Functional Substance Analysis Study of Pleurotus cystidiosus

우 성이 CS-14 Mushroom biology and cultivation technology

Sung I Woo1* , Dami Kim2, Minji Oh3, Won Ho Lee4, Beom Seok Kim5,
and Mi Kyeong Lee6*

1Wando Agricultural Technology Center, 2Crop Research Division, Jeollanam-do Agricultural Research and Extension Services, 3Mushroom Research Division, National Institute of Horticultural and Herbal Science, RDA, , 4Forest Mushroom Research Institute (FMRI), 5C&G Agricultural Association Corporation, 6College of Pharmacy, Chungbuk National University
*Email: woosungi1013@korea.kr
Pleurotus cystidiosus, commonly referred to as the ‘Abalone mushroom,’ earns its name due to the similarity in texture to abalone when cooked. While most existing Pleurotus ostreatus varieties are predominantly suited for medium to low-temperature conditions, Pleurotus cystidiosus stands out as a high-temperature cultivar, making it suitable for summer cultivation. A distinctive characteristic of Pleurotus cystidiosus is its ability to produce a unique black liquid substance during mycelium culture. In experiments evaluating its anti-diabetic potential through α-glucosidase inhibition, it exhibited a potency approximately 1.3 times higher than acarbose. Furthermore, even in fully mature fruiting bodies, it demonstrated superiority of about 1.1 times compared to the control group. Differences in high-performance liquid chromatography(HPLC) patterns between Pleurotus cystidiosus fruiting bodies and the growth medium were confirmed. In terms of phenolic compound content, an increase was observed in the PPF 16-3 strain, while the highest polysaccharide content was found in Pleurotus cystidiosus 1. Comparative analysis of components among Pleurotus ostreatus varieties revealed the different patterns in the constituents. Pleurotus cystidiosus 1 and PPF 16-3 strain showed similarities whereas quite different patterns in the constituents of Suhan, Jangdari, and Goni. Through this research, it is anticipated that the branding of Wando’s specialty product, abalone, will lead to the cultivation of the nation’s premier gourmet mushrooms.