KR102505038B1 - Lentinus edode cultivated by using fermentation sulfuric and cultvation method thereof - Google Patents

Abstract

The present invention relates to a shiitake mushroom to which fermented sulfur is added and a method for growing the same, and specifically, in a culture step of culturing a medium inoculated with a shiitake mushroom spawn, a fermented sulfur solution is applied with a chimbong, immersion, watering, and spraying. By cultivating shiitake mushrooms by supplying them to the medium, it has the advantage of being more fragrant than mushrooms grown using water and having a chewy texture due to the firm structure of mushrooms. And it relates to shiitake mushrooms to which fermented sulfur is added, which has the advantage of excellent storability, and its cultivation method.

Description

Shiitake mushroom added with fermented sulfur and its cultivation method {LENTINUS EDODE CULTIVATED BY USING FERMENTATION SULFURIC AND CULTVATION METHOD THEREOF}

The present invention relates to a shiitake mushroom to which fermented sulfur is added and a method for growing the same, and specifically, in a culture step of culturing a medium inoculated with a shiitake mushroom spawn, a fermented sulfur solution is applied with a chimbong, immersion, watering, and spraying. By cultivating shiitake mushrooms by supplying them to the medium, it has the advantage of being more fragrant than mushrooms grown using water and having a chewy texture due to the firm structure of mushrooms. And it relates to shiitake mushrooms to which fermented sulfur is added, which has the advantage of excellent storability, and its cultivation method.

As various types of mushrooms reveal their nutritional and medicinal value through many studies, the importance of mushroom cultivation technology is increasing. General mushroom cultivation requires artificial cultivation conditions such as temperature, humidity, carbon dioxide, and light suitable for mushroom cultivation and growth. Mushrooms can be grown through a process of preparing a medium, a process of culturing spawn and inoculating the medium, a process of culturing the spawn inoculated in the medium for a period of time, and a process of harvesting the mushroom cultured in the medium.

Shiitake is a mushroom belonging to the Pleurotus family, a basidiomycete parasitic on broad-leaved trees, and has a unique flavor and texture. A, Pizzoferrato L. Nutritional value of mushrooms widely consumed in Italy. Food Chem. 73: 321-325 (2001)). In particular, as effects such as anticancer activity, immune enhancement, and prevention of adult diseases have been revealed in the fruiting body and mycelium of mushrooms, it is attracting attention as a material for medicine as well as food (Park MH, Oh KY, Lee BW. Anti-cancer activity of Lentinus edodes and Pleurotus astreatus. Korean J. Food Sci. Technol. 30: 702-708 (1998)). In addition, antioxidant activity (Kim CH, Jeong JG. Antioxidant activities and the effect of reducing serum alcohol concentration of Lentinus edodes. Korea J. Herbol. 24: 159-164 (2009), Qi Y, Zhao X, Lim YI, Park KY .Antioxidant and anticancer effects of edible and medicinal mushrooms.J. Korean Soc.Food Sci.Nutr.42: 655-662 (2013), Kim MG, Chu WM, Park EJ.Antioxidant and antigenotoxic effects of shiitake mushrooms affected by different drying methods. J. Korean Soc. Food Sci. Nutr. 41: 1041-1048 (2012)), anti-obesity effects (Lee MR, Oh DS, Wee AJ, Yun BS, Jang SA, Sung CK. Anti-obesity effects of Lentinus edodes on obese mice induced by high fat diet. MS. Antioxidative stress and antimutagenic effects of Lentinus edodes ethanol extracts. Korean J. Food & Nutr. 20:341-348 (2007)), Hypoglyceminc effect (Koki T, Chiyoko S, Yasuhiko S, Takashi M, Shigeyuki T. Effect of eritadenine on cholesterol metabolism in the rat. Pharmacol. 23: 433-438 (1974)), reducing the level of phospholipids (Sugiyama K, Akachi T, Yamakawa. Hypocholesterolemic action of eritadenine is mediated by a modification of hepatic phospholipid metabolism in rats. J. Nutr. 125: 2134-2144 ( 1995)) has also been reported. In particular, eritadenine from shiitake mushrooms is known to be effective in lowering blood levels by stimulating tissue absorption and suppressing release of cholesterol (Suzuki S, Ohshima S. Influence of shiitake (Lentinus edodes) on human serum cholesterol. Mushroom Sci. 9: 463-467 (1974), Takashima K, Sato C, Sasaki Y, Morita T, Takeyama S. Effect of eritadenine on cholesterol metabolism in the rat. Biochem. Pharmacol. (1974)).

