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Physicochemical components of Astragalus membranaceus fermented with mushroom mycelia

담자균 균사체가 배양된 황기의 이화학적 성분분석

  • Jang, Yeon-Jeong (Fermentated Food Science Division, National Institute of Agricultural Sciences, RDA) ;
  • Lee, Yun-Hye (Mushroom Research Institute, Gyeonggi Province, ARES) ;
  • Lee, Chan-Jung (Mushroom Research Division, National Institute of Horticultural and Herbal Science, RDA) ;
  • Kim, Jae-Hyeon (Fermentated Food Science Division, National Institute of Agricultural Sciences, RDA) ;
  • Kim, Eun-Ju (Fermentated Food Science Division, National Institute of Agricultural Sciences, RDA) ;
  • Ji, Soo-Jeong (Fermentated Food Science Division, National Institute of Agricultural Sciences, RDA) ;
  • Park, Shin-Young (Fermentated Food Science Division, National Institute of Agricultural Sciences, RDA)
  • 장연정 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) ;
  • 이윤혜 (경기도농업기술원 버섯연구소) ;
  • 이찬중 (농촌진흥청 국립원예특작과학원 버섯과) ;
  • 김재현 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) ;
  • 김은주 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) ;
  • 지수정 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) ;
  • 박신영 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과)
  • Received : 2015.09.09
  • Accepted : 2016.01.01
  • Published : 2016.02.28

Abstract

This study analyzed the physicochemical characteristics of Astragalus membranaceus (AM) fermented with seven different mushroom mycelia. Physicochemical characteristics, such as contents of moisture, pH, total reducing sugars, free sugar, and isoflavonoid, were investigated. The moisture content was increased in most of the samples. The pH values of AM fermented with Phellinus linteus and Flammulina velutipes were increased, while the pH of other samples were similar to that of non-fermented AM. The reducing sugar content was in the range of 211.69~391.74 mg/100 g. The extraction yield using water was higher than that when extracted with 80% ethanol. The free sugar content was increased through fermentation with mushroom mycelia. However, the glucose contents of the 80% ethanol and water extracts were decreased. Finally, the calycosin and formononetin contents in 80% ethanol and water extracts of AM fermented with Phellinus linteus were 2,549.24 mg/g, and 827.66 mg/g for calycosin, and 1,366.69 mg/g and 221.28 mg/g for formononetin, respectively. These results suggest that fermentation with mushroom mycelia could be used to increase the bioactivity of AM. The mycelium-fermented AM might be a valuable source of functional material and edible resource for industry.

Acknowledgement

Supported by : 농촌진흥청 국립농업과학원

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