Journal of Mushroom (한국버섯학회지)

The Korean Society of Mushroom Science (한국버섯학회)
권호 표지
DOI QR코드

DOI QR Code

Comparisons of biological activities and amino acid contents of edible mushrooms extracted using different solvents

주요 식용버섯의 추출용매에 따른 생리활성 및 아미노산 성분 차이 비교

  • An, Gi-Hong (Mushroom Research Division, National Institute of Horticultural and Herbal Science, RDA) ;
  • Han, Jae-Gu (Mushroom Research Division, National Institute of Horticultural and Herbal Science, RDA) ;
  • Cho, Jae-Han (Mushroom Research Division, National Institute of Horticultural and Herbal Science, RDA)
  • 안기홍 (농촌진흥청 국립원예특작과학원 인삼특작부 버섯과) ;
  • 한재구 (농촌진흥청 국립원예특작과학원 인삼특작부 버섯과) ;
  • 조재한 (농촌진흥청 국립원예특작과학원 인삼특작부 버섯과)
  • Received : 2020.02.07
  • Accepted : 2020.03.19
  • Published : 2020.03.31
Download PDF
⟨ Previous Next ⟩

Abstract

The aims of this study were to investigate the biological activities and amino acid contents of fermentation ethanol and sodium extracts from five edible mushrooms (Pleurotus eryngii, Pleurotus ostreatus, Flammulina velutipes, Lentinula edodes, and Agaricus bisporus). DPPH radical scavenging activities in 30% fermentation ethanol extracts of P. eryngii and P. ostreatus were significantly higher than those in sodium extracts (p<0.05). Nitrite scavenging activities were also higher in the 30% fermentation ethanol extracts of P. eryngii and P. ostreatus. The total polyphenol contents of P. eryngii, P. ostreatus, and F. velutipes were high in 70% fermentation ethanol extracts. The analysis of amino acids revealed that the 70% fermentation ethanol extract of P. eryngii had the highest content of total amino acids, with higher phenylalanine, leucine, isoleucine, valine, and tyrosine contents higher than the other extracts. In all the extracts of P. ostreatus, glutamic acid was the most abundant amino acid. The 5% NaCl and 30% fermentation ethanol extracts of F. velutipes contained abundant glutamic acid, alanine, and proline. Glutamic acid was the most abundant amino acid in the 70% and 30% fermentation ethanol extracts of L. edodes. In the 5% NaCl extracts of A. bisporus, glutamic acid and alanine were abundant. Thus, maximum biological and nutritional ingredients can be extracted using the optimal solvents for each type of mushroom.

본 연구에서는 큰느타리, 느타리, 팽이, 표고, 양송이를 대상으로 건강기능성 식품과 김치, 장아찌 등의 저장식품 개발의 기초자료로 활용하고자 30%와 70% 발효주정 및 5%, 10%, 15% NaCl 조건에서 추출물 내의 생리활성 성분과 아미노산 성분함량의 차이를 알아보기 위하여 실험을 수행하였다. 각 버섯의 추출용매별 생리활성 성분분석 결과, DPPH 라디컬 소거능은 큰느타리와 느타리의 30% 발효주정 추출물에서 가장 높은 소거능을 보였다. 아질산염 소거능은 큰느타리와 느타리의 70% 발효주정 추출물에서 소거능이 높았으며, 팽이 및 표고, 양송이는 30% 발효주정 추출물이 가장 높았다. 총 폴리페놀 함량의 경우 큰느타리는 30% 발효주정 추출물에서, 느타리는 70% 발효주정 추출물에서 높은 함량치를 보였으며 팽이는 70% 발효주정 추출물에서, 표고와 양송이의 경우 30% 발효주정 추출물에서 가장 높은 총 폴리페놀 함량을 보였다. 각 추출용매별 아미노산 분석결과, 총 아미노산 함량은 큰느타리가 가장 높았으며 70% 발효주정 추출물에서 가장 많은 양이 검출되었다. 버섯 별로 큰느타리의 경우 70% 발효주정 추출물에서 프롤린(Pro)과 페닐알라닌(Phe)이 가장 많이 검출되었으며, 느타리는 글루탐산(Gle) 함량이 다른 아미노산 성분들에 비하여 월등히 높았다. 팽이는 글루탐산(Glu), 알라닌(Ala), 프롤린(Pro)이 가장 높은 함량을 보였으며, 표고는 글루탐산(Glu)이 가장 높은 함량치를 보였고, 양송이는 5% NaCl 염추출물에서 글루탐산(Glu)과 알라닌(Ala) 함량이 높게 검출되었다. 위와 같은 결과로부터 항산화와 관련된 생리활성 성분은 발효주정 추출물에서 높았으며, 아미노산 함량은 버섯의 종류, 품종 또는 추출용매 별로 아미노산 성분함량의 차이가 나타나 향후 용도에 따라 더욱 세부적으로 검토할 필요가 있다.

