Food Sci. Biotechnol.
21(1): 35-42 (2012)
DOI 10.1007/s10068-012-0005-5
RESEARCH ARTICLE
Development of Aloe Fermentation Products and Improvements of
Gastrointestinal Function in vitro
Ju-Hyun Cho, Soon-Ok Baik, Choong-Sik Kim, Hyung-Ha Kim, Eun-Joo Jung, Hyun-Kyoung Kim, and
Bong-Kyun Kim
Received: 21 June 2011 / Revised: 12 October 2011 / Accepted: 17 October 2011 / Published Online: 29 February 2012
© KoSFoST and Springer 2012
Abstract Three aloe fermentation products from Ganoderma
lucidum (AG), Hericium erinaceum (AH), and Phellinus
linteus (AP) were obtained by fermenting mushroom
mycelia using aloe as a substrate. When AG, AH, and AP
were added to sterilized aloe and fermented for 5 days, the
color of the aloe fermentation product changed from pink
to beige, which is aloe’s natural color, through the fermentation
time. The pH of the aloe fermentation products ranged
4.32-4.36 shortly after inoculation and then 4.62-4.68
during the 5 days of fermentation. pH increased by 7%
during the total fermentation time. The solid content had
increased 1.28-1.40 times. The contents of aloin A and B
increased with fermentation time. β-Glucan content decreased
with fermentation time. The urease inhibition activity (%)
were remarkable in AG-4 96.70, AH-4 92.30, and AP-4
66.40%, indicating these products had growth inhibition
effects against Helicobacter pylori. Moreover, AG and AH
were most effective as anti-H. pylori treatments.
Keywords: aloe fermentation product, anti-Helicobacter
pylori, Ganoderma lucidum, Phellinus linteus, Hericium
erinaceum
Introduction
Aloe is a perennial plant and botanically belongs to the
Lily order, Lily family (Liiaceae), and Aloe Phylum. It has
been used as an herbal medicine for 3,000 years (1).
Ju-Hyun Cho ( ), Soon-Ok Baik, Choong-Sik Kim, Hyung-Ha Kim,
Eun-Joo Jung, Hyun-Kyoung Kim, Bong-Kyun Kim
Hurum Central Research Institute, Cheongwon, Chungbuk 363-883,
Korea
Tel: +82-43-217-1077; Fax: +82-43-217-1088
E-mail: dusvnd608@hurum.co.kr
Currently, the leaves of aloe vera, aloe arborescence, and
aloe saponaria are used as functional health foods. Aloe gel
is known to be obtained from the larger leaves of aloe vera.
Aloe vera gel is prepared as a functional health food by
removing the non-edible parts and peeling off the epicarp.
The gel is produced for easy consumption by being dried,
ground, and concentrated. The components of aloe vera gel
consist of polysaccharide polymers, alomichin, aloin, aloetic
acid, and aloe ulcin, which are known to be effective for
antitumor functions, digestion, strengthening of immunity,
cell reproduction, and improving stomach function (2-6).
Despite these various effects of aloe vera gel, it is only used
as a notifiable functional food for ‘improving intestinal
function’, ‘improving immunity’, and ‘skin care’ by the
Korea Food & Drug Administration (KFDA). There have
been many studies on improving stomach function with
aloe; however, these studies are not recognized by the
KFDA.
Mushrooms contain a greater variety of nutrition (such
as carbohydrates, protein, vitamins, and minerals) than
other vegetables. They have been used as both food and
medicine since ancient times, and are regarded by some
people as a favorite food on account of their unique taste
and flavor (7). Recently, there have been many scientific
studies of mushrooms for improving immunity as well as
anti-cancer, anti-microbial, and antihypertensive effects,
rapid recovery, improving disease, lowering cholesterol,
and balancing blood-sugar levels. Various positive effects
have been reported (8-13). In particular, a liquid culture
method using mushroom mycelium, which enables the
production of large amounts of bioactive compounds in a
short period of time at lower cost, has been studied for
possible utilization on an industrial scale. The Ganoderma
lucidum, used in this study, is in the Polyporaceae of
basidiomycetes family and is utilized as a medicine for
36
diuretic, tonic, immunity, and anti-cancer purposes, as well
as in mitomycin (11,16,18). It was particularly proven to be
very safe in animal experiments related to acute or subacute
toxicity using extracts from G. lucidum. There have been
many studies of G. lucidum for its various physiological
activities (10,14,17). In addition, Hericium erinaceum has
been used as a food and medicine for a long time because
it is effective in terms of chronic gastritis, gastric cancer,
anti-cancer, and physical weakness. In a recent study, a
material for an Alzheimer cure was extracted from H.
