樟芝(Taiwanofungus camphoratus Wu et al.) 為一種珍稀的食藥用菇，含有許多生理活性物質，包括：多醣體、三萜類、過氧歧化酶、腺苷及麥角固醇。在藥理活性研究中發現樟芝具有抗發炎、抗氧化、抗癌、抗腫瘤及保肝作用。近年來國內因稻米生產過剩，而導致農民生計受到影響。故本研究以胚芽米為固態發酵樟芝米之基質，並針對樟芝米一般成份、營養、物理性質、呈味、生理活性物質及抗氧化活性進行評估。
以加水量50% 之胚芽米為基礎培養基，在不同發酵條件下生長所得之樟芝米，經分析後發現樟芝米 (T. camphoratus fermented rice; Chang-Chih rice) 較適合的生長條件分別為：溫度 (25°C)、初始 pH 值 (5.0)、氮源 (1% 黃豆粉)、碳源 (1% 蔗糖)、無機鹽類 (0.05% 磷酸氫二鉀)、水分含量 (50%)、菌種型態 (液態菌酛)、菌種均質時間 (0 sec)、菌種培養時間 (8 days) 和菌酛接種比例 (10%)。而以25°C下進行培養可使樟芝菌絲體生長達最高量 (123.09 mg/g)。
樟芝米和胚芽米在一般組成上並無太大差異。在營養方面，樟芝菌絲體之必需脂肪酸含量 (62.68%) 較樟芝米 (33.79%) 及胚芽米 (31.67%) 更高。而吸水性和白色度 (whiteness index) 之物性方面，樟芝米和菌絲體皆在數值上較胚芽米低。在呈味成分含量 (以等價鮮味值表示) 方面，依其含量多寡依序為菌絲體 (6.72) > 樟芝米 (0.09) > 胚芽米 (0.05 g /100 g)。在生物活性物質方面，粗三萜含量以菌絲體 (24.12) 高於樟芝米 (9.19 mg/g)；而腺苷和麥角固醇含量亦是以菌絲體 (2.16 和 135.84 mg/g) 高於樟芝米 (0.18 和 7.92 mg/g)。
在樟芝米、胚芽米及菌絲體之熱水萃取物方面，整體來說，以樟芝米具有較好之抗氧化力活性。在清除 DPPH 自由基上，20 mg/mL 之樟芝米、胚芽米及菌絲體的能力分別為 99.45, 84.22 和 41.81%。
樟芝米、胚芽米及菌絲體之乙醇萃取物在 20 mg/mL 時，抗氧化力分別為 100、100 和 96.47%。在還原力上，樟芝米、胚芽米及菌絲體之乙醇萃取物在濃度為 20 mg/mL 時，分別為 1.41、0.56 和 0.98。在清除 DPPH 自由基能力上，於濃度10 mg/mL時，依序為菌絲體 (95.67) > 樟芝米 (94.86) > 胚芽米 (93.94) 。在螯合亞鐵離子能力上，在萃取物濃度 20 mg/ml 時，樟芝米、胚芽米及菌絲體分別為 74.64、89.86 和 44.8%。
由此結果可知，胚芽米經過固態發酵為樟芝米後，可提高樟芝米之營養、呈味和生理活性物質之含量及抗氧化性質。因此，利用本研究之結果即可開發出具營養、機能及保健性之稻米產品，並提高稻米產品之消費，而有助於改善國內稻米生產過剩之問題。

Taiwanofungus camphoratus Wu et al. (Chang-chih or Niu-chang-ku) is a precious edible and medicinal mushroom due to the fact that it contains many physiologically active materials, including polysaccharides, triterpenoids, superoxide dismutase, adenosine and ergosterol. In addition, the medicinal effects such as immunoregulatory, antioxidant, anticancer, anti-tumor and hepatoprotective had been found. Recently, the overproduction of rice greatly influences farmer''s life. The objectives of this study were to prepare Chang-Chih rice using embryo rice as a base, to analyze its proximate composition, nutritional, taste and physiologically active components and antioxidant properties.
The Chang-Chih rice was obtained from the solid state fermentation of cooked rice with 50% moisture content as the base under various conditions. The optimal growth conditions sought were: temperature (25 °C), initial pH value (5.0), nitrogen source (1% soybean meal), carbon source (1% sucose), mineral (0.05% K2HPO4), grain meal (1% pearled barley), water supplementation (50%), inoculum type (liquid), homogenization time of inoculum (0 sec), incubation time of inoculum (8 days) and inoculation rate (10%). Temperature at 25 °C could get the highest yield (123.09 mg/g).
Generally, the proximate compositions of Chang-Chih rice and rice differed slightly. With regard to nutritional components, content of essential fatty acids of mycelia (62.68%) was higher than this of Chang-Chih rice (33.79%) and embryo rice (31.67%). With regard to the physical properties of water absorption and whiteness index, Chang-Chuh rice and mycelia showed lower values than embryo rice. With regard to contents of taste component as expressed as equivalent umami concentration, mycelia (6.72) were higher than those of Chang-Chih rice (0.09) and embryo rice (0.05 g MSG/100 g).
With regard to physiologically active components, the content of crud triterpenoids, adenosine and ergosterol of mycelia (24.12, 2.16 and 135.84 mg/g) was higher than those of Chang-Chih rice (9.19, 0.18 and 7.92 mg/g). With regard to antioxidant properties of hot water extracts, embryo rice exhibited better antioxidant activity. At 20 mg/ml, scavenging abilities of embryo rice, Chang-Chih rice and mycelia on 1,1-diphenyl-2-picrylhydrazyl radicals were 99.45, 84.22 and 41.81%, respectively.
