• Journal of the Korean Dietetic Association
• /
• v.19 no.3
• /
• pp.253-264
• /
• 2013

The principal objective of this study was to examine the quality characteristics of yanggaeng supplemented with powder derived from Sanghwang mushroom (Phellinus linteus) mycelia. We analyzed the potential of utilizing Phellinus linteus mycelia as a functional food material by estimating total polyphenol and flavonoid contents, electron-donating abilities, as well as antioxidative activities of the water and ethanol extracts of Sanghwang mushroom mycelia. The total phenol and flavonoid contents of ethanol extracts from Phellinus linteus mycelia were 0.69 mg/ml and 0.16 mg/ml, respectively, while the contents from the water extract of Phellinus linteus mycelia were 0.66 mg/ml and 0.22 mg/ml, respectively. The electron-donating abilities of ethanol and water extracts from Phellinus linteus mycelia were 88.64 and 90.29%, respectively. The ABTS radical scavenging activities of ethanol and water extracts from Phellinus linteus mycelia were 89.74 and 71.35%, respectively. In terms of color values, as the level of powder increased, the value of L (lightness) decreased, whereas those of a (redness) and b (yellowness) increased. In regard to the mechanical properties of the samples, we noted significant differences in hardness, springiness, chewiness, and gumminess (P<0.05). The results of the sensory evaluation showed that the score from SHM (Sanghwang mushroom mycelia) with 4% powder was significantly higher than other samples in terms of sweetness, color, taste, texture and overall quality (P<0.05). Taken together, the recommended level of Phellinus linteus mycelia powder in yanggaeng is 4% for optimal sensory characteristics.

• Journal of Mushroom
• /
• v.18 no.1
• /
• pp.29-36
• /
• 2020

P. linteus (Korea Sanghwang, PLKS) and P. baumii (Jangsoo Sangwhang, PBJS) were artificially cultivated under the same conditions. Fruiting bodies were extracted using 70% methanol, 60% ethanol, and hot water. Phenol and flavonoid contents were optimally extracted using 60% ethanol. Antioxidant activities of 60% ethanol extracts from fruiting bodies and mycelia from each Sanghwang mushroom species were measured using DPPH (2,2-diphenyl-1-picrylhydrazyl), ABTS (2,2'-azino-bis (3-ethylbisthiazoline-6-sulfonic acid) radical scavenging activities, and FRAP (ferric reducing antioxidant power). The antioxidant activities of fruiting bodies were relatively higher in comparison to those of mycelial samples. In high performance liquid chromatography (HPLC) analysis, styrylpyrone-class poly phenolic compounds, davallialactone, hispidin, hypholomine B, and inoscavin A were detected in fruiting body samples of two Sanghwang mushroom species, but not in their mycelial samples.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.31 no.6
• /
• pp.986-993
• /
• 2002

Mushroom mycelia-cultured traditional meju (MTM) was prepared by inoculating 10% submerged-liquid culture of mushroom strains to five holes (1$\times$3 cm) per side of the traditionally-fermented meiu (10$\times$10$\times$10cm), followed by incubating additional 4 weeks at $25^{\circ}C$. Mushroom strains used were Neutari (Pleurotus ostreatus, PO), Yeongji (Ganoderma lucidum, GL), Synryeong (Agaricus blazei, AB), Ypsae (Grifola frondosa, GF), Pyogo(Lentinus edodes, PE), Dongchunghacho (Paecilomyces japonicus, PJ) and Sanghwang (Phellinus linteus PL). All MTMs showed an enhanced anticarcinogenicity against S-180 cell-induced mouse ascites cancer antimutagenicity against aflatoxin B$_1$ (AFB$_1$) and 2-amino-3-methylimidazo[4,5-f]quinoline (IQ), and sensory qualities, relative to control meju. Such positive effects of MTM prepared with Sanghwang, Yeongji, or Synryeong were superior to those of MTM with Ypsae, Pyogo, Dongchunghacho, or Neutari.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.32 no.1
• /
• pp.143-148
• /
• 2003

Antitumorigenic and antimutagenic activities of the doenjangs prepared from mushroom mycelia-cultured traditional mejus (designated to MTDJ) were investigated using the model of Sarcoma-180-induced mouse ascites cancer, and 2-amino-3-methylimidazo ［4,5-f］ quinoline (IQ) and aflatoxin B$_1$ (AFB$_1$) -mediated S. typhimurium mutagenicity, respectively. Antioxidative activity of MTDJ was also investigated using the mouse liver microsome system. Mushroom stains used for the preparation of the mushroom mycelia-cultured traditional mejus were Synryeong (Agaricus blazei), Yeonggi (Canoderma Iucidum), Sanghwang (Phellinus linteus), and Neutari (Pleurotus ostreatus). All MTDJS showed the enhanced antitumorigenicities (12% by Synryeong, 13% by Sanghwang, 16% by Yeonggi, and 19% by Neutari), antimutagenicity (6.1~20.8% for IQ and 3.1~10.2% for AFB$_1$), and antioxidative activity (6.6~46.5%), relative to the control doenjang. The $\beta$-D-glucan content (0.75~1.71 mg/g) of MTDJs was 3~8 times higher than that (0.22 mg/g) of the control doenjang. Genistein content (769~932 Ug/g) of MTDJS was also higher than that (728 Ug/g) of control doenjang The content of $\beta$-D-glucan and genistein was not exactly correlated to the antitumorigenicity and antimutagenicity of MTDJs. These results indicate that anti-tumorigenicity and antimutagenicity of MTDJS were elevated in comparison with the control doenjang, and the observed functions were, in part, derived from $\beta$-glucan and/or genistein in the MTDJS.