erinaceum; its hot-water extract also had an effect on
restricting cancer cell proliferation as well as anti-tumor
effects. H. erinaceum contains β-glucan, which is known
to be effective for immunity and the prevention of
arteriosclerosis (14,15,19). Phellinus linteus is effective in
improving immunity during chemotheraphy after cancer
surgery, especially in gastrointestinal cancers of the
stomach, esophagus, duodenum, or colon, and in liver
cancer. It also has effects on metrorrhagia, leukorrhea,
irregular menstruation, enterohemorrhage, improvement of
stomach function, and detoxification (18).
In this research, a newly-improved functional material of
aloe using fermentation microogranisms was examined.
This has not been previously studied, and products were
obtained by fermenting aloe using mushroom strains as
fermenting microorganisms. Improvements in gastrointestinal
function were examined to determine the effects of aloe
fermentation, so that this material can be used as a
functional food for gastrointestinal health and also be
standardized.
Materials and Methods
Materials Ganoderma lucidum (KCTC 6729) and
Phellinus linteus (KCTC 6719) as standard strains were
acquired from the Gene Bank of the Korea Biological
Resource Center. Hericium erinaceum was obtained from
the Food Engineering Department of Cheongju National
University (Jeungpyeong, Korea). Each strain was cultivated
in potato dextrose agar (PDA, BD, Detroit, MI, USA) as a
medium by 15 days of subculturing (15,20). Aloe (Aloe
vera) for each strain as a substrate material was purchased
from Jeju Samda Aloe (Jeju, Korea) in 2009 and 2010.
Helicobacter pylori (KCTC 12083) used for studying
gastrointestinal function was obtained from the Gene Bank
of the Korea Biological Resource Center. Stillen-Tab
(Dong-A Pharmaceutical, Seoul, Korea) was obtained from
a pharmacy and used as a sample comparison group. Aloin
A and aloin B from Chromadex (Irvine, CA, USA) were
used as standard aloe products. A mushroom and yeast β-
glucan kit from Megazyme (K-YBGL;Wicklow, Ireland)
was used to analyze β-glucan.
Cho et al.
Cultivation conditions for strains and manufacturing of
liquid spawn The manufactured strains of G. lucidum
and P. linteus (in all liquid cultures) were incubated in PDA
for 7 days at 28oC. Strain discs were created by cutting
with a cork borer (8 mm in diameter). Five to 6 discs were
placed in an Erlenmeyer flask which contained 100 mL of
potato dextrose broth (PDB, BD) medium , and then
shaken-cultured (SI-400R; Jeiotech, Daejeon, Korea) for 6
days. The culture was then homogenized using a grinder
(LB10S; Waring, Torrington, CT, USA) and 9 mL was
subsequently placed in an Erlenmeyer flask in which
100 mL of PDB was left for 5 days. These cultures were
used as the main spawn. H. erinaceum was processed by
the same method as above but the temperature was kept at
24oC (15,20).
Cultivation of H. pylori was carried out by adding
1.2%(v/v) agar and 5%(v/v) sheep blood to brucella broth
(BD). For selective cultivation, 25 µg of nalidixic acid
(Sigma-Aldrich, St. Louis, MO, USA) and 5 µg of
amphotoericin B (Sigma-Aldrich) were added to the
brucella agar. To maintain a microaerophilic condition,
10% CO2 was supplied to a CO2 incubator (Excella ECO-
170; New Burnswick Scientific, Edison, NJ, USA). H. pylori
was cultivated for 48 h, maintaining more than 95% humidity
at 37oC (21-23). Active strains were collected through
more than 2 times of subculturing. An anti-bacterial test
was performed in media without antibiotics added.