For Chang-Chih rice, embryo rice and mycelia, at 20 mg/ml, antioxidant activities of ethanolic extracts were 100, 100 and 96.47% whereas at 20 mg/ml reducing powers were 1.41, 0.56 and 0.98, respectively. At 10 mg/ml, scavenging abilities on 1,1-diphenyl-2-picrylhydrazyl radicals were in the order of mycelia (95.67) > Chang-Chih rice (94.86) > embryo rice (93.94%). Ethanolic extracts from Chang-Chih rice, embryo rice and mycelia chelated ferrous ions by 74.64, 89.86 and 44.80% at 20 mg/ml, respectively. Based on the results obtained, the Chan-Chih rice prepared from the solid state fermentation of embryo rice contained higher contents of nutritional and physiologically active components and better antioxidant properties.
Accordingly, the application of the information obtained herein can develop a new rice product with high nutritional, high functional and health, and increase the consumption of the rice product and thereby, reducing the stress raised from the overproduction of rice.

目 錄
表次 viii
圖次 x
前言 1
文獻整理 3
一、樟芝之介紹 3
二、固態發酵之介紹 14
三、菇類的呈味特性 18
四、抗氧化性質 26
材料與方法 35
一、實驗材料 35
1. 樟芝 35
2. 試藥 35
3. 培養基 36
二、實驗方法 36
(一) 樣品製備 36
1. 菌種活化 36
2. 樟芝米之製備 37
3. 菌絲體之培養 37
4. 樟芝米與樟芝菌絲體粉末 37
(二) 固態發酵 37
1. 生長條件之探討 37
2. 菌絲體含量之測定 38
3. pH值測定 39
(三) 一般組成分析 39
1. 水分之測定 39
2. 還原醣之測定 39
3. 粗蛋白之測定 39
4. 粗纖維之測定 40
5. 粗脂質之測定 40
6. 灰分之測定 41
(四) 營養組成分析 41
1. 脂肪酸組成 41
(五) 物理性質分析 42
1. 掃描式電子顯微鏡觀察 42
2. 色澤分析 42
3. 溶解、膨潤力及吸水指標測定 42
(六) 生理活性物質 43
1. 腺苷 43
2. 粗三萜類 43
3. 麥角固醇 44
4. 多醣體 44
(七) 呈味物質分析 46
1. 可溶性糖與糖醇之測定 46
2. 游離胺基酸之測定 47
3. 核苷酸之測定 49
(八) 抗氧化性質分析 50
1. 樣品製備 50
2. 抗氧化力分析 50
3. 還原力分析 51
4. 清除1,1-二苯基-2-苦味肼基團自由基之能力 51
5. 清除羥自由基 52
6. 螯合亞鐵離子能力分析 52
(九) 抗氧化物質分析 53
1. 抗壞血酸含量測定分析 53
2. β-胡蘿蔔素測定 53
3. 生育酚測定 53
4. 總酚類含量測定 54
(十) 統計分析 54
結果與討論 55
一、生長條件之探討 55
二、一般成分分析 75
三、樟芝米品質之評估 80
1. 營養組成 80
2. 物理性質 82
3. 生理活性物質 88
4. 呈味物質 95
四、樟芝米、胚芽米和樟芝菌絲體之抗氧化性質 104
(一) 熱水和乙醇萃取物之萃取率 104
(二) 熱水萃取物之抗氧化性質 104
1. 抗氧化力 104
2. 還原力 106
3. 清除1,1-二苯基-2-苦味肼基團自由基之能力 109
4. 清除羥自由基之能力 115
5. 螯合亞鐵離子之能力 115
(三) 乙醇萃取物之抗氧化性質 120
1. 抗氧化力 120
2. 還原力 120
3. 清除1,1-二苯基-2-苦味肼基團自由基之能力 123
4. 螯合亞鐵離子之能力 128
五、樟芝米、胚芽米和樟芝菌絲體熱水和乙醇萃取物抗氧化性質之
EC50 128
(一) 樟芝米、胚芽米及樟芝菌絲體之熱水萃取物EC50 128
(二) 樟芝米、胚芽米及樟芝菌絲體之乙醇萃取物EC50 133
六、樟芝米、胚芽米和樟芝菌絲體熱水和乙醇萃取物之抗氧化成分
分析 135
結論 141
參考文獻 142

水野卓、川合正允 (著)。蔡慶亮 (譯)。1997。菇類的化學、生化學。國立編譯館，台北，台灣。
王西華、林玉娟、程梅萍。1994。固態發酵的回顧與展望。生物產業，5: 17-24.
王伯徹，陳啟楨，華傑。1998。食藥用菇類的培養與應用。食品工業發展研究所，新竹，台灣。
王進崑、柯文慶、洪瑞良、陳重文、盧榮錦、賴滋漢。2002。食品、營養儀器分析。富林出版社，台中，台灣。
吳家駒、盧珍妏、洪鳴遠、黃瑞玉、陳如茵、蔡美珠。2003。樟芝 (BCRC 930032) 濃縮醱酵液之安全性評估。台灣農業化學與食品科學，41: 268-276。
吳聲華、余知和、戴玉成、陳成桃、蘇慶華、陳隆鐘、徐維哲、黃光裕。2004。多孔菌新屬，台芝屬 (Taiwanofungus)。中華真菌學會會刊，19: 109-116。
宋祖瑩。2003。樟芝深層培養液抗氧化及抗腫瘤特性之研究。國立中興大學博士論文，台中，台灣。
宋祖瑩、蔡雁暉、歐陽惠、顏國欽。2001。樟芝菌絲體液體培養萃取物之抗氧化力評估，中華民國食品科學技術學會第三十一次會員大會論文摘要。台灣，嘉義。
宋愛榮。2002。台灣樟芝對碳素營養源利用的研究。中國食用菌，21: 41-43.
