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1
Gold, Michael A., Mihaela M. Cernusca, and Larry D. Godsey. "A Competitive Market Analysis of the United States Shiitake Mushroom Marketplace." HortTechnology 18, no. 3 (January 2008): 489–99. http://dx.doi.org/10.21273/horttech.18.3.489.
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Shiitake mushrooms (Lentinus edodes) have many nutritional and medicinal benefits. The cultivation of log-grown shiitake mushrooms encourages forest farming and can be an opportunity for farmers interested in developing an additional enterprise. In 2006, the University of Missouri Center for Agroforestry conducted a nationwide survey of shiitake mushroom producers to analyze the U.S. shiitake mushroom industry by taking into consideration the forces that influence competition based on Porter's five forces model. Shiitake mushrooms are grown primarily as a side business, especially those produced exclusively outdoors. Indoor production on sawdust generates higher income than outdoor production on logs, but log production is more suitable for a small-scale operation in an agroforestry setting. Barriers to entry are created by relationships in the market, economies of scale, and the learning curve effect. Although there are a limited number of spawn suppliers in the market, they produce quality inoculum and maintain good relationships with shiitake mushroom producers. The majority of respondents sell their shiitake mushrooms locally. Gourmet restaurants, farmers markets, and on-farm outlets are the main markets for shiitake mushrooms. Trends in demand are increasing and prices are high. Shiitake mushrooms can be replaced with other common or gourmet mushroom types, but also have their own identity for numerous nutritional and medicinal properties. Competition for log-grown shiitake mushrooms arises from shiitake mushrooms produced on sawdust and from imports. To successfully survive in the market, firms create competitive advantages through quality, customer service, and consistent supply. Barriers to success in the shiitake mushroom business include demanding work requirements, the need for a serious commitment to produce and market shiitake mushrooms, a 1-year time lag between investment and a return on investment, and insufficient production and marketing information. Grower associations, universities, and state and federal agencies must join their efforts to fund and support shiitake mushroom research and industry development.
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NS, Noor Erma, Tri Sundari, Arie Ika Susanty, Dwi Riani Oktavia Palupi, Isnaeni Isnaeni, and Sukardiman Sukardiman. "KAJIAN PENDAHULUAN UJI TOKSISITAS EKSTRAK AIR MISELIA DAN TUBUH BUAH JAMUR SHIITAKE (Lentinus edodes) DENGAN METODE BRINE SHRIMP LETHALITY TEST (BST)." Berkala Penelitian Hayati 10, no. 1 (December 31, 2004): 13–18. http://dx.doi.org/10.23869/bphjbr.10.1.20043.
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Shiitake mushroom (Lentinus edodes) is one of the wood mushroom types that can be consumed as a food as well as for a medical purpose. Lentinan, a polysaccharide contained in shiitake, is well known for its use on cancer medication. Mycelium of Shiitake mushroom contains lentinan the same as other part of the mushroom like fruity body. Toxicity of the lentinan in mycelium compare to the fruity body has been first conducted by using Brine Shrimp Lethality Test (BST). Using Potato Dextrose Broth media with the growth rate of 3.88 percent did mycelium multiplications. Probit analysis showed that the toxicity of the mushroom’s cap, stem, and mycelium of Shiitake mushrooms is LC50 = 648.76507 mg/ml LC50 = 489.39444 mg/ml, and LC50 = 481.16941 mg/ml respectively.
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Dewi, Ni Kadek Emi Sintha, I. Gede Putu Wirawan, and Made Sritamin. "MORPHOLOGICAL IDENTIFICATION OF BACTERIA ISOLATED FROM MUSHROOM BAGLOG AND ITS EFFECT ON SHIITAKE (Lentinula edodes (Berk.) Pegler) AND REISHI (Ganoderma lucidum (Curtis) P. Karst) MYCELIAL GROWTH." International Journal of Biosciences and Biotechnology 9, no. 1 (September 30, 2021): 31. http://dx.doi.org/10.24843/ijbb.2021.v09.i01.p04.
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Reishi (Ganoderma lucidum (Curtis) P. Karst) and shiitake (Lentinula edodes (Berk.) Pegler) mushrooms have high economic value and contain bioactive metabolites that provide heatlh benefits. Shiitake mushrooms have a delightfully unique taste as an edible mushroom. Mushroom production can be increased by utilizing microbes known as MGPB (Mushroom Growth Promoting Bacteria). This study aimed to determine the presence of bacteria associated with shiitake and reishi mushrooms in the baglog and determine how these bacteria influence the growth of shiitake and reishi mycelium. Bacteria was isolated from the mushroom baglog then were purified and centrifuged to obtain the cell-free extract. Furthermore, the bacterial cell-free extracts were poured on PDA media, then shiitake and reishi mycelium were inoculated to test the effect of bacteria isolates on fungal growth. The results showed that three isolates have the potential as MGPB in reishi mushroom, i.e., isolate S1C, S1D, and S2A. Reishi mycelium grown on isolate S2A achieved the fastest maximum growth on day 6th. In shiitake mushroom, it was seen that all isolates showed a negative effect on mycelium growth. Shiitake mycelium in isolate S1C, S1D, S2A, and S2B were seen to form a clear zone on PDA medium.
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Iermolenko, T. I., N. G. Ruda, and O. I. Pautina. "COMPARATIVE STUDY OF ANTI-INFLAMMATORY, ANALGESIC AND ANTI-ULCER EFFECT OF CANCARIUS MUSHROOM EXTRACT (CANTHARELLUS CIBARIUS) AND SHIITAKE MUSHROOM EXTRACT (LENTINUS EDODES) IN THE EXPERIMENT." Актуальні проблеми сучасної медицини: Вісник Української медичної стоматологічної академії 21, no. 2 (June 17, 2021): 135–41. http://dx.doi.org/10.31718/2077-1096.21.2.135.
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Mushrooms are appreciated not only for their nutritional value and bioavailability, but also for their medicinal properties. There are a growing number of the studies focused on investigating medical preparation base on natural compounds, including those isolated from a number of fungi species of fungi species. The aim of this study is to compare anti-inflammatory, analgesic and antiulcer effects of extracts of shiitake mushrooms and chanterelle mushrooms in an experiment on rats. Materials and methods. The experiment involved 30 white female rats weighing 170-210 g., divided into 5 groups: group 1 included intact animals; group 2 included animals with modelled pathology; group 3 included animals, which received chanterelle extract; group 4 involved animals, which received shiitake mushroom extract, and group-5 rats received the reference drug. Observation of changes over the inflammatory process in the model of carrageenan-induced inflammation in the paw of the rats revealed an anti-exudative effect of varying intensity that made up 36.84% for the of chanterelle mushroom extract and 15.79% for shiitake mushroom extract. The dynamics of trypsin-induced inflammatory process showed moderate anti-inflammatory activity, 32.02%, during the courses of the therapy with chanterelle mushroom extract. According to the indicator of analgesic effects produced by the studied extracts, the highest indicator was reached by the chanterelle mushroom extract (33.53%) that exceeded the analgesic effect of the shiitake mushroom extract (17.65%). Therapeutic and prophylactic administration of the chanterelle mushroom extract in a dose of 10 mg / kg in the model of aspirin-induced gastric ulcer in rats showed a pronounced anti-ulcer effect which made up 66.7% compared with that by shiitake mushroom extract (33.4%) and the reference drug “Altan” (100%). Conclusion. The obtained data have demonstrated the promise of using the extracts of chanterelle and shiitake mushrooms for the therapeutic and prophylactic purposes.
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Terakawa, A., K. Ishii, S. Matsuyama, Y. Hirakata, K. Kikuchi, T. Matsuyama, A. Fujita, et al. "Studies on radioactive cesium and alkali elements in lentinula edodes (Shiitake) based on PIXE analysis." International Journal of PIXE 23, no. 03n04 (January 2013): 147–52. http://dx.doi.org/10.1142/s0129083513410076.
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Particle-induced X-ray emission (PIXE) analysis of Lentinula edodes mushrooms (Shiitake mushrooms) contaminated with radioactive cesium was performed to study relationships between concentrations of alkali elements in the shiitake mushroom samples and their radioactive cesium levels. The shiitake mushrooms were cultivated using radiocontaminated hard wood logs due to the nuclear power plant accident in Fukushima. The significant localization of radioactive cesium was found in the pileus region of the shiitake mushroom from autoradiographic observation. The concentrations of alkali elements in the shiitake sample were measured by PIXE analysis. The PIXE analysis has shown that the concentrations and transfer coefficients of potassium and rubidium in the pileus are much higher than the other parts of the shiitake sample as is the case of radioactive cesium. It is suggested that radioactive cesium is transferred into shiitake mushrooms in a manner similar to potassium and rubidium. The results of this work have shown the possibility to be able to use rubidium as an elemental tracer for radioactive cesium.
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Mai, Kevin, Derrick Adams, and Jung Li. "Flagellate Dermatitis following Shiitake Mushroom Consumption." SKIN The Journal of Cutaneous Medicine 6, no. 6 (November 16, 2022): 549–50. http://dx.doi.org/10.25251/skin.6.6.18.
