• Title/Summary/Keyword: Flammulina velutipes

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Physiological activity of Flammulina velutipes sp. ethanol extract (팽이버섯 에탄올 추출물의 생리활성)

  • Jo, Se-Hyun;Jin, Gyoung-Ean;Yang, Yu;Choi, Jae-Sun;Yun, Hyung-Sik;Yu, Young-Bok;Park, Ki-Moon
    • Journal of Mushroom
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    • v.8 no.4
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    • pp.150-156
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    • 2010
  • This study was carried out to investigate the physiological activities of the ethanol extracts from 11 strains of Flammulina velutipes. In addition, the ${\beta}$-glucan and polyphenol contents were also measured. The contents of polyphenol and ${\beta}$-glucan of Flammulina velutipes were found to be more than 100 mg% and 20%, respectively, one of which showed 244.74 mg% and 27.37%, respectively. Further, The highest inhibitory activities on DPPH radical, ${\alpha}$-amyloglucosidase activity and nitric oxide production were 91.74%, 63.57% and 61.44%, respectively. However, ethanol extracts from all the strains have little effects on Angiotensin I converting enzyme(ACE)-inhibitory effects. Finally, the highest cytotoxic activities of ethanol extracts from all the strains on A549 and HT-29 cell were 76.07% and 67.05%, respectively.

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Studies on the aeration improvement of inner bottle culture system during the mycelial culture of Flammulina velutipes (팽나무버섯의 균사배양 중 배양기 내부 통기성 개선)

  • Shim, Kyu-Kwang;Yoo, Young-Jin;Koo, Chang-Duck;Kim, Young-Seok;Kim, Myung-Koon
    • Journal of Mushroom
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    • v.10 no.1
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    • pp.15-20
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    • 2012
  • Ventilation effects of bottles($1,100m{\ell}$) for culturing Flammulina velutipes on its mycelial growth and mushroom production were investigated. The degree of ventilation were controlled with hole positions, upper and under, and hole sizes in the bottle lids. The ventilation effects were measured with the contents of carbon dioxide, free sugars, chitin, moisture in the bottles and with the amount of produced mushrooms from the bottles. Carbon dioxide concentrations within the culturing bottles at exponential mycelial growth period vertex were relatively high in the bottles with lids without both a sponge and an aeration hole, and in those with a smaller hole. Free sugar contents in the mycelia were the highest in those with a 47mm hole on both sides, and in those with 26~33mm holes only underside. Chitin content was the highest in those with a 26mm hole only underside. On the other hand, the lids with 42mm~47mm holes on the both sides greatly lost water and decreased the mushroom production. In conclusion, the most efficient ventilation hole sizes on the lids for bottle($1,100m{\ell}$) cultivation of Flammulina velutipes using $1,100m{\ell}$ polypropylene bottle were 19mm on both sides of the lid and 26mm on only underside. They produced more mushrooms than the control by 6~9 %.

Recycling Agricultural Wastes as Feed for Mealworm (Tenebrio molitor) (갈색거저리 대량사육을 위한 농업부산물 대체먹이 탐색)

  • Kim, Sun Young;Chung, Tae-Ho;Kim, Seong-Hyun;Song, Sungho;Kim, Namjung
    • Korean journal of applied entomology
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    • v.53 no.4
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    • pp.367-373
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    • 2014
  • In order to investigate the impact of recycling agricultural wastes as feed for mealworm (Tenebrio molitor), we evaluated the replacing effect by the different level of tangerine shell, Chinese cabbage, king oyster mushroom (Pleurotus eryngii) and Enoki mushroom (Flammulina velutipes) substrates on wheat bran feed. Larval survival rate, larval weight, developmental period of larva, pupation rate and pupal weight were evaluated. In tangerine shell and Chinese cabbage replacement group, no replacing effects found. In all groups replacing by spent King oyster mushroom (Pleurotus eryngii) substrate, survival rate of larva was similar to that of control group but larvae weighed less than control group significantly. Developmental period of larva increases in the group of King oyster mushroom substrate replacement. Larval and pupal weight in Enoki mushroom (Flammulina velutipes) substrate by the level of 40 and 50%, replacement effect showed best results in successive breeding considering pupation rate. It is concluded that replacing 40 and 50% of Enoki mushroom (Flammulina velutipes) substrate is appropriate to substituted diet of Tenebrio molitor larvae.