In addition to improving the nutritional components and functionality of many edible mushrooms, including shiitake mushrooms with these various functionalities, various cultivation methods are being developed to improve productivity.

Korean Patent Registration No. 10-1174245 ferments the medium without using a chemical disinfectant, and sterilization is achieved by the heat of fermentation and the action of effective microorganisms. Disclosed are shiitake mushrooms cultivated using a fermentation medium capable of preventing and a method for cultivating the same. In addition, Korean Patent Registration No. 10-2142811 discloses a method for cultivating shiitake mushrooms containing functional organic selenium that can minimize the deterioration of growth patents and increase the amount of transition to organic selenium when cultivation by adding inorganic selenium to shiitake mushroom cultivation media. are initiating. In addition, Korean Patent Registration No. 10-0907037 discloses that a certain amount of green tea component is included in a composition for a mycelial medium of ganoderma lucidum or shiitake mushroom to reduce the peculiar odor of mushrooms, thereby enhancing the flavor and increasing the marketability. It discloses a cultivation method and food prepared using the same.

On the other hand, sulfur is one of the large amount of biological elements constituting the human body, and is especially distributed in bones, skin, and hair, and sulfur deficiency is known to cause baldness, keratinization of fingernails and toenails, and aging of the skin. . In addition, it is known that sulfur has a detoxifying action that can be released from contamination of pollutants such as heavy metals, chemicals, and various pesticides. Since such sulfur is difficult to consume easily compared to its known functionality and necessity, development of various methods for ingestion and utilization of sulfur is required.

Korean Patent Registration No. 10-1174245 (2012.08.08.) Korean Patent Registration No. 10-2142811 (2020.08.03.) Korean Patent Registration No. 10-0907037 (2009.07.02.)

The present invention has been made to solve the problems described above and provide necessary technology,

In the cultivation step of culturing the medium inoculated with the shiitake mushroom spawn, the present invention supplies the fermented sulfur liquid to the medium by any one of chimbong, submersion, watering, and spraying to grow the shiitake mushroom, generally using water. Shiitake mushroom added with fermented sulfur and its cultivation, which has the advantage of having a chewy texture due to a stronger scent than a single mushroom and a firm texture, excellent antioxidant action, skin whitening, anti-aging and wrinkle improvement effects, and excellent storage stability. Its purpose is to provide a method.

As one embodiment of the present invention for achieving the above object,

The present invention comprises a medium sterilization step of making a shiitake mushroom sawdust medium and sterilizing it; An inoculation step of inoculating a shiitake mushroom spawn into the medium sterilized in the medium sterilization step; A culture step of culturing mushrooms by supplying fermented sulfur solution to the medium inoculated with shiitake mushroom spawn in the inoculation step; And a browning step of browning the shiitake mushrooms cultured in the culturing step to have a color.

In the present invention, the fermented sulfur solution contains 10 to 30 parts by weight of sulfur, 10 to 30 parts by weight of sodium hydroxide, 1 to 2 parts by weight of phyllite, 1 to 2 parts by weight of loess, and 1 to 2 parts by weight of sea salt, based on 100 parts by weight. A mixing step of preparing a sulfur mixture by mixing 1 to 2 parts by weight of zeolite and then stirring for 1 to 3 hours; A filtration step of preparing a sulfur solution by filtering the precipitate after leaving the sulfur mixture prepared in the mixing step for 1 to 3 days; And after the sulfur solution prepared in the filtration step is lowered into a sieve 1 or 2 times, mushroom mycelia are added to the sieve sulfur solution and fermented at 20 to 25 ° C for 5 to 10 days to produce a fermented sulfur solution to prepare a fermented sulfur solution It is characterized in that it consists of; step.

