• Title, Summary, Keyword: shiitake mushroom

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Extracellular Enzyme Activities of the Monokaryotic Strains Generated from Basidiospores of Shiitake Mushroom

  • Kwon, Hyuk-Woo;Back, In-Joung;Ko, Han-Gyu;You, Chang-Hyun;Kim, Seong-Hwan
    • Mycobiology
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    • v.36 no.1
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    • pp.74-76
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    • 2008
  • To obtain basic information on the biochemical property of basidiospores of shiitake mushroom (Lentinula edodes), the ability of producing extracellular enzyme was assessed using a chromogenic plate-based assay. For the aim, amylase, avicelase, $\beta$-glucosidase, CM-cellulase, pectinase, proteinase, and xylanase were tested against monokaryotic strains generated from forty basidiospores of two different parental dikaryotic strains of shiitake mushroom, Sanjo-101Ho and Sanjo-108Ho. These two parental strains showed different degree of extracellular enzyme activity. No identical patterns of the degree of enzyme activity were observed between monokaryotic strains and parental strains of the two shiitake cultivars. The degree of extracellular enzyme activity also varied among monokaryotic strains of the two shiitake cultivars. Our results showed that dikaryotic parental strains of shiitake mushroom produce monokaryotic basidiospores having very diverse biochemical properties.

Anti-hyperlipidemic Effect of Shiitake Mushroom Extract in Hyperlipidemic Rats Induced by Poloxamer-407 (고지혈증 동물모델에서 표고버섯 추출물의 항고지혈증 효과)

  • Kim, Gye Yeop;Jung, Hun Woo;Kim, Eun Jung
    • Journal of Physiology & Pathology in Korean Medicine
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    • v.27 no.4
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    • pp.409-415
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    • 2013
  • We attempted to determine the action target of Shiitake mushroom extract with a known anti-hyperlipidemic effect in poloxamer(P) 407-induced hyperlipidemia model. We investigated the anti-hyperlipidemic effects of the water extract from Shiitake mushroom on the progress of high fat diet for 4 weeks. Experimental rats were divided into 5 different experimental groups including an normal group (normal diet; n=10), control group (hyperlipidemia; n=10), Experimental group I (hyperlipidemic rats treated with Shiitake mushroom extract (100 mg/kg, PO), n=10), Experimental group II (hyperlipidemic rats treated with Shiitake mushroom extract (300 mg/kg, PO), n=10), and Experimental group III (hyperlipidemic rats treated with Shiitake mushroom extract (500 mg/kg, PO), n=10). It is to analysis changes in body weight, visceral fat weight, blood lipid profiles, HMG-CoA reductase and histological findings. Body weight and epididymal fat weight was not significantly change in experimental groups (p>0.05). The level of total cholesterol, TG, arthrogenic index, and HMG-CoA reductase were significantly lower in experimental groups than control group (p<0.05). These results suggested that the Shiitake mushroom extract administration may act by inhibitory the release of cholesterol related factors and HMG-CoA from the hepatocyte without liver and kidney cell damage in hyperlipidemia rats.

Equilibrium Moisture Content of Shiitake Mushroom(Lentinus edodes) (표고버섯의 평형함수율에 관한 연구)

  • 최병민;한은정;최주호;홍지형;서재신
    • Korean Journal of Food Preservation
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    • v.6 no.1
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    • pp.37-42
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    • 1999
  • The equilibrium moisture content(EMC) of Shiitake mushroom is and important factor because it has a close relationship to storage and drying problems. The determination of the EMC for Shiitake mushroom was made in atmospheres of various constant humidities at four different constant temperatures and the fitting of the five selected EMC models were performed with the experimental EMC data. The desorption equilibrium moisture contents for Shiitake mushroom were increased as the temperature was decreased and the relative humidity was increased. The significant difference of the equilibrium moisture content was appeared between the cap and the stipe of Shiitake mushroom. The Henderson-Thompson model was fitter than the others with the experimental data.