Cultivation of mushroom mycelium in aloe as a natural
medium To obtain the viscosity of aloe gel, fresh leaves
were washed, peeled, and ground. The gel was placed in a
fermenter and sterilized for 20 min at 120oC. The temperature
of the fermenter was rapidly cooled to 25oC and this aloe
gel was used as a natural medium. Aloe fermentation
products were obtained by cultivating 9% of the liquid
spawn in the gel at an optimum temperature. These aloe
fermentation products were extracted at 85oC for 6 h,
filtered using filter paper (Adventec 5A; Advantec, Tokyo,
Japan), and then evaporated and freeze-dried (Illsinbiobase,
Dongcheon, Korea). This freeze-dried and aloe fermentation
product was used as the sample.
Content of aloin A standard solution was created by
adding 1.0 mg each of aloin B and aloin A to 10 mL
of methanol. One mL of the standard solution was taken to
make 10.0 mL by adding methanol, and this mixture was
shaken. The mixed standard solution consisted of 9.13 ppm
of aloin B and 9.71 ppm of aloin A. This standard solution
was diluted and 20 µL of the standard solution was added
in the same condition as shown in Table 1 using a HPLC
(Waters 2695; Waters, Milford, MA, USA)-photodiode
array detector (Waters 996 PDA; Waters) with a fixed
YMC-PACK PRO C18 column (5 µm 4.6×150 mm
Development of Aloe Fermentation Products
AS12S05-1546WT) and a gradient of 10% methanol to
70% methanol at a flow rate of 0.8 mL/min for the mobile
phase, absorption was analyzed at a wavelength of 359 nm.
With this data, the calibration curve of aloin A and aloin B
was created using the area of the aloin peak as the y-axis
and concentration of aloin as the x-axis. Ten mL of
methanol was added to 0.2 g of aloe fermentation product,
dissolved, and extracted through an ultrasonic cleaner
(Powersonic 420; Hwashin Tech, Seoul, Korea) for 40 min
at 60oC. It was then filtered using a 0.45-µm membrane
filter (Dismic®-13 HP; Advantec, Tokyo, Japan). Ten mL
of this was used as a test solution (24,25). In the same
condition as above, aloin A and B were calculated with the
standard curves after HPLC analysis.
Content of β-glucan A 100 mg of aloe fermentation
product was placed in a 50-mL glass test tube, and 1.5 mL
of 37% hydrochloride was added. A reaction was made to
occur every 15 min for 45 min in a 30oC water bath. Ten
mL of distilled water was added to it and reacted in boiling
water for 5 min with the cap loosened. The cap was
tightened and the contents of the tube were stirred in a
100oC water bath for 2 h. This was allowed to cool down
and 10 mL of 2 N KOH was added and centrifuged at
3,000×g for 10 min and the supernatant was collected.
Exo-1,3-β-glucosidase (0.1 mL) was added to an equal
volume of supernatant. A reaction was made to occur at
40oC for 60 min and the total glucan was analysed. Aloe
fermentation product (100 mg) was placed in a 50-mL
glass test tube and 2 M KOH (2 mL) was added and placed
in an ice water bath for 20 min. Next, 1.2 M sodium acetate
buffer (pH 3.8, 8 mL) and amyloglucosidase plus invertase
(0.2 mL) were mixed and placed in a 40oC water bath for
30 min. This was centrifuged at 3,000×g for 10 min. Then
200 mM sodium acetate buffer (pH 5.0, 0.1 mL) was
added to 0.1 mL of the supernatant. This product was used
to analyse α-glucan. Glucose oxidase/peroxidase/4-amino-
anipyrine (GOPOD) reagent (3 mL) were placed in each of
the total glucan and the α-glucan analyzing flasks, and the
flasks were placed in a 40oC water bath for 20 min.
Absorbance was observed at 510 nm and the β-glucan
content (%) was calculated using Eq. 1.
