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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
Korean Journal of Food Preservation
Journal Basic Information
Journal DOI :
The Korean Society of Food Preservation
Editor in Chief :
Kwang Duk Moon
Volume & Issues
Volume 9, Issue 4 - Dec 2002
Volume 9, Issue 3 - Sep 2002
Volume 9, Issue 2 - Jun 2002
Volume 9, Issue 1 - Mar 2002
Selecting the target year
Effect of the Biological Activities of Ethanol Extract from Korean Traditional Kochujang Added with Sea Tangle (Laminaria longissima)
Korean Journal of Food Preservation, volume 9, issue 1, 2002, Pages 1~7
This study was carried out to investigate antimutagenic and anticancer effects of Korean traditional Kochujang added with sea tangle (Laminuia longissima). Most of the mineral content in Kochujang added with sea tangle was increased when compared to traditional Kochujang. In the Ames test, the inhibition rate of ethanol extract (200
/plate) of Kochujang added with 5% sea tangle in the S. typimurium TA100 strain showed 87.2% against the mutagenesis induced by MNNG. And also, the inhibition rate of ethanol extract (200
/plate) of Kochujang added with 5% sea tangle in the S. typhimurium TA98 and TA100 strains was 62.9% and 71.6%, respectively, against the mutagenesis induced by 4NQO. The suppression under the same condition against B(
)P and Trp-P-1 in the TA98 and TA100 strains showed 70.2% and 80.8%, and 62.9% and 73.1%, respectively. In the anticancer effects, the treatment of 1.0 mg/mL Kochujang added with 5% sea tangle showed strong cytotoxicity of 78.6% and 79.4% against KATOⅢ and HepG2, respectively.
Effects of MA Storage with NaCl for Red Chili Pepper and Red Bell Pepper Fruits
Korean Journal of Food Preservation, volume 9, issue 1, 2002, Pages 8~13
The effects of modified atmosphere (MA) storage far fresh red pepper and red bell pepper fruits were investigated with storing in high and few density polyethylene films (HDPE, LDPE) with various NaCl contents(0 g, 15 g, 20 g, 25 g). During the storage of pepper fruits, the weight loss, color change, mold emergence, and firmness were evaluated. The weight loss of pepper fruits packaged in HDPE and LDPE without NaCl was 3∼5%, even though it was 6∼19% in pepper fruits packaged with NaCl. The lutes of mold emergence of red pepper and red bell pepper fruits were lowered to 20∼45% as stored in HDPE and LDPE with NaCl but those of fruits stored in films without NaCl were high as 55∼65%. The color and firmness of pepper fruits were not much changed in comparison with those of non-packaged fruits as stored in HDPE and LDPE with or without NaCl.
Quality Characteristics of the Korean Native Pumpkins
Korean Journal of Food Preservation, volume 9, issue 1, 2002, Pages 14~18
The weight per pumpkin was usually 4∼8 kg, and that of 'Changnyung I', 'Changsu' and 'Hoengsung' were more than 10 kg. Pumpkins from 'Nonsan', 'Samcheok' and 'Yoju' were less than 2 kg. Pumpkin shapes were flat-round in 12 pumpkins including 'Boeun' pumpkin, round in 5 pumpkins including 'changnyung II'pumpkin and long-oval in others. The content of soluble solids was 14.4 。Brix in 'Samcheok' pumpkin and it was more than 12 。Brix in 'Hapcheon' and 'Imsil' pumpkins. 'L'values in fruit flesh were lunged from 60 to 80. But 'a' and 'b' value was affected by pumpkin varieties. Soluble solids in pumpkin juice were 5.00∼9.90 。Brix. It was the highest such as 9.90 。Brix in juice from 'Jeju I ' pumpkin. Yields of pumpkin juice were 53.0∼68.0% in crude type and 48.8∼61.4% in clean type. The yield of juice was the highest in 'Yangku' pumpkin. Color acceptability of juice was the highest in 'Uljin' pumpkin.
