• The Korean Journal of Community Living Science
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• v.23 no.3
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• pp.245-254
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• 2012

This study was performed to determine the component analysis and measurements of antioxidant activities from natural seasoning containing Lentinus edodes powder (NSLP) in order to detect the biological activities and develop novel functional resources. It was extracted with 70% ethanol and then further fractionated to hexane, chloroform, ethyl acetate, butanol and water. Methods used in this experiment were measured to examine total polyphenol contents and total flavonoid contents, reducing power and Superoxide dismutase-like activity. Composition analysis were highly composed of carbohydrate as 44.1%. The minerals of different organics were highly composed of sodium as 5,073 mg/100g. There were seventeen total amino acids in NSLP. The glutamic acid content was high up to 16.9 mg/g and aspartic acid, lysine, leucine, alanine were followed. Predominant fatty acid was linoleic acid (62.7%) in NSLP. Contents of total polyphenols in butanol fraction from NSLP were 16.38 mg/100mL. While overall butanol fraction have higher reducing power than ethanol extract, after the addition of 400 ${\mu}g/mL$ butanol fraction, auto oxidation of pyrogallol decreased to 83.62% as a result of superoxide dismutase-like activity. A positive correlation was observed between total polyphenol, flavonoid and antioxidant activities.

• The Plant Pathology Journal
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• v.29 no.4
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• pp.460-464
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• 2013

dsRNA was found in malformed cultures of Lentinula edodes strain FMRI0339, one of the three most popular sawdust cultivated commercial strains of shiitake, and was also found in healthy-looking fruiting bodies and actively growing mycelia. Cloning of the partial genome of the dsRNA revealed the presence of the RdRp sequence of a novel L. edodes mycovirus (LeV), and sequence comparison of the cloned amplicon showed identical sequences sequence to known RNA-dependent RNA polymerase genes of LeV found in strain HKA. The meiotic stability of dsRNA was examined by measuring the ratio of the presence of dsRNA among sexual monokaryotic progeny. More than 40% of the monokaryotic progeny still contained the dsRNA, indicating the persistence of dsRNA during sexual reproduction. Comparing the mycelia growth of monokaryotic progeny suggested that there appeared to be a tendency toward a lower frequency of virus incidence in actively growing progeny.

• Plant Resources
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• v.3 no.3
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• pp.226-232
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• 2000

The availability of enokitake cultural waste for Lentinus edodes cultivation was investigated, although hardwood sawdust has traditionally been used as a substrate for this fungus. Firstly, physiochemical characteristics of cultural waste were analysed. Secondly, mycelial growth characteristics and fruiting yields of L. edodes on waste treated in some methods were determined. Physiochemical characteristics of enokitake cultural waste showed that the millwaste complex was a little degraded by enokitake fungus and suggested the probability that most component lost by enokitake could be rice bran. Mycelia of L. edodes grew and fruited well on waste supplemented by fresh rice bran and Quercus sawdust although didn't on waste only. Mycelial growths of these fungi on waste were accelerated when supplemented by rice bran to the percent of 40(w/w) but decreased or suppressed at above ratios(30, 40%, w/w). Supplementations of oak sawdust at above 40%(w/w) of the waste and rice bran at 20%(w/w) of the sawdust allowed such a good mycelial growth as to be selected as a pertinent mixing ratio for fruiting medium. A fruiting yield on enokitake cultural waste supplemented by oak sawdust (at 40% of the waste, w/w) and rice bran (at 20% of the sawdust, w/w) was not inferior to that on oak sawdust supplemented by rice bran only (at 20% of the sawdust, w/w). These results indicated strongly the potentiality of enokitake cultural waste as raw materials for shiitake cultivating substrates.