β-Glucan content (%)
=total glucan content (%)−α-glucan content (%) (1)
Measurement of anti-bacterial activity against H.
pylori The antibacterial activities of the aloe fermentation
products against H. pylori were measured by the paper disc
method (agar diffusion method). Aloe fermentation product
(0.1 mg) was dissolved in 10 mL of sterile water, filtered
using a sterile 0.45-µm membrane filter, and a test solution
was obtained. A 10-mm paper disc (Advantec 10 mm;
37
Advantec) was moisture-sterilized and dried in a dry oven
at 90oC. A 50 mL of prepared test solution was absorbed
and dried. H. pylori, cultivated in agar, was suspended to
make 1×108 colony forming units (CFU) in sterile water.
This was used as a culture broth. The culture broth
(100 mL) was smeared to a no antibiotics-added agar. The
paper disc in which the test solution was absorbed and
dried was attached to the agar on which the H. pylori was
smeared. It was then cultivated under microaerophilic
conditions in a CO2 incubator for 72 h. As H. pylori grew,
the clear zone was measured (size, mm) (27).
Inhibition effects against urease activity The H. pylori
cultivated in agar was collected, suspended in a 20 mM
phosphate buffer (pH 7.0), and centrifuged at 3,500×g for
5 min. The supernatant was removed and the H. pylori was
washed twice by resuspending and repeating centrifugation.
The precipitated cells, which resulted from centrifuging at
3,500×g for 5 min, were mixed with 2 mM phosphate
buffer (pH 7.0) and placed in ultrasonic waves at 4oC for
6 min. Crude urease was obtained by collecting the
supernatant centrifuged at 4,500×g for 10 min (27-30). A
1 M urea broth was produced by dissolving 1 M urease in
20 mM phosphate buffer (pH 6.7). Urea R broth was
produced by adding 3 mL of 0.001% phenol red to 50 mL
of the 1 M urea broth. 50 mL of test solution was added to
200 µL of urea R broth and diluted from 10 mg/mL at
1/2 times continually. Fifty mL of crude urease was added
and reacted at 23oC for 2 h. The absorbance was measured
at a wavelength of 560 nm by using a microplate reader
(PowerwaveTM XS; Biotech, San Francisco, CA, USA). The
urease activity of the comparison group that had no sample
added was regarded as 100%. Urease inhibition activity
(%) was calculated with Eq. 2 as shown below for each
concentration (27-30).
Urease inhibition activity (%)
=(1−Abssample/Abscontrol)×100 (2)
Results and Discussion
Characteristics of aloe fermentation products Aloe,
which was used as a natural medium, was beige colored
before being used as a substrate. After the aloe was
sterilized and then cooled to room temperature, its color
became close to pink. When G. lucidum (AG), H.
erinaceum (AH), and P. linteus (AP) were added to
sterilized aloe and fermented for 5 days, the color of the
aloe fermentation product changed from pink to beige,
which is aloe’s natural color, through the fermentation
period. In particular, AG, which was fermented by G.
lucidum presented as the color of aloe before sterilization
38
Fig. 1. Daily changes in pH value of aloe fermented by G. lucidum (AG), H. erinaceum (AH), and P. linteus (AP) mycelium in aloe
substrates. AN, natural aloe vera
Fig. 2. Solid content of G. lucidum (AG), H. erinaceum (AH), and P. linteus (AP) in natural aloe vera and aloe substrates for 5
days. AN, natural aloe vera
following 3 days of fermentation and on the 4th day it
turned beige. The color of AG-4 was compared to other
aloe fermentation products after 4 days of fermentation.
AH-4 became close to the original color of aloe with a
slight orange tinge. AP-4 turned yellow color, which is the
unique color of P. linteus. From the 5th day of fermentation,
all the aloe fermentation products no longer showed aloe’s
natural characteristics, and an excess of mycelium prevented
any fermentation. The pH of the aloe fermentation products
ranged 4.32-4.36 shortly after inoculation and was then
4.62-4.68 during the first 5 days of fermentation. pH
increased by 7% during the total fermentation period (Fig.
1). The natural aloe (AN) used for this study had 0.56-
0.59 g of solid content/100 g of aloe. Solid content
increased as fermentation increased over time. The largest
increase in solid content occurred on the 3rd and 4th day.
Cho et al.
Solid content was 0.78-0.82 g in AG, 0.78-0.82 g in AH,
and 0.80-0.84 g in AP on the 4th day of fermentation (Fig.
