Development of Functional Food Materials from Acanthopanax senticosus-Fermented Mushroom Mycelia

Cho, Ju-Hyun (Hurum Central Research Institute Co., Ltd.)
Choi, Goo-Hee (Hurum Central Research Institute Co., Ltd.)
Park, In-Jae (Hurum Central Research Institute Co., Ltd.)
Baik, Soon-Ok (Hurum Central Research Institute Co., Ltd.)
Kim, Hyung-Ha (Hurum Central Research Institute Co., Ltd.)
Kim, Choong-Sik (Hurum Central Research Institute Co., Ltd.)

published in 2014. 3. 31

Abstracts

Three mushroom mycelia, Ganoderma lucidum, Hericium erinaceum, and Phellinus linteus, were separately diluted with the natural culture media Acanthopanax senticosus. Solid-state fermentation was used to produce three different A. senticosus-fermented mushroom mycelium groups: G. lucidum mycelia, H. erinaceum mycelia, and P. linteus mycelia. The resulting mycelia were analyzed to assess their efficacies as health functional foods. Optimized fermentation conditions were determined by considering the density and growth speed of mycelia in each A. senticosus-fermented mushroom mycelium group. The cultured mushroom mycelia under the optimized conditions were extracted using water and 70% ethanol. Extraction was followed by filtration, concentration and freeze-drying to produce extract powder of A. senticosus-fermented mushroom mycelia: Water extracts (FM-5111, FM-5121, and FM-5131) and 70% ethanol extracts (FM-5112, FM-5122, and FM-5132). Analysis of extract powder of A. senticosus-fermented mushroom mycelia was performed using the maker compounds eleutheroside B and eleutheroside E. Analysis of ${\beta}$-glucan contents was performed by enzymatic procedures.

Keyword

Acanthopanax senticosus fermentation
Ganoderma lucidum
Hericium erinace
Phellinus linteus
eleutheroside

Chemical Compound (All 4)

(-)-Sesamin (C₂₀H₁₈O₆)

Dopamine (C₈H₁₁NO₂)

(2R,3S,4S,5R,6S)-2-(hydroxymethyl)-6-[4-[(E)-3-hydroxyprop-1-enyl]-2,6-dimethoxy-phenoxy]oxane-3,4,5-triol | (2R,3S,4S,5R,6S)-2-(hydroxymethyl)-6-[4-[(E)-3-hydroxyprop-1-enyl]-2,6-dimethoxy-phenoxy]tetrahydropyran-3,4,5-triol | (2S,3R,4S,5S,6R)-2-[4-[(E)-3-hydroxyprop-1-enyl]-2,6-dimethoxy-phenoxy]-6-methylol-tetrahydropyran-3,4,5-triol | syringin (C₁₇H₂₄O₉)

(2R,3R,4S,5S,6R)-2-[[(3S,8S,9S,10R,13R,14S,17R)-17-[(1R,4R)-4-ethyl-1,5-dimethyl-hexyl]-10,13-dimethyl-2,3,4,7,8,9,11,12,14,15,16,17-dodecahydro-1H-cyclopenta[a]phenanthren-3-yl]oxy]-6-(hydroxymethyl)tetrahydropyran-3,4,5-triol (C₃₅H₆₀O₆)

Analytical Information

Analytical Information of the Articles
IPC	A23L 19/00, A23L 31/00, A23L 33/00
Analytical Keyword	Acanthopanax Cortex; Ganoderma lucidum; Hericium erinaceum; Phellinus linteus; functional food; mycelia; fermentation; culture; stem; leaf; eleutheroside E; beta-glucan; ethanol=EtOH; hot water; extract
Herb keywrd	Acanthopanax Cortex; Ganoderma lucidum; Hericium erinaceum; Phellinus linteus
Etc. keywrd	functional food; mycelia; fermentation; culture; stem; leaf; eleutheroside E; beta-glucan; ethanol=EtOH; hot water; extract

Published Information

Cover

Published Information of the Articles
Country	kor
Publisher	The Korean Society of Food Science and Nutrition
KJTK Publish Information	Volume 8. 2014. 12. 31
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