배양방법과 배지성분이 시루송편버섯 균사체 매트 형성에 미치는 영향

정용현,신현재,김다송,김현석,오득실 한국버섯학회 2022 한국버섯학회지 Vol.20 No.2

Eco-friendly materials, such as alternative vegan materials using various fungal resources, are being actively researched to reduce environmental pollution and facilitate a healthy lifestyle. The fungal mycelium-based mushroom mycelium mat is one such emerging material. In this study, the commonly used mushroom mycelium culture method was modified to reduce the time required to produce the mycelium mat, lower the possibility of contamination, and improve the properties and quality of the mat. Shortening the period required for the previously used primary bag culture and secondary mat production culture. A culture method in which the bag culture was omitted was attempted using a mycelium mutated by gamma irradiation to the mycelium of Trametes orientalis. In addition, various nutrients were added to the fungal solution to observe the change in physical properties of the fungal mat. High-quality mycelium mats were produced in the experimental group containing 1.5% CaCO3 in sawdust medium, and the period was also reduced by more than 10 days compared to the existing production method. In the future, for mass producing mycelium mats, additional selection of medium components and optimization of culture conditions are essential.

팽이버섯 자실체, 팽이버섯 균사체 및 동충하초 균사체의 유용성분 분석

김용두,곽상호,김경제,서경순,박태영,유강열,진성우 한국버섯학회 2014 한국버섯학회지 Vol.12 No.3

일반성분 중 조회분 함량은 버섯이 균사체 보다 높은 조회분 함량을 보였다. 조단백질은 모든 시험구에서 19% 내외로 나타났고, 조지방 함량은 동충하초 균사체에서 가장 높았으며, 조섬유는 팽이버섯에서 가장 높게 나타났다. 가용성물질소물은 팽이버섯균사체와 동충하초균사체에서 60% 이상의 함량을 나타내었다. 각 시료별 총단백질과 총당의 구성 비율은 팽이버섯과 팽이버섯 균사체의 단백다당류의 구성이 다름을 확인하였다. 시료별 핵산관련물질 함량은 팽이버섯에서 5'-GMP, 5'-XMP, 5'-IMP순으로 높게 나타났고, 팽이버섯 균사체는 5'-XMP, 5'-GMP, 5'-IMP, 동충하초 균사체는 5'-XMP, 5'-IMP, 5'-GMP순으로 높게 나타났다. 모든시료에서 각각 17종의 아미노산이 검출되었다. 각 시료의 총 아미노산 함량을 살펴보면 팽이버섯 18,980 mg%, 팽이버섯 균사체 17,604 mg%, 동충하초 균사체 18,429 mg%로 나타났고 모든 시료에서 glutamic acid 함량이 가장 높았다. 유리아미노산 함량도 구성아미노산과 유사하게 팽이버섯, 팽이버섯 균사체, 동충하초 균사체 순으로 높게 나타났다. 본 실험결과 팽이버섯, 팽이버섯 균사체 및 동충하초 균사체는 핵산관련 물질과 아미노산 함량이 높게 나타나, 아미노산 함유 식품 개발에 적합한 자원으로 활용도가 기대된다. Flammulina velutipes fruit body, Flammulina velutipes mycelium and Cordyceps militaris mycelium were analyzed for their proximate composition, protein-bound polysaccharide, nucleic acid and amino acids. The content of ash and crude fiber in F. velutipes fruit body were higher than F. mycelium and C. militaris mycelium. C. militaris mycelium showed the highest crude fat content while F. velutipes fruit body had lowest. Nitrogen free extract content of the samples varied from 56.8% in F. velutipes fruit body to 61.9% in F. velutipes mycelium. The compositions of total protein and total free sugars of protein-bound polysaccharide were found to be significant differences for all samples. Nucleic acid related compounds were identified the 5'-GMP, 5'-XMP, 5'-IMP in all samples. The content of total nucleic acids were high in the orders of F. velutipes myclial (286.71 mg%), F. velutipes fruit body(187.36 mg%) and C. militaris mycelial(76.85 mg%). The highest content of 5'-GMP was found in F. velutipes fruit body. The most nucleic acid of F. velutipes mycelial and C. militaris mycelial were the 5'-XMP. As for the analysis of total amino acids, seventeen amino acids were identified by HPLC and the major amino acid was glutamic acid in all samples. The content of total amino acids were high in the orders of F. velutipes fruit body(19,919 mg%), F. velutipes mycelium(19,018 mg%) abd C. militaris mycelium(18,965 mg%). We determined the developing new food product such as amino acid drink and amino acid containing food using extracts of Flammulina velutipes fruit body, Flammulina velutipes mycelium and Cordyceps militaris mycelium.