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The diagnosis of Shiitake flagellate dermatitis is often overlooked due to the rarity of the condition and the commonality of shiitake mushroom consumption. As the popularity of shiitake mushroom rises and is further incorporated into Western diets, there will be a greater chance of coming across shiitake flagellate dermatitis. In this report, we present a middle-aged female patient who developed shiitake flagellate dermatitis following the consumption of shiitake mushrooms. The physical examination showed characteristic erythematous linear papules in a flagellate like pattern across her neck, abdomen, and thighs. Biopsies demonstrated perivascular, lymphocytic infiltrates with scarce eosinophils. Awareness and familiarity to this condition may aid in addressing patient’s worries and preventing unnecessary procedures or treatments which may exacerbate symptoms.
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Svilpe, Elīna, and Nataļja Matjuškova. "Influence of shiitake mushroom Lentinula edodes on reproduction of Drosophila melanogaster." Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences. 64, no. 5-6 (January 1, 2010): 223–28. http://dx.doi.org/10.2478/v10046-010-0008-2.
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Influence of shiitake mushroom Lentinula edodes on reproduction of Drosophila melanogaster Shiitake mushroom Lentinula edodes is an edible basidiomycete cultivated worldwide, with high nutritious value and diverse biological activity. There has been an increase in its use as food supplement. Influence of shiitake mushroom extract on the reproductive function and development in an object fruit fly Drosophila melanogaster is described in this research. Fruit flies were maintained on banana medium with or without supplementation of shiitake mushroom's extract, standardized per amount of crude polysaccharides. Shiitake extract supplement, 0.030% and 0.015% crude polysaccharides per volume, induced a statistically significant increase in total number of pupae and flies, and promoted pupae viability. Adult drosophilae males, which received shiitake extract supplement for seven days, had a statistically significant reduction in copulation latency, while thirty day exposure to extract promoted a statistically higher rate of mated flies. Females showed an increase in number of mated flies and reduction in copulation latency post seven day feeding period and had no significant effect on mating ability and fertility post thirty days. Further studies are planned to identify the biologically active components of shiitake mushroom hot water extract and to characterize their effects on reproductive function.
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Desisa, Buzayehu, Diriba Muleta, Tatek Dejene, Mulissa Jida, Abayneh Goshu, and Pablo Martin-Pinto. "Substrate Optimization for Shiitake (Lentinula edodes (Berk.) Pegler) Mushroom Production in Ethiopia." Journal of Fungi 9, no. 8 (July 31, 2023): 811. http://dx.doi.org/10.3390/jof9080811.
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Edible mushrooms are seen as a way of increasing dietary diversity and achieving food security in Ethiopia. The aim of this study was to develop substrates using locally available agro-industrial by-products and animal manures to enhance the production of Shiitake (Lentinula edodes) mushrooms in Ethiopia. The hypothesis was L. edodes mushroom production on seven different substrates: 100% sugarcane bagasse (S1), 80% sugarcane bagasse, 20% cow dung (S2), horse manure (S3), chicken manure (S4), cottonseed hulls (S5), sugarcane filter cake (S6), and sugarcane trash (S7). Mushroom yield and biological efficiency were significantly affected by substrate type (p < 0.05). A significantly higher yield (434.33 g/500 g of substrate) and biological efficiency (86.83%) were obtained using substrate S4 while lower yield (120.33 g/500 g) and biological efficiency (24.33%) were obtained using substrate S7 than when using other substrates. The largest first flush of mushrooms was obtained on S4, and five flushes were produced on this substrate. S4 also had the highest biological efficiency, the highest nitrogen content, and the lowest C:N. Chicken manure is rich in nitrogen, magnesium, calcium, and potassium, which are crucial for Shiitake mushroom growth. Thus, substrate S4 would be a viable option for cultivating Shiitake mushrooms, particularly in regions where chicken manure is readily available. Substrate S2 also provided high yields and rapid fructification and would be a suitable alternative for Shiitake mushroom cultivation.
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Chu, Minghang, Rana Dildar Khan, Ying Zhou, Osman Tuncay Agar, Colin J. Barrow, Frank R. Dunshea, and Hafiz A. R. Suleria. "LC-ESI-QTOF-MS/MS Characterization of Phenolic Compounds in Common Commercial Mushrooms and Their Potential Antioxidant Activities." Processes 11, no. 6 (June 3, 2023): 1711. http://dx.doi.org/10.3390/pr11061711.
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Mushrooms have a long history of use as food and medicine. They are rich in various nutrients and bioactive compounds, particularly phenolic compounds. In this study, ten mushroom species were selected, and solvent extraction using 80% ethanol was used to extract phenolic compounds. Total phenolic content (TPC), total flavonoid content (TFC) and total condensed tannin content (TCT) were measured to evaluate phenolic content in different mushroom varieties. In the mushroom varieties tested, brown portobello mushroom had the highest TPC (396.78 ± 3.12 µg GAE/g), white cup mushroom exhibited the highest TFC (275.17 ± 9.40 μg CE/g), and shiitake mushroom presented the highest TCT (13.80 ± 0.21 µg QE/g). Antioxidant capacity was evaluated using 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP), 2,2′-azino-bis-3ethylbenzothiazoline-6-sulfonic acid (ABTS) and total antioxidant capacity (TAC) assays. The highest DPPH free radical scavenging ability was found in white cup mushroom (730.14 ± 55.06 µg AAE/g), while the greatest iron-reducing ability (FRAP) was recorded for shiitake mushroom (165.32 ± 10.21 μg AAE/g). Additionally, Swiss brown mushroom showed the highest ABTS antioxidant capacity (321.31 ± 5.7 μg AAE/g), and the maximum TAC value was found in shiitake mushroom (24.52 ± 1.2 μg AAE/g). These results highlight that most of the mushroom varieties studied showed high phenolic contents and demonstrated strong antioxidant activity, with shiitake mushrooms standing out due to their high TCT and FRAP values, and the highest TAC value among the varieties studied. In addition, LC-ESI-QTOF-MS/MS was used to characterize the mushroom samples, and tentatively identified a total of 22 phenolic compounds, including 11 flavonoids, 4 lignans, 3 phenolic acids, 2 stilbenes and 2 other phenolic compounds in all mushroom samples. The research results of this study showed that mushrooms are a good source of phenolic compounds with strong antioxidant potential. The results can provide a scientific basis for the development of mushroom extracts in functional food, health products, and other industries.
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RANJBAR, Mohammad Ebrahim, Jamal Ali OLFATI, and Masoumeh AMANI. "Influence of enriched soaking water on shiitake (Lentinus edodes (Berk.) Singer) mushroom yield and properties." Acta agriculturae Slovenica 109, no. 3 (December 18, 2017): 555. http://dx.doi.org/10.14720/aas.2017.109.3.07.
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<p><em></em>Shiitake is an edible mushroom native to East Asia. In the present research, the soaking water was targeted as the vehicle to enrich the substrate. The amount of nutrients in the substrate is severely reduced by mycelium growth and development during spawn running and browning period. Some part of this reduction can be compensated by soaking the substrate in the enriched soaking water. In this study, soaking water was enriched by some complement materials and enrichment effects on some important properties of shiitake mushroom were evaluated. The highest biological efficiency (69.88 %) was gained with soaking the blocks in wheat bran extraction suspension. The highest dry matter of mushroom was obtained by rice bran extraction suspension as the enriched soaking water. The results of this research showed that some important properties of shiitake mushroom can be improved by soaking the blocks with enriched soaking water. According to the results, wheat bran extraction suspension was the best enriched solution to increase productivity of shiitake mushrooms and rice bran extraction suspension was suitable to improve quality of mushrooms.<strong></strong></p>
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Deng, Junwen, Yuhang Liu, and Xinqing Xiao. "Deep-Learning-Based Wireless Visual Sensor System for Shiitake Mushroom Sorting." Sensors 22, no. 12 (June 18, 2022): 4606. http://dx.doi.org/10.3390/s22124606.
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The shiitake mushroom is the second-largest edible mushroom in the world, with a high nutritional and medicinal value. The surface texture of shiitake mushrooms can be quite different due to different growing environments, consequently leading to fluctuating market prices. To maximize the economic profit of the mushroom industry, it is necessary to sort the harvested mushrooms according to their qualities. This paper aimed to develop a deep-learning-based wireless visual sensor system for shiitake mushroom sorting, in which the visual detection was realized by the collection of images and cooperative transmission with the help of visual sensors and Wi-Fi modules, respectively. The model training process was achieved using Vision Transformer, then three data-augmentation methods, which were Random Erasing, RandAugment, and Label Smoothing, were applied under the premise of a small sample dataset. The training result of the final model turned out nearly perfect, with an accuracy rate reaching 99.2%. Meanwhile, the actual mushroom-sorting work using the developed system obtained an accuracy of 98.53%, with an 8.7 ms processing time for every single image. The results showed that the system could efficiently complete the sorting of shiitake mushrooms with a stable and high accuracy. In addition, the system could be extended for other sorting tasks based on visual features. It is also possible to combine binocular vision and multisensor technology with the current system to deal with sorting work that requires a higher accuracy and minor feature identification.
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Chung, Ill-Min, So-Yeon Kim, Jae-Gu Han, Won-Sik Kong, Mun Yhung Jung, and Seung-Hyun Kim. "Fatty Acids and Stable Isotope Ratios in Shiitake Mushrooms (Lentinula edodes) Indicate the Origin of the Cultivation Substrate Used: A Preliminary Case Study in Korea." Foods 9, no. 9 (September 1, 2020): 1210. http://dx.doi.org/10.3390/foods9091210.
