The mushroom fruit body used in the experiments was dried by a hot-air dryer at 45 °C for 48 h and pulverized using a pulverizer. The mushroom extracts were prepared by using 80% methanol according to the method developed by Jang and Yoon [12 ]. 50 g of the fruit body power was immersed in 1 L of methanol (Ducksan Company, Korea) for 48 h to be extracted at room temperature twice. The extracts were filtered with filter paper (Advantec Toyo Co., No. 2., Japan), concentrated with a rotary evaporator, and freeze-dried (LP-10, Ilshin Bio Base Co., Korea) to obtain brown mushroom extract powder. The resulting mushroom extracts were kept at −70 °C to be used in the experiment.