• Journal of Mushroom
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• v.19 no.4
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• pp.347-352
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• 2021

In this study, to select suitable shiitake strains in Jangheung region for domestic strains of Lentinula edodes for log cultivation, a total of five different Korean strains(Chunbaegko, Sanjo 303ho, Poongnyunko, Baekhwahyang, Soohyangko) and two Japanese strains (Mori 290, Moriyujiro) were selected and a cultivation test was conducted to select suitable strains. As a result of the yield, Sanjo 303ho produced 40.9 kg, which was superior to 39.2 kg for Mori 290 and 37.7 kg for Moriyujiro. As for the quality characteristics, it was confirmed that Baekhwahyang had a hemispherical shape, and high quality fruit bodies. In conclusion, Sanjo 303ho, which has excellent production, and Baekhwahyang, which is advantageous for producing high-quality shiitake, were selected in Jangheung region for domestic strains.

• Journal of Dental Rehabilitation and Applied Science
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• v.38 no.2
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• pp.90-96
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• 2022

Purpose: The purpose of this study was to investigate antimicrobial activity of extracts from shiitake mushroom against periodontopathogens and its cytotoxicity for human gingival fibroblast. Materials and Methods: Shiitake mushroom was soaked in water and acetone, and the supernatant was dried to collect its extract. The susceptibility of periodontopathogens for the extracts was investigated. Human gingival fibroblast was treated with the extracts, and the cell viability was measured CCK-8 solution. Results: The water extract from shiitake mushroom significantly reduced the growth of periodontopathogens at 2.5 mg/ml (P < 0.05). The acetone extract significantly inhibited the growth of Porphyromonas gingivalis and Tannerella forsythia at 0.32 mg/ml and Treponema denticola growth at 0.64 mg/ml (P < 0.05). The cytotoxicity of the extract was shown at a concentration of 2.5 mg/ml. The extracts with a concentration of 1.25 mg/ml appeared to be reduce cell viability after 4 h. Conclusion: The extracts of shiitake mushroom have antimicrobial activity against periodontitis-causing bacteria and relieving inflammation. Therefore, the extracts may be a candidate for preventing and treating periodontal disease.

• Mycobiology
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• v.51 no.6
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• pp.445-451
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• 2023

Shiitake mushroom (Lentinula edodes) hold high nutritional and medicinal value as they contain an abundance of health-promoting compounds. However, the effect of long-term postharvest storage on the variation in the levels of health-promoting compounds has not been extensively studied. In this study, we investigated the changes in the levels of phenolic compounds, antioxidants, eritadenine, and ergothioneine in shiitake mushrooms stored at three different temperatures (1, 3, and 5 ℃) for 4 weeks. Compared to mushrooms stored at lower temperatures, those stored at 5 ℃ exhibited a higher level of total phenolics in their pileus after 2 weeks of storage; however, storage at 5 ℃ also increased the deterioration of the fruiting body of these mushrooms. In mushrooms stored at all temperatures, the eritadenine content in the pilei tended to increase up to 2 weeks of storage. In contrast, the ergothioneine content in the pileus decreased during storage, with a significantly lower level detected in mushrooms stored at 5 ℃ for 4 weeks. Together, these results suggest that the mechanisms underlying the accumulation of phenolics and eritadenine may be related to mushroom deterioration during storage. Our findings indicate that the levels of health-promoting compounds in shiitake mushrooms are influenced by storage temperature, suggesting the potential to control adjustments of specific bioactive compounds by regulating storage conditions.

• Korean Journal of Food Science and Technology
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• v.21 no.4
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• pp.461-467
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• 1989

The effect of $CO_2$ concentration on the post-harvest physiology and quality of Shiitake mushroom (Lentinus edodes) were investigated during CA storage. The respiratory rates of the mushroom stored in CA conditions were abruptly increased in proportion to $CO_2$ concentration after 40 days, and then declined, while that of the mushroom in air was continuously decreased throughout storage period. Large amounts of ethanol and acetaldehyde were produced from the 20 days CA stored mushrooms. The least changes in 5'-GMP content and electrophoresis pattern of protein in the mushroom were observed at $CO_2$ concentration of 2% during storage. Based on the changes in quality factors of the mushroom during storage, it could be concluded that $CO_2$ concentration of 2% with fixed $O_2$ concentration of 2% was more effective in extension of the freshness than any other $CO_2$ level in this experiment.

