• Journal of Biosystems Engineering
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• 제34권4호
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• pp.211-219
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• 2009

In the process of oyster mushroom production, loading work of culture medium needs the most intensive labor power and cost. Therefore, the development of culture medium loading machine causes to reduce the manpower and cost. The main objectives of this study are identify cultivating environment, physical properties of culture medium and to make an element design of culture medium loading machine. The results are summarized as follows: 1. The moisture content and density of popularly used culture medium were 70%(w.b), $26\;kg/m^3$, respectively. 2. Pressure of the blower increased as the impeller speed increased, and the opening ratio of pressure controller decreased. 3. Recommendable c1earance(${\delta}$) between an impeller plate and a blower case was 25 mm at an impeller speed of 3183 rpm 4. Discharge device of type B with a hopper and suit was better than type A with a hopper.

• Journal of Biosystems Engineering
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• 제34권4호
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• pp.220-227
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• 2009

In the process of oyster mushroom production, loading work of culture medium needs the most intensive labor power. Therefore, development of culture medium machine causes to reduce the manpower and cost. The main objective of this study is to develop the culture medium loading machine and investigate the optimal operation conditions and to evaluate the economic value of the machine. The results are summarized as follows: 1. Optimum transporting velocity of the conveyor was 0.61 m/s 2. Optimum speed of blower was 3183 rpm at the transporting velocity of 0.61 m/s with the loading quantity of 3.41 t/hr 3. Recommendable opening area ratio of pressure controller was 1/2 at the blower speed of 3183 rpm and the transporting velocity of 0.61 m/s 4. The break even point resulted in $240\;m^2$ of cultivating area compared to the method of with portable workbench, and $350\;m^2$ of cultivating area compared to the method of with a tractor and a truck.

• 한국식품영양과학회지
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• 제36권11호
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• pp.1351-1357
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• 2007

본 연구에서는 현재 생식품으로 판매되고 있는 해송이 버섯의 생리활성을 탐색하여 효용가치를 높일 수 있는 기초자료를 얻고자, 해송이 버섯의 일반적인 성분을 조사하고 열수 추출물을 제조하여 항산화 능력을 검토하였다. 그 결과 해송이 버섯은 탄수화물과 조단백질 함량이 높고 조지방 함량이 낮은 것으로 나타났다. 유리 아미노산과 구성아미노산은 각각 46.53 mg/g, 204.86 mg/g으로 나타났고, ${\beta}-glucan$ 함량은 $0.11{\pm}0.01%$로 나타났다. 해송이 버섯 열수 추출물의 총페놀함량, DPPH radical 소거능, 환원력 및 SOD 활성은 시료의 추출농도가 증가함에 따라 증가하였으나 추출시간에는 의존하지 않았다. 또한, DPPH radical 소거능은 총페놀 함량과 비슷한 경향$(R^2=0.9901{\sim}0.7424)$을 보였는데 이것은 해송이 버섯의 항산화 활성이 페놀 화합물과 관련이 깊은 것으로 사료된다. 추출물농도 1 g/100 mL에서 DPPH radical 소거능 $88.42{\sim}91.94%$로 합성항산화제(BHA 96.35%, BHT 95.64%, ascorbic acid 96.97%)와 비슷한 수준의 항산화 활성을 보여 항산화제 소재로서의 가치가 있는 것으로 나타났다.

• Mycobiology
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• 제39권1호
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• pp.12-19
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• 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.

• Mycobiology
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• 제38권4호
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• pp.295-301
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• 2010

We evaluated the antioxidant activity and tyrosinase inhibitory effects of Pleurotus ostreatus fruiting bodies extracted with acetone, methanol, and hot water. The antioxidant activities were tested against $\beta$-carotene-linoleic acid, reducing power, 1,1-diphenyl-2-picrylhydrazyl free radical scavenging activity, and ferrous chelating ability. Furthermore, phenolic acid and flavonoid contents were also analyzed. The methanol extract showed the strongest $\beta$-carotene-linoleic acid inhibition as compared to the other exracts. The acetone extract (8 mg/mL) showed a significantly high reducing power of 1.54 than the other extracts. The acetone extract was more effective than other extracts for scavenging on 1,1-diphenyl-2-picrylhydrazyl radicals. The strongest chelating effect (85.66%) was obtained from the acetone extract at 1.0 mg/mL. The antioxidant activities of the extracts from the P. ostreatus fruiting bodies increased with increasing concentration. A high performance liquid chromatography analysis detected seven phenolic compounds, including gallic acid, protocatechuic acid, chlorogenic acid, naringenin, hesperetin, formononetin, and biochanin-A in an acetonitrile and 0.1 N hydrochloric acid (5 : 1) solvent extract. The total phenolic compound concentration was $188{\mu}g$/g. Tyrosinase inhibition of the acetone, methanol, and hot water P. ostreatus extracts increased with increasing concentration. The results revealed that the methanol extract had good tyrosinase inhibitory ability, whereas the acetone and hot water extracts showed moderate activity at the concentrations tested. The results suggested that P. ostreatus may have potential as a natural antioxidant.