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Freshness Keeping of Shiitake Mushroom by Vacuum Cooling (진공예냉에 의한 표고버섯의 선도 연장)

  • Kim, Byeong-Sam;Nahmgung, Bae;Kim, Oui-Woung;Kim, Dong-Chul
    • Korean Journal of Food Science and Technology
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    • v.27 no.6
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    • pp.852-859
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    • 1995
  • Vacuum cooling were carried out for freshness keeping of shiitake mushroom. Shiitake mushroom was cooled within 30 minutes from $20.5^{\circ}C$ to $0.5^{\circ}C$ by vacuum cooling, and then temperature drop of $6.6^{\circ}C$ per weight loss of 1% was taken place during precooling. Weight loss, surface discoloration and softening were reduced by precooling. Judging from organoleptic properties such as cap opening, discoloration, texture and off-flavor, shelf-life of precooled mushroom was lengthed by 20% than that of non-treated mushrooms. Considering effect of packing material on freshness of shiitake mushroom after precooling, weight retention, hardness and organoleptic properties of mushroom packed with PVC wrap were superior to those packed in carton box.

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Identification and Characterization of Trichoderma Species Damaging Shiitake Mushroom Bed-Logs Infested by Camptomyia Pest

  • Kim, Jun Young;Kwon, Hyuk Woo;Yun, Yeo Hong;Kim, Seong Hwan
    • Journal of Microbiology and Biotechnology
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    • v.26 no.5
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    • pp.909-917
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    • 2016
  • The shiitake mushroom industry has suffered from Camptomyia (gall midges) pest, which feeds on the mycelium of shiitake mushroom during its cultivation. It has been postulated that fungal damage of shiitake bed-logs is associated with infestation by the insect pest, but this is not well understood. To understand the fungal damage associated with Camptomyia pest, various Trichoderma species were isolated, identified, and characterized. In addition to two previously known Trichoderma species, T. citrinoviride and T. deliquescens, two other Trichoderma species, T. harzianum and T. atroviride, were newly identified from the pestinfested bed-log samples obtained at three mushroom farms in Cheonan, Korea. Among these four species, T. harzianum was the most evident. The results of a chromogenic media-based assay for extracellular enzymes showed that these four species have the ability to produce amylase, carboxyl-methyl cellulase, avicelase, pectinase, and ß-glucosidase, thus indicating that they can degrade wood components. A dual culture assay on PDA indicated that T. harzianum, T. atroviride, and T. citrinoviride were antagonistic against the mycelial growth of a shiitake strain (Lentinula edodes). Inoculation tests on shiitake bed-logs revealed that all four species were able to damage the wood of bed-logs. Our results provide evidence that the four green mold species are the causal agents involved in fungal damage of shiitake bed-logs infested by Camptomyia pest.

Effects of Shiitake Mushroom on Anti-platelet Aggregation and Anti-thrombotic (표고버섯 추출물의 항혈소판 응집 및 항혈전 효과)

  • Kim, Gye Yeop;Jeong, Hyun Woo;Jeong, Dong Jo;Song, Hyung Bong;Lee, Hong Gyun
    • Journal of Physiology & Pathology in Korean Medicine
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    • v.27 no.2
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    • pp.239-245
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    • 2013
  • In in vitro study, the anti-platelet aggregation effect of Shiitake mushroom extract was examined by measuring the collagen induced platelet aggregation and the DPPH radical scavenging. In in vitro study, anti-thrombotic effect of Shiitake mushroom extract was examined using the carotid artery thrombosis rat model. Carotid artery thrombosis rat model was made by 35% $FeCl_3$ treatment. After that, we investigate thrombus weight and blood flow. In platelet aggregation test, the extract significantly inhibited platelet aggregation in a concentration dependent manner(p<.001). Also, extract increased DPPH radical scavenging activity in a concentration dependent manner. Extract significantly inhibited thrombus weight to compare with control group. And blood passage time were shorter in the Shiitake mushroom extract supplemented groups than in control group. These results provide experimental evidence that Shiitake mushroom can be used to prevent platelet aggregation and thrombosis, then could apply the clinical diseases such as cardiovascular disease, and so on.

Identification of Trichoderma, a Competitor of Shiitake Mushroom (Lentinula edodes), and Competition between Lentinula edodes and Trichoderma species in Korea