In addition, in the culturing step, 0.1 to 0.5 parts by weight of fermented sulfur solution is mixed and diluted with respect to 100 parts by weight of water, characterized in that it is supplied to the medium by any one of needle stick, submersion, watering and spraying.

Another embodiment of the present invention provides a shiitake mushroom to which fermented sulfur is added, characterized in that it is cultivated by the above method.

Shiitake mushroom to which fermented sulfur is added and its cultivation method according to an embodiment of the present invention, in the cultivation step of culturing a medium inoculated with shiitake mushroom spawn, fermented sulfur solution is applied by any one of chimbong, immersion, watering, and spraying By cultivating shiitake mushrooms by supplying them to the culture medium, they have the advantage of being more fragrant than mushrooms grown using water and having a chewy texture due to the firm structure of mushrooms. It has the advantage of excellent storability.

1 is a diagram showing the results of measuring the sulfur and total flavonoid content of shiitake mushrooms.
2 is a graph showing the results of measuring the sunscreen effect.
3 is a graph showing the results of measuring HaCaT cell toxicity of shiitake mushrooms.
Figure 4 is a graph showing the results of measuring RAW 264.7 cell toxicity of shiitake mushrooms.
5 is a graph showing the results of measuring the inflammatory effect of shiitake mushrooms.

Hereinafter, embodiments of the present invention will be described in detail so that those skilled in the art can easily practice the present invention. Embodiments of the present invention are provided to more completely explain the present invention to those skilled in the art. Accordingly, the embodiments of the present invention can be modified in many different forms, and the scope of the present invention is not limited to the embodiments described below.

Throughout the specification of the present invention, when a part "includes" a certain component, it means that it may further include other components without excluding other components unless otherwise stated.

The terms "about," "substantially," and the like used throughout the specification of the present invention are used at or close to that value when manufacturing and material tolerances inherent in the stated meaning are given, and the present invention Accurate or absolute figures are used to prevent unfair use by unscrupulous infringers of the disclosed disclosures mentioned for the sake of understanding.

The present invention relates to shiitake mushrooms added with fermented sulfur and a method for cultivating the same, and the method for growing shiitake mushrooms added with fermented sulfur according to the present invention may include a medium sterilization step, an inoculation step, a culture step, and a browning step.

Hereinafter, a method for cultivating shiitake mushrooms to which fermented sulfur is added according to an embodiment of the present invention will be described in detail. Shiitake mushrooms (hereinafter also referred to as 'shiitake mushrooms') to which fermented sulfur is added according to an embodiment of the present invention can be more clearly understood by the cultivation method described later.

First, a medium sterilization step of making a shiitake mushroom sawdust medium and sterilizing it can be performed.

Next, an inoculation step of inoculating the shiitake mushroom spawn into the medium sterilized in the medium sterilization step may be performed.

Next, a culture step of culturing mushrooms by supplying fermented sulfur solution to the medium inoculated with shiitake mushroom spawn in the inoculation step may be performed.

According to one embodiment of the present invention, the fermented sulfur solution contains 10 to 30 parts by weight of sulfur, 10 to 30 parts by weight of sodium hydroxide, 1 to 2 parts by weight of phyllite, 1 to 2 parts by weight of loess, A mixing step of preparing a sulfur mixture by mixing 1 to 2 parts by weight of sea salt and 1 to 2 parts by weight of zeolite and then stirring for 1 to 3 hours to prepare a sulfur mixture. After the filtration step of producing sulfur solution and the sulfur solution prepared in the filtration step is lowered into a sieve 1 or 2 times, mushroom mycelia are added to the sieve and fermented at 20 to 25 ° C for 5 to 10 days to ferment the sulfur solution. It may be characterized in that it consists of a fermented sulfur solution production step for producing.

Although not limited thereto, the fermented sulfur solution is prepared by mixing 20 parts by weight of sulfur, 20 parts by weight of sodium hydroxide, 1 part by weight of phyllite, 1 part by weight of sea salt, and 1 part by weight of zeolite with respect to 100 parts by weight of water, followed by stirring for 2 hours. Mixing step of preparing a sulfur mixture, filtering the precipitate after leaving the sulfur mixture prepared in the mixing step for 2 days, filtering the precipitate to produce a sulfur solution, and pouring the sulfur solution prepared in the filtration step into a sieve twice, It is most preferable to consist of a fermented sulfur liquid production step of preparing a fermented sulfur liquid by adding mushroom mycelia to the sulfur liquid lowered into a sieve and fermenting it at 23 ° C. for 7 days.

