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KMID : 0379120010290020079
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Korean Journal of Mycology
2001 Volume.29 No. 2 p.79 ~ p.85
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Components and Antimicrobial Activity of Veiled Lady Mushroom , Dictyophora echinovolvata
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Cheong Jong-Chun
Jo Soo-Muk
Jeong Joon-Ho
Park Jeong-Sik
Chung Bong-Koo
Lee Dong-Chul
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Abstract
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A strain of Dictyophora echinovolvata ASI 32002 showing good fruiting body formation was selected. Analyses of chemical and nutritional components as well as antimicrobial activity of different parts of the mushroom such as mycelium, egg, and fruiting body were carried out. There were differences in We chemical compositions and the quantities depending on developmental stages of veiled lady mushroom, D. echinovolvata ASI 32002. Nitrogen, phosphate, magnesium, and calcium in inorganic chemicals were abundant in mycelium, and potassium and mineral elements were abundant in the egg and fruiting body. Mannitol and trehalose were abundant in free sugar contents. Glutamic acid and arginine in mycelium and aspartic acid and glutamic acid in egg and fruiting body were abundant in free amino acid contents. Linoleic acid, an polyunsaturated fatty acid, was abundant in all parts of the Dictyophora species, but compositions and quantities of other fatty adds varied depending on the different parts of the mushroom. It was detected that malic acid, lactic acid and acetic add in mycelium, formic acid, acetic acid and fumaric acid in egg, and malic acid, citric acid, lactic acid, formic acid, fumaric add in fruiting body were abundant. The methanol extracts of D. echinovolvata ASI 32002 mycelium showed antifungal activity with minimal inhibition concentration (MIC) of 62∼125 ㎍/㎖ that was similar levels of cyclohexamide against Aspergillus awamori, Hypocrea nigricance and Trichoderma virens. The MIC of extracts from mycelium and fiviting body against Candida albicans was 250 ㎍/㎖, similar to that of tetracycline. In addition to the above results, farther studies on the effectiveness and function of D. echinovolvata will promote the development of new materials such as food additives and ingredient of cosmetics.
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