Quality and Thermoluminescence Properties of
-Irradiated Boiled-Dried Anchovies during Storage
Korean Journal of Food Preservation, volume 9, issue 1, 2002, Pages 19~27
The effect of gamma irradiation was investigated on the microbiological and physicochemical qualities of boiled-dried anchovies (large- and smallsized) packed in PVC film (0.06 ㎜) during storage at 15
for 6 months. On the other hand, thermoluminescence characteristics of minerals extracted from the sample were analyzed to evaluate its possibility in detecting the irradiated anchovies. The samples were contaminated by microbial levels of 104∼106 CFU/g in total aerobic bacterial counts and negative in coliforms, which were different depending on the sample sizes. Gamma irradiation at 3 kGy was effective for improving the hygienic quality of both samples for 6 months, keeping the microbial population less than 20 CFU/g. Besides it was not detrimental to the quality attributes, such as instrumental color parameters L, a, b, ΔE), browning, TBA value, volatile basic nitrogen, trimethylamine-N and sensory properties(appearance, color, odor, tape, overall acceptability). However, storage conditions (time, temperature, packing) showed a critical factor nfluencing the quality changes of dried anchovies. Thermoluminscence analysis was prove to distinguish irradiated from non-irradiated anchovies by comparing both temperature at which glow curves appear and the curve intensity, that was possible even after 6 months at - 20
Quality of Soy Sauce Brewed by Monascus pilosus Soybean Koji
Korean Journal of Food Preservation, volume 9, issue 1, 2002, Pages 28~35
This study was conducted to evaluate the quality characteristics of different soy sauces. The soybean sauces brewed tty the A. oryzae koji(SAO), M. pilosus-1 koji(SMP) and the mixture of 50% M. pilosus-1 koji(SAM) during 90 days fermentation. Total nitrogen contents of the SAM, SAP and SMP were 13.6%, 1.15% and 1.22%, respectively. Content of amino type nitrogen in SAM was 0.78%, and the content was higher than those of SAO and SMP. Total free amino acid contents of SAO, SMP and SAM were 533.8, 732.4 and 807.3 mg/100 mL. The highest contents of free, amino acids were glutamic acid(65.20 mg/100 mL) in SAG, alanine(101.42 mg/100mL) in SMP, glutamic acid(130.52 mg/100 mL) in SAM. The highest activities of pretense and
-amylase showed in SAM, and the lowest activities of
-amylase and glucoamylase were in SAO and SMP respectively. Hue angle values showed 56.3 in SAO, 29.0 in SMP and 32.2 in SAM. Monacolin K contents, as inhibitor of cholesterol bio-synthesis were 6.21
/mL for SMP and 3.10
/mL for SAM, and the inhibitory activities of SMP ane SAM aginst HMG-CoA reductase were 21.5 md 10.2%, respectively. Sensory scores for color, flavor, savory taste and overall taste of SAM was higher than those of SAO and SMP.
Effect of the Addition of Leek and Dropwort Powder on the Quality of Noodles,
Korean Journal of Food Preservation, volume 9, issue 1, 2002, Pages 36~41
We examined the chemical properties of leek and dropwort and prepared the noodles with the dried powder of them, to develope functional processing floods which contain biological active compounds. The groups were divided by the drying methods as follows: hot air drying at 50
(A), hot air drying after blanching for 30 sec (B), hot air drying after steaming for 2 min (C) and freeze drying (D). We had analyzed the content of vitamin C, total chlorophyll, and phenolic compounds and measured the hunter color values of dried powders individually. The contents of evaluated compounds were higher in A and D than in B and C groups and also the electron donating activity of A and D was stronger than B and C. The cooking properties of noodles prepared with leek and dropwort powder were examined. After cooking, the weight and volume of noodles prepared with powder were lower than those of control The turbidity of noodle soup were increased as the adding ratio was increased. The cutting strength of cooked leek noodles with A and B powder was similar to that of control, in case of dropwort, cooked noodles with D showed similar to that of control. The cutting strength of cooked noodles were decreased as the adding ratio were increased. The electron donating activity of noodles with vegetable powders showed high than that of control The sensory evaluation showed that significant difference between noodles with 2.5 ?/e addition groups and control was not recognized but was recognized between noodles with 5% addition groups and the control
Contents of Cyanogenic Glucosides in Processed Foods and during Ripening of Ume According to Varieties and Picking Date
Korean Journal of Food Preservation, volume 9, issue 1, 2002, Pages 42~45
Variations of cyanogenic glucoside was investigated on varieties, picking date, each part and processed flood of Ume. First, variation of amygdalin contents was determined by HPLC during ripening. As a result in case of peels, Oshuku showed most highest content(20.2 mg%) in all varieties. In case of seeds, Native species showed most highest content(562 mg%), and seeds contented more than peels. And then, variation of prunasin contents was determined by HPLC. As a results in case of peels, native species contented most lowest prunasin in all varieties, and its contents slightly decreased with increased storage periods. Other hand, in case of seeds, native species contented most highest prunasin(177 mg%). Contents of amygdalin and prunasin of extracts was determined by HPLC during six month ripening. As a result, in case of freezing storages contents of those not changed hardly during ripening. But, in case of native storage, contents of amygdalin was decreased and prunasin was increased with increased aging periods. Profile of Ume tea was similar to extracts of it.
