Production method for solid Cultured active mushroom mycelium and fruit-body metabolites (AMFM) products thereof

• US 20090098620A1
• Filed: 12/26/2007
• Published: 04/16/2009
• Est. Priority Date: 10/16/2007
• Status: Active Grant

• Current Assignee: Shiu Nan Chen
• Original Assignee: Shiu Nan Chen
• Inventors: Chen, Shiu Nan
• Granted Patent: US 9,102,962 B2
• Time in Patent Office: Days
• US Class Current: 435/101
• CPC Class Codes: C12N 1/14 Fungi culture of mushrooms A01G18/00; as new plants A01H15/00; Culture media therefor
• CPC Class Codes: C12P 19/04 Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds

Abstract

A production method effectively increases the amount and yield of mushroom beta-glucan, and widely applied in the fields of food, biotechnology, cultivation and medical development. The cultivating medium contains the nutrition of three natural grains, including brown rice, adlay and oat, to provide a complete physiological environment for the mushrooms to grow well. Experimental results strongly suggest that AMFM treated cell activities are significantly enhanced in comparison with those without AMFM treated.

Claims

1. A method of producing mushroom beta-glucan, comprising the steps of:

(a) growing mushroom mycelium as cultivating medium in a complete physiological environment by inoculating liquid cultivated mushroom with one or more natural grains;

(b) dividing said mushroom mycelium into a first portion and a second portion;

(c) preserving said first portion of said mushroom mycelium;

(d) preserving said second portion of said mushroom mycelium to generate first body; and

(e) mixing said first and second portions of said mushroom mycelium to form a mixture and condensing said mixture to obtain mushroom beta-glucan.

2. The method as recited in claim 1 wherein, in the step (a), said liquid cultivated mushroom is inoculated with said natural grains into a polycarbonate bottle which is enclosed with an air-permeable cover.

3. The method, as recited in claim 2, wherein said polycarbonate bottle has a shrunk opening covered with said air-permeable cover and an enlarged lower portion to provide enough surface area for air exchanging and for said mushroom mycelium to grow.

4. The method, as recited in claim 1, wherein said natural grains are selected from a grain group consisting of brown rice, adlay and oat, wherein said natural grains are mixed with equal weight respectively.

5. The method, as recited in claim 3, wherein said natural grains are selected from a grain group consisting of brown rice, adlay and oat, wherein said natural grains are mixed with equal weight respectively.

6. The method as recited in claim 1 wherein, in the step (e), said first and second portions of said mushroom mycelium are mixed and placed under −

40°

C., 0.3 Mpa through Lyophilization to condense to powder containing 5% water.

7. The method as recited in claim 4 wherein, in the step (e), said first and second portions of said mushroom mycelium are mixed and placed under −

40°

C., 0.3 Mpa through Lyophilization to condense to powder containing 5% water.

8. The method as recited in claim 5 wherein, in the step (e), said first and second portions of said mushroom mycelium are mixed and placed under −

40°

C., 0.3 Mpa through Lyophilization to condense to powder containing 5% water.

9. The method as recited in claim 1 wherein, in the step (c), said first portion of said mushroom mycelium is frozenly preserved.

10. The method as recited in claim 5 wherein, in the step (c), said first portion of said mushroom mycelium is removed from said polycarbonate bottle and frozenly preserved.

11. The method as recited in claim 8 wherein, in the step (c), said first portion of said mushroom mycelium is removed from said polycarbonate bottle and frozenly preserved.

12. The method as recited in claim 1 wherein, in the step (d), said second portion of said mushroom mycelium is preserved at about 15-20°

C.

13. The method as recited in claim 1 wherein, in the step (d), said second portion of said mushroom mycelium is preserved and treated with plant illumination.

14. The method as recited in claim 4 wherein, in the step (d), said second portion of said mushroom mycelium is preserved at about 15-20°

C.

15. The method as recited in claim 4 wherein, in the step (d), said second portion of said mushroom mycelium is preserved and treated with plant illumination.

16. The method as recited in claim 8 wherein, in the step (d), said second portion of said mushroom mycelium is preserved at about 15-20°

C.

17. The method as recited in claim 8 wherein, in the step (d), said second portion of said mushroom mycelium is preserved and treated with plant illumination.

18. The method as recited in claim 11 wherein, in the step (a), said mushroom mycelium grows under room temperature.

19. The method as recited in claim 16 wherein, in the step (a), said mushroom mycelium grows under room temperature.

20. The method as recited in claim 17 wherein, in the step (a), said mushroom mycelium grows under room temperature.

21. The method as recited in claim 1, after the step (e), further comprising a step of grinding said mushroom beta-glucan into a powder form.

22. The method as recited in claim 19, after the step (f), further comprising a step of grinding said mushroom beta-glucan into a powder form.

23. The method as recited in claim 20, after the step (f), further comprising a step of grinding said mushroom beta-glucan into a powder form.

24. The method as recited in claim 3, before the step (a), further comprising the steps of:

adding reverse osmosis filtration water into said polycarbonate bottle;

sterilizing said polycarbonate bottle at 121°

C. for about 15 minutes; and

cooling down said polycarbonate bottle for said liquid cultivated mushroom with said natural grains being transferred to said PC bottle.

25. The method as recited in claim 5, before the step (a), further comprising the steps of:

adding reverse osmosis filtration water into said polycarbonate bottle;

sterilizing said polycarbonate bottle at 121°

C. for 15 minutes; and

cooling down said polycarbonate bottle for said liquid cultivated mushroom with said natural grains being transferred to said PC bottle.

26. The method as recited in claim 19, before the step (a), further comprising the steps of:

adding reverse osmosis filtration water into said polycarbonate bottle;

sterilizing said polycarbonate bottle at 121°

C. for 15 minutes; and

cooling down said polycarbonate bottle for said liquid cultivated mushroom with said natural grains being transferred to said PC bottle.

27. The method as recited in claim 20, before the step (a), further comprising the steps of:

adding reverse osmosis filtration water into said polycarbonate bottle;

sterilizing said polycarbonate bottle at 121°

C. for 15 minutes; and

cooling down said polycarbonate bottle for said liquid cultivated mushroom with said natural grains being transferred to said PC bottle.