李一宏。2003a。樟芝菌絲體之培養及其多醣體抗乙型肝炎病毒活性評估。中國醫藥學院碩士論文。台中，台灣。
李之恩。2003b。銀耳饅頭、香菇柄饅頭及金針菇饅頭之品質評估。國立中興大學碩士論文。台中，台灣。
李秀、賴滋漢。1990。粗脂質定量。食品檢驗與分析。精華出版社，台中，台灣。
李宛蓁。2003c。樟芝菌絲體培養與生理活性成分之研究。東海大學碩士論文。台中，台灣。
李建良。2001。液態培養生產冬蟲夏草菌絲體與冬蟲夏草多醣之研究。國立交通大學碩士論文。新竹，台灣。
李炫璋。2003d。牛樟芝菌絲體之體內保肝功能評估及其熱水萃物在體外對基質金屬蛋白水解酶活性之影響。國立中興大學碩士論文，台中，台灣。
汪洪。1999。蟲草研究開發中幾個問題的探討。農牧產品開發，6: 24-25。
林苡芬。2004。不同發酵碳源之牛樟芝菌絲體發酵過濾液對人類肝癌細胞株之影響。國立臺灣大學碩士論文，台北，台灣。
林文鑫、陳俊憲、陳勁初、呂鋒洲。2000。樟芝液態發酵萃取物對腫瘤細胞之毒殺性分析。中華民國食品科學技術學會第三十次會員大會論文摘要。台灣，彰化。
拱玉郎。1997。天然抗氧化劑發展近況。食品工業，29：29-37。
施明智。1998。食物學原理。藝軒出版社，台北，台灣。
范真綺。2004。樟芝固態栽培與液態發酵菌絲體之成分及其生物活性之研究。南台科技大學碩士論文。台南，台灣。
食品分析方法手冊。1990。食品工業發展研究所，新竹，台灣。
香川芳子 (監修)。2004。五訂食品成分表。女子營養大學出版部，東京，日本。
高曉薇。1992。樟芝對倉鼠體內脂質代謝與抗氧化狀態之影響。輔仁大學碩士論文。台北，台灣。
張怡婷。2004a。樟芝抗腫瘤活性之研究。國立成功大學碩士論文，台南，台灣。
張紹欣。2004b。天然食材的樟芝發酵產物對抑制腫瘤細胞之評估。南台科技大學碩士論文。台南，台灣。
張潔娜。2002a。舞菇、羊肚菌及雞肉絲菇菌絲體之抗氧化及抗致突變性質。國立中興大學碩士論文。台中，台灣。
張曉莉、薛文明、李恩慈、張瓊妃。2002b。樟芝子實體、菌絲體及相關產品三萜類差異之探討。國科會專題研究計畫案結果報告(NSC 91-2316-B-244-001)。
莊曉莉、李祥麟、黃檀溪。2003。蠺蛹蟲草具有顯著之抗氧化性與自由基清除能力。師大學報：數理與科技類，48: 13-24。
許勝傑、陳清農、陳勁初。2000。樟芝宿主專一性之探討。台灣農業化學與食品科學，38: 533-539。
郭淑卿。2002。樟芝發酵液對大鼠肝臟纖維化及胃腸功能之改善作用。中國醫藥學院碩士論文。台中，台灣。
郭惠菁。2005。以固態發酵製備蟲草米及其品質與抗氧化性質。國立中興大學碩士論文。台中，台灣。
陳心慧。2004a。牛樟芝不同極性區分保肝機能性之研究。中山醫學大學碩士論文。台中，台灣。
陳弘坤。1986。洋菇濃縮物呈味特性及粉末化之研究。國立中興大學碩士論文。台中，台灣。
陳吉平(譯)。1997。微生物學—觀念與應用。睿煜出版社。屏東，台灣。
陳伯珠。2004b。一、高通量篩選出牛樟芝菌絲體抗肝癌先導藥物化合物二、以p53、bax、bcl-2 之m-RNA層次進行抗肝癌先導藥物化合物對人類肝癌細胞株HepG2凋亡途徑之探討。國立中正大學碩士論文。嘉義，台灣。
陳怡欣。2002c。牛樟芝發酵過濾液對大白鼠肝臟生理機能之影響。中國醫藥學院碩士論文。台中，台灣。
陳長安。1998。常用藥物治療手冊。全國藥品年鑑雜誌社。台北，台灣。
陳勁初、林文鑫、陳清農、許勝傑、黃仕政、陳炎鍊。2001。台灣特有真菌—樟芝菌絲體之開發。中華真菌學會會刊，16: 7-22。
陳勁初、黃仕政。2000。菇菌類機能性食品之開發。生物產業，11: 164-172。
陳洪章、李佐虎、徐福建。2002a。固態發酵工程研究進展。生物技術通報，22: 44-48。
陳洪章、李佐虎、徐福建。2002b。固態發酵技術在資源環境中的應用。生物技術通報，3: 27-42。
陳清農、林文鑫、盛莉莎、黃仕政、陳勁初、劉宗榮，2001，樟芝對Sprague-Dawley大白鼠之連續投藥口服急性毒性。中華民國保健食品學會第二屆第一次會員大會。台灣，台北。
陳清農、高炳煌、楊梅春、陳勁初。1999。台灣森林中的紅寶石—樟芝。鄉間小路，1: 22。
陳輝煌。1991。膨發型米榖雙軸擠壓機加工之最適化研究。國立海洋大學碩士論文，基隆，台灣。
陸玲、袁生、秦懷蘭、王建紅。1997。發酵生產金針菇中超氧化歧化酶特性研究。食用菌學報，4(3): 27-32。
曾昭榮。1987。胺基酸分析—HPLC結合OPA之post column reaction與螢光檢測法。科儀新知，8: 72-76。
曾裕琇。2004。自不同栽培方法所得松杉靈芝產物芝生理活性評估。國立中興大學碩士論文。台中，台灣。
黃大斌、楊菁、黃進華、翁景華。2001。樟芝生物學特性研究。食用菌學報，8: 24-28.