팽이버섯 자실체, 팽이버섯 균사체 및 동충하초 균사체의 유용성분 분석

김용두,곽상호,김경제,서경순,박태영,유강열,진성우 한국버섯학회 2014 한국버섯학회지 Vol.12 No.3

Flammulina velutipes fruit body, Flammulina velutipes mycelium and Cordyceps militaris mycelium were analyzed for their proximate composition, protein-bound polysaccharide, nucleic acid and amino acids. The content of ash and crude fiber in F. velutipes fruit body were higher than F. mycelium and C. militaris mycelium. C. militaris mycelium showed the highest crude fat content while F. velutipes fruit body had lowest. Nitrogen free extract content of the samples varied from 56.8% in F. velutipes fruit body to 61.9% in F. velutipes mycelium. The compositions of total protein and total free sugars of protein-bound polysaccharide were found to be significant differences for all samples. Nucleic acid related compounds were identified the 5'- GMP, 5'-XMP, 5'-IMP in all samples. The content of total nucleic acids were high in the orders of F. velutipes myclial (286.71 mg%), F. velutipes fruit body(187.36 mg%) and C. militaris mycelial(76.85 mg%). The highest content of 5'-GMP was found in F. velutipes fruit body. The most nucleic acid of F. velutipes mycelial and C. militaris mycelial were the 5'-XMP. As for the analysis of total amino acids, seventeen amino acids were identified by HPLC and the major amino acid was glutamic acid in all samples. The content of total amino acids were high in the orders of F. velutipes fruit body (19,919 mg%), F. velutipes mycelium(19,018 mg%) abd C. militaris mycelium(18,965 mg%). We determined the developing new food product such as amino acid drink and amino acid containing food using extracts of Flammulina velutipes fruit body, Flammulina velutipes mycelium and Cordyceps militaris mycelium.

게르마늄 강화 송이균사체와 효모가 Streptozotocin 유발 당뇨 쥐의 혈당 및 혈청 지질에 미치는 영향

김완겸,김혜자,정명수,조화은,최윤희,이기남,Kim, Wan-Gyeom,Kim, Hae-Ja,Chong, Myong-Soo,Cho, Hwa-Eun,Choi, Yun-Hee,Lee, Ki-Nam 대한예방한의학회 2009 대한예방한의학회지 Vol.13 No.2

Objectives : The purpose of this study was evaluated hypoglycemic effect of culture broth of germanium-fortified Tricholoma matsutake mycelium and yeast. Methods : We examined $\alpha$-glucosidase inhibitory activity, blood glucose level, concentration of serum lipid, and serum metabolic variables of Tricholoma matsutake mycelium and yeast fortified Germanium. in streptozotocin induced diabetic rat. Results : In the $\alpha$-glucosidase inhibitory activity, germanium-fortified yeast was significantly higher than germanium-fortified Tricholoma matsutake mycelium. The hypoglycemic effects of germaniumfortified Tricholoma matsutake mycelium was higher than germanium-fortified yeast. The activity of alkaline phosphatase(ALP), aspartate aminotransferase(AST) and alanine aminotransferase(ALT) was significantly lower in the germanium-fortified Tricholoma matsutake mycelium and yeast than in diabetic control(DC) group and diabetic positive control(PC) group. The concentration of total cholesterol and triglyceride of germanium-fortified yeast was significantly lower than germanium-fortified Tricholoma matsutake mycelium, DC group and PC group. Conclusions : The results suggest that germanium-fortified Tricholoma matsutake mycelium and yeast have improvement effects in blood glucose, serum lipid and liver function.

