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버섯균사발효 하수오의 일반성분 및 아미노산 함량
Proximate Compositions and Amino Acids Content of Fermented Polygonum multiflorum Isolation by Lentinula edodes Mycelals
- 언어ENG
- URLhttps://db.koreascholar.com/Article/Detail/326195
Background : Polygonum multiflorum Thunb. is a herbaceous perennial belonging to the Polygonaceae family. And is an herbal medicine which can be used as a raw material for food, which is excellent in immunity enhancement, vocalization and blood transfusion. The purpose of this study was to expand the utility of the P. multiflorum. Also, we fermented P. multiflorum by mushroom mycelial, and analyzed for general components and amino acids before and after fermentation Methods and Results : The moisture content of P. multiflorum and fermented P. multiflorum by mushroom mycelial (FPM) were 7.35% and 59%, respectively. The crude protein content did not show a significant difference between the two samples, crude fat, ash and crude fiber content of FPM were lower than P. multiflorum. The content of soluble nitrogen free extract of P. multiflorum (79.78%) was significantly higher than FPM (31.05%). Sixteen kinds of amino acids were detected in P. multiflorum, and the major amino acid was determined the arginine. The content of arginine and glutamic acid were 586.67 ㎎%, and 283.78 ㎎%, respectively. Sixteen kinds of amino acids were detected in FPM, and the major amino acids were determined the arginine (654.68 ㎎%) and threonine (591.18 ㎎%). The total amino acid contents of P. multiflorum and FPM were 3,469.03 ㎎%, and 3,630 ㎎%, respectively. Conclusion : The content of crude fat, ash, crude fiber, and soluble nitrogen free extract of FPM were lower than the P. multiflorum, and the major amino acids were different in two samples. Total amino acid content of FPM was higher than the P. multiflorum. As the mushroom fermentation progresses, it is confirmed that the amino acid content is increased, and it is expected to develop the product using the P. multiflorum fermented with mushroom mycelial.
