Physicochemical Properties of Mushroom (Flammulina velutipes) Cultivated with Green Tea

녹차를 이용하여 재배한 팽이버섯의 이화학적 특성

  • Published : 2008.02.29


Physicochemical properties of the green tea component enriched mushroom (Flammulina velutipes) were investigated. The yield of mushroom was highest with green tea powder untreated sample and the yield was decreased by the addition of green tea powder. However, hardness was increased by the addition of green tea powder. Analysis of catechins and caffeine in mushrooms showed that catechins were not transferred into mushrooms, whereas caffeine content was increased. The content of total polyphenol in mushroom was not affected by the addition of green tea powder and crude catechins. Analyses of aroma patterns using the electronic nose based on GC with SAW sensor showed that new peaks occurred from 3 to 6 sec in green tea added mushroom. This study showed that functional components and quality of mushroom were possibly improved by incorporating green tea powder in growth medium.


  1. Kim JT. 1996. Science and culture of tea. Borimsa Publishing Co., Seoul, Korea
  2. Nakabayashi T, Ina K, Sakata K. 1994. Chemistry and func tion of green, black and oolong tea. Kogagu Press, Kawasaki, Japan
  3. Matsuzaki TL, Hara Y. 1985. Antioxidative activity of the leaf catechins. J Agric Chem Soc Japan 59: 129-134
  4. Yoshioka H, Sugiura K, Kawahara R, Hujita T, Makino M, Kamiya M, Tsuyumu S. 1991. Formation of radicals and chemiluminescence during the autoxidation of the catechins. Agric Biol Chem 55: 2717-2723
  5. Song JM, Park KD, Lee KH, Byun YH, Park JH, Kim SH, Kim JH, Seong BL. 2007. Biological evaluation of anti-influenza viral activity of semi-synthetic catechin derivatives. Antivir Res 76: 178-185
  6. Khan SM, Kour G. 2007. Subacute oral toxicity of chlorpyriphos and protective effect of green tea extract. Pestic Biochem Phys 89: 118-123
  7. Mohan KV, Gunasekaran P, Varalakshmi E, Hara Y, Nagini S. 2007. In vitro evaluation of the anticancer effect of lactoferrin and tea polyphenol combination on oral carcinoma cells. Cell Biol Int 31: 599-608
  8. Park JH, Ha AW, Cho JS. 2005. Effect of green tea-soybean paste on weights and serum lipid profiles in rats fed high fat diet. Korean J Food Sci Technol 37: 806-811
  9. Cho SY, Choi JH, Ham SS, Oh DH. 2005. Antimicrobial activities of green tea extract and fractions on the E. coli O157:H7. J Fd Hyg Safety 20: 48-52
  10. Miao YL, Shi LH, Lei ZL, Huang JC, Yang JW, Yang YC, Sun QY, Chen DY. 2007. Effect of caffeine on in vivo and in vitro oocyte maturation in mice. Theriogenology 68: 640-645
  11. Higgins GA, Grzelak ME, Pond AJ, Williams ME, Cohen, Hodgson RA, Varty GB. 2007. The effect of caffeine to increase reaction time in the rat during a test of attention is mediated through antagonism of adenosine A2A receptors. Behav Brain Res 185: 32-42
  12. Keast RS, Riddell LJ. 2007. Caffeine as a flavor additive in soft-drinks. Appetite 49: 255-259
  13. Lee GD, Chang HG, Kim HK. 1997. Antioxidative and nitrite-scavenging activities of edible mushrooms. Korea J Food Sci 29: 432-436
  14. Hui YF, Den ES, Chi TH. 2002. Antioxidant and free radical scavenging activities of edible mushrooms. J Food Lipids 9: 35-46
  15. Furlani RPZ, Godoy HT. 2007. Vitamins $B_1 and B_2$ contents in cultivated mushrooms. Food Chem 106: 816-819
  16. Yang JH, Lin HC, Mau JL. 2002. Antioxidant properties of several commercial mushrooms. Food Chem 77: 229-235
  17. Smiderle FR, Carbonero ER, Mellinger CG, Sassaki GL, Gorin Philip AJ, Iacomini M. 2006. Structural characterization of a polysaccharide and a $\beta$-glucan isolated from the edible mushroom Flammulina velutipes. Phytochemistry 67: 2189-2196
  18. Cho NS, Kim DH, Chung HC, Lee SS, Ohga S, Leonowicz A. 2004. Effect of water soluble fraction from Japanese Larch Wood on sawdust cultivation of Lentinula edodes. Mokchae Konghak 32: 35-4
  19. Jhune CS, Sul HJ, Kong WS, Yoo YB, Cheong JC, Chun SC. 2006. Effects of NaCl concentrations on production and yields of fruiting body of oyster mushrooms, Pleurotus spp. Korean J Mycol 34: 39-53
  20. Lee NH, Im MH, Choi UK. 2006. Calcium absorption by the fruitbody of Saesongi (Pleurotus eryngii) mushroom. Food Sci Biotechnol 15: 308-311
  21. Lee SH, Kwak WS, Kim WY. 2005. Studies on the selenium type and etabolism of selenium accumulation in the selenium- enriched mushroom Flammulina velutipes, and its spent mushroom composts. J Anim Sci Technol 47: 305-316
  22. Park YM, Park SW, Hong SJ. 2003. Effect of vacuum packaging and shelf temperature on the quality changes of golden mushroom during simulated shipment and marketing. Kor J Hort Sci Technol 21: 294-299
  23. Goto T, Yoshida Y, Kiso M, Nagashima H. 1996. Simultaneous analysis of individual catechins and caffeine in green tea. J Chromatogr A 749: 295-299
  24. Slinkard K, Singleton VL. 1977. Total phenol analyses: automation and comparison with manual methods. Am J Enol Viticult 28: 49-55
  25. SAS/STATTM User's Guide Release. 1988. SAS Institute, Cary, NC, USA

Cited by

  1. Food Functional Properties of Pleurotus eryngii Cultivated with Different Wavelength of LED Lights vol.19, pp.5, 2012,
  2. Effect of Flammulina velutipes Extracts Cultivated with Oriental Herbal Plants on the Activation of Immune Cells vol.22, pp.6, 2012,