복령(Poria cocos) 균사체 발효쌀의 첨가가 된장의 품질에 미치는 영향

권오준 ( O Jun Kwon ),김미애 ( Mi Ae Kim ),김태완 ( Tae Wan Kim ),김대곤 ( Dae Gon Kim ),손동화 ( Dong Hwa Son ),이선호 ( Seon Ho Lee ) 한국식품저장유통학회(구 한국농산물저장유통학회) 2011 한국식품저장유통학회지 Vol.18 No.1

We investigated changes in doenjang quality upon addition of rice fermented with Poria cocos mycelium. Sensory evaluation showed that rice addition to 15% (w/w) was optimal. The content of free amino acids was 1,899.17 mg% in doenjang fermented for 90 days with P. cocos mycelium. The rice contained seven essential amino acids: leucine, valine, phenylalanine, isoleucine, lysine, threonine, and methionine. The levels of essential amino acids increased after fermentation with P. cocos mycelium. Vitamin A (7.47 RE/100 g]), Vitamin D (0.45 mg/100 g]), and Vitamin E (5.73 mg/100 g) were detected in the experimental preparation but not in the control. In terms of electron-donating ability, the highest scores were 73.8% (in a water extract) and 76% (in an ethanolic extract) of doenjang fermented with P. cocos mycelium. Nitrite-scavenging ability was higher in the ethanolic extract than in the water extract of rice fermented with P. cocos mycelium.

표고버섯 균사체의 생리활성과 기능성식품 소재 개발

김수민 ( Soo Min Kim ),김은주 ( Eun Ju Kim ) 대한본초학회 2011 大韓本草學會誌 Vol.26 No.2

Objectives: This study was carried out to investigate an antioxidant ability, the change of antioxidant ability, antimicrobial activity and anticancer in functional meat ball and sausage prepared from Lentinus edoes mycelium and texturized soy protein. Methods: This experiments was carried out to investigate antioxidant ability(TBARS, DPPH, SOD-like ability), antibacterial activity and anticancer ability using sarcoma 180 extracts from Lentinus edoes mycelium. Result: Anticancer ability of Lentinus edoes mycelium showed a 28% survival rate and 63% of inhibition rate of tumor, which showed 1.30±0.4 g of tumor weight. These results revealed an effective Lentinus edoes mycelium resources as anticancer sources. After heating peoducts prepared from Lentinus edoes mycelium, these products doesn`t showed difference between after heating and before heating in measuring of SOD-like activity and DPPH. In DPPH experiment, ethanol extracts showed a high DPPH value as 90.85%, but hot water extracts showed 82.14% in DPPH value. Conclusion: In conclusion, it is very useful resources for preparing functional food on the basis of results from antioxidant(TBARS, DPPH, SOD-like ability), antibacterial activity and anticancer ability using sarcoma 180.

버섯 균사체 활용기술 동향: 2023년 상반기까지의 특허를 중심으로

정용현,신현재,오원정,리지순 한국버섯학회 2023 한국버섯학회지 Vol.21 No.3

The importance of biocomposites has increased owing to the changes in global consumption trends and rapid climate change. Technologies using mushroom mycelium cultivation, and molding methods for mycelial application have gained attention as potential strategies for producing eco-friendly composites. Currently, mushroom mycelia are used as raw materials for food and cosmetics; however, research on their utilization as biocomposite materials is limited. Therefore, the potential for the development of mushroom mycelium-related products and technologies is high. This review analyzes the domestic and international patent application trends related to the technologies for composite (packaging, insulation, adhesives, and leather) and food (substitute for meat) materials using mushroom mycelium, as an eco-friendly biocomposite material, to provide objective patent information that can further research and development (R&D) in this field.

