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KMID : 0380620230550010029
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Korean Journal of Food Science and Technology
2023 Volume.55 No. 1 p.29 ~ p.35
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Comparison of the biological activity of Maitake (Grifola frondosa) mushrooms extracts according to cultivation methods
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Ham Jin-Kwan
Chang Eun-Ha
Kwon Hye-Jeong
Lee An-Soo
Lim Jae-Gil
Park Ji-Seon
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Abstract
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This study analyzed the diverse constituents and compared biological activities of Maitake mushrooms cultivated by three methods (outdoor, bag, and bottle cultivation). Crude protein, ash, and fiber content were high; crude lipid content was significantly high; and carbohydrate content was significantly high in the bag, bottle, and outdoor cultivation, respectively. K, Mg, and Cu contents were higher in bottle cultivation than in the other two methods. Additionally, β-glucan content was higher in outdoor cultivation than in the other two methods. There was no significant difference in DPPH radical scavenging ability and total polyphenol contents in the mushrooms cultivated by different methods. The ABTS radical scavenging activity IC50 was lower in bottle cultivation than in the other two methods. The anti-inflammatory activity was significantly inhibited in the bottle (86.55%), bag (85.71%), and outdoor cultivation (84.87%) groups compared with in the LPS treatment group.
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KEYWORD
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Grifola frondosa, new variety, cultivation techniques, Maitake, Mushroom
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