam;Alam, Nuhu;Lee, Kyung-Lim;Shim, Mi-Ja;Lee, Min-Woong;Cheong, Jong-Chun;Shin, Pyung-Gyun;Yoo, Young-Bok;Lee, U-Youn;Lee, Tae-Soo
    • The Korean Journal of Mycology
    • /
    • v.38 no.2
    • /
    • pp.112-119
    • /
    • 2010
  • Pleurotus spp. have been used for edible and medicinal purposes in Asian countries for a long time. The fruiting bodies of the Pleurotus ostreatus, Pleurotus citrinopileatus and Pleurotus salmoneostramineus contained many physiologically beneficial substances for human health. Therefore, it is necessary to study the genetic diversity of Pleurotus mushroom cultivars commercially cultivated in Korea. Eleven strains of Pleurotus spp. were collected from different geographical regions in South-East Asia and ITS regions of rDNA and RAPD of genomic DNA were analyzed. The size of the ITS1 and ITS2 regions of rDNA from the different strains varied from 167 to 254 bp and 156 to 213 bp, respectively. The sequence of ITS1 was more variable than that of ITS2, and the 5.8S sequences were identical. A phylogenetic tree based on the ITS region sequences indicated that selected strains could be classified into 4 clusters. Eleven Pleurotus species were also analyzed by RAPD with 20 arbitrary primers. Ten of these primers were efficiently amplified the genomic DNA. The number of amplified bands varied with the primers and strains, with polymorphic fragments in the range from 0.1 to 2.0kb. The results revealed that genetic diversity of selected strains of P. ostreatus, P. citrinopileatus and P. salmoneostramineus is low.

Characterization of a new commercial strain 'Gumbit' in Pleurotus cornucopiae var. citrinopileatus (노랑느타리 품종 '금빛'의 특성)

  • Yoo, Young-Bok;Kong, Won-Sik;Jang, Kab-Yeul;Kim, In-Yeup;Oh, Se-Jong;Jhune, Chang-Sung
    • Journal of Mushroom
    • /
    • v.4 no.3
    • /
    • pp.83-87
    • /
    • 2006
  • A new commercial strain "Gumbit" of golden oyster mushroom was developed by hyphal anastomosis. It was improved with hybridization between monokaryotic strain derived from ASI 2295 and ASI 2703. The optimum temperature of mycelial growth and fruiting body development were $25{\sim}30^{\circ}C$ and $19{\sim}24^{\circ}C$, respectively. The pileus was golden to brilliant yellow color. Commercial strain "Gumbit" was not as prolific as the more commonly cultivated Pleurotus ostreatus in the conversion of substrate mass to mushrooms. However, cultivator can save money for mushroom growing on high-temperature season as like summer in Korea. Since picking individual mushrooms is tedious and often damages the fragile fruiting bodies compared with other species of oyster mushrooms.

  • PDF

The change in C8 and C9 volatile compounds according to the drying conditions of Pleurotus citrinopileauts and P. djamor (노랑느타리와 분홍느타리의 건조조건에 따른 C8과 C9 향기성분의 변화)

  • Minji Oh;Minseek Kim;Ji-Hoon Im;Youn-Lee Oh
    • Journal of Mushroom
    • /
    • v.21 no.4
    • /
    • pp.222-227
    • /
    • 2023
  • Mushrooms have a unique taste and aroma, so in the processing of mushroom products with other ingredients, a separate pre-processing step is often taken to eliminate the mushroom aroma. In this study, we analyzed the changes in the concentration of volatile compounds according to drying conditions to promote the activation of processing using the fruiting bodies of yellow oyster mushrooms(Pleurotus citrinopileatus) and pink oyster mushrooms(P. djamor). The caps and stipes of yellow oyster and pink oyster mushrooms were separated and freeze-dried at -70℃ for 120 hours. Subsequently, they were hot air-dried at temperatures of 40, 50, 60, and 70℃ for 24, 24, 16, and 12 hours, respectively. The dried samples were pulverized and quantitatively analyzed by SPME-GC-MS. In the case of yellow oyster mushrooms, the concentration of t-2-nonenal in caps and stipes during freeze-drying was 164.43 ㎍/g d.w. and 174.80 ㎍/g d.w., respectively, whereas during hot air-drying, it significantly decreased to 0.35~3.41 ㎍/g d.w. and 0.98~59.88 ㎍/g d.w. In a similar manner, for pink oyster mushrooms, the concentration of 1-octen-3-ol during freeze-drying in caps and stipes was 31.05 ㎍/g d.w. and 176.17 ㎍/g d.w., respectively, whereas during hot air-drying, it significantly decreased to 1.59~9.66 ㎍/g d.w. and 1.96~15.77 ㎍/g d.w. Furthermore, most volatile compounds showed a tendency to decrease in concentration as the temperature during hot air-drying increased.

Characteristics and breeding of a new golden oyster mushroom variety 『Sunjung』 (느타리버섯의 신품종 『순정』 육성 및 특성)

  • Choi, Jong-In;Chi, Jeong-Hyun;Ha, Tai-Moon;Ju, Young-Cheul
    • Journal of Mushroom
    • /
    • v.5 no.2
    • /
    • pp.71-75
    • /
    • 2007
  • 'Sunjung', a new variety of golden oyster mushroom was bred in Mushroom Research Institute, Gyeonggido Agricultural Research & Extension Services in 2006. This oyster mushroom was selected one which mate with monokaryon collected from KME20064 and KME20066. The optimum temperature for the mycelial growth was about 26 ~$28^{\circ}C$ and that for the primordia and growth of fruitbody was about $18{\sim}23^{\circ}C$. Compared to the control which took 25 days of incubation period, Sunjung required 21~22days. It grew primordia after developed a lump of mycelium. In the characteristics of fruit body, pileus was infundibuliform of yellow-color and stripe was slender/long shape of white color. The yield was 112.9g/850cc bottle and 275.5g/2kg P.P bag.

  • PDF

Analysis of amino acids in Golden mushroom:"Gumbit" (Pleurotus cornucopiae var. citrinopileatus) and Pink mushroom:"Noeul"(Pleurotus salmoneostramineus) (노랑느타리 "금빛" 과 분홍느타리 "노을"의 아미노산 분석)

  • Noh, Hyung-Jun;Suh, Jang-Sun;Kwon, Jang-Sik;Weon, Hang-Yeon;Lee, Si-Young;Yoo, Young-Bok;Jhune, Chang-Sung;Jang, Kab-Yeul;Seok, Soon-Ja
    • Journal of Mushroom
    • /
    • v.6 no.3_4
    • /
    • pp.111-114
    • /
    • 2008
  • This study was carried out to investigate amino acid contents of golden mushroom and pink mushroom. The amino acid analysis was followed by AccQ-Tag method and HPLC on gradient conditions. Seventeen amino acids were anal)'zed and sixteen amino acids were found in golden mushroom; fifteen amino acids in pink mushroom respectively. Among total amino acid in golden mushroom, cysteine content was the highest and glycine, glutamic acid, proline were followed. Among total amino acid in pink mushroom, cysteine was the highest and glycine, lysine, methionine were followed. In our result, concerning amino acids, cysteine was dominant. and alanine was detected in golden mushroom but pink mushroom.

  • PDF