• Journal of the FoodService Safety
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• v.2 no.2
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• pp.78-83
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• 2021

According to the report of the Korea Agro-Fisheries and Food Trade Corporation (2019), the size of the HMR food market in 2019 exceeded 4 trillion won. On the other hand, the consumption of agricultural products continued to decrease. As reported by Woo (2020) who analyzed consumer panel survey data, when the 2010 agricultural product purchase index was 100, the crop purchase index in 2019 was 72 and the vegetable and special crop purchase index was 69. Therefore, the Rural Development Administration promoted the research projects to develop the technologies for producing stably raw materials of HMR and for optimizing local foods as HMR ingredients. Researches on the development of HMR using local agricultural products has been being promoted in Cheonan, Chungju, and Jeju in 2020. In the case of Jeju, it has been prepared and realized the B2B commercialization of Jeju agricultural products in connection with the convenience store ingredients supplier in the province. In the case of Cheonan, development of HMR foods like as Sundae, dumpling, sausage, and Tteokgalbi using willd chive, cherry tomatoes, shiitake mushroom, fortified perilla, and licopene fortified watermelon has been being promoted. Lastly, in the case of Chungju, a diverse HMR foods have been developed using beans, centella asatica, Japanese lady bell, apples and peaches such as blended juices, frozen boiled rice, and tofu kit. In the future, in connection with the regional specialized crop cultivation project promoted by the Rural Development Administration, we intend to support the convergence commercialization of R&D technology based on regional characteristics.

• The Korean Journal of Food And Nutrition
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• v.35 no.2
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• pp.96-105
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• 2022

This study compared and analyzed the antioxidant effect of Doenjang prepared from vegetable water, and explored the optimal addition ratio of vegetables of 5 kinds and the possibility of application to Doenjang. The sample is three kinds of vegetable water (VW1, VW2, VW3) prepared by adding different ratios of radish, carrot, green onion, onion and shiitake mushroom and Denjang prepared using it. Doenjang was aged and fermented at about 40℃ for 40 days, and then separated and used only solids. The content of their antioxidant compounds was measured the content of total phenolic acid contents and total flavonoid contents. In addition, the antioxidant effect was measured by electron donating activity, SOD-like activity, ABTs radical scavenging activity and reducing power. The total phenolic acid contents and total flavonoid contents were high at VW3 and that Doenjang made with VW3. Electron donating activity and SOD-liked activity were high at VW2 and Doenjang made with VW2. ABTs radical scavenging activity was high in Doenjang made of VW3, and Reducing power was high in VW3. Therefore, if Doenjang is prepared with vegetable water prepared by properly mixing 5 types of vegetables, the possibility of developing Doenjang with high antioxidant effect was suggested.

• Mycobiology
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• v.49 no.6
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• pp.599-603
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• 2021

CRISPR/Cas9 genome editing systems have been established in a broad range of eukaryotic species. Herein, we report the first method for genetic engineering in pyogo (shiitake) mushrooms (Lentinula edodes) using CRISPR/Cas9. For in vivo expression of guide RNAs (gRNAs) targeting the mating-type gene HD1 (LeA1), we identified an endogenous LeU6 promoter in the L. edodes genome. We constructed a plasmid containing the LeU6 and glyceraldehyde-3-phosphate dehydrogenase (LeGPD) promoters to express the Cas9 protein. Among the eight gRNAs we tested, three successfully disrupted the LeA1 locus. Although the CRISPR-Cas9-induced alleles did not affect mating with compatible monokaryotic strains, disruption of the transcription levels of the downstream genes of LeHD1 and LeHD2 was detected. Based on this result, we present the first report of a simple and powerful genetic manipulation tool using the CRISPR/Cas9 toolbox for the scientifically and industrially important edible mushroom, L. edodes.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 1996.06c
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• pp.937-946
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• 1996

A Far Infrared Ray (FIR) dryer was designed , constructed and tested for red pepper , lycium chinese, and mushroom (Cortiellus shiitake ) drying , and the results were compared to the heated air dryer at the same condition. In the FIR dryer, three different panel materials , galvanized, copper and stainless steel, were used and no ceramic coating and those with ceramic coating (three panels) were 58% , 56%, 64%, and 88% , respectively. The drying times of lycium chinese and mushroom were shortened in FIR dryer by 6 hrs and 4 hrs compared to the heated air drying, respectively. while to remarkable difference in the drying times was found in the red pepper drying . The quality of products was better in FIR dryer where more red color value for red pepper and lycium chinese and more brightness for mushroom . The drying performance of a FIR dryer was superior in terms of total cost of 80,800 WON /100kg of lycium chinese , reduced by 25% compared to the heated air drying.