저가 수삼을 이용한 상황과 노루궁뎅이 균사체 배양물의 면역 활성 비교

하지혜,정향숙,오성호,김승섭,정명훈,정헌상,정재헌,유광원,이현용 한국약용작물학회 2009 한국약용작물학회지 Vol.17 No.5

The low quality fresh ginseng was fermented by Phelinus linteus or Hericium erinaceum mycelium. This fermented ginseng was extracted by water at 100℃ or water with ultrasonification at 60℃. Total phenolic compounds was improved by ultrasonification extraction process, compare to conventional water extraction. All extracts enhanced the growth of human B and T cells, showing 2.68 times and 3.43 times higher, respectively, than the control. The secretion of TNF-α and IL-6 from human immune cells was enhanced as 3.53×10-4 pg/cell, 3.40×10-4 pg/cell by adding H. erinaceum mycelium fermented ginseng. H. erinaceum mycelium fermented ginseng yielded higher nitric oxide production from macrophage than Lipopolysaccharides (LPS). The cytotoxicity on human normal kidney cell (HEK293) was as low as 20.5% in adding the maximum concentration of 1.0 mg/ml of fermented ginseng. Generally, the extracts from ultrasonification extraction process showed 10% lower toxicity than that by conventional process. H. erinaceum mycelium fermented ginseng had the highest anticancer activity on human lung cancer and stomach cancer cells as 69.33% and 75.32%, respectively at 1.0 mg/ml. It can be concluded that, in general, H. erinaceum mycelium fermented ginseng has relatively better immune and anticancer activities than P. linteus fermented ginseng. Expecially, the extracts treated with ultrasonification had higher activities than that from conventional extraction process.

버섯 균사소재의 최신 연구동향

임호성,유경식,정용현,신현재 한국생물공학회 2023 KSBB Journal Vol.38 No.3

Due to global warming and sustainability issues, greenhouse gas reduction and carbon neutralization are essential goals worldwide. As a valuable means of solving environmental problems, mushrooms, and their mycelia are getting much interest from the R&D sectors to the public. In this review, the recent literature on the application of mushroom mycelium as various industrial materials such as leather, building materials, electronic materials, fiber, packaging (alternative plastic), and insulation has been summarized and discussed. Mushroom mycelium can utilize agricultural and forestry by-products, can be biodegradable, and can control physical properties according to the processing method, so it has highly valuable. In addition, relatively little energy is used, effectively reducing carbon. As a result, mushroom mycelium research should be further developed to create an eco-friendly and healthy future society.

Analysis and Comparison of Volatile Flavor Components in Rice Wine Fermented with Phellinus linteus Mycelium and Regular Commercial Rice Wine

Choi, Sung-Hee,Jang, Eun-Young,Choi, Byung-Tae,Im, Sung-Im,Jeong, Young-Kee Korean Society of Food Culture 2008 Food Quality and Culture Vol.2 No.1

This study identified and compared the volatile flavor components of two commercial rice wines: one fermented using the mycelium of Phellinus linteus and a regular commercial rice wine. The volatile flavor components were isolated from the infusions by Porapak Q (50-80 mesh) column adsorption. The concentrated aroma extracts were then analyzed and identified by GC and GC-MS. Thirty-four kinds of flavor components were identified in the mycelium-fermented rice wine, including 11 alcohols, 8 esters, 3 ketones, 6 acids, 3 hydrocarbones, and 4 others. In the regular commercial rice wine, 36 kindss of flavor compounds were identified, including 9 alcohols, 6 esters, 4 ketones, 6 acids, 9 hydrocarbones, and 2 others. Therefore, the data indicate that the primary flavor components in the rice wines were alcohols and esters.