2).
One of the important factors for the industrialization of
aloe fermentation, such as for functional health food
products and as a general material without processing, is
color. Overall, the 4 days of fermentation of AG were the
most suitable.
Content of aloin by aloe fermentation period There
are many studies of chemical analyses of aloe by fluro-
photometry, TLC, GC, and HPLC methods, especially
chemical analyses without modifying aloe’s characteristics
by the HPLC method. Although there have been a few
reports on the subject of analyzing phenolic compounds
using reversed-phase LC, studies have mainly focused on
Development of Aloe Fermentation Products 39

Fig. 3. Comparison of aloin B content of aloe and fermented aloe for 5 days. Aloe fermented by G. lucidum (AG), H. erinaceum
(AH), and P. linteus (AP) mycelium in aloe substrates; AN, natural aloe vera

Fig. 4. Comparison of aloin A content of aloe and fermented aloe for 5 days. Aloe fermented by G. lucidum (AG), H. erinaceum
(AH), and P. linteus (AP) mycelium in aloe substrates; AN, natural aloe vera

chemotaxonomic data, chromatographic patterns, and
identifying aloin A and B of C-glycosyl anthrones from
aloe powder. In 1998, 13 phenolic compounds were
determined from A. barbadensis and A. arborescens using
an HPLC method by Park et al. (30).
In this study, aloin content was measured daily during
fermentation by inoculating aloe with mycelium of G.
lucidum, H. erinaceum, and P. linteus followed by
fermentation for 5 days. Each daily collected fermented
aloe was extracted, evaporated, and freeze dried. With the
freeze dried aloe fermentation products, contents of aloin A
and aloin B were measured by ultrasonic extraction at 60oC
for 40 min using a methanol solvent. In 1994, it was
confirmed that extraction rates of aloin varied according to
the extraction conditions (extraction solvent, extraction
method, extraction temperature, and extraction hours).
Park’s study also showed that the highest content of
Barbaloin was identified using ultrasonic extraction at
60oC for 40 min by a methanol solvent (24,25). Analysis of
aloin B showed that the aloe fermentation products for 1
day, which were AG-1 (25.2±1.48 mg/kg), AH-1 (18.5±
0.57 mg/kg), and AP-1 (31.6±2.10 mg/kg), contained
more aloin B than AN (natural aloe), which had 17.1±3.52
mg/kg. The greatest content was measured from the aloe
fermentation products for 5 days, which were AG-5 (28.9±
1.23 mg/kg), AH-5 (30.7±3.02 mg/kg), and AP-5 (46.9±
2.90 mg/kg) (Fig. 3). Analyses for aloin A showed that the
aloe fermentation products had higher contents than the
non-fermented aloe AN (32.3±1.64 mg/kg), except for
AG-1,2,3,4. The AG and AP products with 5 days of
fermentation [AG-5 (37.1±1.51 mg/kg) and AP-5 (56.0±
3.00 mg/kg)] contained the highest aloin contents. In
contrast, the aloin A contents of AH products, which were
AH-1 (41.2±1.17 mg/kg), AH-2 (41.6±1.66 mg/kg), AH-3
(40.1±3.41 mg/kg), AH-4 (39.7±3.21 mg/kg), and AH-5
(38.5±1.11 mg//kg), showed a decrease (Fig. 4).
40 Cho et al.

Fig. 5. Comparison of β-glucan content of aloe and fermented aloe for 5 days. Aloe fermented by G. lucidum (AG), H. erinaceum
(AH), and P. linteus (AP) mycelium in aloe substrates; AN, natural aloe vera

The content of aloin in the freeze dried aloe fermentation

products used for this study was 15-30 µg/mL, or 0.0015-
0.0030% as a percentage, which is within the range of aloe
standards by the functional health food code (conversion
value of anhydrous barbaloin content: less than 1%).