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Shiitake mushroom (Lentinula edodes) is commonly consumed worldwide and is cultivated in many farms in Korea using Chinese substrates owing to a lack of knowledge on how to prepare sawdust-based substrate blocks (bag cultivation). Consequently, issues related to the origin of the Korean or Chinese substrate used in shiitake mushrooms produced using bag cultivation have been reported. Here, we investigated differences in fatty acids (FAs) and stable isotope ratios (SIRs) in shiitake mushrooms cultivated using Korean and Chinese substrates under similar conditions (strain, temperature, humidity, etc.) and depending on the harvesting cycle. The total FA level decreased significantly by 5.49 mg∙g−1 as the harvesting cycle increased (p < 0.0001); however, no differences were found in FAs between shiitake mushrooms cultivated using Korean and Chinese substrates. Linoleic acid was the most abundant FA, accounting for 77–81% of the total FAs during four harvesting cycles. Moreover, the SIRs differed significantly between the Korean and Chinese substrates, and the harvesting cycles resulted in smaller maximum differences in SIR values compared to those of the cultivation substrate origins. Our findings contribute to the identification of the geographical origin of shiitake mushrooms and may have potential applications in international shiitake-mushroom markets.
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Tan, Jinfu, Kaitao Yuan, Jidong Zuo, Weigang Dai, Yujie Yuan, Weidong Feng, Min Tan, and Jinping Ma. "Two cases of small bowel obstruction due to a shiitake mushroom." Gastroenterology Report 7, no. 4 (July 26, 2017): 298–300. http://dx.doi.org/10.1093/gastro/gox028.
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Abstract The shiitake mushroom (Lentinula edodes), known as Xiang-gu in China, has been an important component of Asian cuisine for hundreds of years. Although not easily digestible, there are few reports of them causing bowel obstruction. We present two cases of small bowel obstruction due to a shiitake mushroom requiring surgical intervention. Two patients who did not have any teeth and did not use dentures presented with intestinal bowel obstruction and were referred to the Emergency Department of our hospital after eating a meal including shiitake mushrooms without cutting. The first patient underwent an emergency laparotomy and a semental small bowel resection and the other underwent laparoscopic small bowel incision for removal of a foreign body. The causes of the small bowel obstruction for the two patients were uncut shiitake mushrooms in the small bowel. The two patients recovered uneventfully post-operatively.
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Li, Yanjie, Yutaka Ishikawa, Takaaki Satake, Hiroaki Kitazawa, and Xiaoli Qiu. "Effect of High-Oxygen Packaging on Respiratory Physiology and Sensorial Qualities of Fresh Shiitake Mushrooms (Lentinus edodes)." Journal of Food Research 2, no. 6 (November 7, 2013): 89. http://dx.doi.org/10.5539/jfr.v2n6p89.
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<p>In this research, the effect of high-oxygen packaging (HOP) with initial 80% and 100% oxygen on fresh shiitake mushrooms was studied. Initial air in package was the control treatment. All the samples were stored at 10 °C with RH 90% for 9 days. Respiration rate, hardness, TSS, and color were determined, and sensory quality was evaluated during the storage. Results indicated that high-oxygen packaging retarded the anaerobic metabolism occurrence and HOP with initial 100% oxygen could maintain the lightness of shitake mushroom better than 80% oxygen. Hardness and TSS did not show significant difference between high-oxygen packaging and control treatment. However, neither initial 100% O<sub>2</sub> nor 80% O<sub>2</sub> could reduce the respiration rate of fresh shiitake mushroom. Sensory quality especially the aroma, cap color and gill color of fresh shiitake mushroom could be better maintained in high-oxygen packaging than control treatment. The acceptability of the shiitake mushrooms after storage was the highest in HOP with initial 100% oxygen. In conclusion, high-oxygen packaging especially with initial 100% oxygen showed the obvious effect maintaining the sensory quality of fresh shiitake mushrooms although it could not reduce the respiration rate at 10 °C.<strong></strong></p>
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Pacumbaba, R. P., and R. O. Pacumbaba. "Growing Shiitake Mushroom on Hardwood Sawdust in the Greenhouse." HortTechnology 9, no. 1 (January 1999): 91–94. http://dx.doi.org/10.21273/horttech.9.1.91.
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Seven strains of shiitake mushroom [Lentinula edodes (Berk.) Pegler] produced spawn in culture vessels containing hardwood sawdust amended with YVMBS (yeast extract, multigrain oatmeal, brown sugar) broth within 35 to 45 days after mycelia inoculations. Under greenhouse conditions, shiitake basidiocarps (mushroom fruit) appeared from 1 to 3 months after spawn inoculations of the hardwood sawdust amended with YVMBS broth. The shiitake mushroom strains LE2, LE1, LE6, and LE5 had 10.4, 7.3, 2.5, and 1.6 times more fresh harvested basidiocarps, respectively, on the amended hardwood sawdust compared to the controls. The amount of basidiocarps produced by the shiitake strains LE3, LE4, and LE7 was the same on both hardwood sawdust treatments. The basidiocarps of LE1, LE2, LE3, LE4, and LE5 were averaged 5 inches (12.7 cm) in diameter, however, the basidiocarps of LE6 and LE7 were averaging only 2 inches (5.1 cm) in diameter. The only pests of the shiitake basidiocarps in the greenhouse were slugs, but they were easily controlled by applying table salt. The start up cost of inoculating 100 shiitake spawn blocks on hardwood sawdust on one bench in the greenhouse was $77. The start up cost of inoculating shiitake spawn on 100 logs was $1,329.75. In 1 year, shiitake strains LE1, LE2, LE5, and LE6 produced 19.5, 20.2, 7.9, and 4.5 lb (8.8, 9.2, 3.6, and 2.0 kg), respectively, of harvested fresh basidiocarps on amended hardwood sawdust in the greenhouse. The mushrooms retail for $3.20 to $4.20/lb ($7.05 to $9.26/kg). The use of the hardwood sawdust amended with YVMBS broth for shiitake production in the greenhouse has considerable economic potential for shiitake mushroom growers.
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Ang, San-San, and Mohammad Rashedi Ismail-Fitry. "Production of Different Mushroom Protein Hydrolysates as Potential Flavourings in Chicken Soup Using Stem Bromelain Hydrolysis." Food technology and biotechnology 57, no. 4 (2019): 472–80. http://dx.doi.org/10.17113/ftb.57.04.19.6294.
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The pleasant taste of edible mushrooms, which is attributed to their high protein content, makes them an attractive source for the production of protein hydrolysates with good taste properties. In the present work, different mushroom protein hydrolysates were produced from shiitake, oyster, bunashimeji and enoki mushrooms using stem bromelain hydrolysis at 0.5 % (m/m) enzyme/substrate ratio at pH=6.5 and 40 °C for 20 h. The produced liquid mushroom protein hydrolysate yielded 0.77–0.92 % crude protein (p>0.05). Bunashimeji mushroom protein hydrolysate was the lightest in colour, while shiitake mushroom protein hydrolysate was the darkest (p<0.05). Enoki mushroom protein hydrolysate had the highest dry matter content. There was no significant difference in the degree of hydrolysis among different mushroom protein hydrolysates (53.52–67.13 %, p>0.05), with the highest yield of bunashimeji and the lowest of shiitake mushroom protein hydrolysate (p<0.05). Preference test of chicken soup with added different mushroom protein hydrolysates was performed using 58 untrained panellists to evaluate their taste-enhancing effect, compared to monosodium glutamate (MSG). Soup with MSG had the highest score for the tested attributes, while soups with bunashimeji and oyster mushroom protein hydrolysates showed higher aroma, taste, mouthfeel and overall preference scores than negative control, which contained neither MSG nor any of the hydrolysates (p<0.05). This finding suggests that bunashimeji and oyster mushroom protein hydrolysate have the potential to be used as taste enhancers in food applications.
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Rahman, Taufiqur, and MBK Choudhury. "Shiitake Mushroom: A Tool of Medicine." Bangladesh Journal of Medical Biochemistry 5, no. 1 (January 20, 2013): 24–32. http://dx.doi.org/10.3329/bjmb.v5i1.13428.
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Medicinal mushrooms have an established history of use in traditional oriental therapies. Contemporary research has validated and documented much of the ancient knowledge. Over the last three decades, the interdisciplinary fields of science that study medicinal mushrooms has sprung up and has increasingly demonstrated the potent and unique properties of compounds extracted from a range of species. Currently, the field is being developed into a very fruitful area. Modern clinical practice in Japan, China, Korea and other Asian countries rely on mushroom-derived preparations.Mushrooms have been studied for nutritional and medical purposes for its various potential anti-tumoral and immunomodulatory componests like polysaccharides that have been identified. For medical purposes, mushrooms have been consumed to prevent cancer and cardiac diseases, to improve blood circulation and to reduce blood cholesterol level. Some of these mushrooms have also been used for the treatment of physical and emotional stress, osteoporosis, gastric ulcers and chronic hepatitis, for the improvement of the quality of life of patients with diabetes and especially for the stimulation of immunity.Shiitake has a history of medicinal uses. The mushroom is used as anticarcinogenic, antiinflammatory, antioxidant, antifungal, antibacterial, antiviral as well as antithrombotic in cardiovascular disorders. This article has been written to throw some light on Shiitake mushroom which has many nutritional values. Many Shiitake preparations came in market containing the active ingredients which can replace many other marketed synthetic medicines and may prove to have promising results with fewer side effects. DOI: http://dx.doi.org/10.3329/bjmb.v5i1.13428 Bangladesh J Med Biochem 2012; 5(1): 24-32
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Cong, Peichao, Hao Feng, Kunfeng Lv, Jiachao Zhou, and Shanda Li. "MYOLO: A Lightweight Fresh Shiitake Mushroom Detection Model Based on YOLOv3." Agriculture 13, no. 2 (February 7, 2023): 392. http://dx.doi.org/10.3390/agriculture13020392.