Keywords

References

  1. An GH, Han JG, Lee KH, Cho JH. 2019. Comparison of the physiological activities of Korean and Chinese Auricularia auricula and Tremella fuciformis extracts prepared with various solvents. J Mushrooms 17: 78-84.
  2. Barros L, Baptista P, Estevinho LM, Ferreira ICFR. 2007. Effect of fruiting body maturity stage on chemical composition and antimicrobial activity of Lactarius sp. mushrooms. J Agri Food Chem 55: 8766-8771. https://doi.org/10.1021/jf071435+
  3. Blois MS. 1958. Antioxidant determinations by the use of a stable free radical. Nature 181: 1199-1200. https://doi.org/10.1038/1811199a0
  4. Cheung LM, Cheung PCK, Ooi VEC. 2003. Antioxidant activity and total phenolics of edible mushroom extracts. Food Chem 81: 249-255. https://doi.org/10.1016/S0308-8146(02)00419-3
  5. Cho JH, Park HS, Han JG, Lee GH, Sung GH, Jhune CS. 2014. Comparative analysis of anti-oxidant effects and polyphenol contents of the fruiting bodies in oyster mushrooms. J Mushrooms 12: 311-315. https://doi.org/10.14480/JM.2014.12.4.311
  6. Cho JH, Noh HJ, Kang DH, Lee JY, Lee MJ, Park HS, Sung GH, Jhune CS. 2012. Comparative analysis of amino acid contents of the fruiting bodies in Ganoderma spp. J Mushrooms 10: 208-215.
  7. Choi SJ, Lee YS, Kim JK, Kim JK, Lim SS. 2010. Physiological activities of extract from edible mushrooms. J Korean Soc Food Sci Nutr 39: 1087-1096. https://doi.org/10.3746/jkfn.2010.39.8.1087
  8. Choi D, Cho KA, Na MS, Choi HS, Kim YO, Lim DH, Cho SJ, Cho H. 2008. Effect of bamboo oil on antioxidative activity and nitrite scavenging activity. J Ind Eng Chem 14: 765-770. https://doi.org/10.1016/j.jiec.2008.06.005
  9. Choi JS, Park SH, Choi JH. 1989. Nitrite scavenging effect by flavonoids and its structure-effect relationship. Arch Pharm Res 12: 26-33. https://doi.org/10.1007/BF02855742
  10. Chung SY, Kim NK, Yoon S. 1999. Nitrite scavenging effect of methanol fraction obtained from green yellow vegetable juices. J Korean Soc Food Sci Nutr 28: 342-347.
  11. Daniel JS, Steven AC. 1993. Sensitive analysis of cystine/cysteine using 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate (AQC) derivatives. Tech Protein Chem 4: 299-306.
  12. Duncan DB. 1955. Multiple range and multiple F tests. Biometrics 11: 1-42. https://doi.org/10.2307/3001478
  13. Folin O, Denis W. 1912. On phosphotungstic-phosphomolybdic compounds as color reagents. J Biol Chem 12: 239-243. https://doi.org/10.1016/S0021-9258(18)88697-5
  14. Gardner PR, Fridovich I. 1991. Superoxide sensitivity of the Escherichia coli 6-phosphogluconate dehydratase. J Biol Chem 266: 1478-1483. https://doi.org/10.1016/S0021-9258(18)52319-X
  15. Gray JI, Dugan Jr LR. 1975. Inhibition of n-nitrosamine formation in model food systems. J Food Sci 40: 981-984. https://doi.org/10.1111/j.1365-2621.1975.tb02248.x
  16. Han SR, Kim MJ, Oh TJ. 2015. Antioxidant activities and antimicrobial effects of solvent extracts from Lentinus edodes. J Korean Soc Food Sci Nutr 44: 1144-1149. https://doi.org/10.3746/jkfn.2015.44.8.1144
  17. Hong JS, Kim YH, Kim MK, Kim YS, Sohn HS. 1989. Contents of free amino acids and total amino acids in Agaricus bisporus, Pleurotus ostreatus and Lentinus edodes. Korean J Food Sci Technol 21: 58-62.
  18. Jhune CS, Park HS, Kong WS, Lee CJ, Lee KH, Cho JH. 2014. Changes in the amino acid contents of fruiting body with growing temperature of common mushroom, Agaricus bisporus. J Mushrooms 12: 293-298. https://doi.org/10.14480/JM.2014.12.4.293
  19. Jhune CS, Yun HS, Leem HT, Gong WS, Sung GH, Cho JH, Yoo KH, Park KM. 2012. The change of amino acid content in fruit-body of winter mushroom according to the storage period and strains. J Mushrooms 10: 224-235.
  20. Jung IC, Park S, Park KS, Ha HC, Kim SH, Kwon YI, Lee JS. 1996. Antioxidative effect of fruit body and mycelial extracts of Pleurotus ostreatus. Korean J Food Sci Technol 28: 464-469.