黃仕政。1996。洋菇菌絲體之培養及其品質之評估。國立中興大學碩士論文，台中，台灣。
黃仕政。2005。蛹蟲草之培養和其呈味性質及經γ-照射之巴西蘑菇子實體和樟芝菌絲體之抗氧化性質。國立中興大學博士論文。台中，台灣。
黃泰源、黃雯雯。2003。台灣樟芝之組織培養及生體可用性。中國醫藥大學通識教育中心通識教育年刊，5: 247-255.
黃惠君。2004。食藥用菇的營養與藥用價值。食品工業，36: 25-32。
黃鈴娟。2000。樟芝與姬松茸之抗氧化性及其多醣組成分析。國立中興大學碩士論文。台中，台灣。
楊盛行。2002。固態發酵在農工業上之應用。科學農業，50: 156-167.
賈薇、劉艷芳、張勁松、楊焱、周昌艷、唐慶九。2004。樟芝深層發酵培養條件的優化。食品科學，25: 52-55。
廖仁宏。2003。固態培養生產靈芝菌絲體之研究。東海大學化學工程學系碩士論文。台中，台灣。
劉仲敏、曹友聲、常琴。1994。人工固態發酵培養冬蟲夏草菌絲體的研究。河南科學，12: 335-338.
劉俊仁。2003。中草藥抗癌機制研究：(壹)：黃芩素及黃芩苷對血管新生作用之影響及其機制探討；(貳)：樟芝活性多醣體之生物活性分析及其經由免疫調節抑制腫瘤生長之研究。國立臺灣大學博士論文。台北，台灣。
劉得任，梁有志，林時宜，侯文琪，蘇慶華。2006。樟芝對心血管疾病之生理活性及菌絲單核化之探討。中華民國真菌學會九十四年度年會暨會員大會。台灣，台中。
劉遠智。2000。高效能液相層析法對環境中真菌化學性指標分析方法之研究。國立成功大學化學研究所碩士論文。台南，台灣。
潘致良。2004。利用蛋白質體探討樟芝萃取物處理在人類肺癌細胞株(A549)。南台科技大學碩士論文。台南，台灣。
潘素美、葉志新。1997。台灣食用藥用菇超氧化歧化酵素含量之比較。中國農化會誌，35(2): 09-219。
蔡淑瑤。2002。靈芝與柳松菇抗氧化性質和其對腫瘤細胞之毒性及柳松菇之抗致突變性質。國立中興大學碩士論文。台中，台灣。
蔡惠利。2004。巴西蘑菇、茶樹菇、牛肝菌和雞腿菇之呈味與抗氧化性質。國立中興大學碩士論文。台中，台灣。
蔡敬民。2001。樟芝菌絲體及發酵液對血糖及血脂的影響。行政院國家科學委員會九十年度保健食品研究開發計畫。
盧祉彤。2004。牛樟芝菌絲體對腫瘤細胞的影響。南台科技大學碩士論文。台南，台灣。
賴滋漢、賴業超。1994。食品科技辭典。富林出版社，台中，台灣。
賴鈺菁。2004。樟芝發酵液之抗發炎及其誘導癌細胞凋亡機制之探討。中國醫藥大學碩士論文。台中，台灣。
謝伶珩。2003。不同物化處理的澱粉對抗解澱粉生成之影響。中國文化大學碩士論文。台北，台灣。
簡秋源、江宏哲、陳淑貞。1997。牛樟菇培養性狀及其三帖類成分分析之研究。牛樟生物學及育林技術研討會論文集。林業叢刊，72: 133-137。
蘇惠如。2000。蓮子萃取物抗氧化性之研究。國立中興大學碩士論文。台中，台灣。
蘇遠志。2001。應用微生物學。華香園出版社，台北，台灣。
Aidoo, K.E., Hendry, R. and Wood, B.J.B. 1982. Solid substrate fermentations. Advances in Applied Microbiology, 28: 201-235.
Ajlouni, S.O., Beelman, R.B., Thompson, D.B. and Mau, J.L. 1995. Changes in soluble sugars in various tissues of cultivated mushrooms, Agaricus bisporus, during postharvest storage. In G. Charalambous (Ed.), Food Flavors (pp. 1865–1880). Amsterdam, Netherlands: Elsevier Sci. Publ.
Angelo, A.J.S. 1996. Lipid oxidation in foods. Critical Reviews in Food Science and Nutrition, 36: 175-224.
Astorg, P. 1997. Food carotenoids and cancer prevention: An overview of current research. Trends in Food Science and Technology, 8: 406-413.
Atwell, W.A., Hood, L.F., Lineback, D.R., Varriano-Marston, E. and Zobel, H.F. 1998. The terminology and methodology associated with basic starch phenomena. Cereal Foods World, 33: 306-311.
Bae, J.T., Park, J.P., Song, C.H., Yu, C.B., Park, M.K. and Yun, J.W. 2001. Effect of carbon source on the mycelia growth and exo-biopolymer production by submerged culture of Paecilomyces japonica. Journal of Bioscience and Bioengineering. 91: 522-524.
Bae, J.T., Sinha, J., Park, J.P., Song, C.H. and Yun, J.W. 2000. Optimization of submerged culture conditions for exo-biopolymer production by Paecilomyces japonica. Journal of Microbiology and Biotechnology. 10: 482-487.
Bano, Z. and Rajarathnam, S. 1988. Pleurotus mushrooms. Part II. Chemical composition, nutritional value, post-harvest physiology, preservation, and role as human food. CRC Critical Reviews in Food Science and Nutrition, 27: 87-158.
Bartnicki-Garcia. S. 1968. Cell wall chemistry, morphogenesis and taxonomy of fungi. Annual Review of Microbiology, 22: 87-108.
