Earticle

초록

영어

Oyster mushroom is one of the popular mushrooms for Korean people and it is thus one of the mushrooms that were mostly cultivated in Korea in addition to winter and king oyster mushrooms. To promote the consumption in terms of its nutritional value and determine the absorption mechanism in its physiological and metabolic aspects, we investigated the sugar composition of its fruit bodies according to the amount of sugar component in the medium. As a result from the treatment of 4 different sugar components to the sawdust medium of oyster mushroom varieties (i.g., Suhan 1 ho, Yeorum, Chunchu 2 ho), we detected fructose, glucose, ribose, xylose as a monosaccharide with α-lactose and trehalose as a disaccharide. The sugar alcohols were also detected including glycerol, mannitol, myo-inositol, and sorbitol. The sugar components that were detected in all treatments were trehalose, mannitol, α-lactose, fructose, glucose, ribose, and myo-inositol and the rest of the components were found in some treatments with their different quantity included in the fruit bodies. The amount of monosaccharides included in fruit bodies is comparatively low and Suhan 1 ho contained them more than other varieties. There was no remarkable difference in the amount of sugar components in fruit bodies depending on treated sugars and their amounts in the treatment. With the increase of lactose treatment, the sugar components were markedly increased and the amount of trehalose in the fruit bodies was different according to the varieties. Therefore, it is not possible to detect the trend of sugar components according to the medium used in the cultivation. The sugar alcohols in the fruit bodies were comparatively contained more in Suhan 1 ho and Chunchu 1 ho. The amount of mannitol in the fruit bodies was not possible to be detected in terms of its trend according to the treatment. For myo-inositol, its quantity is gradually increasing in Suhan 1 ho and Chunchu 1 ho and it is not possible to detent the trend in Yeorum. In conclusion, we only detected α-lactose as a sugar component that showed a correlation between the amount of treatment and the amount of the fruit bodies. Therefore, the sugar components detected in the fruit bodies were transformed rather than direct absorption into fruit bodies and further studies are needed to address this question.

목차

ABSTRACT
 서론
 재료 및 방법
  공시품종
  배지의 조제 및 재배
  당 분석 방법
 결과 및 고찰
  품종별 자실체의 당종류 및 함량
  당첨가에 따른 자실체내의 단당류의 함량변화
  당첨가에 따른 자실체내의 이당류의 함량변화
  당첨가에 따른 자실체내의 당 알코올류의 함량변화
 적요
 참고문헌

키워드

저자

• 전창성 [ Chang-Sung Jhune | 농촌진흥청 국립원예특작과학원 인삼특작부 버섯과 ]
• 이서경 [ Suh-Kyeong Lee | 농촌진흥청 국립원예특작과학원 인삼특작부 버섯과 ]
• 임훈태 [ Hoon-Tae Leem | 농촌진흥청 국립원예특작과학원 인삼특작부 버섯과 ]
• 박혜성 [ Hye-Sung Park | 농촌진흥청 국립원예특작과학원 인삼특작부 버섯과 ]
• 조재한 [ Jae-Han Cho | 농촌진흥청 국립원예특작과학원 인삼특작부 버섯과 ]

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  한국버섯학회지 [Journal of MUSHROOMS]

• 간기

  계간

• pISSN

  1738-0294

• eISSN

  2288-8853

• 수록기간

  2003~2025

• 등재여부

  KCI 등재

• 십진분류

  KDC 525 DDC 635