• Korean journal of food and cookery science
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• v.20 no.6 s.84
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• pp.575-580
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• 2004

This study was carried out to investigate the characteristics of Hericium erinaceus sulgidduk. The moisture content of Hericium erinaceus powder sulgidduk showed no significant difference between the added Hericium erinaceus powder and control groups. The L value decreased as the Hericium erinaceus powder concentration increased. The 'a' and 'b' color values were increased significantly when the amount of Hericium erinaceus powder was increased. The hardness, cohesiveness, chewiness and gumminess decreased with increasing Hericium erinaceus powder addition. From the sensory evaluation, Hericium erinaceus sulgidduk with the additions of 3 and $6\%$ Hericium erinaceus powder were the most preferred with regard tochewiness, softness and overall acceptability. These results indicated that Hericium erinaceus sulgidduk with the addition of 3 and $6\%$ Hericium erinaceus powder have the best quality.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.5
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• pp.631-640
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• 2014

In this study, manufactured a cream soup by varying addition of Hericium erinaceus and decided its recipe, and conducted particle size analysis, calorimetry, sensory test for investigating physicochemical characteristics and quality characteristics (salinity, sugar content, color value, pH, viscosity), antioxidant activities of soup, and mechanical sensory test for objectivity. This study found that moisture content in Hericium erinaceus powder was 6.16%, crude protein 26.87%, crude fat 4.62% and crude ash was 10.75% respectively. No significant differences were found in salinity, sugar content, pH according to addition of Hericium erinaceus. As for color value of cream soup manufactured by adding Hericium erinaceus, L value decreased with increase in addition of Hericium erinaceus, whereas a value and b value increased. The more the addition of Hericium erinaceus, the higher the viscosity, which increases concentration of soup. As result of analysis on antioxidant activities of Hericium erinaceus cream soup, antioxidant activities increased with increase in addition of Hericium erinaceus. Particle size analysis showed results similar to that of viscometry, which means that the smaller the particle size, the higher the viscosity, whereas viscosity lowered vice versa. Calorie of cream soup showed no significant difference notwithstanding the amount of addition. As a result of sensory test, S5 with 5% of Hericium erinaceus powder was highest rated in color, flavor, taste, umami taste and overall preference. As a result of mechanical sensory test, umami taste increased with increase in addition of Hericium erinaceus powder, whereas bitterness taste lowered significantly (p<0.05) with addition of Hericium erinaceus. As for salty taste, both control group and experimental group that added Hericium erinaceus powder showed no significant difference. Accordingly, experimental group with 5% of Hericium erinaceus powder was proved to be the most desirable.

• Culinary science and hospitality research
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• v.18 no.3
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• pp.206-214
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• 2012

The objective of this study is to evaluate the quality characteristics of wheat flour Dasik added with different amounts (0%, 3%, 6%, 9%, 12%, 15%) of Hericium erinaceus powder. For the moisture contents by adding Hericium erinaceus powder, wheat flour dasik did not show significant difference. As the results of Hunter's color value by increasing Hericium erinaceus powder, L-value decreased and a-value increased. Texture evaluation showed that, as the amount of Hericium erinaceus powder increased, hardness, gumminess and chewiness increased while springiness and cohesiveness did not show significant differences. As the results of sensory evaluation, the wheat flour dasik containing 9% Hericium erinaceus powder had the highest color, taste, flavor and overall acceptability scores. In conclusion, 9% of Hericium erinaceus powder would be optimal for Hericium erinaceus wheat flour Dasik.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.6
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• pp.931-936
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• 2003

We investigated inhibitory effects of Hericium erinaceus on the growth of cancer cells and the expression of cell cycle regulators, cyclins. Anticancer effects of Hericium erinaceus extract and fractions against cancer cell lines including HepG2 and HT29 were investigated. The methanol extract, the hexane fraction, the chloroform fraction and the ethylacetate fraction of Hericiu erinacew inhibited growth of cancer cells but they had no effect on the cytotoxicity of normal human liver cells under the same conditions. As shown by western blot analysis, the expression of cyclin B1 known as cell cycle regulator was markedly decreased after treatment with Hericium erinaceus extract in HepG2 cells. These results suggest that antiproliferative effect of Hericaum erinaceus extract is associated with markedly decreased expression of cyclin B1.

• The Korean Journal of Mycology
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• v.27 no.4 s.91
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• pp.252-255
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• 1999

This study was carried out to investigate the physiological charateristics of Hericium erinaceus in sawdust media. The optimum temperature was $25^{\circ}C$ and the optimum pH was 5. Mycelial growth and density of H. erinaceus was quite good when oak tree sawdust were used as cultural substrates. The best mycelial growth in H. erinaceus were observed when wheat pollard was added as supplement on sawdust substrates. The optimum supplement ratios of wheat pollard and magnecium sulfate were 20% and 0.1% respectively, for H. erinaceus.

