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

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dc.contributor.authorLee, Tae-kyung-
dc.contributor.authorNguyen, Thi T Hanh-
dc.contributor.authorPark, Namhyeon-
dc.contributor.authorKwak, So-Hyung-
dc.contributor.authorKim, Jeesoo-
dc.contributor.authorJin, Shina-
dc.contributor.authorSon, Gyu-Min-
dc.contributor.authorHur, Jaewon-
dc.contributor.authorChoi, Jong-In-
dc.contributor.authorKim, Doman-
dc.date.accessioned2018-11-15T06:05:59Z-
dc.date.available2020-01-15T14:09:12Z-
dc.date.issued2018-08-27-
dc.identifier.citationAMB Express, 8(1):138ko_KR
dc.identifier.issn2191-0855-
dc.identifier.urihttps://hdl.handle.net/10371/143545-
dc.description.abstractl-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.ko_KR
dc.description.sponsorshipThis work was partially supported by the Basic Science Research Program through the National Research Foundation of Korea (NRF) funded by the Ministry of Education (NRF-2015R1D1A1A01056929; D. Kim), by Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry (IPET) through Agriculture, Food and Rural Afairs Research Center Support Program, funded by Ministry of Agriculture, Food and Rural Afairs (MAFRA) (710012-031-HD220), under the framework of International Cooperation Program man‑aged by the NRF (2016K1A3A1A19945059), and OTTOGI Corporation through Research and Publication Project.ko_KR
dc.language.isoenko_KR
dc.publisherSpringer Openko_KR
dc.subjectAntioxidantko_KR
dc.subjectCell cytotoxicityko_KR
dc.subjectFunctional foodko_KR
dc.subjectPhenolic compoundsko_KR
dc.subjectOyster mushroomko_KR
dc.subjectBuckwheatko_KR
dc.titleThe use of fermented buckwheat to produce l-carnitine enriched oyster mushroomko_KR
dc.typeArticleko_KR
dc.contributor.AlternativeAuthor이태경-
dc.contributor.AlternativeAuthor박남현-
dc.contributor.AlternativeAuthor곽소형-
dc.contributor.AlternativeAuthor김지수-
dc.contributor.AlternativeAuthor손규민-
dc.contributor.AlternativeAuthor허재원-
dc.contributor.AlternativeAuthor최종인-
dc.contributor.AlternativeAuthor김도만-
dc.identifier.doi10.1186/s13568-018-0664-6-
dc.language.rfc3066en-
dc.rights.holderThe Author(s)-
dc.date.updated2018-09-02T03:20:11Z-
Appears in Collections:
Graduate School of International Agricultural Technology (국제농업기술대학원)Dept. of International Agricultural Technology (국제농업기술학과)Journal Papers (저널논문_국제농업기술학과)
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