Analysis of physiological activities of wild Flammulina velutipes (야생 팽나무버섯의 생리활성 분석)

  • Yoon, Hyang-Sik;Choi, Jae-Sun;Kim, Ki-Sik;Noh, Jae Goan;Park, Jae Seong;Rho, Chang Woo
    • Journal of Mushroom
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    • v.8 no.1
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    • pp.22-26
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    • 2010
  • In this study, for the development of useful food materials, the proximate composition(total carbohydrates, crude fiber, crude protein, fat and ash) and biological activities(electron donating activity, total polyphenol contents, ACE inhibitory and ${\gamma}$-glucosidase inhibitory effects) were determined in the Garlmoe and the four wild Flammulina velutipes. As a results, the dry matter of mushrooms contained large amounts of carbohydrates, from 65.9 to 70.5 g/100g dry weight. the wild collected Flammulina velutipes proved to be an especially good source of crude fiber(7.9~18.1 g/100 g dry weight). Crude protein, fat, and ash contents of the mushrooms ranged 17.1~21.3, 4.1~5.2, and 5.7~8.4 g/100g dry weight, respectively. The electron donating activity ranged from 63.35 to 69.31% and total polyphenol contents ranged from 9.83 to 11.14 mg/g in these mushrooms. ACE inhibitions were high in Garlmoe and CBMFV-02 strain. ${\alpha}$-glucosidase inhibition was the highest in CBMFV-01(46.56%) strain and lowest in Garlmoe(15.91%).

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Production of Flammulina velutipes by Using Culture Medium Containing Herb Medicine Refuse and Analysis of Characteristics of Its Fruiting Bodies (폐 한방슬러지 첨가배지를 이용한 팽이버섯의 생산 및 자실체 특성 검토)

  • Seo, Kwon-Il;Lee, Chang-Yun;Lee, Sang-Won
    • Journal of Life Science
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    • v.27 no.2
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    • pp.211-216
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    • 2017
  • This study aims to reduce the production cost of mushrooms and therefore boost the income of mushroom producers. The addition of a 10% concentration of herb medicine refuse was adequate for promoting mycelium growth in Flammulina velutipes. A moisture content of 60% in the culture medium was adequate for promoting hyphal growth. The optimum temperature and humidity were $16^{\circ}C$ and 70%-85%, respectively. The average yield of Flammulina velutipes fruting body per 1,100 ml bottle was 275-282 g, which is similar to that of the control. The outbreak of diseases such as mildew and bacterial blotch in mushroom was never observed in the bottle treated with herb medicine refuse. Fewer deformed and second-class quality mushrooms were observed than in the control group. Deviation reduced, and mushroom growth was observed to be significantly uniform. The winter mushroom had a white fruiting body with a hemispherical shape. The diameter of the mushroom cap was 9.2-9.3 mm, stipe length was 12.7-12.8 cm, and thickness was 3.3-3.4 mm; these were almost the same as those in the control group. The partial hardness of winter mushrooms in both the experimental and the control groups showed that the stipe ($54.6-57.3g/cm^2$) is a little harder than the mushroom cap ($46.8-47.6g/cm^2$). The calories and nutrients per 100 g of mushrooms in the control and samples were similar to each other.

Development of natural fermented seasoning with Flammulina velutipes powder fortified with γ-aminobutyric acid (GABA) by lactic acid fermentation (팽이버섯(Flammulina velutipes) 분말의 젖산발효를 통한 고농도 γ-aminobutyric acid 함유 천연 발효조미료 개발)

  • Park, Eun-Jin;Lee, Syng-Ook;Lee, Sam-Pin
    • Food Science and Preservation
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    • v.24 no.2
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    • pp.237-245
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    • 2017
  • Lactic acid fermentation of Flammulina velutipes (FV) powder was optimized to produce higher content of ${\gamma}-aminobutyric$ acid (GABA). FV powder (10%) was fermented with 0.5% yeast extract, 1% glucose, 5% mono sodium-L-glutamate (MSG) by Lactobacillus plantarum EJ2014 for 5 days at $30^{\circ}C$. The pH decreased from 6.1 to 4.4 for first 2 days after then increased to 6.2 for following 5 days. While the acidity increased from 0.5% to 1.3% for 2 days, after then decreased to 0.4% for 5 days. Viable cell count showed higher value of $2.2{\times}10^9CFU/mL$ after fermentation for 5 days. In particular, 3.54% MSG as a substrate was completely utilized during lactic acid fermentation, indicating higher 2.31% GABA content. The fermented FV powder showed higher antioxidant properties than that of un-fermented FV power. $IC_{50}$ values of DPPH radical scavenging and ABTS radical scavenging activities were 1.11 mg/mL and 2.58 mg/mL, respectively. Conclusively, natural fermented seasoning from the lactic acid fermentation of 30g of FV powder and 1 g of roasted wheat bran could provide the functional ingredients with 17% GABA, probiotics and dietary fiber, which is used for health food and functional seasoning.

