Earticle

초록

영어

We developed pet food ingredients for dogs by fermenting oats soaked in herbal extracts of Dendropanax morbifera and Eriobotrya japonica using Lentinula edodes KCTC 18874P mycelium. The resulting materials were analyzed for β-glucan, total polyphenol, essential amino acids, vitamins B1 and B2, calcium (Ca), phosphorus (P), and heavy metals to confirm their beneficial components and safety during consumption. The content of (1-3),(1-4)-β-glucan ranged from 1.08 to 1.78%, with the highest content (1.51%) found in fermented D. morbifera and E. japonica using L. edodes mycelium (FMEJDMOLEM). The (1-3),(1-6)-β-glucan content ranged from 44.14% to 50.13%, with FMEJDMOLEM showing the highest content at 50.13%. The total polyphenol content was highest in FMEJDMOLEM, followed by fermented D. morbifera using L. edodes mycelium (FDMOLEM) and fermented E. japonica using L. edodes mycelium (FEJOLEM). Vitamin B1 content was significantly higher in FMEJDMOLEM, followed by FEJOLEM. FMEJDMOLEM also had the highest vitamin B2 content. The total essential amino acid content was the highest in FMEJDMOLEM, followed by FDMOLEM. FEJOLEM had the highest calcium content. The calcium-tophosphorus ratio in all the samples was below 1:0.8, meeting the standards set by the American Feed Association. Heavy metal analysis confirmed that lead and cadmium, which are hazardous to the health of dogs, were not detected in any of the samples. This study demonstrated the development of pet food materials with high levels of beneficial ingredients, such as β-glucan, appropriate calcium and phosphorus ratios, and no detectable heavy metals, ensuring both usefulness and safety. Our future research will focus on developing dog pet food using these materials, and conducting physiological activity studies to complete the development of scientific dog pet food.

목차

ABSTRACT
서론
재료 및 방법
한약재 귀리표고균사발효물 제조
최적 발효 표고균사 선정
최적 표고 균사 발효 온도 선정
β-Glucan 분석
Total polyphenol 함량 측정
반려견 필수 아미노산 분석
Vitamin B1, B2 분석
칼슘(Ca) 함량 분석
인(P) 함량 분석
중금속 분석
통계처리
결과 및 고찰
베타글루칸 함량
총 폴리페놀 함량
표고균사발효물 Vitamin B1, B2 함량
표고균사발효물 필수 아미노산 함량
균사발효물의 칼슘, 인 및 중금속 함량
적요
감사의 말
REFERENCES

저자

• 김경제 [ Kyung-Je Kim | (재)장흥군버섯산업연구원 ]
• 진성우 [ Seong-Woo Jin | (재)장흥군버섯산업연구원 ]
• 고영우 [ Young-Woo Koh | (재)장흥군버섯산업연구원 ]
• 임승빈 [ Seung-Bin Im | (재)장흥군버섯산업연구원 ]
• 하늘이 [ Neul-I Ha | (재)장흥군버섯산업연구원 ]
• 정희경 [ Hee-Gyeong Jeong | (재)장흥군버섯산업연구원 ]
• 정상욱 [ Sang-Wook Jeong | (재)장흥군버섯산업연구원 ]
• 이동현 [ Dong-Hyeon Lee | (재)장흥군버섯산업연구원 ]
• 김동욱 [ Dong-Uk Kim | (재)장흥군버섯산업연구원 ]
• 윤경원 [ Kyeong-Won Yun | 순천대학교 바이오한약자원학과 ]
• 서경순 [ Kyoung-Sun Seo | (재)장흥군버섯산업연구원 ] Corresponding Author

참고문헌