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This study aimed to compare the ginsenosides composition of ginseng depending on cultivated region and processing method. Fresh ginseng roots collected from four major regions of Korea were processed using either air-drying or steaming, and subsequent air-drying. Five ginsenosides including Rg1, Re, Rb1, Rc and Rb2 were the major forms in fresh ginseng, whereas Rb1 and Rg1 were abundant in processed ginsengs. The contents of total ginsenoside decreased with thermal processing and also showed a regional difference between processed ginsengs, whereas fresh ginseng had a regional variation only in Rg1. Unlike another ginsenosides decreased by processing, Rb1 increased with thermal processing. Ginsengs with relatively much higher content of Rc in fresh ginseng had a significant loss by air-drying and had about five times higher content of Rg3 than that of fresh ginseng. This indicates that Rc was transformed into Rg3 during air-drying. Practical Applications Korean ginseng used as a traditional medicine because of various beneficial effects is thermally processed to improve its efficacy. Ginsenoside is an interesting bioactive compound found in ginseng. Processing methods, air-drying or steaming, and subsequent air-drying, changed ginsenosides qualitatively and quantitatively. These results suggest that processing conditions should be carefully employed to enhance or retain the pharmaceutical effects of ginseng products. [ABSTRACT FROM AUTHOR]

Beech mushrooms ( L yophyllum ulmarium) consist of two varieties: brown ( BBM) and white ( WBM). The mushrooms contain ergosterol that can be converted to vitamin D2. WBM and BBM samples were exposed to light-emitting diode ( LED; red, yellow, green, blue, white and blue plus white) and fluorescent lamp ( FL) light by turning the light source on and off for 5 and 10 min, repetitively, for 10 days. LED exposure was more effective for fruit body development than FL exposure. Also, ergosterol contents in WBM exposed to yellow, green and blue LED (171.55, 155.66 and 160.21 mg/100 g, respectively) were significantly higher than those subjected to FL (143.58 mg/100 g). Therefore, considering ergosterol contents and growth of mushrooms together, yellow LED for WBM and blue LED for BBM were selected as the optimal treatments. LED treatment could be used as a new method to cultivate beech mushrooms for industrial production. Practical Application This study was conducted to examine the effects of a LED source on the ergosterol content and growth of white and brown beech mushrooms. Our study showed that LED exposure was more effective for fruit body development than FL exposure. Also, the ergosterol contents in both WBM and BBM exposed to yellow, green and blue LED were higher than those exposed to FL after 10 days. Based on the results in this study, LED treatment could be used as a new method to cultivate beech mushrooms for industrial production as it significantly increases ergosterol content and growth rate. [ABSTRACT FROM AUTHOR]

White jelly mushroom ( T remella fuciformis, WJM) has been used for medicinal purposes due to its diverse physiological activities. This study evaluated the effect of WJM in pork patties on the quality and sensory characteristics of it. Pork patties were formulated by combining minced pork with 0, 10, 20 and 30% of WJM by weight proportion. Moisture content of patties increased with the amount of WJM added and pork patties formulated with WJM had significantly higher cooking yield than control sample. All treatments had a higher lightness (64.31-67.23) and yellowness (14.39-14.60) content than the control (61.73 and 14.20, respectively). Control sample showed lowest score (3.8) in acceptance by oiliness and this value was lower than average (4.0), whereas acceptance by oiliness in samples with WJM increased (4.9-5.8). Therefore, the oil holding capacity of WJM has a positive effect on cooking yield of patty as well as sensory affection. Practical Application The demands of products containing significant amount of fat are inevitable, especially when immediate supply of energy is desirable. Although many ready-to-eat ( MRE) meals with high calories have been developed, the low sensory quality inherent from the greasiness of high-fat products results in an under-consuming problem with MRE. In this study, WJM ( T . fuciformis) is added to pork patties to decrease the greasiness of the cooked products. Based on the results of this study, the oil holding capacity of WJM had a positive effect on cooking yield of patty as well as sensory affection. [ABSTRACT FROM AUTHOR]

White jelly mushroom ( WJM; Tremella fuciformis) has been used for medicinal purposes because of its diverse physiological activities. This study evaluated the effect of WJM on the quality and sensory characteristics of pork patties. In cooked pork patties, moisture content of patties increased with the amount of WJM added, and pork patties formulated with WJM had significantly higher cooking yield than control sample. All treatments had a higher lightness (64.31∼67.23) and yellowness (14.39∼14.60) content than the control (61.73 and 14.20, respectively), because WJM has typically whiteness and lightness values. Control sample showed lowest score (3.8) in preference by oiliness and this value was lower than average (4.0) whereas preference by oiliness in samples with WJM increased (4.9∼5.8). Therefore, the oil-holding capacity of WJM has a positive effect on cooking yield of patty as well as sensory affection. Practical Application The demands of products containing significant amounts of fat are inevitable, especially when immediate supply of energy is desirable. Although many meals ready-to-eat ( MRE) with high calories have been developed, the low sensory quality inherent from the greasiness of high-fat products results in an under-consuming problem with MRE. In this study, white jelly mushroom ( WJM; Tremella fuciformis) is added to pork patties to decrease the greasiness of the cooked products. Based on the results in this study, the oil-holding capacity of WJM had a positive effect on cooking yield of patty as well as sensory affection. [ABSTRACT FROM AUTHOR]