• Journal of Practical Agriculture & Fisheries Research
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• v.9 no.1
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• pp.33-46
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• 2007

We conducted this research to develop the medium for some edible mushroom cultivation using shiitake waste log which is abandoned after cultivation of shiitake mushroom because those bed logs can not be recycled. The isolates of P. ostreatus(POS-012), P. eryngii(PER-005), G. frondosa(GFR-001) and F. velutipes(FVE-001) were selected and examined for mycelial growth on sawdust media prepared from shiitake waste log. Mycelial growth of selected isolate were satisfactory on the sawdust extract media using acasia(Robinia pseudo-acacia), neutinamu(Zelkova serrata) and kangchamnamu(sangsuri, Quercus acutissima) which are no shiitake-inoculated. Although the mycelial growth of the isolate were poor on the sawdust media prepared from Quercus spp., sawdust of neutinamu, (Zelkova serrata), beotnamu, (Prunus serrulata), orinamu(Alnus japonica), eunsuweonsasinamu(Populus tomentiglandulosa) and chestnut(Castanea crenata) were excellent for mycelial growth. However, shiitake logs which are infected with harmful fungi such as Hypocrea spp. were useful as recycle materials for mushroom cultivation.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.3
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• pp.243-250
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• 2004

The effect of hemicellulose extracted from Shiitake mushroom(Lentinus edodes) on the level of blood sugar and cholesterol in the diabetes-induced rat by streptozotocin(STZ) was investigated. The yield of hemicellulose by extraction process of 5% salt extraction, preparation of alcohol insoluble substance, IN KOH extraction, acid precipitation(pH 3.0), and dialysis was 9.24%. The experimental plots divided to 1% cellulose group(control), 0.5% hemicellulose group(H-l) and 1% hemicellulose group(H-2). The groups were fed for 6 weeks, then continuously fed for 1 week after induction of diabetes by STZ. Feed intakes, weight gain and feed efficiency of the each groups were not significantly different, while water intakes and liver weight of H-2 group were lower than those of control and H-l group. Weight of liver in the H-2 group was significantly lower than those of control and H-l groups. The amounts of feces were 0.32 g/day in the control group, 0.43∼0.44 g/day in the H-l and H-2 groups, while the amounts of urine were 15.28 mL/day in the control group, 10.83∼11.20 mL/day in the H-l and H-2 groups. The content of blood glucose before diabetes induction(fed for 3∼5 weeks) was 111.2-132.6 mg/dL in the control group, not significantly different from others; After diabetes induction, however, the contents were 212.8 mg/dL in the control group, 140.0-144.0 mg/dL in the H-l and H-2 groups, which showed significant difference. Urine glucose contents of H-2 group before and after diabetes induction were lower than those of control and H-l groups. There was no significant difference in the content of neutral lipid between each groups. Total cholesterol contents were 101.6 mg/dL in the control group, 56.∼64.0 mg/dL in the hemicellulose groups. HDL-cholesterol content and atherogenic index of hemicellulose groups were lower than those of control group, respectively. In conclusion, the hemicellulose extracted from Shiitake mushroom represented improving and preventing effects for diabetes.

