• Culinary science and hospitality research
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• v.18 no.4
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• pp.233-242
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• 2012

Macrophage-derived nitric oxide (NO) plays an important role in immune responses. Overproduction of NO by inducible nitric synthase(iNOS) is known to be closely correlated with the pathology of a variety of diseases and inflammations. This study investigated the inhibitory effect of extract from various mushrooms(Phellinus linteus(PL), Inonotus obliquus(IO), Sarcodon aspratus(SA), Hericium erinacium(HE), and Russula cutefracta(RC)) on NO production and its molecular mechanism in lipopolysaccharide (LPS)-stimulated RAW264.7 cells. Among the mushrooms, HE extracts exhibited the strongest NO-inhibition activity. It was also found that HE extract inhibited LPS-induced iNOS and COX-2 expression in RAW264.7 cells. The present results give the understanding of biological activities of mushrooms and encourage their application for supplements and cook.

• The Korean Journal of Food And Nutrition
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• v.27 no.5
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• pp.751-759
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• 2014

In this study, we examined the hepatocyte toxicity and protective effects of an extract of Hericium erinacium cultivated with Artemisia capillaris (HEAC), and also examined the hepatocyte protective and antioxidative effects of a mixture of the HEAC and black garlic. At a concentrations of more than 0.05 mg/mL, the HEAC extract significantly reduced cell viability. The extract of HEAC treated with the same ratio of water and ethanol at $80^{\circ}C$ showed the highest hepatocyte protective effect. No significant difference in the hepatocyte protective effect was observed between the mixtures of HEAC with and without black garlic. In addition, higher antioxidative activity was shown with the addition of less black garlic. As a result of the sensory evaluation, a significant difference of sweetness was observed with varying liquid fructose concentration, but there were no significant differences in bitterness, flavor, thickness and overall acceptability according to the liquid fructose concentration.

• 한국약용작물학회:학술대회논문집
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• 2008.11a
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• pp.125-126
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• 2008

• KSBB Journal
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• v.21 no.1 s.96
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• pp.72-78
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• 2006

This study was carried out to investigate the antimicrobial and antioxidative effects of mycelium cultural extract from mushroom. Mushroom mycelium was grown in a defined synthetic liquid medium and citrus extracts, and the culture extracts were examined for antioxidant and antibacterial activity. Myceliums of Phellinus linteus, Cordyceps militaris, Coriolus versicolor, Sparassic crispa, Agaricus blazei, lnonotus obliquus, Lentinus edodes, Hericium erinacium, Gonoderma lucidium in 10% citrus extract supplemented medium and synthesis medium were incubated in a shaking incubator (120 rpm, $24{\sim}30^{\circ}C$ ) for $7{\sim}15$ days. The antimicrobial activity of the culture fluid of mushroom mycelium grown in submerged liquid culture was tested against 12 microorganisms which were fish pathogens and common bacterial species. The culture extracts showed high activity against Vibrio sp. and had poor effect on Streptocouus sp., S. parauberis, S. iniae. The culture extracts obtained from the synthetic medium showed $30{\sim}93%$ of the 1,1-diphenyl-2-picrylhydrazyl radical scavenger activity, the culture extracts obtained from the citrus extracts medium exhibited antioxidant activity up to 55%.