Content of β-D-glucan by aloe fermentation period β-

Glucan exists in the cell walls of yeast, mushrooms, cereal
grains, and so forth. It activates the immune system for
anti-cancer, allergy prevention, anti-bacterial, and anti-viral
effects. These various effects of β-D-glucan are known to
be affected by shape combinations, degrees of branching,
molecular weight, and 3-dimensional structures. In particular,
with β-1, 3 combinations as a main construction, it shows
maximum activity in β-1, 6 bond combinations as a
branch. β-Glucan from G. lucidum can be extracted mainly
from cell walls, although a small quantity is produced
outside of the cell. Sugar production is a combined form of
mannose and galactose apart from glucose. The β-D-glucan
of P. linteus is extracted from the cell wall and is combined
with various forms of glucan. It contains 70-90% of
glucose, mannose, galactose, etc (14). In this study, aloe
was fermented with mushroom mycelium inoculated into
the aloe. β-D-Glucan content was measured using the same
samples that were used for aloin analysis to determine
differences in β-glucan content during the fermentation
period. The aloe fermentation products had decreases
during the fermentation time. On the 1st day of fermentation,
AG-1=16.3±1.32%, AH-1=8.2±0.23%, and AP-1=10.0±
0.69% for β-D-glucan content (Fig. 5).
Anti-bacterial activity against H. pylori There are
conditions such as gastritis, peptic ulcers, and functional
indigestion that are caused by a damaged or malfunctioning
stomach. These result from chemical factors such as
Fig. 6. Inhibition effects of H. pylori growth in aloe and
fermented aloe for 5 days by the paper disc method. Aloe
fermented by G. lucidum (AG), H. erinaceum (AH), and P. linteus
(AP) mycelium in aloe substrates; AN, natural aloe vera
medication, stress, and H. pylori. Peptic ulcers are caused
by H. pylori and the collapse of the defense system of the
alimentary canal. Functional indigestion is caused by
problems of stomach movement, gastric acid, H. pylori,
and stress (27). To identify improvements in stomach
function with the newly developed aloe fermentation
products in this study, improvements to stomach damage
directly caused by H. pylori were identified. Anti-bacterial
activity against H. pylori was measured using the paper
disc method over the fermentation period. The size (mm)
of the circle of growth inhibition was measured. For the
first 5 days, AG showed 15.5, 15.5, 15.5, 19.0, and 19.0
mm; AH showed 16.0, 16.0, 16.0, 19.5, and 19.5 mm, and
AP showed 13.0, 13.0, 13.0, 13.5, and 13.5 mm, respectively.
Development of Aloe Fermentation Products 41

Fig. 7. Comparison of clear zone size for H. pylori inhibition of aloe and fermented aloe for 5 days by the paper disc method. Aloe
fermented by G. lucidum (AG), H. erinaceum (AH), and P. linteus (AP) mycelium in aloe substrates; AN, natural aloe vera

Fig. 8. Inhibition of urease activity of H. pylori for aloe and fermented aloe for 5 days. Aloe fermented by G. lucidum (AG), H.
erinaceum (AH), and P. linteus (AP) mycelium in aloe substrates; AN, natural aloe vera

Whereas, natural aloe as a comparison group showed 0.0
mm, and Stillen-Tab (350 mg/tablet) also as a comparison
group showed 15.5 and 23.5 mm in 3.5 and 5.8 mg/paper
disc, respectively (Fig. 6, 7). Based on these results, AG
and AH showed better effects for growth inhibition size
than Stillen-Tab as a comparison group.
Therefore, natural aloe had no effect on H. pylori
inhibition activity whereas AG and AH had significant
growth inhibition effects on H. pylori (KTCC 12083).
Effects of urease inhibition activity It has been reported
that one of the most noticeable physiological characteristics
of H. pylori is its ability to produce a large amount of
urease (urea aminohydrolase), which elevates pH levels by
creating 2 M of ammonia and a hydrogen ion from 1 M of
urea, which helps H. pylori survive in strong gastric acid
conditions. Therefore, inhibition of urease activity can lead
to the prevention of H. pylori infection. The effect of urease
inhibition activity using the aloe fermentation products
over time was examined daily. The urease inhibitory
effects of AG were AG-1 35.90, AG-2 36.20, AG-3 36.80,
AG-4 90.30, and AG-5 95.70%. The inhibitory effects of
AH were AH-1 36.30, AH-2 47.50, AH-3 75.20, AH-4
92.30, and AH-5 94.80%. And the inhibitory effects of AP
were AP-1 21.50, AP-2 22.80, AP-3 29.60, AP-4 66.40,
and AP-5 66.00%. Inhibition of urease activity increased
with AG and AH fermentation for the first 5 days,
indicating that these products may be regarded as effective
in H. pylori growth inhibition. AP was less effective
compared to AG and AH, but nevertheless, had effects on H.
pylori growth inhibition (Fig. 8).