In addition, according to one embodiment of the present invention, in the culturing step, 0.1 to 0.5 parts by weight of the fermented sulfur solution is mixed and diluted with respect to 100 parts by weight of water, and then diluted to the culture medium by any one of needle stick, immersion, watering, and spraying. It can be characterized by supplying.

Although not limited thereto, in the culturing step, it is most preferable to mix 0.2 parts by weight of fermented sulfur solution with respect to 100 parts by weight of water, dilute it, and supply it to the medium by any one of needle stick, immersion, watering, and spraying.

If the use of fermented sulfur solution during shiitake mushroom cultivation is outside the limited range as described above, the sulfur content of cultivated shiitake mushrooms is low, so functional effects such as polyphenol content or antioxidant activity cannot be expected. If it is high, there are concerns that mushrooms may not grow properly or that production costs may be excessively high.

Next, a browning step of browning the shiitake mushrooms cultured in the culturing step may be performed.

Hereinafter, the present invention will be described in detail according to specific examples. Sulfur and total flavonoid content measurement experiments, total polyphenol compound content measurement experiments, water-soluble protein content measurement experiments, reducing sugar content measurement experiments, antioxidant activity measurement experiments, astringent effect measurement experiments of shiitake mushrooms grown according to an embodiment of the present invention, Whitening activity (Tyrosinase inhibitory activity) test, Collagenase inhibitory activity test, UV protection effect test, cytotoxicity test, and anti-inflammatory activity test were conducted. Shiitake mushrooms cultivated according to an embodiment of the present invention can be more clearly understood by experiments described later.

Shiitake Mushroom Cultivation

1. Media sterilization step: Prepare a media by mixing oak sawdust, rice bran, calcium carbonate, etc., and sterilize it.

2. Inoculation step: Inoculate shiitake mushroom spawn.

3. Cultivation step: After mixing 0.2 parts by weight of fermented sulfur solution with 100 parts by weight of water in the medium inoculated with shiitake mushroom spawn, supply the diluted fermented sulfur solution to the medium by any one of chimbong, immersion, watering, and spraying to mushroom cultivate

4. Browning step: Brown the cultured shiitake mushrooms to be colored.

Manufacture of fermented sulfur liquid

1. Mixing step: After mixing 100 parts by weight of water with 20 parts by weight of sulfur, 20 parts by weight of sodium hydroxide, 1 part by weight of phyllite, 1 part by weight of loess, 1 part by weight of sea salt, and 1 part by weight of zeolite, stir for 2 hours to form a sulfur mixture to manufacture

2. Filtration step: After the sulfur mixture is allowed to stand for 2 days, the precipitate is filtered to prepare a sulfur solution.

3. Fermented sulfur liquid preparation step: After pouring the sulfur liquid into a sieve twice, add mushroom mycelium to the sulfur liquid in the sieve and ferment it at 23 ° C for 7 days to prepare a fermented sulfur liquid.

Total polyphenolic compound content measurement and results

The content of polyphenolic compounds in shiitake mushrooms was measured by the Folin-Denis method (AOAC, 2005), and the content of each extract was compared with the calibration curve using tannic acid (Sigma-Aldrich Co., Belgium) as a standard. The total polyphenol compound content was calculated. The results are shown in Table 1 below.

Fermented sulfur shiitake mushroom
hot water extract Fermented sulfur shiitake mushroom
Ethanol water extract Total polyphenol content
(mg/g) 16.35±0.37 8.73±0.08

Sulfur and total flavonoid content measurement and results

Analysis was requested to the Agricultural Technology Practicalization Foundation for the content of sulfur and total flavonoids in cultivated shiitake mushrooms. The results are shown in Figure 1.

