This study aimed to characterize the mycelial morphologies of Hericium erinaceus isolates, including 18 wild-type collections and cultivatable species ‘Noru 1’ and ‘Noru 2’, in Korea. The morphological characteristics were used to classify the...
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https://www.riss.kr/link?id=A105273429
2018
Korean
520.71
KCI등재
학술저널
9-15(7쪽)
3
0
상세조회0
다운로드다국어 초록 (Multilingual Abstract)
This study aimed to characterize the mycelial morphologies of Hericium erinaceus isolates, including 18 wild-type collections and cultivatable species ‘Noru 1’ and ‘Noru 2’, in Korea. The morphological characteristics were used to classify the...
This study aimed to characterize the mycelial morphologies of Hericium erinaceus isolates, including 18 wild-type collections and cultivatable species ‘Noru 1’ and ‘Noru 2’, in Korea. The morphological characteristics were used to classify the species based on aerial or branched mycelia and their brownish or whitish colors when grown on potato dextrose agar. Of the wild-type collections, the isolates KFRI 509, KFRI 1091, KFRI 1093, and KFRI 1623 showed faster mycelial growth than the cultivars ‘Noru 1’ and ‘Noru 2’. Moreover, 60% ethanol extracts of the fruiting body of the mushroom showed the highest phenol content and DPPH and ABTS radical scavenging activity. The DPPH and ABTS radical scavenging activities of KFRI 507, KFRI 508, KFRI 842, and KFRI 1623 were 10–60% higher than those of ‘Noru 1’ and ‘Noru 2’, depending on the extract concentrations. Thus, results suggest that these wild-type collections could be useful for breeding genetic sources or processed food materials with high antioxidant activity.
목차 (Table of Contents)
참고문헌 (Reference)
1 조한교, "버섯원물과 버섯 추출물 그리고 버섯 유래 화합물을 포함한 식품과 기능성식품" 한국버섯학회 15 (15): 155-163, 2017
2 김다혜, "노루궁뎅이 버섯 열수추출물의 항산화 활성과 항염증 효능 평가" 한국약용작물학회 21 (21): 112-117, 2013
3 Ko HG, "Physiological properties and phylogenetic relationship of Hericium erinaceum" 5 : 103-112, 2007
4 정창호, "In vitro Antioxidative Activities and Phenolic Composition of Hot Water Extract from Different Parts of Cudrania tricuspidata" 한국식품영양과학회 14 (14): 283-289, 2009
5 Han ZH, "Evaluation of in vivo antioxidant activity of Hericium erinaceus polysaccharides" 52 : 66-71, 2013
6 Kawagishi H, "Erinacines E, F and G stimulators of nerve growth facoer(NGF)-synthesis from the mycelia of Hericium erinaceum" 37 : 7399-7402, 1996
7 Ko HG, "Comparative study of mycelia growth and basidiomata formation in seven different species of the edible mushroom genus Hericium" 96 : 1439-1444, 2005
8 Jiang S, "Comparative studies on extracts from Hericium erinaceus by different polarity reagents to gain higher antioxidant activities" 12 : 513-517, 2016
9 Ji LL, "Antioxidant enzyme response to exercise and aging" 25 : 225-231, 1993
10 Blois MA, "Antioxidant determination by the use of a stable free radical" 181 : 1199-1200, 1958
1 조한교, "버섯원물과 버섯 추출물 그리고 버섯 유래 화합물을 포함한 식품과 기능성식품" 한국버섯학회 15 (15): 155-163, 2017
2 김다혜, "노루궁뎅이 버섯 열수추출물의 항산화 활성과 항염증 효능 평가" 한국약용작물학회 21 (21): 112-117, 2013
3 Ko HG, "Physiological properties and phylogenetic relationship of Hericium erinaceum" 5 : 103-112, 2007
4 정창호, "In vitro Antioxidative Activities and Phenolic Composition of Hot Water Extract from Different Parts of Cudrania tricuspidata" 한국식품영양과학회 14 (14): 283-289, 2009
5 Han ZH, "Evaluation of in vivo antioxidant activity of Hericium erinaceus polysaccharides" 52 : 66-71, 2013
6 Kawagishi H, "Erinacines E, F and G stimulators of nerve growth facoer(NGF)-synthesis from the mycelia of Hericium erinaceum" 37 : 7399-7402, 1996
7 Ko HG, "Comparative study of mycelia growth and basidiomata formation in seven different species of the edible mushroom genus Hericium" 96 : 1439-1444, 2005
8 Jiang S, "Comparative studies on extracts from Hericium erinaceus by different polarity reagents to gain higher antioxidant activities" 12 : 513-517, 2016
9 Ji LL, "Antioxidant enzyme response to exercise and aging" 25 : 225-231, 1993
10 Blois MA, "Antioxidant determination by the use of a stable free radical" 181 : 1199-1200, 1958
표고버섯 품종 ‘산마루2호’를 구분할 수 있는 CAPS marker 개발
양송이 배지교반기 시제품을 활용한 배지 조제시 야외 발효단계별 배지의 특성
큰느타리버섯 수확 후 배지를 이용한 유기퇴비 제조 및 활용
학술지 이력
연월일 | 이력구분 | 이력상세 | 등재구분 |
---|---|---|---|
2022 | 평가예정 | 재인증평가 신청대상 (재인증) | |
2019-01-01 | 평가 | 등재학술지 선정 (계속평가) | |
2017-01-01 | 평가 | 등재후보학술지 선정 (신규평가) | |
2015-12-01 | 평가 | 등재후보 탈락 (기타) | |
2015-04-07 | 학술지명변경 | 외국어명 : Journal of Mushroom Science and Production -> Journal of Mushrooms | |
2013-01-01 | 평가 | 등재후보학술지 유지 (기타) | |
2011-01-01 | 평가 | 등재후보학술지 선정 (신규평가) |