In conclusion, in an aspect of industrial usage, the
content of aloin A and B was greatest for AP and AG with
4 days of fermentation or longer, and 4 days of
fermentation or less is better for β-glucan. One of the
important facts for industrialization of aloe fermentation as
42
a health functional product and general material without
processing is color. The 3 and 4 days of fermentation of
AG were the most suitable.
Acknowledgments This work was supported by a grant
(S1066014) from Small and Medium Business Administration
in 2009.
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14. Joung EM, Hwang IG, Lee HY, Jeong JH, Yu KW, Jeong HS.
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of crude saponin fraction prepared from culture product of
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16. Oh SI, Lee MS. Antioxidative and antimutagenic effects of
Ganoderma lucidum krast extracts. Korean J. Food Nutr. 18: 54-62
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17. Seo KW, Cho IS, Oh MH, Lee KM, Kim HJ. Subacute toxicity of
G009, a polysaccharide isolated from Ganoderma lucidum IY009. J.
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18. Bae HS, Kang SK, Shin IS, Woo SK, Kim YJ, Kim MA, Ra JC.
The effects of extracts mixture drink from Inonotus obliquus,
Phellinus linteus, and Ganoderma lucidum on hematopoietic stem
cells and lymphocyte subset of blood in human. J. Fd Hyg. Safety
24: 78-85 (2009)
19. Choi MA, Park NY, Woo SM, Jeong YJ, Shin SR. Characteristics of
Hericium erinaceus and its extracts. Korean J. Food Preserv. 10:
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20. Jung JH, Lee KE, Lee SY. Optimization of submerged cultivation of
Hericium erinaceum. Korean J. Biotechnol. Bioeng. 21: 96-102
(2006)
21. Paik IK, Kim YS, Shin WC, Lee JH. Comparison of selective
media for culture of Helicobacter pylori. Korean J. Clin. Microbiol.
4: 11-15 (2001)
22. Hachem CY, Clarridge JE, Evans DG, Graham DY. Comparison of
agar based media for primary isolation of Helicobacter pylori. J.
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23. Lee JJ, Kim SH, Chang BS, Lee JB, Huh CS, Kim TJ, Baek YJ.
The antimicrobial activity of medicinal plants extracts against
Helicobacter pylori. Korean J. Food Sci. Technol. 31: 764-770
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24. Park JS, Chang KW, Nam YG. Analysis of barbaloin in the aloe
vera depending on the various extracting conditions. Korean J. Soc.
Agric. Chem. Biotechnol. 37: 409-413 (1994)
25. Chang KW, Park JS, Jang GC. Fatty and organic acids, and
barbaloin in various parts of aloe species dried at different drying
temperatures. Korean J. Soc. Agric. Chem. Biotechnol. 37: 244-248
(1993)
26. Um SN, Jin GE, Park KW, Yu1 YB, Park KM. Physiological
activity and nutritional composition of Pleurotus species. Korean J.
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medicinal plants extracts against Helicobacter pylori. Korean J.
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28. Kim DH, Bae EA, Jang IS. Anti-Helicobacter pylori activity of
mushrooms. Arch. Pharm. Res. 19: 447-449 (1996)
29. Park CE, Park CH. Inhibition of urease activity of Helicobacter
pylori by Artemisia asiatica Nakai. Korean J. Biotechnol. Bioeng.
19: 348-351 (2004)
30. Park MK, Park JH, Kim NY, Shin YG, Choi YS, Lee JG, Kim KH,
Lee SK. Analysis of 13 phenolic compounds in Aloe species by
high performance liquid chromatography. Phytochem. Anal. 9: 186-
191 (1998)