Earticle

초록

영어

This study was carried out to establish a cultivation technique for increasing the γ-aminobutyric acid (GABA) content in the fruit body of mushrooms by adding processed by-products. For the oyster mushroom ‘Heucktari’, addition of green tea powder, sea tangle powder, and green tea dregs resulted in very poor primordia formation, fruit body growth, and increased GABA. However, addition of 10% schizandra berry dregs and 1% rice bran to the basal substrate induced 100% and 10% increases, in GABA content in the fruit bodies compared to the control treatment without by-product, respectively. In addition, fruit body growth and primordia formation were greatly increased by these treatments. Therefore, GABA content was increased when the substrate was prepared by mixing an appropriate amount of schizandra berry dregs and rice bran.

목차

ABSTRACT
 서론
 재료 및 방법
  시험버섯 및 배지
  L-Glutamate 함량측정
  γ-aminobutyric(GABA) 함량측정
  AChE(Acetylcholinesterase) 저해효과
  ACE(Angiotensin 1-converting enzyme) 저해효과
 결과 및 고찰
  첨가용 배지분석
  첨가배지 처리에 따른 버섯별 생육 특성
  첨가배지 처리에 따른 물질 분석
 적요
 References

저자

• 정윤경 [ Yun-Kyeoung Jeoung | 경기도농업기술원 버섯연구소 ] Corresponding author
• 김정한 [ Jeong-Han Kim | 경기도농업기술원 버섯연구소 ]
• 백일선 [ Il-Sun Baek | 경기도농업기술원 버섯연구소 ]
• 강영주 [ Young Ju Kang | 경기도농업기술원 버섯연구소 ]
• 지정현 [ Jeong-Hyun Chi | 경기도농업기술원 버섯연구소 ]

참고문헌