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KMID : 1134820140430030411
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Journal of the Korean Society of Food Science and Nutrition
2014 Volume.43 No. 3 p.411 ~ p.418
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Development of Functional Food Materials from Acanthopanax senticosus-Fermented Mushroom Mycelia
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Cho Ju-Hyun
Choi Goo-Hee
Park In-Jae
Baik Soon-Ok
Kim Hyung-Ha
Kim Choong-Sik
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Abstract
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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 β-glucan contents was performed by enzymatic procedures.
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KEYWORD
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Acanthopanax senticosus fermentation, Ganoderma lucidum, Hericium erinace, Phellinus linteus, eleutheroside
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