• Asian Pacific Journal of Cancer Prevention
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• v.14 no.6
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• pp.3469-3472
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• 2013

Extract of Lentinula edodes mycelia (LEM) is currently utilized as an oral biological response modifier (BRM) medicine for cancer patients. However, its effectiveness for breast cancer patients with postoperative adjuvant hormone therapy has not yet been scientifically verified. In this study, we investigated the influence of LEM on the quality of life (QOL) and immune response in breast cancer patients undergoing postoperative adjuvant hormone therapy. Twenty patients were studied in total. They received only hormone therapy in the first 4 weeks followed by hormone therapy and LEM during the next 8 weeks. Laboratory tests, QOL score and peripheral blood cytokine production levels were evaluated during the study period. No changes in QOL or cytokines were noted after the first 4 weeks. In contrast, during the following combined therapy period, improvements were noted in QOL and cytokine levels. Although a future large-scale investigation is necessary to confirm these results, these data suggest that the concomitant use of LEM with postoperative adjuvant hormone therapy improves the QOL and immune function of patients.

• Journal of Mushroom
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• v.13 no.1
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• pp.16-20
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• 2015

Water extracts from spent mushroom substrate (SMSE)of edible mushrooms, Pleurotus eryngii, Hericium erinaceus and Lentinula edodes promoted growth of pepper seedling. Mycellial growth rate of Phythopthora capsici and Fusarium oxysporum was dramatically inhibited by 100% and 70% on PDA added with SMSE of H. erinaceus. SMSEs from H. erinaceus, P. eryngii, and L. edodes effectively reduced the disease severity of Phytophthora blight of pepper caused by Phytophthora capsici to 75%, 10% and 35%, respectively. These results suggested that SMSE from the mushrooms have dual effects that suppress phythopthora blight disease and promote plant growth of pepper.

• 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.

• The Korean Journal of Food And Nutrition
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• v.33 no.3
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• pp.339-346
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• 2020

Although aronia (Aronia melanocarpa (Michx.) Elliott) contains higher levels of polyphenols and more antioxidant activity than other berries, it is a berry that is difficult to eat raw due to its strong astringent taste and lack of sweetness. Therefore, in this study, we investigated the effect of tannin reduction of aronia by bioconversion method using mushroom mycelia cultures. Aronia and liquid cultures of Lentinula edodes and Phellinus linteus mycelia were mixed and then treated for 48 hours at 60℃. Tannin content, total polyphenol, total flavonoid and antioxidant activities (DPPH, ABTS radical-scavenging activities and FRAP activities) were investigated. The tannin content decreased from 64.2 mg ECE/g to 57.9 mg ECE/g (9.8% reduction) when treated with liquid culture of L. edodes and from 77.3 mg ECE/g to 47.9 mg ECE/g (38.1% reduction) from treatment with a liquid culture of P. linteus. Therefore treatment with mushroom mycelia culture solution may improve the palatability of aronia reducing the astringent taste.

• Food Science of Animal Resources
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• v.42 no.4
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• pp.593-608
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• 2022

The effect of hot-air dried Lentinula edodes pileus (DLE) on the quality and organoleptic properties of rolled-dumplings was evaluated. DLE was prepared by drying at 60℃ for 24 h and added (Non, 7%, and 9%) to rolled-dumplings. The proximate composition, pH, color (CIE L^*, a^*, b^*), and cooking yield were analyzed. Texture profile analysis, electronic-nose (e-nose), electronic-tongue (e-tongue), and organoleptic evaluation were also conducted. The cooking yield of dumplings with 9% DLE was significantly lower than that of the congeners without DLE, whereas 7% DLE did not lead to significant differences compared without DLE. With increasing DLE addition, the pH and lightness of the dumplings decreased significantly, whereas the redness tended to increase. The texture profile was significantly higher for the dumplings with DLE compared to those without DLE. E-nose analysis confirmed that DLE addition led to the positive odors (methanethiol: meaty, sulfurous; 3-methylbutanal: malty, toasted) and the negative odors (trimethylamine: ammoniacal; acetic acid: acidic, sour). E-tongue analysis showed that DLE addition decreased the intensity of the sourness and increased the intensity of the saltiness and umami of rolled-dumplings. DLE addition improved the overall organoleptic properties, but 9% DLE can be recognized as a foreign substance in organoleptic acceptance. Consequently, DLE has the potential to serve as a flavor and odor enhancer for rolled-dumplings, and the addition of DLE can positively improve consumer acceptance by improving the quality and organoleptic properties.

• Korean Journal of Microbiology
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• v.51 no.3
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• pp.221-230
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• 2015

Ground bed cultivation method for shiitake mushroom (Phogo; Lentinula edodes) has been advanced to use the oak-sawdust composted by microorganisms. This method has some advantages in saving the labors and improving productivity. The aim of this study is to analyze microbial community in oak sawdust and to provide the information for efficient cultivation of shiitake mushroom. In process of composting, the proportions of thermophiles increased from 10% to 80%. This results show the microbial community succession from mesophilic bacteria to thermophilic bacteria. T-RFLP analysis and nucleotide sequencing of 16S rRNA gene demonstrated that the change of dominant bacteria coupled with shifts in each stages. The family of Enterobacteriaceae as a mesophilic bacteria were dominant (100%) in oak sawdust sample, but Amycolatopsis (49.0%) and Saccharopolyspora (26.5%) as a thermophilic Actinomycetes were dominant in the last day of composting. In hyphal growth stage, Leuconostoc (psychrophilic bacteria) was dominant (75.0%). The composting process of sawdust is very important for growth of mushroom mycelium. Therefore, there is need for the further study for the Amycolatopsis as thermophilic Actinomycetes.

