Abstract
In this study, the functional components of Ganoderma lucidum fruiting bodies were analyzed immediately after harvest and at 1-week preservation at room temperature or 4℃. These fruiting bodies have high contents of malate, glucose, and oleic and linoleic acids in organic acids, free sugars, and fatty acids, respectively; these components decrease with preservation. Glutamine, glutamic acid, aspartic acid, and alanine contents in cationic components were higher than those in the other components. Several cationic components increased by preservation at both room temperature and 4℃ conditions. Particularly, several cationic components increased in preservation at 4℃. Among the components that increased with low-temperature preservation, those with particularly high contents were acetylcholine, aspartic acid, and threonine. Conversely, these results may differ depending on the strain and cultivation method. Further research on the analysis of functional components of various strains, cultivation methods and preservation methods will enhance their value and functionality.
