Earticle

초록

영어

This study was conducted to investigate the changes in physicochemical characteristics and nutritional components of oak-grown Lentinula edodes extracts following fermentation using various lactic acid bacteria (LAB), with the aim of evaluating its potential as a functional and high-value material for health functional foods. The control group consisted of non-fermented oak-grown L. edodes extract; for fermentation, multiple strains of Lactobacillus plantarum, Leuconostoc lactis, Lactobacillus acidophilus, Lactobacillus sakei LJ011, Lactobacillus sakei LI033, Lactobacillus sakei LGy039, Pediococcus pentosaceus ALJ015, Pediococcus pentosaceus ALJ024, and Pediococcus pentosaceus ALJ026 were used. The fermented samples were analyzed for proximate composition, free sugars, ergosterol, vitamin D2, β-glucan, and nucleotides. In proximate composition analysis, L. acidophilus-fermented L. edodes (LE_LA) exhibited the highest crude protein and crude fat contents, whereas P. pentosaceus ALJ026-fermented L. edodes (LE_PP ALJ026) showed the highest ash and crude fiber levels. Regarding free sugars, L. sakei LJ011-fermented L. edodes (LE_LS LJ011) showed the highest sucrose concentration. Ergosterol and vitamin D2 contents were significantly higher in LE_LA, at 422.63mg% and 0.18mg%, respectively. The β-glucan content also increased in all fermented samples, with the highest value (37.27%) found in LE_LA, indicating an enhancement in immune-related functional components through fermentation. Nucleic acid compounds such as 5’- GMP, 5’-IMP, and 5’-XMP were markedly through fermentation. Nucleic acids, LE_LA and P. pentosaceus ALJ026-fermented L. edodes (LE_PP ALJ026). Overall, LAB fermentation of oakgrown L. edodes notably improved the contents of bioactive compounds such as β-glucan, ergosterol, and amino acids. These findings suggest that LAB fermentation can be effectively used to enhance the nutritional and functional properties of oak-grown L. edodes, providing potential for its development as a high-value functional food ingredient.

목차

ABSTRACT
서론
재료 및 방법
원목 표고 추출액, 표고 유산균 발효물 제조
일반성분 분석
유리당 분석
Ergosterol 분석
Vitamin D2 분석
β-Glucan 분석
핵산 물질 분석
통계 분석
결과 및 고찰
일반성분 함량
유리당 함량
Ergosterol 함량
Vitamin D2 함량
β-Glucan 함량
핵산 물질 함량
적요
감사의 글
REFERENCES

키워드

저자

• 이동현 [ Dong-Hyeon Lee | (재)장흥군버섯산업연구원 ]
• 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 ]
• 김진주 [ Jin-Joo Kim | (재)장흥군버섯산업연구원 ]
• 김기만 [ Ki-Man Kim | 광주대학교 ]
• 허창기 [ Chang-Ki Huh | 순천대학교 식품공학과 ]
• 최유진 [ Yu-Jin Choi | 임실치즈앤식품연구소 ]
• 김복선 [ Bok-Seon Kim | 데이앤바이오㈜ ]
• 서경순 [ Kyoung-Sun Seo | (재)장흥군버섯산업연구원 ] Corresponding Author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  한국버섯학회지 [Journal of MUSHROOMS]

• 간기

  계간

• pISSN

  1738-0294

• eISSN

  2288-8853

• 수록기간

  2003~2026

• 등재여부

  KCI 등재

• 십진분류

  KDC 525 DDC 635