Water-soluble protein content measurement and results

The water-soluble protein content was measured according to the method of Lowry et al. (1951), and the water-soluble protein content contained in the shiitake mushroom extract was measured by preparing a standard curve using Bovine serum albumin (Sigma aldrich Co.). The results are shown in Table 2 below.

Fermented sulfur shiitake mushroom
hot water extract Fermented sulfur shiitake mushroom
Ethanol water extract Soluble protein content
(mg/g) 169.83±2.86 112.88±86

Reducing sugar content measurement and results

The reducing sugar content was measured by the Somogyi-Nelson (1944) method, and the reducing sugar content of the shiitake mushroom extract was calculated based on the standard curve of glucose (Sigma aldrich Co.). The results are shown in Table 3 below.

Fermented sulfur shiitake mushroom
hot water extract Fermented sulfur shiitake mushroom
Ethanol water extract reducing sugar content
(mg/g) 313.90±2.37 79.22±0.41

Antioxidant activity measurement and results

1. ABTS radical scavenging activity (ABTS radical scavenging) measurement and results

The scavenging ability of 2,2-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid (ABTS) radical was measured by modifying the method of Re et al. (1999), and ascorbic acid was used as a control. ABTS radical The scavenging activity (ABTS radical scavenging) measurement results are shown in Table 4 below.

density
(ug/mL) control
(ascorbic acid) Fermented sulfur shiitake mushroom
hot water extract
(ug/mL) Fermented sulfur shiitake mushroom
Ethanol water extract
(ug/mL) 62.5 100.68±0.78 36.23±2.44 27.27±1.07 125 99.50±0.22 58.64±0.93 31.34±3.36 250 99.94±0.11 86.29±2.57 43.60±3.10 500 101.00±0.43 95.29±2.38 57.16±1.34 1000 99.32±0.66 99.94±0.42 80.99±0.41 2000 97.70±0.47 100.42±0.21 92.08±3.31

2. DPPH radical scavenging activity (DPPH radical scavenging ability) measurement and results

According to the method of Blois (26), the reducing power of each sample was measured as an electron donating effect for DPPH (2,2-diphenyl-1-picryl hydrazyl) of shiitake mushroom extract, and the difference in absorbance between the sample added and the non-added group was measured. It is expressed as a percentage (%). As a control, ascorbic acid was used. The DPPH radical scavenging activity measurement results are shown in Table 5 below.

density
(ug/mL) control
(ascorbic acid) Fermented sulfur shiitake mushroom
hot water extract Fermented sulfur shiitake mushroom
Ethanol water extract 62.5 88.21±0.36 41.75±0.67 17.54±2.91 125 92.50±0.71 67.00±2.36 36.63±1.05 250 93.93±0.36 74.86±2.55 63.95±0.77 500 93.21±0.36 79.57±2.36 86.43±0.67 1000 92.50±0.36 83.28±3.60 87.21±2.91 2000 94.64±0.00 89.67±0.70 89.24±1.16

3. SOD-like activity measurement and results

According to the method of Marklund and Marklund (27), the SOD-like activity was evaluated by measuring the oxidized amount of pyrogallol, which catalyzes the reaction of converting harmful reducing oxygen species into hydrogen peroxide (H2O2). The difference in absorbance between the shiitake mushroom-added and non-added groups was expressed as a percentage (%). As a control, ascorbic acid was used. The results of measuring SOD-like activity are shown in Table 6 below.

density
(ug/mL) control
(ascorbic acid) Fermented sulfur shiitake mushroom
hot water extract Fermented sulfur shiitake mushroom
Ethanol water extract 62.5 46.11±0.51 12.47±0.54 8.83±0.14 125 75.46±0.14 13.16±0.33 10.19±0.49 250 86.72±0.56 14.11±2.35 10.65±1.06 500 93.67±1.01 17.04±1.08 12.55±0.39 1000 97.15±0.41 22.60±1.44 15.36±1.19 2000 99.41±0.36 28.36±1.67 17.17±1.73

4. Nitrite scavenging ability

The nitrite (NaNO2) scavenging action was measured according to the method of Kato et al. (28), and the difference in absorbance between the added and non-added sections of the sample was expressed as a percentage (%) under the conditions of pH 1.2, 3.0 and 6.0. As a control, ascorbic acid was used. The nitrite scavenging ability measurement results are shown in Table 7 below.