Brand-Williams, W., Cuvelier, M.E. and Berset, C. 1995. Use of a free radical method to evaluate antioxidant activity. Lebensmittel- Wissenschaft and Technologie-Food Science and Technology, 28: 25-30.
Breene, W.M. 1990. Nutritional and medicinal value of specialty mushrooms. Journal of Food Protection, 53: 883-894.
Burton, G.W. 1994. Vitamin E: molecular and biological function. Proceedings of the Nutrition Society, 53: 251-262.
Carpenter, A.P. 1979. Determination of tocopherols in vegetable oils. Journal of the American Oil Chemists’ Society, 56: 668-672.
Chang, H.L., Chao, C.R., Chen, C.C. and Mau, J.L. 2001. Non-volatile taste components of Agaricus blazei, Antrodia camphorata and Codyceps militaris mycelia. Food Chemistry, 74: 203-207.
Chang, S.T. and Miles, P.G. 1989. Edible mushroom and their cultivation. CRC Press, Boca Raton, Florida.
Chang, T.T. and Chou, W.-N. 1995. Antrodia camphorata sp. nov. on Cinnamomum kanehirai in Taiwan. Mycological Research, 99: 756-758.
Chen, Q., Shi, H. and Ho, C.T. 1992. Effects of rosemary extracts and major constituents on lipid oxidation and soybean lipoxygenase activiy. Journal of the American Oil Chemists'' Society, 69: 999-1002.
Chen, S.C., Lu, M.K., Cheng, J.J. and Wang, D.-L. 2005. Antiangiogenic activities of polysaccharides isolated from medicinal fungi. FEMS Microbiology Letters, 249: 247-254.
Cheng, J.J., Huang, N.K., Chang, T.T., Wang, D.L. and Lu, M.K. 2005a. Study for anti-angiogenic activities of polysaccharides isolated from Antrodia cinnamomea in endothelial cells. Life Science, 76: 3029-3042.
Cheng, J.J., Yang, C.J., Cheng, C.H., Wang,Y.T., Huang, N.K. and Lu, M.K. 2005b. Characterization and functional study of Antrodia camphorata lipopolysaccharide. Journal of Agricultural and Food Chemistry, 53: 469-474.
Cheung, P.C.K. 1996. Dietary fiber content and composition of some cultivated edible mushroom fruiting bodies and mycelia. Journal of Agricultural and Food Chemistry, 44: 468-471.
Crisan, E.V. and Sands, A. 1978. Nutritional value. “In the biology and cultivation of edible mushrooms”. Eds Chang, S.T. and Hayes, W. A. pp. 137-165. Academic press, New York.
Cuvelier, M.E., Richard, H. and Berset, C. 1992. Comparison of the antioxidative activity of some acid-phenols: structure-activity relationship. Bioscience, Biotechnology, and Biochemistry, 56: 324-325.
Dai, Y.Y., Chuang, C.H., Tsai, C.C., Sio, H.M., Huang, S.C., Chen, J.C. and Hu, M.L. 2003. The protection of Antrodia camphorata against acute hepatotoxicity of alcohol in rats. Journal of Food and Drug Analysis, 11:177-185.
DaSilva, E.J. 2005. Mushrooms in medicine and culture. International Journal of Medicinal Mushrooms, 7: 75-78.
Dinis, T.C.P., Madeira, V.M.C. and Almeida, L.M. 1994. Action of phenolic derivatives (acetaminophen, salicylate, and 5-amino salicylate) as inhibitors of membrane lipid peroxidation and as peroxyl radical scavengers. Archives of Biochemistry and Biophysics, 315: 161-169.
Durand, A. 2003. Bioreactor designs for solid state fermentation. Biochemical Engineering Journal, 13: 113-125.
Dziezak, J.D. 1986. Preservatives: antioxidant. Food Technology, 40: 94-102.
Eliasson, A.C. 1985. Starch gelatinization in the presence of emulaifier: A morphological study. Starch/Staerke, 37: 411.
Fennema, O.R. 1996. Lipids in “Food Chemistry” 3rd ed. New York.
Frankel, E.N. 1984. Chemistry of free radical and singlet oxidation of lipids. Progress in Lipid Research, 23: 197-221.
Fujimaki, M. 1998. Food functions (in Japanese). Gakkai Shyupan Center, Tokyo. pp. 1-309.
Gan, K.H., Fann, Y.F., Hsu, S.H., Kuo, K.W. and Lin, C.N. 1998. Mediation of the cytotoxity of lanostanoids of Ganoderma tsugae through apoptosis and cell cycle. Journal of Natural Products, 61: 485-487.
Gao, H. and Tan, T. 2003. Fed-batch fermentation for ergosterol production. Process Biochemistry, 39: 345-350.
Giese, J. 1996. Antioxidants: Tool for preventing lipid oxidation. Food Technology, 11: 73-82.
Gutteridge, J.M.C. and Halliwell, B. (Ed.). 1994. Antioxidants in Nutrition, Health, and Disease, Oxford University Press, Oxford, UK.
Halliwell, B. 1994. Free radicals and antioxidants: A personal view. Nutrition Reviews, 52: 253-265.
Halliwell, B. and Gutteridge, J.M.C. 1999. “Free Radical in Biology and Medicine”, ed. By B. Halliwell and J. M. C. Gutteridge. Clarendon Press, Oxford.
Halliwell, B., Murcia, M.A. Chrirco, S. and Aruoma, O.I. 1995. Free radicals and antioxidants in food and in vivo: what they do and how they work. Critical Reviews in Food Science and Nutrition, 35: 7-20.
Hammond, J.B.W. and Nichols, R. 1976. Carbohydrate metabolism in Agaricus bisporus (Lange) Sing.: change on soluble carbohydrate during growth of mycelium and sporephore. Journal of General Microbiology, 93: 309-320.
