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JKFN Journal of the Korean Society of Food Science and Nutrition



Online ISSN 2288-5978

Article

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Journal of the Korean Society of Food Science and Nutrition 2012; 41(12): 1740-1746

Published online December 31, 2012

Copyright © The Korean Society of Food Science and Nutrition.

Dietary Fiber and β-Glucan Contents of Sparassis crispa Fruit Fermented with Lactobacillus brevis and Monascus pilosus

Chang Wan Lim1, Kyoung Kyu Kang1, Young-Bok Yoo2, Byung Hee Kim1, and Song-Hwan Bae3

1Dept. of Food Science and Technology, Chung-Ang University, Gyeonggi 456-756, Korea; 2Mushroom Research Division, National Institute of Horticultural and Herbal Science, Rural Development Administration, Chungbuk 369-873, Korea; 3Dept. of Food and Bio

Abstract

Sparassis (S.) crispa is an edible mushroom abundant in dietary fiber and β-glucan. The aim of this study was to prepare extracts and residues of the fruit bodies of S. crispa fermented with Lactobacillus (L.) brevis and Monascus (M.) pilosus and to measure the remaining dietary fiber and β-glucan. Dried powder of S. crispa containing 64.4 g/100 g total dietary fiber (2.6 g/100 g soluble and 61.8 g/100 g insoluble dietary fibers) and 24.0 g/100 g β-glucan was used as the starting material for the extraction. Raw and fermented S. crispa were extracted with hot water and three kinds of aqueous ethanol (50, 70, and 90%, v/v), respectively. A hot water extract from S. crispa fermented with M. pilosus had greater soluble dietary fiber content (19.3 g/100 g) than that from raw S. crispa with 14.6 g/100 g soluble dietary fiber or that from L. brevis-fermented S. crispa with 8.2 g/100 g soluble dietary fiber. The yield of the extract was 16.6% of intial weight of dried S. crispa. After hot water extraction of S. crispa fermented with M. pilosus, residues containing 90.5 g/100 g total dietary fiber (1.3 g/100 g soluble and 89.2 g/100 g insoluble dietary fibers) were obtained, and the yield was 69.6% of intial weight of dried S. crispa. The residue (31.0 g/100 g) contained more β-glucan than raw S. crispa or M. pilosus-fermented S. crispa (24.4 g/100 g). The resulting hot water extract and residue from S. crispa fermented with M. pilosus would be suitable for use in preparing liquid and powdered health functional foods, respectively.

Keywords: Sparassis crispa, dietary fiber, β-glucan, Monascus pilosus, fermentation

Article

Journal of the Korean Society of Food Science and Nutrition 2012; 41(12): 1740-1746

Published online December 31, 2012

Copyright © The Korean Society of Food Science and Nutrition.

유산균 및 홍국균 발효 꽃송이버섯 추출물과 잔사의 식이섬유와 베타 글루칸의 함량

Dietary Fiber and β-Glucan Contents of Sparassis crispa Fruit Fermented with Lactobacillus brevis and Monascus pilosus

Chang Wan Lim*1, Kyoung Kyu Kang*1, Young-Bok Yoo*2, Byung Hee Kim*1, and Song-Hwan Bae*3

*1Dept. of Food Science and Technology, Chung-Ang University, Gyeonggi 456-756, Korea; *2Mushroom Research Division, National Institute of Horticultural and Herbal Science, Rural Development Administration, Chungbuk 369-873, Korea; *3Dept. of Food and Bio

Abstract

Sparassis (S.) crispa is an edible mushroom abundant in dietary fiber and β-glucan. The aim of this study was to prepare extracts and residues of the fruit bodies of S. crispa fermented with Lactobacillus (L.) brevis and Monascus (M.) pilosus and to measure the remaining dietary fiber and β-glucan. Dried powder of S. crispa containing 64.4 g/100 g total dietary fiber (2.6 g/100 g soluble and 61.8 g/100 g insoluble dietary fibers) and 24.0 g/100 g β-glucan was used as the starting material for the extraction. Raw and fermented S. crispa were extracted with hot water and three kinds of aqueous ethanol (50, 70, and 90%, v/v), respectively. A hot water extract from S. crispa fermented with M. pilosus had greater soluble dietary fiber content (19.3 g/100 g) than that from raw S. crispa with 14.6 g/100 g soluble dietary fiber or that from L. brevis-fermented S. crispa with 8.2 g/100 g soluble dietary fiber. The yield of the extract was 16.6% of intial weight of dried S. crispa. After hot water extraction of S. crispa fermented with M. pilosus, residues containing 90.5 g/100 g total dietary fiber (1.3 g/100 g soluble and 89.2 g/100 g insoluble dietary fibers) were obtained, and the yield was 69.6% of intial weight of dried S. crispa. The residue (31.0 g/100 g) contained more β-glucan than raw S. crispa or M. pilosus-fermented S. crispa (24.4 g/100 g). The resulting hot water extract and residue from S. crispa fermented with M. pilosus would be suitable for use in preparing liquid and powdered health functional foods, respectively.

Keywords: Sparassis crispa, dietary fiber, β-glucan, Monascus pilosus, fermentation