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Fruit and vegetable inspection aids robotic harvesting in modern agricultural production. For rapid and accurate detection of fresh shiitake mushrooms, picking robots must overcome the complex conditions of the growing environment, diverse morphology, dense shading, and changing field of view. The current work focuses on improving inspection accuracy at the expense of timeliness. This paper proposes a lightweight shiitake mushroom detection model called Mushroom You Only Look Once (MYOLO) based on You Only Look Once (YOLO) v3. To reduce the complexity of the network structure and computation and improve real-time detection, a lightweight GhostNet16 was built instead of DarkNet53 as the backbone network. Spatial pyramid pooling was introduced at the end of the backbone network to achieve multiscale local feature fusion and improve the detection accuracy. Furthermore, a neck network called shuffle adaptive spatial feature pyramid network (ASA-FPN) was designed to improve fresh shiitake mushroom detection, including that of densely shaded mushrooms, as well as the localization accuracy. Finally, the Complete Intersection over Union (CIoU) loss function was used to optimize the model and improve its convergence efficiency. MYOLO achieved a mean average precision (mAP) of 97.03%, 29.8M parameters, and a detection speed of 19.78 ms, showing excellent timeliness and detectability with a 2.04% higher mAP and 2.08 times fewer parameters than the original model. Thus, it provides an important theoretical basis for automatic picking of fresh shiitake mushrooms.
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Carlson, Sean, Joseph Stuckert, and Susan Nedorost. "Shiitake Mushroom Dermatitis." Dermatitis 21, no. 5 (September 2010): 290–91. http://dx.doi.org/10.2310/6620.2010.10040.
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Pacumbaba, R. P., and R. O. Pacumbaba. "Shiitake Mushroom Growth on the Formulated Culture Media, Production of Spawn, and Basidiocarps in the Laboratory." HortTechnology 9, no. 1 (January 1999): 85–90. http://dx.doi.org/10.21273/horttech.9.1.85.
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Culture media YMMBSA (yeast extract, malt extract, multigrain oatmeal, brown sugar, agar), YVMBSA (yeast extract, V-8 vegetable juice, multigrain oatmeal, brown sugar, agar), and YVMSA (yeast extract, V-8 vegetable juice, multigrain oatmeal, sucrose, agar) and broths YVMBS (yeast extract, V-8 vegetable juice, multigrain oatmeal, brown sugar), YVMS (yeast extract, V-8 vegetable juice, sucrose), and MVBS (multigrain oatmeal V-8 vegetable juice brown sugar) were formulated and demonstrated to be excellent media and broths for growing shiitake mushrooms [Lentinula edodes (Berk.) Pegler] in the laboratory. When a portion of the unopened basidiocarp or mushroom fruit (cap or stipe) was isolated on PSA (potato sucrose agar) medium and transferred to the formulated culture media, the mycelia significantly ramified to flocculent (wooly or fluffy) growth texture within 20 days. For the first time, shiitake mushroom basidiocarps have been induced on the formulated plated media within 20 to 35 days. In tissue culture vessels, mycelia grew well on substrates composed of maple, oak, maple + oak, maple + vermiculite, and oak + vermiculite which had been amended with the broths YVMBS, YVMS or MVBS, attaining spawn texture in 25 to 30 days. Shiitake basidiocarps appeared on the tissue vessels, Magenta GA-7, in 2.6 to 4.1 months. Shiitake mushroom strains, LE1, LE2, LE6, LE7, and LE8, attained flocculent mycelia on the formulated culture media YMMBSA, YVMBSA, and YVMSA in 20 days. Growing the same shiitake strains in the bigger tissue culture vessels, P4928, containing hardwood sawdust amended with broth YVMBS or YVMS or MVBS resulted in significantly larger volume of mycelia growth and spawn texture was attained in 35 to 45 days. Shiitake basidiocarp initials or pins were induced on the spawn blocks in 3 to 5 days after the blocks were squeezed off from the sides of the tissue culture vessels. These results are the first that the formulated culture media considerably enhanced the growing of shiitake mushroom mycelia, production of spawn, and basidiocarps in less time (2.6 to 4.1 months after inoculation) in the laboratory. Basidiocarp productions of shiitake mushroom on amended hardwood sawdust may have an excellent economic potential commercially. It takes 1 to 2 years for basidiocarps to appear in shiitake spawn inoculated logs.
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Frey, Gregory E., Tarik Durmus, Erin O. Sills, Fikret Isik, and Marcus M. Comer. "Potential Alternative Tree Species as Substrates for Forest Farming of Log-grown Shiitake Mushrooms in the Southeastern United States." HortTechnology 30, no. 6 (December 2020): 741–44. http://dx.doi.org/10.21273/horttech04721-20.
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Shiitake (Lentinula edodes) is an edible mushroom-producing fungus. “Natural log-grown” shiitake mushrooms are favored by consumers and are often produced by small farmers and hobbyists in the United States. The tree species most often recommended as a substrate for shiitake is white oak (Quercus alba), which has many other economic uses. We tested two strains of shiitake in log substrates of three common, low-value tree species in the southeastern United States to identify potential alternatives to white oak. We found that sweetgum (Liquidambar styraciflua) was a good substitute for white oak, both in terms of mushroom production and financial returns. Red maple (Acer rubrum) had less potential, with lower production and marginal financial returns, and ailanthus (Ailanthus altissima) was not a suitable alternative substrate. Of the two shiitake strains tested, a commercially available strain performed better than a naturalized strain that was isolated from an uninoculated log. Further research is needed to identify other potential alternative substrates and production techniques in the southeastern United States and other regions.
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Parola, Simone, Luca Chiodaroli, Viviana Orlandi, Candida Vannin, and Luigi Panno. "Lentinula edodes and Pleurotus ostreatus: functional food with antioxidant - antimicrobial activity and an important source of Vitamin D and medicinal compounds." Functional Foods in Health and Disease 7, no. 10 (October 31, 2017): 773. http://dx.doi.org/10.31989/ffhd.v7i10.374.
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Background: Mushrooms produce a large amount of medicinal compounds, and are also an optimal source of fibres, proteins, vitamins (like groups B and D), and other micronutrients including potassium, magnesium, etc. Consequently, mushrooms are commonly considered to be functional foods. Many works report the high biological potentials of medicinal mushrooms involving their antibacterial, hypoglycaemic, anticholesterolemic, radical scavenging, and anti-inflammatory effects.Context and purpose of this study: First off, this work aimed to find strains of Lentinula edodes and Pleurotus ostreatus from a bank of edible mushrooms bought from international strain banks (Table I) that could possess health benefit related properties, such as a radical scavenging activity (antioxidant effect), antibacterial effects against common pathogenic bacteria, and being able to produce interesting nutrients and secondary metabolites. As the fungal bank comprises of 20 strains of L. edodes and 20 strains of P. ostreatus, a first screening was made by the selection of 13 strains for each mushroom able to grow in multiple wood types or that were particularly productive and had proved good growth reproducibility over the last 5 years. This work also studied the correlation between culture conditions and mushroom quality in terms of the previously reported properties. Comparison among the selected strains was operated by the assessment of antioxidant and antimicrobial activities after different sample treatments. Furthermore, an initial optimization of the analytic techniques was produced for the direct estimation of important secondary metabolites and nutrients by means of HPLC-MS/MS technique. Further research will encompass an evaluation of transformation processes (drying, freezing, rehydration, cooking, etc.) impact on radical scavenging, antibacterial activity, and possible degradation/loss of nutraceutically important substances such as vitamin D2, ergothioneine, eritadenine, lovastatin, lentinan, and lenthionine. Results: 13 strains of each mushroom species have been cultivated on different wood logs. Seven strains of shiitake and six strains of oyster mushroom were able to produce sporocarps. Antioxidant levels in water extracts from dried mushrooms produced significatively different results on the basis of strains and of wood. Both mushrooms demonstrated higher radical scavenging activity in log cultivation than substrates cultivation, which was subsequently used as reference. Furthermore, all strains of P. ostreatus demonstrated the lowest level of antioxidant activity at 4°C, a significant increase towards 50°C and a limited decrease towards 80°C. The same trend was observed for shiitake extracts. Concerning the shiitake mushroom only, crude water extracts showed an interesting antibacterial activity against the model microorganisms Pseudomonas aeruginosa and Staphylococcus aureus. A comparison was also performed between the best performing strain extract and the commercial antibiotic Ceftriaxone against P. aeruginosa, assessing that 20 mg of crude extract corresponds to 0.2 mg of the pure antibiotic when studied by means of disk diffusion assay.Conclusions: The results suggested that the cultivation of both shiitake and oyster mushrooms on logs could enhance the content of antioxidant and antibacterial activities, compared to the cultivation of mushrooms on sawdust substrates. Radical scavenging and antibacterial activity depends both on L. edodes strain and the log type. The bacteriostatic/bactericidal activity of the best performer strain may depend on a pH and solvent treatment sensitive substance. Secondary metabolites such as ergothioneine and vitamin D2 from both shiitake and oyster were released just after water extraction: this suggests that the transformation/cooking processes may produce a loss of characteristic mushroom biological properties in water. Further evaluation of biologically relevant compounds content and loss during different food transformation and cooking processes will be assessed.Key words: Shiitake, Oyster, Pleurotus ostreatus, Lentinula edodes, Pseudomonas aeruginosa, Staphylococcus aureus, Log grown mushroom, antioxidant, radical scavenging, total phenolic content, DPPH, ABTS, Folin-Ciocalteu, antibacterial, fruitbodies, sporocarps.