Hesselitine, C.W., 1972. Biotechnology report: Solid state fermentations. Biotechnology and Bioengineering, 14: 517-532.
Holker, U., Hofer, M. and Lenz, J. 2004. Biotechnological advantages of laboratory-scale solid-state fermentation with fungi. Applied Microbiology and Biotechnology, 64: 175-182.
Hseu, Y.C., Wu, F.Y., Wu, J.J., Chen, J.Y., Chang, W.H., Lu, F.J., Lai, Y.C. and Yang, H.L. 2005. Anti-inflammatory potential of Antrodia camphorata through inhibition of iNOS, COX-2 and cytokines via the NF-κB pathway. International Immunopharmacology, 5: 1914-1925.
Hsiao, G., Shen, M.Y., Lin, K.H., Lan, M.H., Wu, L.Y.,Chou, D.S. Lin, C.H. and Sheu, J.R. 2003. Antioxidative and hepatoprotective effect of Antrodia camphorata extract. Journal of Agricultural and Food Chemistry, 51: 3302-3308.
Hsu, Y.L., Kao, Y.C., Kao, P.L., Ng, L.T., Kao, Y.H. and Lin, C.C. 2005. Apoptosis effects of extract from Antrodia camphorata fruiting bodies in human hepatocellular carcinoma cell lines. Cancer Letters, 221: 77-89.
Huang, N.K., Cheng, J.J., Lai, W.L. and Lu, M.K. 2005. Antrodia camphorata prevents rat pheochromocytoma cells from serum deprivation-induced apoptosis. FEMS Microbiology Letters, 244: 213-219.
James, C.S. 1995. Analytical chemistry of foods (pp. 124-125). London: Chapman & Hall.
Jane, J.L. 2004. Starch: Structure and properties. In chemical and functional properties of food saccharides. P. Tomasik ed. pp. 81-102. CRC Press, Boca Raton, Fla.
Kier, L.B. 1972. A molecular theory of sweet taste. Journal of Pharmaceutical Sciences, 61: 1394-1397.
Kim, D.H., Shim, S.B., Kim, N.J. and Jang, I.S. 1999. Beta-glucuronidase inhibitory activity and hepatoprotective effect of Ganoderma lucidum. Biological and Pharmaceutical Bulletin, 22: 162-164.
Klein, B.P. and Perry, A.K. 1982. Ascorbic acid and vitamin A activity in selected vegetables from different geographical areas of the United States. Journal of Food Science, 47: 941-945, 948.
Lee, B.C., Bae, J.T., Pyo, H.B., Choe, T.B., Kim, S.W., Hwang, H.J. and Yun, J.W. 2004. Submerged culture conditions for the production of mycelia biomass and exopolysaccharides by the edible Basidiomycete Grifola frondosa. Enzyme and Microbial Technology, 35: 369-376.
Lee, I.H., Chen, C.T., Chen, H.C., Hsu, W.C. and Lu, M.K. 2002. Sugar flux in response to carbohydrate-feeding of cultured Antrodia camphorata, a recently described medicinal fungus in Taiwan. Journal of Chinese Medicine, 13: 21-31.
Lee, I.H., Huang, R.L., Chen, C.T., Chen, C.C., Hsu, W.C. and Lu, M.K. 2002. Anrodia camphorata polysaccharide exhibit anti-hepatitis B virus effect. FEMS Microbiology Letters, 209:663-67.
Lin, C.N. and Tome, W.P. 1991. Novel cytotoxic principles of Formosan Ganoderma lucidum. Journal of Natural Products, 54: 998-1002.
Lingnert, H., Vallentin, K. and Eriksson, C.E. 1979. Measurement of antioxidative effect in model system. Journal of Food Processing and Preservation, 3: 87-103.
Litchfield, J.H. 1967. Morel mushroom mycelium as a food flavoring material. Biotechnology and Bioengineering, 9: 289-304.
Lowry, O.H., Rosebrough, N.J., Farr, A.L. and Randall, R.J. 1951. Protein measurement with the folin phenol reagent. The Journal of Biological Chemistry,. 193: 265-275.
Lu, M.K., Cheng, J.J., Lai, W.L., Lin, Y.R. and Huang, N.K. 2006. Adenosine as an active component of Antrodia cinnamomea that prevents rat PC12 cells from serum deprivation-induced apoptosis through the activation of adenosine A2A receptors. Life Science (In press).
Maga J.A. 1981. Mushroom flavor. Journal of Agricultural and Food Chemistry, 29: 1-4.
Mann, T. and Keilin, D. 1939. Haemocuprein and hepatocuprein, copper-protein compounds of blood and liver in mammals. Proceedings of the Royal Society of London. Series B, Biological Sciences, 126: 303-315.
Manzi, P., Gambelli, L., Marconi, S., Vivanti, V. and Pizzoferrato, L. 1999. Nutrients in edible mushrooms: an inter-species comparative study. Food Chemistry, 65: 477-482.
Matchman, S.E., Jordan, B.R. and Wood, D.A. 1985. Estimation of fungal biomass in a solid substrate by three independent methods. Applied Microbiology and Biotechnoloy, 21:108-112.
Mattila, P., Lampi, A.M., Ronkainen, R., Toivo, J. and Piiroene, V. 2002. Sterol and vitamine D2 contents in some wild and cultivated mushrooms. Food Chemistry, 76: 293-298.
Mau, J.-L. 2005. The umami taste of edible and medicinal mushrooms. International Journal of Medicinal Mushrooms, 7: 119-125.
Mau, J.-L. and Tseng, Y.-H. 1998. Nonvolatile taste components of three strains of Agrocybe cylindracea. Journal of Agricultural and Food Chemistry, 46: 2071-2074.