• Journal of Life Science
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• v.29 no.2
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• pp.164-172
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• 2019

In Korea, shiitake mushroom, Lentinula edodes, is cultivated on artificial medium containing oak sawdust and wheat bran. The annual production of spent mushroom substrate (SMS) of shiitake, a byproduct of the mushroom industry, is estimated to reach over 50,000 tons per year. This study aimed to improve the use of SMS as a novel bioresource. Hot water extracts of SMS after the first and third harvest were prepared and their bioactivities evaluated. Hot water extracts of uninoculated medium and shiitake were used as controls. Extracts of SMS showed higher radical scavenging of DPPH anions, ABTS cations, nitrites, and a higher reducing power than those of shiitake or medium extracts. After the first and third harvests at 0.5 mg/disc, SMS extracts showed no antibacterial or antifungal activities against the pathogenic and food-spoilage bacteria and fungi. However, they showed good inhibitory activities against ${\alpha}$-glucosidase at 0.5 mg/ml. In addition, SMS extracts had strong anti-coagulation activities via their inhibition of thrombin, prothrombin, and blood coagulation factors without platelet aggregation activity. Our results suggested SMS should no longer be perceived as a useless byproduct but should be understood as a novel bioresource, the extracts of which could be developed as antioxidant, antidiabetic, and antithrombosis agents.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.2
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• pp.133-138
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• 1991

Several quality indices of Shiitake mushroom (Lentinus edodes) were measured during storage at modified atmosphere (MA) conditions made by plyethylene film bag with different thicknes. IN the mushrooms kept in the thicker film bag, larger amounts of ethyl alcohol and acetaldehyde were produced during storage. The lowest weight loss was marked by the mushrooms kept in 0.06mm thick film bag. Protein content of the mushrooms was increased with the storage period without any storage period without any significant trend depended on the storage treatments and electrophoresis pattern of protein was changed little in the mushrooms kept in 0.04mm thick P.E. film bag during storage.

• The Korean Journal of Food And Nutrition
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• v.36 no.6
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• pp.535-542
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• 2023

We investigated the anti-inflammatory effects of shiitake mushroom and kelp (SMK) mixture extracts in lipopolysaccharide (LPS)-stimulated murine RAW 264.7 cells. Treatment of RAW 264.7 cells with LPS significantly increased NO (nitric oxide) production, pro-inflammatory cytokines (tumor necrosis factor (TNF)-α, interferon (IFN)-γ, interleukin (IL)-6, and IL-1β), and inflammation-related genes (COX-2 and inducible nitric oxide synthase (iNOS)). In cytotoxicity testing using RAW 264.7 cells, SMK mixture extracts in the range of 1-16 ㎍/mL did not inhibit cell proliferation. However, SMK mixture extracts significantly inhibited NO production in a dose-dependent manner (p<0.05). SMK treatment significantly decreased TNF-α, IL-6, IFN-γ, and IL-1β levels compared to the LPS group, and similarly, pro-inflammatory cytokine mRNA levels also decreased. SMK mixture extracts reduced the mRNA expression of COX-2 and iNOS in RAW 264.7 cells compared to LPS (p<0.05). The above results show that SMK mixture extracts suppressed the inflammatory response induced by LPS. In particular, the extracts were shown to regulate the inflammatory response by suppressing the expression of inflammatory cytokines and inflammation-related enzymes.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.20 no.3
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• pp.71-76
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• 2014

Master packaging system is a technology combining primary and secondary packaging to preserve the fresh produce in the supply chain. Master packaging system with tailor-designed gas transfer and $CO_2$ absorber of $Ca(OH)_2$ was applied to fresh shiitake mushroom in its supply from farm to retail store. The temperature, humidity and package atmosphere were monitored through the distribution and/or storage until the packages were opened to measure the mushroom quality. Conventional perforated individual packages without secondary master pack were prepared and travelled the same path for comparison purpose. While high temperature history was observed in some initial period of actual practice of the mushroom transportation and storage unexpectedly, the package atmosphere around the produce in the master packaging system was maintained at modified atmosphere consisting of $O_2$ concentration of 0.4 to 4.2% and $CO_2$ concentration of 0.7 to 1.7%, which is known to be beneficial for the mushroom preservation. While curing the mushrooms with precooled drying was effective for quality preservation, positive effect of master packaging system could be apparent for the uncured mushroom. Harmonized combination of curing treatment, master packaging system and temperature management was suggested for the best quality preservation of the fresh shiitake mushroom.