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ISSN : 1738-0294(Print)
ISSN : 2288-8853(Online)
Journal of Mushrooms Vol.11 No.4 pp.261-268

잣버섯의 영양 성분 및 생리 활성 분석

정혜선1, 박예나1, 유영복2, 전대훈3, 박기문1*
1성균관대학교 식품생명공학과, 2농촌진흥청 국립원예특작과학원 버섯과, 3경기도농업기술원 버섯연구소

Analysis of nutritional contents and physiological activities of Neolentinus lepideus

Ki-Moon Park1*, Hyesun Jung1, Yena Park1, Young-Bok Yoo2, Dae-Hoon Jeon3
1Department of Food Science & Biotechnology, Sungkyunkwan Univ
2National Institute of Horticultural & Herbal Science, Rural Development Administration
3Mushroom Research Station, Gyeonggi-Do Agricultural Research and Extension service
(Received December 5, 2013 / Revised December 8, 2013 / Accepted December 27, 2013)


This study was conducted to investigate the physiological activities and nutrition contents of Gonji No.10 andSolhyang, the strains of Neolentinus lepideus. In nutritional contents of two strains of N. lepideus, the content of free sugarsand sugar alcohols and total polyphenol were more in Gonji No.10 than Solhyang. The total contents of amino acids and β-glucan in Solhyang are more than those in Gonji No.10. Solhyang also showed higher DPPH radical scavenging activity thanGonji No.10. In particular, hot water extract of Solhyang has higher inhibitory activity of -amylase and α-amyloglucosidasewhile Gonji No.10 has higher anti-inflammatiory effect than Solhyang. But, they have similar effects on nitrite scavenging activity.


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