Monitoring Program of Organochlorine Pesticide Residues in Agricultural Products Provided for the Army
Korean Journal of Food Preservation, volume 9, issue 1, 2002, Pages 46~50
This study was carried out for dietary safety based on the level of pesticide residues in 17 kinds of the agricultural products (apple, cabbage, cabbage kor, carrot, cucumber, pepper, onion, potato, radish, spring onion, pumpkin, lettuce, garlic, drapwort, spinach, leek crown daisy) consumed in Kyunggi-do and Inchon-city that provided for the army. From January 1998 to December 2001, ten organochlorine pesticides in 1075 samples were analyzed by using GC-ECD. According to the results, one kind of pesticides was detected in 135(12.5%) samples, and two kinds were in 7 (5.18%). While dicofol and tetradifon was not fecund. Detection rate of pesticides were 9.02% for
-endosulfan, 2.8% far chlorothalonil, 0.46% for γ-BHC, 0.40% for chlorobenzilate, 0.33% for folpet, 0.28% far DDT, 0.15% for captafol, and 0.11% for captan. Dectection ranges of pesticides were from 0.001 to 0.092 ppm for
-endosulfan, from 0.003 to 0.023 ppm for chlorothalonil, from 0.003 to 0.006 ppm far γ -BHC, from 0.001 to 0.003 ppm for DDT, from 0.009 to 0.095 ppm for folpet, 0.05 ppm for captan, 0.01 ppm for captafol, and 0.008 ppm far chlorobenzilatel respectively. Consequentlyl all detected pesticide levels in samples were below maximum residue limits(MRLs) in Korea and Codex.
Changes in the Food Components during Storage of Oyster Mushroom Kimchi
Korean Journal of Food Preservation, volume 9, issue 1, 2002, Pages 51~55
Changes in food components of oyster mushroom Kimchi were investigated during storage at 20
. The pH of raw oyster mushroom Kimchi (ROMK) was higher than that of Chinese cabbage Kimchi (control) at initial stage, but it was lower than that of control after 1 day of storage. pH of blanched oyster mushroom Kimchi (BOMK) was slightly higher than that of controls The titratable acidity of oyster mushroom Kimchi was in inverse state to the pH. Amino acid nitrogen content of Kimchi tended to increase during storage, the content of ROMK was higher than that of control, the content of BOMK was not different from that of control. The reducing sugar content of Kimchi decreased significantly during storage, the content of ROMK was higher than that of controls the content of BOMK was slightly lower. The bacterial number of control increased rapidly at 2 days fermantation and reached plateau afterward. The number of ROMK tended to he alike that of control during storages the number of BOMK was fewer than that of control. On the taste panel of Kimchi after 1 day of storages ROMK obtained higher score than BOMK but the score was lower than control.
Biological Activities of Oyster Mushroom Kimchi
Korean Journal of Food Preservation, volume 9, issue 1, 2002, Pages 56~60
Physiological functions of oyster mushroom Kimchi were investigated. Oyster mushroom Kimhies were found to have antioxidant activities. The effect was in a dose-dependent manner, the effect was higher in oyster mushroom Kimchies than in control and higher in raw oyster mushroom Kimchi (ROMK) than in blanched oyster mushroom Kimchi (BOMK). Methanol extract of Kimchi revealed antimutagenic activity and suppressed growth of cancer cell in a dose-dependent manner, and the effects were higher in ROMK than in other Kimchies. The methanol extracts of oyster mushroom Kimchi alone did not appear proliferation effect of spleenic immune cell, but revealed the effect with Con A. The proliferation effect was higher in ROMK than in BOMK.
