Earticle

초록

영어

The aims of this study were to investigate the biological activities and amino acid contents of fermentation ethanol and sodium extracts from five edible mushrooms (Pleurotus eryngii, Pleurotus ostreatus, Flammulina velutipes, Lentinula edodes, and Agaricus bisporus). DPPH radical scavenging activities in 30% fermentation ethanol extracts of P. eryngii and P. ostreatus were significantly higher than those in sodium extracts (p<0.05). Nitrite scavenging activities were also higher in the 30% fermentation ethanol extracts of P. eryngii and P. ostreatus. The total polyphenol contents of P. eryngii, P. ostreatus, and F. velutipes were high in 70% fermentation ethanol extracts. The analysis of amino acids revealed that the 70% fermentation ethanol extract of P. eryngii had the highest content of total amino acids, with higher phenylalanine, leucine, isoleucine, valine, and tyrosine contents higher than the other extracts. In all the extracts of P. ostreatus, glutamic acid was the most abundant amino acid. The 5% NaCl and 30% fermentation ethanol extracts of F. velutipes contained abundant glutamic acid, alanine, and proline. Glutamic acid was the most abundant amino acid in the 70% and 30% fermentation ethanol extracts of L. edodes. In the 5% NaCl extracts of A. bisporus, glutamic acid and alanine were abundant. Thus, maximum biological and nutritional ingredients can be extracted using the optimal solvents for each type of mushroom.

목차

ABSTRACT
서론
재료 및 방법
시험재료
추출용매별 분석용 시료 제조
DPPH 라디컬 소거능(DPPH radical-scavenging activity)
아질산염 소거능(Nitrite-scavenging activity)
총 폴리페놀 함량(Total polyphenol contents)
아미노산 분석 시료조제
HPLC에 의한 아미노산 성분 분석
통계처리
결과 및 고찰
식용버섯류의 추출용매별 DPPH 라디컬 소거능
식용버섯류의 추출용매별 아질산염 소거능
식용버섯류의 추출용매별 총 폴리페놀 함량
식용버섯류의 추출용매별 아미노산 성분 함량
적요
감사의 글
REFERENCES

저자

• 안기홍 [ Gi-Hong An | 농촌진흥청 국립원예특작과학원 인삼특작부 버섯과 ]
• 한재구 [ Jae-Gu Han | 농촌진흥청 국립원예특작과학원 인삼특작부 버섯과 ]
• 조재한 [ Jae-Han Cho | 농촌진흥청 국립원예특작과학원 인삼특작부 버섯과 ] Corresponding Author

참고문헌