  21. Kim KJ, Im SB, Yun KW, Je HS, Ban SE, Jin SW, Jeong SW, Koh YW, Cho IK, Seo KS. 2017. Content of proximate compositions, free sugars, amino acids, and minerals in five Lentinula edodes cultivars collected in Korea. J Mushrooms 15: 216-222.
  22. Kim JT, Kim MJ, Jhune CS, Shin PG, Oh YL, Yoo YB, Suh JS, Kong WS. 2014. Comparison of amino acid and free amino acid contents between cap and stipe in Flammulina velutipes and Pleurotus ostreatus. J Mushrooms 12: 341-349. https://doi.org/10.14480/JM.2014.12.4.341
  23. Kim SR, Choi JH, Ha SJ, Jin YS. 2010. Microbial metabolic engineering for producing food ingredients. Food Sci Ind 43: 75-86.
  24. Kim HY, Woo KS, Hwang IG, Lee YR, Jeong HS. 2008. Effects of heat treatment on the antioxidant activities of fruits and vegetables. Korean J Food Sci Technol 40: 166-170.
  25. Kim HB, Kim SL, Kang SW. 2004. Varietal analysis and quantification of amino acid in mulberry fruits. Korean J Seric Sci 46: 47-53.
  26. Kim JY, Moon KD, Lee SD, Cho SH, Kang HI, Yee ST, Seo KI. 2004. Physicochemical properties of Pleurotus eryngii. Korean J Food Preserv 11: 347-351.
  27. Kim YD, Kim KJ, Cho DB. 2003. Antimicrobial activity of Lentinus edodes extract. Korean J Food Preserv 10: 89-93.
  28. Kwon YS, Jeon IS, Hwang JH, Lim DM, Kang YS, Chung HJ. 2009. Biological activities of maca (Lepidium meyenii) extracts. J Korean Soc Food Sci Nutr 38: 817-823. https://doi.org/10.3746/jkfn.2009.38.7.817
  29. Lee YH, Jeong GH, Kim YJ, Chi JH, Lee HK. 2017. Mushroom consumption patterns in the capital area. J Mushrooms 15: 45-53. https://doi.org/10.14480/JM.2017.15.1.45
  30. Lee HJ, Do JR, Chung MY, Kim HK. 2014. Antioxidant activities of Pleurotus cornucopiae extracts by extraction conditions. J Korean Soc Food Sci Nutr 43: 836-841. https://doi.org/10.3746/jkfn.2014.43.6.836
  31. Lee YS, Seo GS. 2005. Problems and improvement scheme for mushroom-industry. J Mushrooms 3: 159-171.
  32. Lee JS, Lee KA, Ju YC, Lim GJ, Choi SK, Lee JS. 2004. A study on consumer behavior for mushrooms by consumers of Korea, China and Japan. J Mushrooms 2: 102-108.
  33. Manzi P, Aguzzi A, Pizzoferrato L. 2001. Nutritional value of mushrooms widely consumed in Italy. Food Chem 73: 321-325. https://doi.org/10.1016/S0308-8146(00)00304-6
  34. Park Y, Bak WC, Ka KH, Koo CD. 2017. Comparative analysis of amino acid content of Lentinula edodes, a new variety of shiitake mushroom, in 'Poongnyunko'. J Mushrooms 15: 31-37. https://doi.org/10.14480/JM.2017.15.1.31
  35. Park HS, Kim SY, Kim HS, Han JG, Lee KH, Cho JH. 2015. Nutritional contents and physiological activity of Pleurotus eryngii by extraction solvents. J Mushrooms 13: 282-287. https://doi.org/10.14480/JM.2015.13.4.282
  36. Park WM, Kim GH, Hyeon JW. 1995. New synthetic medium for growth of mycelium of Pleurotus species. Korean J Mycol 23: 275-283.
  37. Qi Y, ZhaoX, Lim YI, Park KY. 2013. Antioxidant and anticancer effects of edible and medicinal mushrooms. J Korean Soc Food Sci Nutr 42: 655-662. https://doi.org/10.3746/jkfn.2013.42.5.655
  38. Sohn HY, Shin YK, Kim JS. 2010. Anti-proliferative activities of solid-state fermented medicinal herbs using Phellinus baumii against human colorectal HCT116 cell. J Life Sci 20: 1268-1275. https://doi.org/10.5352/JLS.2010.20.8.1268
  39. Song JH, Lee HS, Hwang JK, Han JW, Ro JG, Keum DH, Park KM. 2003. Physiological activity of Sarcodon aspratus extracts. Korean J Food Sci Ani Resour 23: 172-179.
  40. Um SN, Jin GE, Park KW, Yu YB, Park KM. 2010. Physiological activity and nutritional composition of Pleurotus species. Korean J Food Technol 42: 90-96.
  41. Yeob SJ, Park HS, Kang SM, Han JG, Lee KH, Cho JH. 2016. Phenolic contents and physiological properties of Pleurotus ostreatus by drying method and 30% fermented ethanol extraction for different periods. J Mushrooms 14: 215-219. https://doi.org/10.14480/JM.2016.14.4.215