느타리버섯을 이용하여 제조한 김치에 대한 항산화, 항돌연변이, 항암 및 면역활성 등의 기능적 특성을 구명하였다. 버섯김치의 항산화효과를 측정하기 위하여 linoleic acid에 대한 과산화물가 및 흰쥐의 간에 대한 TBA가를 측정한 결과 버섯김치가 배추김치보다 항산화 효과가 크게 나타났고, 데친버섯보다는 생버섯 김치의 효과가 훨씬 크게 나타났다. 버섯 김치의 메탄을 추출물은 농도에 의존적으로 항돌연변이 및 암세포 성장억제 효과를 나타내었으며,

Physiological functions of oyster mushroom Kimchi were investigated. Oyster mushroom Kimhies were found to have antioxidant activities. The effect was in a dose-dependent manner, the effect was higher in oyster mushroom Kimchies than in control and higher in raw oyster mushroom Kimchi (ROMK) than in blanched oyster mushroom Kimchi (BOMK). Methanol extract of Kimchi revealed antimutagenic activity and suppressed growth of cancer cell in a dose-dependent manner, and the effects were higher in ROMK than in other Kimchies. The methanol extracts of oyster mushroom Kimchi alone did not appear proliferation effect of spleenic immune cell, but revealed the effect with Con A. The proliferation effect was higher in ROMK than in BOMK.

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