Chemical Composition of Dried Leaves and Stems and Cured Tubers of Yacon (Polymnia sonchifolia)
Korean Journal of Food Preservation, volume 9, issue 1, 2002, Pages 61~66
Chemical composition of fresh and dried leaves and stems and fresh and cured tubers of bacon (Polymnia sonchifolia) was investigated. The moisture content of fresh leaves, stems, and tubers was 83.38, 92.30 and 89.52%, and there of dried leaves and stems were 18.08 and 27.97% and that of cured tubers was 27.97%. The content of lipid, protein, soluble solid, ascorbic acids chlorophyll and tannin was higher in leaves of yacon than in stems of that. In fresh and cured yacon, the content of protein were 0.04% both of them, of lipid was 0.31 and 0.54%; of ash, 0.40 and 0.42%; of ascorbic acids 2.77 and 2.87 mg/100 g. The major minerals of leaves, stem, and tubers of bacon were P, K, and Mg. The major free sugars of leaves, stems and tubers of bacon were glucose and fructose and after curing all free sugars of tubers of bacon were increased. The most abundant free amino acid was isoleucine in the leaves, stem, and tubers of bacon. The content of beta-carotene was 9.01
/100g in fresh leaves and 107.87
/100 g in dried leaves, and 0.40
/100 g in fresh tubers of bacon and 055
/100 g in cured tubers.
Comparison of Components of Sesame Oil Extracted from Sesame Flour and Whole Sesame
Korean Journal of Food Preservation, volume 9, issue 1, 2002, Pages 67~73
In order to obtain the basal data far quality and sanitary stability of sesame oil extracted from imported sesame flours oil of whole sesame and flour sesame were investigated the proximate composition, chemical properties, fatty acid composition, sesamol, sesamolin, sesamin contents and oxidation induction period by AOM test. Moisture contents of sesame flours were less remarkably than whole sesame. There were no differences in proteins. Acid value and saponiflcation value were higher sesame flour oil than whole sesame oil. iodine value of sesame flour oil were lower than whole sesame oils. In fatty acid composition of sesame oil, contents of linolenic acid and linoleic acid were 222.44 ∼144.14 and 2713.00 ∼ 1776.46 mg/mL, respectively. And the contents of linoleic acid and γ-linoleic acid were lower sesame flour oil than whole sesame oil. The sesamol contents of sesame oil were higher whole sesame oil than sesame flour oil, sesamol content of India whole sesame oil was highest of them. The sesaminl sesamolin contents of Korean whole sesame oil were the Highest Oxidation induction periods of sesame oil by AOM were 6.76 and 13.35 In on north Korea and Chinese sesame flour oil, respectively. Therefore, it appears that oxidative stability was lower in north Korea and China sesame flour oil than in whole sesame oil group.
Separation and Purification of Polyphenols from Pine Needle
Korean Journal of Food Preservation, volume 9, issue 1, 2002, Pages 74~77
The antimicrobial and antioxidative effect of polyphenols (PP) was proved from pine needle. This method which was seperated and purified of PP used pine needle powder as the material and assorted the solvent and then it was added the 7 times (w/v) of the material. It was extracted at 85
for 6 hours and was passed the column to fill with formamide-active carbon (1:1, w/v). It was concentrated and dried by sprayer, added n-hexane as the flood adding material in this powder, was extracted far 1 hrs. The each sample was obtained after removing the fat component then dried. The effect of extraction solvent among the hot water, ethyl alcohol (EtOH, isopropyl alcohol (IPA) was determined depending on the yield and the purity. The relationship between the yield and purity showed the positively inverse proportion and the extinction solvent was selected as the utilization of seperation material. As the method of seperation and purification of PP was accomplished, in order to use of the new subject matter the purity enhance is expected. The application of the new subject matter as the raw material of flood needs to examine actively except the functional properties of anticancerous, antimicrobial, antioxidative, antiallergic.