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Yao, Fen, Hong Gao, Chao-Min Yin, De-Fang Shi, and Xiu-Zhi Fan. "Effect of Different Cooking Methods on the Bioactive Components, Color, Texture, Microstructure, and Volatiles of Shiitake Mushrooms." Foods 12, no. 13 (June 30, 2023): 2573. http://dx.doi.org/10.3390/foods12132573.
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The effects of different cooking methods (steaming, boiling, air frying, and oven baking) and cooking times (0, 5, 10, 15, and 20 min) on the bioactive components (total phenol, total flavonoid, crude polysaccharides, and eritadenine), color, texture, microstructure, and volatiles in shiitake mushrooms were investigated in this study. Steaming, boiling, and air frying for 5–20 min could decrease the contents of all the four bioactive components in the shiitake mushroom. However, oven baking for 5 min and 10 min showed the highest contents of total phenolics and total flavonoids, respectively. Moreover, the lowest losses of crude polysaccharides and eritadenine were observed for oven baking for 5 min and 15 min, respectively. The lightness of shiitake mushrooms was decreased by all treatments; however, steaming could keep a higher brightness compared with other methods. The microstructure was damaged by all cooking methods, especially air frying for 20 min. Meanwhile, steaming for 20 min decreased the hardness mostly, and there was no significant difference with air frying for 20 min. All cooking treatments decreased the complexity of the flavors and the relative contents of volatile compounds; the lowest contents were found when boiling for 5 min. From these results it can be seen that the physical, histological, and chemical features in shiitake mushroom were influenced by cooking methods and times. In addition, our results provide valuable information for the cooking and processing of shiitake mushrooms and other fungi.
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Yang, Mihi, Hee-Kyung Jang, and Huiwon Kang. "Abstract 4553: How do shiitake and reishi mushrooms work on lung cancer?: A high throughput screening of 3D cell culture." Cancer Research 83, no. 7_Supplement (April 4, 2023): 4553. http://dx.doi.org/10.1158/1538-7445.am2023-4553.
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Abstract Shiitake (Lentinula edodes) and reishi mushrooms (Ganoderma sichuanense) have been noticed for desirable chemoprevention, such as improving immunity, overcoming anticancer drug resistance, etc. Particularly, beta-glucans have been mostly mentioned as the active component of the mushrooms. However, the right preparation and effective usage of the mushrooms for cancers are unclear, yet. Thus, we screened various extractions of the two mushrooms and combinations of the extracts, using a high throughput screening of 3D cell culture system on 384-pillar plates with various cancer cells and Cell Titer-Glo 3D cell viability assay kit (Promega). We also quantified the beta-glucans in all extractions with the Megazyme Mushroom and Yeast Beta-Glucan kit (K-YBGL) by excluding the alpha-glucans content from the total-glucans. As results, most of the extracts showed cytotoxicity on the lung cancer cells, A549 cells, rather than on the other cells, such as HepG2 (N=9 for each treatment). The extracts of reishi mushroom in 60% of methanol (dose range, 0.21-2.3 mg/ml) showed the strongest cytotoxicity on the lung cells, IC50=0.90 +/- 0.01 mg/ml, among the extracts of different methanol contents (10-60%) or different temperatures (50-90 °C) of hot water. However, the 60 % of methanol reishi extracts included relatively low levels of beta-glucans, compared to other extracts (18.57 +/- 0.31 vs. 22.42 +/- 5.56 % w/w). In addition, the levels of beta-glucans in all of reishi mushroom extracts were lower than those in all of the shiitake extracts (17.70 +/- 1.89 % vs. 27.05 +/- 4.21 % w/w: p<0.01). Moreover, there was no association between the levels of beta-glucans and IC50 in A549 cells. Interestingly, the combination (1:1) of the above 60% of methanol extracts of reishi mushroom and the 30% methanol extracts of shiitake (dose range, 0.30-3.26 mg/ml) showed synergic effects, i.e., 2-7 fold stronger effects (average of IC50=0.40 mg/ml) than every single treatment (average of IC50=0.90-2.63 mg/ml). Taken together, the reishi mushroom may have other strong chemopreventive materials rather than beta-glucans, while the shiitake may have a potentiation effect, when combined with the reishi mushroom. In conclusion, our 3D cell culture system showed high throughput performance to find the right preparation and effective usage of the two mushrooms and provided useful information for the next clinical studies for lung cancer. Citation Format: Mihi Yang, Hee-Kyung Jang, Huiwon Kang. How do shiitake and reishi mushrooms work on lung cancer?: A high throughput screening of 3D cell culture. [abstract]. In: Proceedings of the American Association for Cancer Research Annual Meeting 2023; Part 1 (Regular and Invited Abstracts); 2023 Apr 14-19; Orlando, FL. Philadelphia (PA): AACR; Cancer Res 2023;83(7_Suppl):Abstract nr 4553.
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Terakawa, A., Y. Hirakata, K. Kikuchi, A. Fujita, T. Matsuyama, K. Ishii, and K. Sera. "The quantitative relationships among alkali elements and the availability of Rb as a substitute for radioactive Cs in Lentinula edodes." International Journal of PIXE 28, no. 01n02 (January 2018): 61–68. http://dx.doi.org/10.1142/s0129083519500098.
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We performed particle-induced X-ray emission analysis to determine the quantitative relationships among alkali elements including radioactive Cs in Lentinula edodes (shiitake mushroom). The shiitake mushrooms were cultivated using radioactive Cs-contaminated hardwood logs, with Rb and stable Cs added to evaluate their concentrations by particle-induced X-ray emission (PIXE) analysis, as well as to measure the spatial distribution of radioactive Cs in the mushroom sample using an autoradiographic method. Radioactive Cs were strongly concentrated in the peripheral region of the mushroom pileus, whereas K, Rb, and stable Cs highly accumulated in the same region as radioactive Cs. We confirmed that the concentrations of K and Rb were basically proportional to that of stable Cs. In particular, a clear linear correlation was observed between the Rb and Cs concentrations. The results of this study indicate the availability of Rb as a substitute for Cs to study the accumulation of radioactive Cs in mushrooms.
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Mihira, Hiroyo, Cathy Sabota, and Ann Warren. "Marketing Shiitake Mushrooms for Their Health Benefits." HortScience 31, no. 4 (August 1996): 651a—651. http://dx.doi.org/10.21273/hortsci.31.4.651a.
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Shiitake mushrooms [Lentinula edodes (Berk.) Pegler] have several therapeutic effects such as antibiotic, immunoregulatory, hypocholesterolemic, and hypotensive. Human studies have proven that serum cholesterol can be lowered by consuming shiitake mushrooms on a regular basis. However, few studies have evaluated shiitake mushroom effects for more than a few weeks. In this study, male spontaneously hypertensive rats were divided into six groups. Each group received one of the following diets: 0% cholesterol (C); C + 5% shiitake mushrooms; C + 5% Agaricus bisporus (Lange) Imbach; 1% cholesterol (1C); 1C + 5% shiitake; 1C + 5% A. bisporus. Serum cholesterol was measured at the end of 9 weeks and systolic blood pressure was measured weekly for 6 weeks. At the end of the study, total serum (TC) and very low-density lipoprotein (VLDL) cholesterol (mg·dL–1) were significantly lower in both of the shiitake diets compared to 1C or 1C + 5% A. bisporus. The total cholesterol for diets 1 through 6 were 44, 34, 36, 71, 34, and 54 mg·dL–1, respectively. Systolic blood pressure was significantly lower over the 6-week period for the shiitake and A. bisporus amended diets. The addition of cholesterol to the diets did not significantly affect systolic blood pressure. Results of this study indicate that both shiitake and A. bisporus mushrooms may help reduce hypertension. Shiitake mushrooms may be superior to white mushrooms for hypocholesterolemic effect when cholesterol in the diet is high. The results of this study reinforce other work conducted in Japan on animals and humans. Promotion of shiitake mushrooms as a product that can reduce cholesterol or blood pressure can increase sales if scientific information supports these claims.
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Mohd Jamil, Nor Azreen, Norasfaliza Rahmad, Noraswati Mohd Nor Rashid, Mohd Hafis Yuswan Mohd Yusoff, Nur Syahidah Shaharuddin, and Norihan Mohd Saleh. "LCMS-QTOF Determination of Lentinan-Like β-D-Glucan Content Isolated by Hot Water and Alkaline Solution from Tiger’s Milk Mushroom, Termite Mushroom, and Selected Local Market Mushrooms." Journal of Mycology 2013 (December 18, 2013): 1–8. http://dx.doi.org/10.1155/2013/718963.