• 한국식품영양과학회지
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• 제41권6호
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• pp.829-833
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• 2012

느타리버섯을 생고기와 익힌 고기에 30분간 도포하여 연육효과를 조사한 결과, 상당한 연육효과가 있는 것으로 나타났다. 생고기의 경우, 버섯 무첨가 시 소고기와 돼지고기의 경도가 각각 981, 640 g-force인데 비해, 전체 5% 첨가군 소고기와 돼지고기의 경도는 각각 648, 487 g-force이었고, 갓 5% 첨가군 소고기와 돼지고기는 각각 642, 478 g-force, 줄기 5% 첨가군 소고기와 돼지고기는 각각 657, 488 g-force로 전반적인 버섯 첨가에 의한 연육효과는 약 20~35%이었다. 연육효과는 첨가량이 많을수록 커, 느타리버섯분말 5% 첨가군과 버섯추출분말 2% 첨가군의 경도가 가장 낮았다. 소고기와 돼지고기의 아미노태질소량은 버섯첨가량이 많을수록 증가하였다. 특히 버섯분말 5% 첨가한 생소고기의 아미노태질소량은 무첨가군에 비하여 전체가 34.64%(748 mg%), 갓이 34.64%(748 mg%), 줄기가 32.92%(739 mg%) 증가하였고, 버섯추출분말 2% 첨가한 생소고기는 전체가 65.14%(787 mg%), 갓이 75.21%(834 mg%), 줄기가 71.18%(815 mg%) 증가하였다. 이는 느타리버섯분말과 추출분말이소고기의 단백질을 가수분해하여 수용성 성분이 증가된 것으로 사료된다. 버섯전체, 갓, 줄기의 부위별 연육효과는 별 차이가 없어 사용부위는 굳이 구별할 필요가 없는 것으로 나타났다.

• Journal of Radiation Protection and Research
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• 제45권4호
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• pp.154-162
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• 2020

Background: Several studies have reported that wild mushrooms contain high amounts of radioactive cesium (137Cs). After the Fukushima Daiichi Nuclear Power Plant Accident, a significantly high concentration of 137Cs has been detected in wild mushrooms, and their consumption may be the cause of the chronic internal exposure of local consumers to radioactivity. Therefore, an accurate evaluation of the internal radioactivity resulting from mushroom ingestion is needed. Materials and Methods: The 137Cs elution rate through the cooking and digestion stages was evaluated using in vitro experiments. The edible mushroom Pleurotus djamor was taken as a sample for the experiments. The mushrooms were cultivated onto solid media containing 137Cs. We evaluated the internal dose based on the actual conditions using the elution rate data. For various cooking methods, the results were compared with those of other wild edible mushrooms. Results and Discussion: From the elution experiment through cooking, we proved that 25%-55% of the 137Cs in the mushrooms was released during soaking, boiling, or frying. The results of a simulated digestion experiment after cooking revealed that almost all the 137Cs in the ingested mushrooms eluted in the digestive juice, regardless of the cooking method. The committed effective dose was reduced by 20%-75% when considering the dissolution through the cooking process. Conclusion: We found that cooking lowers 137Cs concentration in mushrooms, therefore reducing the amount of radioactivity intake. Besides, since there were differences between mushroom types, we demonstrated that the internal exposure dose should be evaluated in detail considering the release of 137Cs during the cooking stages.

• 한국식품영양학회지
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• 제35권5호
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• pp.378-388
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• 2022

This study was conducted to determine the proximate compositions, nutritional components, and antioxidant effects of white and brown enoki mushrooms (Flammulina velutipes). The crude protein and carbohydrate contents were higher in the brown than white mushrooms, whereas the moisture, crude ash, crude lipid, and dietary fiber levels were lower. The mineral contents of the white mushroom was higher than levels obtained in the brown mushroom for the detected components (Ca, Cu, K, Mn, Na, and P). The amount of vitamin B₃ in the brown mushroom was 1.51 mg/100 g, which was 4.5 times higher than that in the white mushroom. The major fatty acids detected were palmitic acid, linoleic acid, and α-linolenic acid. The total polyphenol and flavonoid contents were highest in 70% ethanol extracts of the white and brown mushrooms, respectively. For the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, a 70% methanol extract of the white enoki mushrooms showed an activity of 76.4% (p<0.05). For the ferric-reducing antioxidant power (FRAP) activity, a 70% methanol extract of the brown enoki mushrooms showed the highest value. Further, the total flavonoid contents were significantly correlated with the DPPH and FRAP activities.