Effect of Polyphenols Treatment from Pine Needle on the Inhibition of Aflatoxin Production in Rice and Corn
Korean Journal of Food Preservation, volume 9, issue 1, 2002, Pages 78~84
While rice and corn were stored at room temperature for 90 days the degree of aflatoxin production was measured without humidity and temperature control. The amount of aflatoxin production of rice and corn after 30 days was 01.1 and 0.3 ppb, respectively. The degree of aflatoxin production increased rapidly with increasing storage temperature and humidity. The optimum conditions of aflatoxin production were 25 ∼30
and 80% humidity. The degree of aflatoxin production in corn was higher than in rice under the same conditions. Rice and corn were treated with 0∼0.05%(w/w) of methyl alcohol (MeOH) extract and polyphenol (PP) group materials individually respectively under the optimum conditions. As the result, the inhibition effect of aflatoxin production increased with increasing the amount of treatment. It appeared as follows: catechin (CT)
Quality Changes of Over-wintering Satsuma Mandarin during Storage by Chitosan and Calcium Treatment and Storage Warehouse
Korean Journal of Food Preservation, volume 9, issue 1, 2002, Pages 85~91
Quality changes of over-wintering satsuma mandarin (Citrus unshiu Marc. var. miyagawa) during storage by chitosan and calcium treatment and type of storage warehouse were investigated. Citrus were treated with 2000-folds diluted iminoctadime-triacetate solution and 1.5% chitosan with 0.5% CaCl
solutions and were at 30
far 24 h before storage. The citrus of about 12 kg/26 L plastic container were stored at room temperature, and at 4
with 87% relative humidity. Chitosan and CaCl
solution treated citrus fruits were showed lower in decay ratio than the ones without treatment. Also, these chitosan and calcium treated citrus fruits skewed less in weight loss, that seems it also has restraining effect of fruits' transpiration. Decay ratio of citrus with precise temperature and humidity control were lower than the others during storage. Weight loss, moisture content of peel and flesh were decreased slowly during storage. 0.84 ∼0.90% of acid content were decreased on 120 days' storage. Reducing sugar of citrus was decreased rapidly after 90 days, and vitamin C content were also decreased rapidly after 60 days during storage.
Nitrite-scavenging and Antimutagenic Effects of Various Solvent Extract from Different Parts of Loquat (Eriobotrya japonica, Lindl.)
Korean Journal of Food Preservation, volume 9, issue 1, 2002, Pages 92~96
The nitrite-scavenging and antimutagenic effects of various solvent extracts from different parts of the loquat. were investigated to develope as source of functional food. The nitrite-scavenging and antimutagenic effects of fractions obtained from methanol extract were most highest in ethyl acetate fraction. Ethyl acetate fraction showed better results in the nitrite scavenging activity of 80% in leaf, 81% in seedless fruit, 73% in peel and 63% in seed. The antimutagenic effect showed strong ethyl acetate fraction of 53.1%, 48.3% in leaf and seedless fruit. The antimutagenic effect increased with increasing concentration of ethyl acetate fraction against mutagenicity induced by direct mutagen of IQ in Salmonella typhimurium TA 100. Addition of 2.5 mg and 5 mg of ethyl acetate fraction showed inhibitory effect of 65.5%, 71.2% in leaf and 63.4%, 69.2% in seedless fruit, respectively.
Antimicrobial and Antioxidant Activities of Various Solvent Extract from Different Parts of Loquat (Eriobotrya japonica, Lindl.)
Korean Journal of Food Preservation, volume 9, issue 1, 2002, Pages 97~101
Antimicrobial and antioxidative activities of various solvent extracts from different parts of the loquat were investigated to process it as the functional food. The extraction yield showed higher in butanol fraction of 4.95% in peel and 4.42% in seed than others, but water fraction showed high extraction yield of 3.89% in leafs 23.6% in the seedless fruit and 21.1% in fresh, In the antimicrobial activity test, ethyl acetate fraction that leaf and fruit excluded seed inhibited higher 19, 15 mm and 16, 15 m in clear zone far Staphylococcus aureus and Escherichia coli in each. Ethyl acetate fraction that extracted from a series of polar and nonpolar solvent fractionation of methanol extracts showed better results in the hydrogen donating activity of 82% in leaf, 74% in seedless fruit, 68% in seed, 52% in peel and 30% in fresh.