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Lentinan, 1152 Dalton β-D-glucan found in Shiitake Mushroom (Lentinus edodes), has been claimed to have anticancer and immunomodulatory activity. Several extraction methods have been used by researchers to isolate Lentinan including hot water and alkaline solution (1.25 M NaOH). In this study, hot water and alkaline solution (1.25 M NaOH) were used to extract the Lentinan-like β-D-glucan (1151 Dalton) from Tiger’s Milk Mushroom, Termite Mushroom, and selected local market mushrooms. The isolated Lentinan-like β-D-glucan from both hot water and alkaline solution was analyzed by LCMS-QTOF. Commercial Lentinan standard from Lentinus edodes was used as a reference. The results showed significant differences on chromatogram patterns of Lentinan-like β-D-glucan between both extracts. The peak of Lentinan-like β-D-glucan was only found in isolated polysaccharide glucan of hot water extracts. The isolated polysaccharide glucans from Tiger’s Milk Mushroom and Termite Mushroom were found to have 0.74±0.12 μg/mg and 0.53±0.07 μg/mg Lentinan-like β-D-glucan. Button Mushroom, Shiitake Mushroom, and Oyster Mushroom showed the presence of Lentinan-like β-D-glucan at 16.16±4.15 μg/mg, 0.22±0.04, and 0.10±0.01 μg/mg, respectively.
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Poppe, Lidia Marilia, Diana Anders, Hermann Kneitz, Eva-Bettina Bröcker, and Sandrine Benoit. "Flagellate dermatitis caused by shiitake mushrooms." Anais Brasileiros de Dermatologia 87, no. 3 (June 2012): 463–65. http://dx.doi.org/10.1590/s0365-05962012000300017.
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Shiitake (Lentinus edodes) is the second most consumed mushroom in the world. It has long been known in Asian medicine for its anticarcinogenic, antihypertensive and serum cholesterol level reduction properties. Nevertheless, the consumption of raw or not well-cooked mushrooms may cause skin eruptions which usually occur 24 to 48 hours after ingestion and are characterized by linearly arranged pruritic erythematous papules and plaques. We present a 36-year-old patient that developed typical symptoms 24 hours after consumption of shiitake mushrooms and summarize therapeutic options and particularities of this disease.
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Baktemur, Gökhan, Zeynep Dilan Çelik, Ecem Kara, and Hatıra Taşkın. "The Effect of Different Agricultural Wastes on Aroma Composition of Shiitake (Lentinula edodes (Berk.) Pegler) Mushroom." Turkish Journal of Agriculture - Food Science and Technology 8, no. 7 (August 1, 2020): 1540–47. http://dx.doi.org/10.24925/turjaf.v8i7.1540-1547.3415.
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Shiitake mushroom (Lentinula edodes (Berk.) Pegler) popular as both edible and medicinal, is one of the most cultivated and consumed mushroom species in the world. Cultivation of this mushroom on different agricultural wastes has been experimented in many studies until today. Nevertheless, agricultural waste trials are going on as agricultural production patterns of the countries are different. In this study, volatile aroma composition of shiitake mushroom produced on different agricultural wastes (wheat stalk, wheat bran, peanut shell, corn cob and vine pruning waste) was compared. Oak sawdust was selected as control because of its common use in literature and substrate materials were mixed at different ratios. In addition, some substrate mixtures were prepared with poplar sawdust. Volatile compounds of the shiitake mushroom were determined by using headspace-solid phase microextraction (HS-SPME) technique combined with Gas Chromatography-Mass Spectrometer (GC-MS). At the end of study, 41 volatile compounds were detected and dimethyl trisulfide, benzaldehyde, dimethyl disulfide, 1-octen-3-ol and 3-octanone were found to be dominant volatile components. Flavour and fragrance of mushrooms are dependent on many volatile aroma compounds and their proportions. While the concentration of eight-carbon components and hydrocarbons was found the highest by using wood straw, amount of sulphur containing compounds and alcohols increased by agricultural wastes in this study. In addition, corn waste positively affected aldehyde compounds.
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Kumar, Pankaj, Ebrahem M. Eid, Arwa A. Al-Huqail, Ivan Širić, Bashir Adelodun, Sami Abou Fayssal, Rogelio Valadez-Blanco, et al. "Kinetic Studies on Delignification and Heavy Metals Uptake by Shiitake (Lentinula edodes) Mushroom Cultivated on Agro-Industrial Wastes." Horticulturae 8, no. 4 (April 8, 2022): 316. http://dx.doi.org/10.3390/horticulturae8040316.
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This study investigates the sustainable production of Shiitake (Lentinula edodes) mushroom using agro-industrial wastes. The substrate of Shiitake (80% rice straw + 20% sugar cane bagasse) was moistened with 0 (freshwater as control), 50, and 100% concentrations of secondarily treated dairy plant and sugar mill wastewaters (DPW and SMW). After proper sterilization, the cultivation was carried out under controlled environmental conditions using the bag log method for 100 days. The results revealed that DPW and SMW moistening significantly (p < 0.05) increased the nutrient levels of the formulated substrate which later gave better mushroom yield. The highest Shiitake mycelial coverage (90.70 ± 1.47 and 88.65 ± 1.82%), yield (186.00 ± 3.10 and 176.09 ± 4.12 g/kg fresh substrate), biological efficiency (80.00 ± 0.58 and 75.73 ± 0.93%), total phenol (2.84 ± 0.03 and 2.69 ± 0.03 mg/g), ascorbic acid (0.34 ± 0.03 and 0.32 ± 0.02 mg/g), and β-carotene (2.48 ± 0.06 and 2.29 ± 0.02 μg/g) contents with the minimum time taken for spawn running (60 ± 1 days) was observed using a 50% concentration treatment of both DPW and SMW, respectively. Besides this, the kinetic studies using a first-order-based model showed acceptable accuracy in predicting the rate constant for substrate delignification and heavy metal uptake by Shiitake mushroom. These findings suggest a novel approach for sustainable mushroom cultivation using agro-industrial wastes. The concept can be used for the production of high-quality mushrooms for edible and medicinal purposes while contributing toward the United Nations’ Sustainable Development Goals (SDGs 12) on responsible consumption and production of superfoods.
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Adriano, Andre Ricardo, Martha Liliana Acosta, David Rubem Azulay, Carlos Daniel Quiroz, and Samantha Rodrigues Talarico. "Shiitake dermatitis: the first case reported in Brazil." Anais Brasileiros de Dermatologia 88, no. 3 (June 2013): 417–19. http://dx.doi.org/10.1590/abd1806-4841.20131849.
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Shiitake Dermatitis is often presented as papules and erythemato-violaceous linear streaks. It can be associated with bleomycin treatment, dermatomyositis and shiitake mushroom (Lentinus edodes). There is not any previous report concerning this rare etiology in our country. Shiitake is the second most consumed mushroom worldwide and it can cause flagellate erythema when ingested raw or half cooked. It has a higher incidence in Oriental countries because of their eating habits, this is the first case reported in Brazil, in a male patient that presented a cutaneous rash after consuming this raw mushroom.
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Ramle, Nurfatin Azma, Musfirah Zulkurnain, and Mohammad Rashedi Ismail Fitry. "Replacing animal fat with edible mushrooms: a strategy to produce high-quality and low-fat buffalo meatballs." International Food Research Journal 28, no. 5 (October 1, 2021): 905–15. http://dx.doi.org/10.47836/ifrj.28.5.03.
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The present work investigated the effects of replacing the fat in meatballs with enoki, brown beech, shiitake, white oyster, brown, or king oyster mushrooms on the physicochemical and sensorial characteristics of the reduced-fat meatballs. The water holding capacity of the reduced-fat meatballs increased significantly (14.4 - 36.5%) in parallel to a significant increase in the moisture (3.3 - 5.6%) and protein (4.1 - 7.5%) contents, with a decrease in fat (16.3 - 86.3%) content as compared to the control. No differences were found for the cooking yield and texture properties of the samples, except for the king oyster mushroom which reduced the hardness of the reduced-fat meatballs. The redness of the reduced-fat meatballs was comparable with the control, but reduced in yellowness and lightness. Most of the reduced-fat meatballs had better sensory characteristics as compared to the control, in particular, the meatballs with shiitake mushroom. In conclusion, all the mushrooms tested have the potential to be used as a full fat replacer in meatballs, except for king oyster mushroom which reduced the texture quality of the reduced-fat meatballs.
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Tarvainen, Kyllikki, Jukka-Pekka Salonen, Lasse Kanerva, Tuula Estlander, and Tapio Ranianen. "Allergy to shiitake mushroom." Contact Dermatitis 23, no. 4 (October 1990): 302. http://dx.doi.org/10.1111/j.1600-0536.1990.tb05159.x.
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Sabota, Cathy. "Strain of Shiitake Mushroom [Lentinula edodes (Berk.) Pegler] and Wood Species Affect the Yield of Shiitake Mushrooms." HortTechnology 6, no. 4 (October 1996): 388–93. http://dx.doi.org/10.21273/horttech.6.4.388.
