This study investigated the nutritional properties and biological activities of Ganoderma lucidum (GL). The round type of GL contained higher carbohydrate content, while the Nokgak type of GL contained higher crude ash, crude fat, and crude protein content. The most abundant amino acid, fatty acid, mineral, and soluble vitamin observed were valine (round type: 11.90 mg/g and Nokgak type: 17.18 mg/g), linoleic acid (round type: 47.56% and Nokgak type: 75.68%), potassium (round type: 116.50 mg/100 g and Nokgak type: 184.36 mg/100 g), and vitamin B3 (round type: 1.78 mg/100 g and Nokgak type: 1.81 mg/100 g), respectively. In addition, the β-glucan content were 34.15 g/100 g (round type) and 30.07 g/100 g (Nokgak type). The GL 70% ethanol extract at 40℃ showed higher radical scavenging as well as carbohydrate and lipid enzyme inhibition than other conditions. At 1 mg/mL of treatment with the 70% ethanol extract at 40℃ of round type GL, the DPPH, ABTS, hydroxyl radical scavenging, and α-glucosidase, α-amylase, and pancreatic lipase inhibition activities obtained were approximately 92.85, 99.74, 58.09, 89.68, 44.68, and 67.56%, respectively.

서 론
 재료 및 방법
  실험 재료, 시약 및 기기
  일반성분 분석
  아미노산 및 지방산 분석
  무기질 분석
  β-glucan 분석
  수용성 비타민 분석
  영지버섯 건조물 및 에탄올 추출물 제조
  Phenolics 및 flavonoids 함량
  항산화 활성
  탄수화물 및 지방 분해효소 저해활성 측정
  통계처리
 결과 및 고찰
  영지버섯의 일반성분 함량
  영지버섯의 아미노산 및 지방산 함량
  영지버섯의 무기질 함량
  영지버섯의 β-glucan 및 수용성 비타민 함량
  영지버섯 추출물의 phenolics 및 flavonoids 함량
  영지버섯 추출물의 항산화 활성
  영지버섯 추출물의 효소저해활성
 요 약
 감사의 글
 References

• Ok Soo Joo(Department of Food Science, Gyeongnam National University of Science and Technology) | 주옥수
• Chung Eun Hwang(Department of Food Science, Gyeongnam National University of Science and Technology) | 황정은
• Su Young Hong(Food Science Research Institute, Kolmar BNH Inc) | 홍수영
• Eui Cheol Sin(Department of Food Science, Gyeongnam National University of Science and Technology) | 신의철
• Sang Hae Nam(Department of Food Science, Gyeongnam National University of Science and Technology) | 남상해
• Kye Man Cho(Department of Food Science, Gyeongnam National University of Science and Technology) | 조계만 Corresponding author