• The Korean Journal of Mycology
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• v.50 no.3
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• pp.225-233
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• 2022

Pyogo (Shiitake, Lentinula edodes) is one of the most important edible mushrooms because of its outstanding nutritive and medicinal value. In the registration and protection procedure for newly developed mushroom cultivars, the application of molecular markers that can supplement the morphological characteristic-based distinction has been strongly requested. Sanjo 701 and Chamaram, newly developed at the Federation Forest Mushroom Research Center of Korea, have been characterized as innovative cultivars suitable for customer demands because of their high yields and cultivation rates. However, no technical tools can protect the rights to these important cultivars. In this study, using comparative genomic information from 23 commercially available pyogo cultivars, we identified single nucleotide polymorphisms (SNPs) that accurately differentiated Sanjo701 and Chamaram from the other cultivars. We also developed high-resolution melting analysis (HRM)-based SNP markers that discriminate among the tested 23 pyogo cultivars. The developed SNP markers can be utilized for rapid, accurate identification of pyogo cultivars with low genetic diversity and to prevent cultivar contamination caused by illegally distributed inocula. In addition, these markers can serve as a crucial scientific basis for securing the right to conserve new cultivars in international markets.

• Korean Journal of Community Nutrition
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• v.20 no.5
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• pp.338-350
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• 2015

Objectives: This study developed two weeks menu using temple foods, assessed preference for the menu among ordinary people, and determined the possibility of using temple foods to make out institutional food service menu. Methods: To make out the menu, 153 typical types of temple food were selected, under several conditions, thus including balanced food groups, natural foods in season, preparation time, preparation methods, and foods appropriated for institutional foodservice. Results: Developed menu contained 1905.8 kcal, had low fat content, high dietary fiber, vitamin, and mineral content, and good protein content in the nutritional respect, and fit protein requirements with low calorie content and high nutritional value. In the assessment of the food preference for 73 temple food items, most of the foods scored high (4 out of 5 points) for preference in general; therefore, the menu tended to be satisfied to the adults' preference. In particular, boiled rice (rice with chwi, rice with cirsium, rice with mushroom, rice with mushroom & vegetable and gimbap with tofu) and fried foods (fried shiitake with sweet & sour sauce and fried kelp) were highly preferred. Conclusions: The menu using temple foods can be a healthy choice for adults if it is well planned and managed. This study may be expected to provide basic data that would help developing menu to popularize temple foods. The above results could be applied at home as well as at foodservice institutes and furthermore could offer information for developing temple food products.

• Journal of Mushroom
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• v.16 no.2
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• pp.61-64
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• 2018

This study was carried out to investigate the management characteristics and growth performance of L. edodes from the cooling stage to incubation. Bags of different heights and weights are available for bagging. When the medium size of $17{\times}13cm$ was used and the size of the inoculation hole was changed from 1/3 to 2/3, the browning period was shortened to 30 days. Mycelial growth was evaluated according to the cooling temperature after sterilization. It was observed to be the highest at 122 mm/15 days at $10^{\circ}C$ and 114 mm/15 days and 117 mm/15 days at $15^{\circ}C$ and $20^{\circ}C$, respectively. The contamination rate of the sawdust media before inoculation was measured as 0, $4.5{\times}10$, $1.3{\times}10^2$, $4.0{\times}10^3cfu$ at $5^{\circ}C$, $10^{\circ}C$, $15^{\circ}C$, and $24^{\circ}C$ respectively. The average of $1.6{\times}10^8$ colony forming units (cfu) of microorganisms was observed in the sawdust that had been piled for six months outdoors. In summer, the sawdust has to be used immediately after mixing. The sterilized medium had an average of $4{\times}10^3cfu$ of microorganisms at $24^{\circ}C$ and $1.3{\times}10^2cfu$ at $15^{\circ}C$. After 15 days of inoculation in vitro, the growth conditions of the sawdust was the best at 132 mm, followed by grain and liquid. When inoculated with liquid spawn, the moisture content of the substrate should be adjusted between 50% and 55% in advance.