Breeding of a new cultivar of White Flammulina velutipes, 'Seolhan' (흰색 팽이 신품종 '설한' 육성)

  • Im, Ji-Hoon;Oh, Minji;Oh, Youn-Lee;Kim, Minseek;Lee, Yun-Sang
    • Journal of Mushroom
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    • v.19 no.4
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    • pp.279-284
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    • 2021
  • Flammulina velutipes is the representative edible mushroom in Korea. It makes up around 18% of the total mushroom production and accounts for about 36% of the total mushroom export. Despite being one of the most industrially important mushroom in Korea, the distribution rate of domestic cultivar was low (~31.6%) in 2020. Therefore, we need a new domestic cultivar with high quality as the main export mushroom. We developed a new white domestic cultivar, 'Seolhan', bred by mating two monokaryotic strains isolated from Baekseung and Woori-1ho. The optimum mycelial growth temperature was 25℃ and Seolhan had higher mycelial growth than the control at 20 and 25℃. In bottle cultivation, the optimum temperature of incubation was from 15℃ to 17℃ and the growth temperature of Seolhan was 7-8℃, which was slightly higher than that of the control. The yield of Seolan was 226.5±8.0 g, an increase of 18.4% compared to the control. The period of primodia formation also was a couple of days ahead. In morphological traits, the pileus of Seolhan was smaller than that of the control, the stipe was thicker, and the color brighter. As the results of replacement culture and genetic diversity test, it was confirmed that Seolhan was genetically different from other white varieties.

Analysis of genetic characteristics and development of substrate for cultivation in brown strains of Flammulina velutipes (갈색팽이버섯의 유전적 특성검정 및 배지재료 개발)

  • Choi, Jae-Sun;Noh, Jae-Goan;Jang, Who-Bong;Choi, Seong-Yeol;Min, Kyoung-Beom;Kong, Won-Sik
    • Journal of Mushroom
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    • v.5 no.1
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    • pp.13-20
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    • 2007
  • Analysis of genetic characteristics of Flammulina velutipes showed that strains have a range of 85% in genetic distribution diagram. According to this result, we divided these strains into five groups. In experiment of determinating the optimum media and condition in cultivating F. velutipes, we found the optimum temperature and pH range for hypha growth were $25^{\circ}C$ and 6.0 to 7.0, respectively. in addition, the best media for growth of that in plate was MCM (Mushroom Complete Media) which have a growth length from 68 to 83 mm. In vivo test, we observed that fast growth and good density of hyphae in mixture media of douglas fir sawdust, cotton seed meal and beet pulp (6:2:2 V/V). Also when we cultivated F. velutipes in this media, we harvested high yield of fruiting body.

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Production of Pleurotus ostreatus and Flammulina velutipes Using Liquid Spawn Inoculation System (느타리 팽나무버섯 재배에서 액체종균 배양 및 접종시스템 적용방법의 구명)

  • Hong, Sung-Jun;Lee, Won-Ho;Shin, Beom-Soo;Sung, Jae-Mo
    • The Korean Journal of Mycology
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    • v.31 no.1
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    • pp.22-27
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    • 2003
  • This research aimed at developing the efficient method and device applicable to the inoculation of mushroom using (spawn was intended to utilize) liquid spawn for the stable production of mushroom. For the mass production of liquid culture, optimal inoculum volume and cultural period were $5{\sim}6%$ and 4 days for Flammulina velutipes and 4% and 5 days for Pleurotus ostreatus. Fruit body weight in 850 ml polythene bottle was highest at 6% or 15 ml liquid inoculum for P. ostreatus and $4{\sim}6%$ or $10{\sim}15ml$ for F. velutipes. Weight of fruit body by the application of liquid spawn inoculation system increased up to 33.7% for P. ostreatus and 32.8% for F. velutipes, respetively, compared to conventional spawn making system. The system of liquid spawn inoculation was successfully operated without malfunction in opening or closing the lid, and it took 26 min to inoculate 1200 bottles.

Changes of biological activity and nutritional content by processing methods of Flammulina velutipes, Grifola frondosa, and Sparassis crispa (팽이, 잎새버섯, 꽃송이버섯 가공방법별 생리활성 및 영양성분 변화)

  • An, Gi-Hong;Han, Jae-Gu;Kim, Ok-Tae;Cho, Jae-Han
    • Journal of Mushroom
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    • v.18 no.4
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    • pp.403-409
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    • 2020
  • This study was carried out to investigate the changes in the biological activity and nutritional content of Flammulina velutipes, Grifola frondosa, and Sparassis crispa extracts after roasting treatment. Regarding biological activities, the DPPH radical scavenging activity was the highest in the extracts of air-dried G. frondosa, while the nitrite scavenging activity was significantly higher in the extracts of roasted S. crispa (p<0.05). The total polyphenol contents of F. velutipes and S. crispa were significantly increased by the roasting treatment compared with those in fresh samples (p<0.05). Regarding the amino acid composition of edible mushrooms, the content of sweet-taste amino acids, including serine (Ser) and alanine (Ala), increased in G. frondosa after roasting, whereas bitter amino acids, including decreased in roasted versus samples. Moreover, the contents of essential amino acids such as leucine (Leu), isoleucine (Ile), methionine (Met), valine (Val), and histidine (His) in F. velutipes and S. crispa were increased due to the roasting treatment (versus fresh samples). Thus, it was confirmed that the r method is effective in improving the nutritional content of edible mushrooms.