Mau, J.-L., Chen, P.-R. and Yang, J.-H. 1998. Ultraviolet irradiation increased vitamin D2 content in edible mushrooms. Journal of Agricultural and Food Chemistry, 46: 5269-5272.
Mau, J.-L., Chyau, C.-C., Li, J.-Y. and Tseng, Y.-H. 1997. Flavor compounds in straw mushrooms Volvariella volvacea harvested at different stages of maturity. Journal of Agricultural and Food Chemistry, 45: 4726-4729.
Mau, J.-L., Huang, P.-N. Huang, S.-J., and Chen, C.-C. 2003. Time course for antioxidants production by Antrodia camphorata in submerged culture. Fungal Science, 18: 59-71.
Mau, J.-L., Huang, P.-N., Huang, S.-J. and Chen, C.-C. 2004. Antioxidant properties of methanolic extracts from two kinds of Antrodia camphorata mycelia. Food Chemistry, 86: 25-31.
Mau, J.-L., Lin, H.-C. and Chen, C.-C. 2001. Non-volatile components of several medicinal mushrooms. Food Research International, 34: 521-526.
McCord, J.M. and Fridovich, I. 1969. Superoxide dismutase. An enzymatic function for erythrocuprein (hemocuprein). The Journal of Biological Chemistry, 244: 6049-6055.
Metacalfe, L.D., Schmitiz, A.A. and Pelka, J.R. 1966. Rapid preparation of fatty acid ester from lipid for gas chromatographic analysis. Analytical Chemistry, 38: 514.
Mizuno, T. 1995. Bioactive biomolecules of mushrooms-food, function and medicinal effect of mushrooms fungi. Food Review International, 11: 7-21.
Namiki, M. 1990. Antioxidants/antimutagens in foods. Critical Reviews in Food Science and Nutrition, 29: 273-300.
Oyaizu, M. 1986. Studies on products of browning reactions: Antioxidative activities of products of browning reaction prepared from glucosamine. Japanese Journal of Nutrition, 44: 307-315.
Pal, U.S. and Chakraverty, A. 1997. Thin layer convection of mushrooms. Energy Conversion and Management, 38: 107-113.
Pandey, A. 2003. Solid-state fermentation. Biochemical Engineering Journal, 13: 81-84.
Qian, H. and Sheng, M. 1998. Simultaneous determination of fat-soluble vitamins A, D and E and pro-vitamin D2 in animal feeds by one-step extraction and high-performance liquid chromatography analysis. Journal of Chromatography, 825: 127-133.
Robinson, T., Singh, D. and Nigam, P. 2001. Solid-state fermentation: a promising microbial technology for secondary metabolite production. Applied Microbiology and Biotechnology, 55: 284-289.
Rundhaug, J.E., Pung, A., Read, C.M. and Bertram, J.S. 1988. Uptake and metabolism of β-carotene and retinal by C3H/10T1/2 cells. Carcinogenesis, 9: 1541-1545.
Sato, K. and Suto, S. 1999. Small-scale solid-state fermentations. Manual of Industrial Microbiology and Biotechnology, 2: 61-63.
Schoch, T.J. 1964. Methods in Carbohydrates Chemistry. R.L. Whistler, ed. Academic Press, New York, USA.
Shahidi, F. and Wanasundara, P.K.J.P.D. 1992. Phenolic antioxidants. Critical Reviews in Food Science and Nutrition, 32: 676-103.
Shen, C.C., Yang, H.C., Huang, R.L., Chen, J.C. and Chen, C.C. 2005. Anti-HBV principle from the culture broth of Antrodia camphorota (Strain # CCRC-35396). Journal of Chinese Medicine, 16: 57-61.
Shen, Y.C., Chou, C.J., Wang, Y.H., Chen, C.F., Chou, Y.C. and Lu, M.K. 2004a. Anti-inflammatory activity of the extracts from mycelia of Antrodia camphorata cultured with water-soluble fractions from five different Cinnamomum species. FEMS Microbiology Letters, 231: 137-143.
Shen, Y.C., Wang, Y.H., Chou, Y.C., Chen, C.F., Lin, L.C., Chang,T.T. Tien, J.H. and Chou, C.J. 2004b. Evaluation of the anti-inflammatory activity of zhankuic acids isolated from the fruiting bodies of Antrodia camphorata. Planta medica, 70: 310-314.
Shi, X. and Dalal, N.S. 1991. Antioxidant behaviors of caffeine: efficient scavenging of hydroxyl radicals. Food and Chemical Toxicology, 29: 1-6.
Shimada, K., Fujikawa, K., Yahara, K. and Nakamura, T. 1992. Antioxidative properties of xanthan on the autoxidation of soybean oil in cyclodextrin emulsion. Journal of Agricultural and Food Chemistry, 40: 945-948.
Slayman, C.W. and Tatum, E.L. 1965. Potassium transport in neurospora; II. Measurement of steady state potassium fluxes. Biochimica et Biophysica Acta, 102: 149-160.
Song, T.Y. and Yen, G.C. 2002. Antioxidant properties of Antrodia camphorata in submerged culture. Journal of Agricultural and Food Chemistry, 50: 3322-3327.
Song, T.Z., Hsu, S.L. and Yen, G.C. 2005b. Induction of apoptosis in human hepatoma cells by mycelia of Antrodia camphorata in submerged culture. Journal of Ethnopharmacology, 100: 158-167.
Song, T.Z., Hsu, S.L., Yeh, C.T. and Yen, G.C. 2005a. Mycelia from Antrodia camphorata in submerged culture induce apoptosis of human hepatoma HepG2 cells possibly through regulation of Fas pathway. Journal of Agricultural and Food Chemistry, 53: 5559-5564.
Stadler, R.H. and Fay, L.B. 1995. Antioxidative reactions of caffeine: Formation of 8-oxocaffeine (1,3,7-trimethyiuric acid) in coffee subjected to oxidative stress. Journal of Agricultural and Food Chemistry, 43: 1332-1338.
