오미자박과 미강 첨가배지가 느타리버섯 자실체의 γ-aminobutyric acid(GABA) 함량에 미치는 효과

서지정보

ㆍ발행기관 : 한국버섯학회 ㆍ수록지정보 : 한국버섯학회지 / 15권 / 2호
ㆍ저자명 : 정윤경, 김정한, 백일선, 강영주, 지정현

목차

서 론
재료 및 방법
시험버섯 및 배지
L-Glutamate 함량측정
γ-aminobutyric(GABA) 함량측정
AChE(Acetylcholinesterase) 저해효과
ACE(Angiotensin 1-converting enzyme) 저해효과
결과 및 고찰
첨가용 배지분석
첨가배지 처리에 따른 버섯별 생육 특성
첨가배지 처리에 따른 물질 분석
적 요
References

영어 초록

This study was carried out to establish a cultivation technique for increasing the γ-aminobutyric acid (GABA) content in the fruit body of mushrooms by adding processed by-products. For the oyster mushroom ‘Heucktari’, addition of green tea powder, sea tangle powder, and green tea dregs resulted in very poor primordia formation, fruit body growth, and increased GABA. However, addition of 10% schizandra berry dregs and 1% rice bran to the basal substrate induced 100% and 10% increases, in GABA content in the fruit bodies compared to the control treatment without by-product, respectively. In addition, fruit body growth and primordia formation were greatly increased by these treatments. Therefore, GABA content was increased when the substrate was prepared by mixing an appropriate amount of schizandra berry dregs and rice bran.

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