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Logs of white and red oak (Quercus spp.), black cherry [Prunus serotina (Ehrh.)], sassafras (Sassafras albidum (Nutt.) Nees), and eastern sycamore [Platanus occidentalis (L.)] were inoculated with eight strains of shiitake mushroom in 12-mm holes drilled 25 mm deep and spaced 15 cm apart down the log and 5 cm apart around the log in a staggered pattern. Logs then were placed in quonset houses covered with 80% shadecloth in Mar. 1991. The environment within these shaded houses was not modified otherwise. Harvested mushrooms were counted and weighed and biological efficiency (BE) was determined. White and red oaks produced significantly higher yields of shiitake mushrooms over the lifetime of the log than the other types of wood. Only one strain, CW25, produced significantly lower yields than the best four strains. Interactions among strains and seasons of harvest and the species and seasons of harvest were significant. The most productive mushroom strains and tree species yielded more mushrooms later in the life of the logs than the least productive strains and tree species did earlier in the life of the logs. BE attained from strain × species interactions ranged from 0% (WW70, CW25, and WR85 on sycamore) to 8.8% (WW44 on red oak) in an outdoor noncontrolled environment. The gross per cord value (at wholesale price) of shiitake harvested from white oak was $2475.00. The cost of producing one cord of shiitake is about $6.44 per log in a small-scale operation. A net return of $1509.00 per cord is realistic and includes the cost of labor.
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Девочкина, Н. Л., С. В. Мукиенко, and Л. Г. Дугуниева. "Shiitake. Introduction to the industrial culture of the wood-destroying exotic longevity mushroom." Kartofel` i ovoshi, no. 5 (May 5, 2021): 17–20. http://dx.doi.org/10.25630/pav.2021.42.11.002.
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Представлена информация по изучению технологических особенностей культивирования нового для российского продовольственного грибного рынка вида дереворазрушающего гриба – шиитаке (Lentinus edodes (Berk.) Sin). Шиитаке – один из наиболее перспективных для промышленного культивирования видов съедобных грибов, обладающих лечебными свойствами, занимает второе место в мировом производстве съедобных грибов. Работа по поиску материалов, используемых в качестве добавок к основному исходному материалу субстрата и способствующих созданию благоприятного водно-воздушного и кислотного режима, повышению питательности приготовленного субстрата, ускорению процесса вегетативного роста мицелия в субстрате, актуальна для грибоводческой практики. Цель исследований – разработать технологический процесс полного цикла культивирования шиитаке и установить его оптимальные параметры в производственных условиях ООО «Апрель». Исследования, испытания и разработку технологии полного цикла выращивания шиитаке проводили в лаборатории грибоводства ВНИИО – филиале ФГБНУ ФНЦО и на базе действующего предприятия по выращиванию дереворазрушающих грибов ООО «Апрель» с 2019 по 2020 год. Технология приготовления субстрата и выращивание плодовых тел шиитаке аналогична технологии производства вешенки. Изучено влияние состава субстрата на урожайность шиитаке в вариантах: 1. Опилки дуба (80%) + опилки березы (10%) + минеральные добавки (10%); 2. Опилки дуба (80%) + опилки березы (5%) + лузга семян подсолнечника, отруби пшеничные (5%) + минеральные добавки (10%). Использован штамм шиитаке 0912. В результате апробации разработанного технологического процесса полного цикла культивирования шиитаке в производственных условиях было установлено, что оптимальная продолжительность периода выращивания шиитаке и получение урожая в камерах выращивания составляет в среднем 53–68 суток. Важнейшая составляющая технологического процесса культивирования шиитаке – приготовление субстрата, подбор исходных материалов и биологически активных добавок, обеспечивающих его высокую питательность (содержание общего азота – 0,8–1,2% и более) и возможность получения урожая более 30–35% от массы субстрата с высокой экономической эффективностью от 290% (рентабельность производства). The article presents information on the study of technological features of cultivation of a new type of wood-destroying mushroom – shiitake (Lentinus edodes(Berk.) Sin), which is new for the Russian food mushroom market. Shiitake – one of the most promising types of edible mushrooms for industrial cultivation, which have medicinal properties, occupies the second place in the world production of edible mushrooms. The work on the search for materials used as additives to the main source material of the substrate and contributing to the creation of a favorable water-air and acid regime, increasing the nutritional value of the prepared substrate, accelerating the process of vegetative growth of mycelium in the substrate is relevant for mushroom growing practice. The purpose of the research – to develop the technological process of the full cycle of shiitake cultivation and to establish its optimal parameters in the production conditions of LLC April. Research, testing and development of the technology of the full cycle of shiitake cultivation were carried out in the laboratory of mushroom growing of ARRIVG – branch of Federal Scientific Centre of Vegetable Growing and on the basis of the existing enterprise for growing wood-destroying mushrooms LLC April from 2019 to 2020. The technology of preparing the substrate and growing shiitake fruit bodies is similar to the technology of producing oyster mushrooms. The influence of the substrate composition on the shiitake yield in the variants was studied: 1. Oak sawdust (80%) + birch sawdust (10%) + mineral additives (10%); 2. Oak sawdust (80%) + birch sawdust (5%) + sunflower seed husk, wheat bran (5%) + mineral additives (10%). The shiitake 0912 strain was used. As a result of testing the developed technological process of the full cycle of shiitake cultivation in production conditions, it was found that the optimal duration of the shiitake growing period and the harvest in the growing chambers is on average 53–68 days. The most important component of the technological process of shiitake cultivation is the preparation of the substrate, the selection of raw materials and biologically active additives that ensure its high nutritional value (total nitrogen content of 0.8–1.2% or more) and the possibility of obtaining a crop of more than 30–35% of the substrate weight with high economic efficiency of 290% (profitability of production).
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Queiroz, Elvio Cardoso, Regina Helena Marino, and Augusto Ferreira da Eira. "Mineral supplementation and productivity of the Shiitake mushroom on eucalyptus logs." Scientia Agricola 61, no. 3 (June 2004): 260–65. http://dx.doi.org/10.1590/s0103-90162004000300003.
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Brazilian reports on Shiitake mushroom [Lentinula edodes (Berkeley) Pegler] productivity grown on Eucalyptus saligna (Sm.) logs are optimistic. The current production on this kind of wood is, however, low and variable. Aiming at increasing Shiitake mushroom productivity, the present work studied interactions among three concentrations of mineral supplement and three Shiitake strains (Le 95/01, 96/17 and 96/18) grown on seventh cut eucalyptus logs. Mineral fertilization was carried out when the logs were submerged in water to induce fruiting bodies, using the following saline concentrations: zero (no fertilizers added), 0.05% (equivalent to 0.35 g L-1 of ammonium sulfate with 18% nitrogen and 0.15 g L-1 of superphosphate with 34% phosphorus) and 0.50%. Fertilization of the Le 95/01 strain increased productivity, but logs inoculated with the Le 96/17 strain were more productive only at 0.05% concentration while in the Le 96/18 strain, mineral supplementation decreased in productivity. The radial growth of these Shiitake strains (in sawdust-agar medium and with the same saline concentrations used in the log experiment) showed that all strains reacted positively to fertilization and that positive results for the Le 95/01 strain and negative results for Le 96/18 on eucalyptus logs are due to the natural higher competitiveness of the first Le 95/01 in relation to the latter Le 96/18 strain. Mineral fertilization increases the productivity provided that the logs are well colonized by Shiitake mushrooms.
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Sabota, Cathy, Caula Beyl, and Gokul Ghale. "Does Amendment of Soak Solution with Sucrose and Urea Increase Production of Shiitake Mushrooms on Sawdust Blocks?" HortTechnology 14, no. 3 (January 2004): 393–97. http://dx.doi.org/10.21273/horttech.14.3.0393.
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This study evaluated whether adding either sucrose or urea to the soak water could enhance production of shiitake mushrooms (Lentinula edodes) on sawdust blocks. For both sucrose and urea experiments, sawdust blocks inoculated with “QR” and “26” strains of L. edodes were placed in the soak water amended with either sucrose or urea at the first soaking only, at the second soaking only, or at all six soakings. Control blocks were soaked in tap water. In Experiment I, blocks were soaked in water containing 0, 20,000, or 40,000 ppm (mg·L–1) sucrose. Strain 26 produced significantly more mushrooms and greater mushroom weight than QR. Addition of sucrose to the soak water resulted in fewer mushrooms harvested and lower yields than controls. There was a significant interaction between the sucrose rate and strain for both mushroom number and biological efficiency (BE). Both strains produced fewer mushrooms and less BE as the concentration of sucrose in the soak water increased; however, QR was less affected by the increasing concentration of sucrose. In Experiment II, sawdust blocks inoculated with QR and 26 strains of shiitake were soaked in water containing 0, 2400, or 3600 ppm (mg·L–1) urea. Strain 26 produced significantly more mushrooms and greater BE than QR. The addition of 2400 ppm of urea to the soak water resulted in more mushrooms per block harvested and a 12% increase in BE over the control. The 2400 ppm rate added at each soak produced more mushrooms and mushroom weight than the control and also produced more mushrooms than any of the blocks in the higher rate of urea (3600 ppm) treatments. Adding 16.9 oz (480 g) of urea per tank to obtain 2400 ppm urea in the soak water results in the minimal increase in cost of about $0.20 per soak (52 sawdust blocks), but potentially increases the value of the mushrooms harvested from each block by $0.75. In an average-sized shiitake mushroom block production facility containing 500 blocks, continuous addition of 2400 ppm urea to the soak water would provide an increased return of about $375 over the entire season.
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Zhang, Lijia, Xiaobo Dong, Xi Feng, Salam A. Ibrahim, Wen Huang, and Ying Liu. "Effects of Drying Process on the Volatile and Non-Volatile Flavor Compounds of Lentinula edodes." Foods 10, no. 11 (November 17, 2021): 2836. http://dx.doi.org/10.3390/foods10112836.