Surenjav, U., Zhang, L., Xu, X., Zhang, X. and Zeng, F. 2006. Effect of molecular structure on antitumor activities of (1→3)-β-D-glucans from different Lentinus edodes. Carbohydrate Polymers, 63: 97-104.
Suryanarayan, S. 2003. Current industrial practice in solid fermentations for secondary metabolite production: the Biocon India experience. Biochemical Engineering Journal, 13: 189-195.
Taga, M.S., Miller, E.E. and Pratt, D.E. 1984. Chia seeds as a source of natural lipid antioxidants. Journal of the American Oil Chemists'' Society, 61: 928-931.
Takaku, T., Kimura, Y. and Okuda, H. 2001. Isolation of an anti-tumour compound from Agaricus brasiliensis and its mechanism of action. Journal of Nutrition, 21: 1409–1413.
Tan, T., Zhang, M. and Gao, H. 2003. Ergosterol production by fed-batch fermentation of Saccharomyces cerevisiae. Enzyme and Microbial Technology, 33: 366-370.
Taylor, M.W., Hershey, R.A., Levine, R.A., Coy, K. and Olivelle, S. 1981. Improved method of resolving nucleotides by reverse-phase high performance liquid chromatography. Journal of Chromatography A, 219: 133-139.
Terashita, T. 1988. Biochemistry and ultilization of mushrooms (in Japanese). Ohyo Gizyutsu Shyupan, Tokyo. pp. 1-254.
Thomas, M.J. 1995. The role of free radicals and antioxidant: how do we know that they are working? Critical Reviews in Food Science and Nutrition, 35: 21-39.
Torel, J., Cillard, J. and Cillard, P. 1986. Antioxidant activity of flavonoides and reactivity with peroxy radicals. Phytochemistry, 25: 383-385.
Toth, J.O., Luu, B., Beck, J.P. and Ourisson, G. 1983. Cytotoxic triterpenes from Ganoderma lucidum (Polyporaceae): Structure of ganoderic acids U-Z. Journal of Chemical Research Synopses, 12: 299.
Tseng, Y.-H. and Mau, J.-L. 1999. Contents of sugars, free amino acids and free 5''-nucleotides in mushroom, Agaricus bisporus, during post-harvest storage. Journal of the Science of Food and Agriculture, 79: 1519-1523.
Wada, S. and Fang, X. 1992. The synergistic antioxidant effect of rosemary extract and alpha-tocopherol in sardine oil model system and crushed fish meat. Journal of Food Processing and Preservation, 16: 263-274.
Wang, G.J., Tseng, H.W., Chou, C.J., Tsai, T.H., Chen, C.T. and Lu, M.K. 2003. The vasorelaxation of Antrodia camphorata mycelia: involvement of endothelial Ca2+-NO-cGMP pathway. Life science, 73: 2769-2783.
Wang, H.X., Liu, W.K., Ng, T.B., Ooi, V.E. and Chang, S.T. 1995. Immunomodulatory and antitumor activities of a polysaccharide- peptide complex from a mycelial culture of Tricholoma sp., a local edible mushroom. Life Science, 57: 269-281.
Witting, L.A. 1975. Vitamin E as a food additive. Journal of American Oil and Chemists'' Society, 52: 64-68.
Woodruff, H.B. 1980. Natural product from microorganisms. Science, 208: 1225-1229.
Wu, C.Y. and Liang, Z.C. 2005. Antimicrobial activity of extract from Antrodia camphorata cultured on pearl barley by solid-state fermentation. Taiwanese Journal of Agriculture Chemistry and Food Science, 43: 295-303.
Wu, H., Pan, C.L., Yao, Y.C., Chang, S.S., Li, S.L. and Wu, T.F. 2006. Proteomic analysis of the effect of Antrodia camphorata extract on human lung cancer A549 cell. Proteomics, 6: 826-835.
Wu, S.-H., Ryvarden, L. and Chang, T.-T. 1997. Antrodia camphorata (“niu-chang-chih”), new combination of a medicinal fungus in Taiwan. Botanical Bulletin Academia Sinica, 38: 273-275.
Xiang, Z. 2006. Fed-batch fermentation for hyperproduction of polysaccharide and ergosterol by medicinal mushroom Agaricus brasiliensis. Process Biochemistry, 41: 970-974.
Yamaguchi, S. 1979. The umami taste. In J. C. Boudreau (Ed.), ACS Symposium Series: 115. Food taste chemistry (pp. 33-51). Washington, DC: American Chemical Society.
Yamaguchi, S., 1967. The synergistic taste effect of monosodiunm glutamate and disodium 5-inosinate. Journal of Food Science, 32: 473.
Yamaguchi, S., Yoshikawa, T., Ikeda, S. and Ninomiya, T. 1971. Measurement of the relative taste intensity of some L-amino acids and 5-nucleotides. Journal of Food Science, 36: 846-849.
Yang, H.L., Chen, C.S., Chang, W.H., Lu, F.L., Lai, Y.C., Chen, C.C., Hseu, T.H., Kao, C.T. and Hseu, Y.C. 2006. Growth inhibition and induction of apoptosis in MCF-7 breast cancer cells by Antrodia camphorata. Cancer letters, 231: 215-227.
Yang, J.H., Lin, H.C. and Mau, J.L. 2001. Non-volatile taste components of several commercial mushrooms. Food Chemistry, 72: 465-471.
Yang, Q.Y. and Jong, S.C. 1989. Medicinal mushroom in China. Mushroom Science, 12: 631-641.
Yasumoto, K., Iwami, K. and Mitsuda, H. 1976. Enzymatic formation of Shiitake aroma non-volatile precursor(s)-lenthionine from lethinic acid. Mushroom Science, 9: 371.