  • Kim, Chang-Sun;Park, Myung-Soo;Kim, Seon-Cheol;Maekawa, Nitaro;Yu, Seung-Hun
    • The Plant Pathology Journal
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    • v.28 no.2
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    • pp.137-148
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    • 2012
  • During investigating of shiitake mushroom competitors, 289 isolates of Trichoderma spp. were collected from shiitake mushroom farms in different districts and the Forest Mushroom Research Center of Korea, among which 29 representative strains were selected. Based on the DNA sequences of the rpb2 and tef1 genes and the ITS rDNA, and their morphological characteristics, they were identified as T. atroviride, T. citrinoviride, T. harzianum, T. longibrachiatum, and two undescribed species, Trichoderma spp. 1 and 2, which are considered to be the candidate of new species. Competition tests between Lentinula edodes (Sanjo302) and the Trichoderma species indicated that the six species of Trichoderma were significantly different from each other in terms of their ability to invade the mycelial blocks of shiitake. In both of dual cultures on potato dextrose agar and sawdust media, Trichoderma spp. 1 and 2 strongly invaded the mycelial blocks of shiitake. Our results suggest that the two Trichoderma species may cause potentially serious economic losses in shiitake cultivation of Korea.

The Effect of Added Shiitake Mushroom on Antioxidative Activity of Puffer Fish Stock (표고버섯 첨가가 복어육수의 항산화 활성에 미치는 영향)

  • Kim, Gye Yeong;Park, Inshik;Kim, Sung Hun
    • The Korean Journal of Food And Nutrition
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    • v.30 no.4
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    • pp.742-748
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    • 2017
  • This research aimed to improve the healthy properties of puffer fish broth, which has been utilized in Korean and Japanese food. Various healthy foods such as garlic, onion, mushroom, and cauliflower were added as ingredients to pufffer fish stock, and the antioxidative activity of each stock was measured by assaying the DPPH and ABTS radical scavenging activities, reducing power and amount of polyphenol. Shiitake was the most effective in increasing the antioxidative activity of puffer fish stock. The high antioxidative activity of shiitake mushroom seems to be correlated with the amount of polyphenol content in puffer fish broth. The antioxidant activities of puffer fish stock increased proportionally with increasing amount of added shiitake, which in turn was due to the increased amount of total polyphenol in the stock.

Influence of Vacuum Cooling on Browning, PPO activity and Free Amino Acid of Shiitake Mushroom (진공 예냉처리가 포장 저장중 표고버섯의 품질에 미치는 영향)

  • Kim, Byeong-Sam;Kim, Oui-Woung;Chung, Jin-Woung;Kim, Dong-Chul;Nahmgung, Bae
    • Applied Biological Chemistry
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    • v.38 no.4
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    • pp.345-352
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    • 1995
  • The influence of vacuum cooling and modified atmospheric packaging was investigated about browning degree, polyphenoloxidase(PPO) activity and free amino acid of shiitake mushroom. During storage, surface browning was inhibited by precooling. PPO activities of shiitake mushroom was increased during storage. Especially, PPO activity was rapidly increased as surface browning was proceeded. And PVC-wrapped mushroom was lower than carton box-packed mushroom in the changes of surface browning and PPO activity. Total free amino acid contents of shiitake mushroom was 2,510 mg% at harvest, but free amino acid content of shiitake mushroom decreased consistantly during storage. Precooled mushroom had more free amino acid content than non-precooled and their contents were fluctuated by storage temperature, packaging methods and storage periods.

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Drying Characteristics and Content Change of Major Components of Shiitake Mushroom(Lentinus edodes) 2. Changes in Major Components of Shiitake Mushroom by Drying Temperature (표고버섯의 건조 특성 및 주요성분의 변화 2. 건조온도에 따른 표고버섯의 주요성분 변화)

  • Seo, Jae-Sin;Gang, Seong-Gu;Choe, Byeong-Min
    • Korean Journal of Food Preservation
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    • v.4 no.3
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    • pp.279-286
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    • 1997
  • The effect of drying temperature (30, 40, 50, 60$^{\circ}C$) on chemical components of Shiitake mushroom(Lentinus edodss) was investigate. When compared proximate composition on pileus and stipe of raw and dried materials, all of them were found to be higher in the stipe part than in the pileus part. The major components of organic acid were oxalic, citric, malic, malonic and pyroglutaric acid. The contents of free and total amino acids in pileus and stipe were 3458.4, 7640.2mg% for pilueus; 2298.0, 6171.5mg% for stipe on dry basis, respectively. On the other hand, there was no significant difference in the changes of crude ash and organic acids content of Shiitake mushroom among drying temperatures. But the amount of crude fats was increased and that of reducing sugars was decreased with increase of drying temperature. The contents of crude proteins of pileus part of dried materials were increased with increased drying temperature, but those of stile part were gradually decreased. The contents of free amino acids decreased with increase in drying temperature, but those of total amino acids were gradually increased.

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