pH density
(ug/mL) control
(ascorbic acid) Fermented sulfur shiitake mushroom
hot water extract Fermented sulfur shiitake mushroom
Ethanol water extract 1.2 62.5 13.58±0.40 0.34±1.51 - 125 45.18±0.43 1.19±0.89 - 250 81.76±0.27 3.61±0.83 0.51±0.13 500 87.75±1.14 9.26±0.87 4.16±0.57 1000 95.34±1.09 17.20±0.13 11.04±0.65 2000 95.65±0.20 35.88±1.36 25.73±1.10 3.0 62.5 4.78±0.89 - - 125 28.09±1.69 1.00±0.37 - 250 50.15±1.00 1.25±0.12 1.49±1.01 500 67.92±1.09 5.37±0.12 2.23±0.94 1000 83.77±0.54 8.11±1.02 3.35±0.50 2000 91.39±0.25 13.03±0.47 9.87±0.84 6.0 62.5 - 4.15±0.28 - 125 1.97±1.89 4.55±0.43 - 250 14.96±1.62 5.11±0.72 - 500 35.18±0.25 6.59±0.32 - 1000 55.84±0.79 6.23±0.21 - 2000 74.65±0.39 10.10±1.82 -

Convergence effect measurement and result

According to the method of Okamura et al (1993), the absorbance reduction rate of the sample-added and non-added groups was measured as a percentage (%). Tannic acid was used as a control. The convergence effect measurement results are shown in Table 8 below.

density
(ug/mL) control
(ascorbic acid) Fermented sulfur shiitake mushroom
hot water extract Fermented sulfur shiitake mushroom
Ethanol water extract 0.1 81.41±0.52 8.17±0.67 - 0.2 97.07±0.79 8.70±3.04 0.35±2.46 0.5 98.45±0.52 18.47±1.39 6.08±1.67 1.0 101.89±0.30 20.75±2.82 10.07±2.17

Measurement and results of whitening activity (Tyrosinase inhibitory activity)

According to the method of Yagi et al. (1987), the tyrosinase inhibition rate for each extract of shiitake mushroom was measured, and the percentage (%) of the decrease in absorbance of the added and non-added portions was used as the whitening activity. Ascorbic acid was used as a control. The whitening activity (Tyrosinase inhibitory activity) measurement results are shown in Table 9 below.

density
(ug/mL) control
(ascorbic acid) Fermented sulfur shiitake mushroom
hot water extract Fermented sulfur shiitake mushroom
Ethanol water extract 62.5 96.54±0.19 5.61±1.33 16.51±1.05 125 96.55±1.34 10.78±3.02 19.38±1.73 250 97.54±1.85 12.41±2.27 24.77±1.05 500 98.21±1.69 14.62±2.71 26.83±0.53 1000 102.68±2.69 18.76±2.95 25.23±1.53 2000 108.83±2.52 28.06±0.92 29.24±1.11

Collagenase inhibitory activity measurement and results

The collagenase inhibition rate of shiitake mushrooms was measured according to the method of Wunsch & Heindrich (1963), and the percentage (%) of the absorbance decrease between the sections with and without the addition of shiitake mushroom extract was expressed as collagenase inhibition. As a control, green tea extract (epigallocatechin gallate; EGCG) was used. Collagenase inhibitory activity measurement results are shown in Table 10 below.

density
(ug/mL) control
(ascorbic acid) Fermented sulfur shiitake mushroom
hot water extract Fermented sulfur shiitake mushroom
Ethanol water extract 62.5 38.73±1.22 3.63±1.13 - 125 54.58±1.27 6.67±2.47 - 250 70.19±1.42 8.55±1.04 - 500 98.47±0.54 11.74±0.75 - 1000 132.39±2.66 16.32±0.45 6.95±1.16 2000 176.76±2.20 27.63±2.59 14.11±2.93

UV protection effect measurement and result

Shiitake mushroom extract at a concentration of 312.5 ug/mL was measured in the ultraviolet range UV-A (400∼320 nm), UV-B (320∼290 nm), UV-C using a UV-Visible Spectrophotometer (Shimadzu, UV-1601) (290-200 nm) band blocking effect was measured. The results of measuring the sunscreen effect are shown in FIG. 2 .