Antibacterial Activities of Cordyceps spp., Mugwort and Pine Needle Extracts
Korean Journal of Food Preservation, volume 9, issue 1, 2002, Pages 102~108
The purpose of this study was to investigate antibacterial activity of extracts of Cordyceps spp.(Paecilomyces japonica and Cordyceps militaris), mugwort and pine needle. Fruiting body and mycelium of Cordyceps spp., mugwort and pine needle were extracted with water and 70% ethanol. Antibacterial activities of each extracts against 3 kinds of Gram positive (Bacillus subtilis, Listeria monocytogenes and Staphylococcus aureus) and 3 kinds of Gram negative pathogenic bacteria(Escherichia coli O157 : H7, Shigella sonnei and Salmonella typhimurium) were tested. The yields of water and ethanol extracts of fruiting body (39∼58%) were 2.4 ∼4.4 times higher than mycellium(9∼24%) in Cordyceps sup., while those of mugwort and pine needle were less than 9%. Ethanol extract of P. japonica mycelium(JFE) had antibacterial to S. monocytogenes at 1% level and ethanol extract of C. militaris fruiting body (MFE) had antibacterial to S. aureus at 3% level. Ethanol extract of mugwort was antibacterial against L monocytogenes and S. aureus at 1% level. Water extracts of Cordyceps spp.(P. japonica and C. militaris) and mugwort had no antibacterial activity against tested bacterial strains. Water extract of pine needle had antibacterial activity against all bacterial strains except E. coli and ethanol extract had antibacterial activity against all tested bacterial strains at 1% level. Pine needle extracts had the most wide antibacterial spectrum against bacterial strains used for this experiment. Growth inhibiting activities of pine needle extracts were higher in ethanol extract than water extract for most of tested bacteria in tryptic soy broth.
Antioxidative and Nitrite Scavenging Activities of Cordyceps militaris Extracts
Korean Journal of Food Preservation, volume 9, issue 1, 2002, Pages 109~113
The purpose of this study was to investigate antioxidative and nitrite scavenging activities of extracts of Cordyceps militaris. Fruiting body and mycelia of artificially cultivated Cordyceps militaris were extracted with water and 70% ethanol. In Cordyceps militaris mycelia, electron donating ability (EDA) of water extract ranged from 37% to 47% and ethanol extract ranged from 57% to 70% at 300∼1,000 ppm. In Cordyceps militaris fruiting body, EDA of water extract and ethanol extract were similar, ranged from 19% to 48% at 300-1,000 ppm. Nitrite scavenging ability (NSA) of extracts measured at various pH (1.2, 3.0, 4.2, 6.0) was the highest at pH 1.2 and decreased with increasing pH, suggesting it is pH dependent. In Cordyceps militaris mycelia, NSA of water extract 1,000 ppm was 23% and that of ethanol extract 1,000 ppm was 37% at pH 17. In Cordyceps militaris fruiting body, NSA of water extract 1,000 ppd was 12% and that of ethanol extract 1,000 ppm was 37% at pH 1.2. EDA and NSA of Cordyceps milituis were higher in extract of mycelia than fruiting beds and higher in ethanol extract than water extract of each part.
Studies on the Comparative Analysis of Immunofunction of Agaricus blazei Murill Cultivated with Fermented Media Containing Pueraria thunbergiana
Korean Journal of Food Preservation, volume 9, issue 1, 2002, Pages 114~119
This research was performed to investigate the immnomodulative effects of ploysaccharides extracted from the fruiting body of Agarcus blazei cultivated with the media which are fermented with sugar cane bagasse containing Pueraria thunbergiana in open-air storage. In MTT test, methanol extracts from the fruiting body of A. blazei cultivated with P. thunbergiana media showed in colon carcinoma line(HT29) by 1.5∼3.5 fold and human heptoma cell line (HepG2) by 1.3 ∼2.4 fold antitumor activites compared to two types media (rice straw plus sugar cane bagasse, rice straw only) often used in the fauns. To clarify the antimutagenic principles, three extracts, Ab-l, Ab-2 and Ab-3, were separated by the solvent fractionations such as hot water, cold & hot sodium hydroxide respectively, and their antimutagenic effects was determined against N-methyl-N'-nitro-N-cnitrso-guanidine(MNNG) using Salmonella typhymurium. There was no significant differencies of inhibition levels among the used media, but Ab-3 tractions still showed a high antimutagenicity in the Ames test regardless of cultivating areas or media. To prove the cell immunofunction, nitric oxide (NO) produced from Raw 264.7 matrophage cultured with three fractions (Ab-l, Ab-2, Ab-3) was measured, and showed generally increase about 45 ∼58 percent compared to another two media (rice straw plus sugar cane bagasse, rice straw only), in the fraction of hot alklai extracts of the fruiting body cultivated with P. thunbergiana, which means that the media selection could be very important factors for improving medicinal effects in agaricus blazei fruiting body.