• Korean journal of food and cookery science
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• v.28 no.5
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• pp.569-577
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• 2012

The physicochemical characteristics and biological activities, including antioxidant activity, antimutagenicity, and cytotoxicity of hot-water extract of fruiting body of Hericium erinaceus, were investigated in this study. Hot-water extract of fruiting body of Hericium erinaceus contained carbohydrate (7.86%), protein (10.91%), and ${\beta}$-glucan (3.62%). Water solubility of hot-water extract was 42.58%. Antioxidant activities of the extract were evaluated by ABTS assay and FRAP assay. The $IC_{50}$ value was 312.21 ${\mu}g/mL$ in ABTS assay. Antimutagenic activity of the extract was evaluated by Ames test. Antimutagenicity of hot-water extract (5 mg/mL) on Salmonella Typhimurium TA100 mutagenated by sodium azide (0.15 ${\mu}g/mg$) was 69.2%. Cytotoxicity of hot-water extract was also evaluated by MTT and SRB assay. The cytotoxicity was highest (83.95%) on Hep3B treated with 2,000 ${\mu}g/mL$ of hot-water extract in SRB assay. Therefore, it is suggested that hot-water extract of fruiting body of Hericium erinaceus has high antioxidant activity, antimutagenicity, and cytotoxicity.

• 한국생물공학회:학술대회논문집
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• 2001.11a
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• pp.430-433
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• 2001

Erinacine which is produced from Hericium erinaceus mycelia is known as stimulating activity of nerve growth factor(NGF) synthesis. Thus. this work was concentrated on the maximum production of Hericium erinaceus mycelia. Media compositions were studied as the chemical conditions that affected cell growth. The modified media was ditermined from the results, including glucose 20g/L and yeast extract 10g/L.

• Food Science and Preservation
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• v.10 no.4
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• pp.560-564
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• 2003

The functional properties of Hericium erinaceus were analyzed. The crude protein content was 8.01%. free sugars were mainly composed of glucose(47.09 mg%) and fructose(34.65 mg%), but sucrose and maltose were not detected. The free amino acids were mainly glutamic acid(1,468.12 mg%), alanine(716.07 mg%) and threonine(643.95 mg%) in Hericium erinaceus. It doesn't difference between water and ethanol extract on soluble solid content. Comparing minerals of extracts from Hericium erinaceus, water extract showed higher contents than ethanol extract except for I This tendency is similar to superoxide scavening activity and electron donating activity. But phenolic compounds, ethanol extract was higher than water extract. In comparison of water and ethanol extract of Hericium erinaceus, as a whole water extract was excellent.

• The Korean Journal of Mycology
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• v.43 no.3
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• pp.185-190
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• 2015

Water extract from spent mushroom substrate of Hericium erinaceus inhibited the mycelial growth of seven strain of tomato pathogenic fungi including Phytophthora capsici and the growth of Ralstonia solanacearum. Control efficacy of tomato bacterial wilt by treatment of 33.3% and 50% water extract from spent mushroom substrate of Hericium erinaceus was showed 58.3%, 83.3%, respectively.

• Journal of Mushroom
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• v.12 no.2
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• pp.77-81
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• 2014

Mushrooms are considered not only as food but also for source of physiologically beneficial medicines. The culinary-medicinal mushrooms may important role in the prevention of age-associated neurological dysfunctions, including Alzheimer's and Parkinson's diseases. Hericium erinaceus (H. erinaceus), is edible mushrooms, is a parasitic fungus that grows hanging off of logs and trees and well established candidate for brain and nerve health. H. erinaceus contains high amounts of antioxidants, beta-glucan, polysaccharides and a potent catalyst for brain tissue regeneration and helps to improve memory and cognitive functions. Its fruiting bodies and the fungal mycelia exhibit various pharmacological activities, including the enhancement of the immune system, antitumor, hypoglycemic and anti-aging properties. H. erinaceus stimulates the synthesis of Nerve Growth Factor (NGF) which is the primary protein nutrient responsible for enhancing and repairing neurological disorders. Especially hericenones and erinacines isolated from its fruitin body stimulate NGF, synthesis. This fungus is also utilized to regulate blood levels of glucose, triglycerides and cholesterol. H. erinaceus can be considered as useful therapeutic agents in the management and/or treatment of neurodegeneration diseases. However, this review focuses on in vitro, in vivo and clinical trials for neurodegerative disease.