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The use of fermented buckwheat to produce l-carnitine enriched oyster mushroom

Cited 3 time in Web of Science Cited 3 time in Scopus
Authors
Lee, Tae-kyung; Nguyen, Thi T Hanh; Park, Namhyeon; Kwak, So-Hyung; Kim, Jeesoo; Jin, Shina; Son, Gyu-Min; Hur, Jaewon; Choi, Jong-In; Kim, Doman
Issue Date
2018-08-27
Publisher
Springer Open
Citation
AMB Express, 8(1):138
Keywords
AntioxidantCell cytotoxicityFunctional foodPhenolic compoundsOyster mushroomBuckwheat
Abstract
l-Carnitine is an essential compound that shuttles long chain fatty acids into mitochondria. The objective of this study was to produce l-carnitine enriched oyster mushroom (Pleurotus ostreatus) using common buckwheat fermented by Rhizopus oligosporus. Mushroom grown on common buckwheat medium contained 9.9–23.9% higher l-carnitine (186.3 mg/kg) than those grown on basal medium without any buckwheat addition. Those grown on fermented common buckwheat medium contained the highest l-carnitine content (201.2 mg/kg). Size index and lightness of mushroom pileus (L*) were also the highest (100.7 and 50.6, respectively) for those grown in medium added with fermented common buckwheat (20%, w/w). Antioxidant activities of both mushroom extracts (1.5 mg/mL) showed the same level as 38.7% for mushroom grown in media added with common buckwheat or fermented common buckwheat. At the treatment concentration of 300 μg/mL, viabilities of murine macrophage cell line Raw 264.7 cells treated with ethanol extract of oyster mushroom grown on buckwheat medium ranged from 58.9 to 67.8%. The oyster mushroom grown on buckwheat and fermented buckwheat medium can be used as one of the substitutes for meat based diets.
ISSN
2191-0855
Language
English
URI
https://hdl.handle.net/10371/143545
DOI
https://doi.org/10.1186/s13568-018-0664-6
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Graduate School of International Agricultural Technology (국제농업기술대학원)Dept. of International Agricultural Technology (국제농업기술학과)Journal Papers (저널논문_국제농업기술학과)
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