• 생명과학회지
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• 제29권2호
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• pp.164-172
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• 2019

국내 표고버섯은 참나무 톱밥을 주 원료로 한 인공배지를 이용하여 재배하고 있으며, 표고버섯 재배 후 부산물로 발생하는 [수확 후 배지](Spent Mushroom Substrate: SMS)는 약 50,000톤으로 추정된다. 본 연구에서는 별도의 용도 없이 폐기되고 있는 표고버섯 SMS를 유용 생물자원으로 이용하기 위해, 1회 수확 후 SMS 및 3회 수확 후 SMS의 열수 추출물을 조제하여 이들의 항산화, 항균, 항당뇨, 항응고 및 혈소판 응집저해활성을 평가하였다. 대조구로는 재배용 살균배지 및 표고버섯의 열수 추출물을 이용하였다. 그 결과, 표고버섯 SMS 추출물은 표고버섯 및 살균배지 추출물보다 우수한 DPPH 음이온, ABTS 양이온 nitrite 소거능 및 환원력을 나타내었다. 1회 및 3회 SMS 추출물들은 0.5 mg/disc 농도에서는 사용된 세균 및 진균에 대한 항균력이 나타나지 않았으나, 0.5 mg/ml 농도에서 우수한 ${\alpha}$-glucosidase 저해활성을 나타내었다. 또한 thrombin time, prothrombin time, activated partial thromboplastin time 및 혈소판 응집저해 활성 측정 결과, SMS 추출물들은 혈소판 응집에는 미미한 영향을 나타내었으나, 강력한 혈액응고저해 활성을 나타내어 항혈전 조성물로 개발 가능함을 확인하였다. 본 연구결과는 SMS를 폐기 대상이 아닌, 표고버섯 균사체가 대량 배양된 생물자원으로 고려하는 것이 필요함을 제시하며, SMS를 이용한 항산화, 항당뇨, 항혈전 조성물 개발이 가능함을 제시하고 있다.

• 한국식품과학회지
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• 제46권2호
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• pp.205-212
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• 2014

본 연구에서는 가시오가피 영지버섯발효 추출물, 상황버섯발효 추출물 및 노루궁뎅이버섯발효 추출물의 pH, 항산화 성분함량(총 페놀 및 플라보노이드 함량), 항산화 활성(ORAC 지수, DPPH 라디칼 소거능, ABTS 라디칼 소거능, FRAP활성 및 reducing power), 아질산염 소거능을 측정하였다. pH는 가시오가피 상황버섯발효 열수추출물이 4.55로 가장 높았고 상황버섯발효 70% 에탄올추출물이 3.72로 가장 낮았다. 총 페놀 함량은 가시오가피 영지버섯발효 열수 추출물이 42.09 mg GAE/g으로 가장 많았으며, 상황버섯발효 70% 에탄올추출물이 29.46 mg GAE/g으로 가장 적었다. 반면에 총 플라보노이드의 경우 가시오가피 노루궁뎅이버섯발효 열수추출물(23.93 mg RE/g)에서 가장 높았고, 상황버섯발효 70% 에탄올추출물(15.19 mg RE/g)으로 가장 낮았다. 항산화 활성의 경우 ORAC 지수는 총 페놀함량과 같은 경향을 나타내었으며 DPPH 라디칼 소거능은 34.29-50.08% 범위에서 측정되었다. 또한 ABTS 라디칼 소거능(7.73-88.07%), FRAP활성(0.10-0.22) 및 reducing power (0.29-0.70)은 농도 의존적으로 증가하는 경향을 나타내었으며 가시오가피 영지버섯발효 추출물에서 우수한 항산화활성을 나타내었다. 아질산염 소거능의 경우 16.89-22.69%의 결과를 나타내었다. 이상의 결과를 종합하여 볼 때 버섯균사체를 이용한 발효가시오가피 추출물들은 다양한 항산화 모델에서 효능을 나타내어 기능성 식품원료로서의 활용도가 매우 넓을 것으로 판단된다.