Cytotoxicity measurements and results

1. HaCaT cell toxicity

Cytotoxicity was confirmed by setting the shiitake mushroom extract at a concentration of 31.5 to 1000 ug/mL. In the case of hot water extraction and ethanol extraction of shiitake mushrooms in HaCaT cells, cytotoxicity was not shown up to the highest concentration of 1000 ug/mL. HaCaT cell toxicity measurement results are shown in FIG. 3 .

2. RAW 264.7 cell toxicity

Cytotoxicity was confirmed by setting the shiitake mushroom extract at a concentration of 31.5 to 1000 ug/mL. In RAW264.7 cells, hot water extraction did not show cytotoxicity up to a concentration of 62.5 ug/mL, and ethanol extraction did not show cytotoxicity up to a concentration of 125 ug/mL. The RAW 264.7 cell toxicity measurement results are shown in FIG. 4 .

Anti-inflammatory effect measurement and results

Nitric oxide inhibitory ability was confirmed by setting the concentration of shiitake mushroom extract to 31.5 ~ 1000 ug/mL. In RAW264.7 cell, it can be seen that the nitric oxide inhibition ability increases as the concentration increases in both Songhwa hot water extraction and ethanol extraction. The anti-inflammatory effect measurement results are shown in FIG. 5 .

In conclusion, through the results of Examples 1 to 13, it was confirmed that the shiitake mushroom according to one embodiment of the present invention has high antioxidant activity, excellent whitening activity and wrinkle improvement activity, and no cytotoxicity. Accordingly, it is believed that the shiitake mushroom of the present invention can be used not only as an edible mushroom, but also as a cosmetic composition for improving skin using shiitake mushrooms.

Above, the present invention has been described in detail with examples, but the present invention is not limited to the above embodiments, and can be modified in various forms, and within the technical spirit of the present invention, those skilled in the art It is clear that many variations are possible by the ruler. In addition, various forms of substitution, modification and change will be possible by those skilled in the art within the scope of the technical spirit of the present invention described in the claims, which also falls within the scope of the present invention. something to do.

Claims (4)

A medium sterilization step of making a shiitake mushroom sawdust medium and sterilizing it;
An inoculation step of inoculating a shiitake mushroom spawn into the medium sterilized in the medium sterilization step;
A culture step of culturing mushrooms by supplying fermented sulfur solution to the medium inoculated with shiitake mushroom spawn in the inoculation step; and
In the cultivation method of shiitake mushrooms to which fermented sulfur is added, comprising a browning step of browning the shiitake mushrooms cultured in the culturing step to have a color,
The fermented sulfur solution,
10 to 30 parts by weight of sulfur, 10 to 30 parts by weight of sodium hydroxide, 1 to 2 parts by weight of phyllite, 1 to 2 parts by weight of loess, 1 to 2 parts by weight of sea salt, and 1 to 2 parts by weight of zeolite were mixed with respect to 100 parts by weight of water. A mixing step of preparing a sulfur mixture by stirring for 1 to 3 hours;
A filtration step of preparing a sulfur solution by filtering the precipitate after leaving the sulfur mixture prepared in the mixing step for 1 to 3 days; and
Fermented sulfur liquid production step of preparing a fermented sulfur liquid by pouring the sulfur liquid prepared in the filtration step into a sieve 1 or 2 times, then adding mushroom mycelium to the sieve sulfur liquid and fermenting it at 20 to 25 ° C for 5 to 10 days. Method for cultivating shiitake mushrooms with fermented sulfur added, characterized in that consisting of; delete The method of claim 1,
In the culturing step,
A method of cultivating shiitake mushrooms with fermented sulfur, characterized in that 0.1 to 0.5 parts by weight of fermented sulfur solution is mixed with 100 parts by weight of water, then diluted and supplied to the medium by any one of chimbong, submersion, watering and spraying. . Shiitake mushroom added with fermented sulfur, characterized in that it is grown according to the cultivation method of any one of claims 1 or 3.

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