• Journal of Mushroom
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• v.16 no.2
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• pp.74-78
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• 2018

This study was carried out to establish a suitable method for liquid spawn production from Lentinula edodes. The optimum production of liquid spawn (OLS) was achieved using soybean meal medium (SMM) with 0.3% of 850 um oak powder and 10-day incubation period and 0.6 vvm aeration volume. OLS showed activities of laccase on ABTS agar plate and carboxymethyl cellulase (CM-cellulase) on CMC agar plate. In case of liquid spawn, fruiting-body development period was delayed approximately 1 day compared to that of sawdust spawn, however, the yield of 153 g per 1.2 kg polypropylene bag was similar to that of sawdust spawn.

• Journal of Mushroom
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• v.15 no.4
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• pp.195-201
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• 2017

We measured the antioxidant activities of Oak mushroom (Lentinula edodes) in browned sawdust medium under conditions of varying LED sources and amounts of light. Consequently, exposure to 200Lx blue LED resulted in highly efficient browning; the most efficient browning was shown at 200Lx, regardless of the type of luminous source. We identified that quantities obtained with the blue luminous source increased compared to those in other treatment plots. The DPPH radical scavenging test conducted to examine antioxidant activity revealed that the red luminous source caused high radical scavenging compared to efficient browning. The fruiting body for Nongjin-go, as a treatment plot with the highest scavenging, under a 400Lx red luminous source was $34.3{\pm}1.80%$ and that for 'Sanjo 701' at a 300lx red luminous source was $32.99{\pm}1.58%$. The polyphenol content, reported to be correlated with DPPH radial scavenging, showed no similar correlation in the 'Nongjin-go' variety. By contrast, 'Sanjo 701' showed a similar association.

• Journal of Mushroom
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• v.15 no.4
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• pp.259-263
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• 2017

In this study, we investigated the morphological characteristics and antioxidant ability of mushroom cultivar Lentinula edodes 'Nongjingo' fruiting bodies after exposure to various light conditions. Color differences between mushrooms treated with mixtures of LED light revealed that mushrooms displayed lighter color shades when compared to the control group (fluorescent light treated mushrooms). Redness increased and yellowness decreased after exposure to all treatments other than the fluorescent control. Measurement of growth characteristics of 'Nongjingo' fruiting bodies showed increases after exposure to all mixed LED treatments. In addition, the uniformity of fruiting bodies was higher when using LED light compared to fluorescent light. The measurement of stem diameters did not show a significant difference between the treatments, however, diameters were slightly larger with exposure to white-green LED. Moreover, stem length was longer in the mixed LED treatments when compared to those exposed to fluorescent light. Examination of the ratio of stem diameter to stem length revealed that the diameter of the stem was greater than the length. The antioxidant activity of water extracts made from Nongjingo fruiting bodies grown under mixed LED conditions was compared to those from mushrooms grown under fluorescence light conditions. The highest antioxidant activity was observed from mushrooms treated with white LED; however, no significant difference was found between mushrooms exposed to white-green LED compared to white-blue LED. The treatment showed higher antioxidant ability than vitamin C. Our results confirm that treatment of white LED and white-blue LED affects the growth and antioxidant ability of Nongjingo mushroom fruiting bodies.

• The Korean Journal of Food And Nutrition
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• v.29 no.4
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• pp.499-505
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• 2016

To improve the shelf-life of mushrooms, Lentinula edodes GNA01 mushrooms were treated with gel packs containing slow-released chlorine dioxide ($ClO_2$) gas at 5~10 ppm for 5 days at $20^{\circ}C$ and the weight loss rate as well as the changes in pH, color and texture properties of the treated samples were investigated. The weight of the control and $ClO_2$ gas treated samples were decreased slightly, and there were no differences during the storage period. However, the weight of the control changed faster than those of the $ClO_2$ gas treated samples during storage period. The pH in the control and in the $ClO_2$ gas treated samples were decreased during storage period, but the samples treated with 5 and 7 ppm $ClO_2$ gas were the least changed. On the other hand, the samples treated with 10 ppm $ClO_2$ gas showed no difference from the other treatments during 4 days, but the pH was lower than that of the control on the fifth day. The lightness of inside and outside in mushroom were decreased whereas redness and yellowness were increased during storage period. However, color changes in the $ClO_2$ gas treated samples were lower than those of the control. Especially, the samples treated with 5 and 7 ppm $ClO_2$ gas were the least changed. The texture of the mushroom were decreased consistently during storage period. The texture of the control changed faster than those of the $ClO_2$ gas treatments during 5 days. Especially, the samples treated 5 ppm $ClO_2$ gas were the least changed.