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In this study, fresh Lentinula edodes was dehydrated using freeze-drying (FD), hot-air drying (HAD), and natural drying (ND), and the volatile and non-volatile flavor compounds were analyzed. The drying process changed the contents of eight-carbon compounds and resulted in a weaker “mushroom flavor” for dried L. edodes. HAD mushrooms had higher levels of cyclic sulfur compounds (56.55 μg/g) and showed a stronger typical shiitake mushroom aroma than those of fresh (7.24 μg/g), ND (0.04 μg/g), and FD mushrooms (3.90 μg/g). The levels of 5′-nucleotide increased, whereas the levels of organic acids and free amino acids decreased after the drying process. The dried L. edodes treated with FD had the lowest levels of total free amino acids (29.13 mg/g). However, it had the highest levels of umami taste amino acids (3.97 mg/g), bitter taste amino acids (6.28 mg/g) and equivalent umami concentration (EUC) value (29.88 g monosodium glutamate (MSG) per 100 g). The results indicated that FD was an effective drying method to produce umami flavor in dried mushrooms. Meanwhile, HAD can be used to produce a typical shiitake mushroom aroma. Our results provide a theoretical basis to manufacture L. edodes products with a desirable flavor for daily cuisine or in a processed form.
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PEREZ, JEBBEN, and CANDELARIO CALIBO. "EVALUATION OF FREE RADICAL SCAVENGING ACTIVITY OF VOLVARIELLA (Volvariella volvacea), WOOD EAR (Auricularia auricula-judae), AND SHIITAKE (Lentinula edodes) MUSHROOMS." Science and Humanities Journal 11, no. 1 (December 1, 2017): 91–101. http://dx.doi.org/10.47773/shj.1998.110.5.
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Edible mushrooms, whether fresh or processed, are widely consumed worldwide. In order to determine their nutritional and/or functional values, this study was conducted to evaluate the free radical scavenging activity of Volvariella (Volvariella volvacea), wood ear (Auricularia auricula-judae), and shiitake (Lentinula edodes) mushrooms. Trolox equivalent per 100g sample (TE/100g) was determined to describe the activity using the 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay. Results showed that wood ear exhibited the highest free radical scavenging activity (387.11±30.26 TE/100g) among the three species. Shiitake mushroom exhibited 368.13 ±27.03 TE/100g activity. Volvariella contained the lowest activity with 318.72 ±36.87 TE/100g. Based on the solvent system, ethanolic extracts showed the highest free radical scavenging activity (386.45±23.30 TE/100g) while hexane extract showed the least free radical scavenging activity (326.34 ±27.75 TE/100g). Water extract exhibited 361.17 ±49.11TE/100g activity. The results of this study showed that mushroom extracts could serve as natural antioxidants due to their significant antioxidative property
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Castanho, Nathália R. C. M., Renan A. de Oliveira, Bruno L. Batista, Bruna M. Freire, Camila Lange, André M. Lopes, Angela F. Jozala, and Denise Grotto. "Comparative Study on Lead and Copper Biosorption Using Three Bioproducts from Edible Mushrooms Residues." Journal of Fungi 7, no. 6 (May 31, 2021): 441. http://dx.doi.org/10.3390/jof7060441.
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Agricultural waste products can be used as biosorbents for bioremediation once they are low-cost and high-efficient in pollutants removal. Thus, waste products from mushroom farming such as cutting and substrate of Lentinula edodes (popularly known as shiitake) and Agaricus bisporus (also known as champignon) were evaluated as biosorbents for metallic contaminants copper (Cu) and lead (Pb). Shiitake and champignon stalks, and shiitake substrate (medium in which shiitake was cultivated) were dried, grounded, characterized and experimented to remove Cu and Pb from contaminated water. The Sips model was used to establish the adsorption isotherms. Regarding Cu, champignon stalks have the best removal efficiency (43%), followed by substrate and stalks of shiitake (37 and 30%, respectively). Pb removals were similar among three residues (from 72 to 83%), with the champignon stalks standing out. The maximum adsorption capacities (qmax) for Cu in shiitake and champignon stalks were 22.7 and 31.4 mg/g−1, respectively. For Pb, qmax for shiitake and champignon stalks, and shiitake substrate were 130.0, 87.0 and 84.0 mg/g−1, respectively. The surface morphology of the champignon stalks revealed an organized and continuous structure. After an interaction with metals, the stalk of champignon accumulated the metal ions into interstices. Mushroom residues showed a relevant adsorption efficiency, especially for Pb. Mushroom farming waste are a very low-cost and promising alternative for removing toxic heavy metals from aquatic environment.
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Hwang, In-Seo, Seo-Yeong Chon, Woo-Suk Bang, and Mina K. Kim. "Influence of Roasting Temperatures on the Antioxidant Properties, β-Glucan Content, and Volatile Flavor Profiles of Shiitake Mushroom." Foods 10, no. 1 (December 28, 2020): 54. http://dx.doi.org/10.3390/foods10010054.
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The objective of this study was to determine the influence of roasting conditions on the volatile flavor profiles and functional properties of shiitake mushrooms. Six different roasting temperatures between 80 °C and 180 °C with 20 °C increments were selected, and mushrooms were roasted for 60 min in a conventional oven. Roasting shiitake mushroom at 140 °C showed the highest levels of antioxidant activities including 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2,2-diphenyl-1-picrylhidrazyl (DPPH) radical scavenging activities, total phenols and polyphenol contents. The β-glucan ranged from 34.85% to 41.49%, and it was highest when the mushrooms were roasted at 120 °C, followed by 140 °C. Instrumental flavor analysis was conducted by Gas Chromatography using Purge and Trap, and identification of compounds were produced by NIST library. Twenty-six volatile flavor compounds were identified. The concentrations of pyrazines and furans increased with increased roasting temperatures. Shiitake mushrooms roasted at 160 °C for 60 min had the most diverse volatile flavor compound profiles. This study revealed how roasting temperatures can modulate antioxidant, functional (β-glucan) and flavor benefits.
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Chaipoot, Supakit, Pairote Wiriyacharee, Rewat Phongphisutthinant, Srirana Buadoktoom, Aungkana Srisuwun, Chalermkwan Somjai, and Sirasit Srinuanpan. "Changes in Physicochemical Characteristics and Antioxidant Activities of Dried Shiitake Mushroom in Dry-Moist-Heat Aging Process." Foods 12, no. 14 (July 15, 2023): 2714. http://dx.doi.org/10.3390/foods12142714.
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Shiitake mushrooms are prized for their unique flavor and bioactive properties. While there has been extensive research on drying methods, a comprehensive investigation of the effects of drying parameters in the dry-moist-heat system on shiitake quality is still needed. This study aimed to investigate the effects of dry-moist-heat aging on dried shiitake mushrooms comprehensively. Four aging temperatures, specifically 50, 60, 70, and 80 °C, were applied to the mushrooms, maintaining a constant humidity level of 75% RH and aging duration of 20 days. Color analysis revealed a progressive decrease in measured values as aging temperature increased, indicating noticeable changes in visual characteristics. Regarding amino acid composition, glutamic acid was found to be the predominant amino acid in shiitake mushrooms in the range of 90.29–467.42 mg/100 g. However, aging led to a reduction in overall amino acid content, with higher aging temperatures resulting in greater decline. Similarly, the equivalent umami content (EUC) also decreased (from 123.99 to 7.12 g MSG/100 g) with the increase in aging temperatures up to 80 °C, suggesting a decline in the overall umami taste sensation. Interestingly, despite the reduction in amino acid levels and umami content, the aging process positively impacted the phenolic compounds and the antioxidant activity of dried shiitake mushrooms. The antioxidative abilities of all aged mushroom extracts for DPPH, ABTS, and FRAP ranged from 65.01 to 81.39 µg TE/mL, 87.04 to 258.33 µg GAE/mL, and 184.50 to 287.68 µg FeSO4/mL, respectively. The utilization of aged temperature at 60 °C for 20 days with controlled relative humidity (~75%) should be a suitable aging condition of this edible mushroom with both antioxidant and umami qualities. Nevertheless, the control sample demonstrated higher levels of amino acid content and EUC compared to the aged samples. Conversely, the aged samples exhibited higher polyphenol content and greater antioxidant activity. Depending on specific requirements, these powders can be used in food formulation as flavor enhancers for control samples or as enriching agents for polyphenols and antioxidant activity in matured samples. Therefore, all of the powders obtained have potential applications in the field of nutrition.
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BREENE, WILLIAM M. "Nutritional and Medicinal Value of Specialty Mushrooms." Journal of Food Protection 53, no. 10 (October 1, 1990): 883–94. http://dx.doi.org/10.4315/0362-028x-53.10.883.
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Although the button mushroom (Agaricus bisporus) accounts for slightly over half of total world mushroom production, specialty mushrooms, e.g., shiitake (Lentinula edodes), straw (Volvariella volvacea), oyster (Pleurotus spp.), and enokitake (Flammulina velutipes), are increasing in popularity. These species contain moderate quantities of good quality protein and are good sources of dietary fiber, vitamin C, B vitamins, and minerals. Lipid levels are low, but unsaturated to saturated fatty acid ratios are high (about 2.0 – 4.5:1). Some species (e.g., shiitake) accumulate cadmium and selenium and other heavy metals, and some may contain toxic substances such as the heat labile cardiotoxic proteins volvatoxin in the straw mushroom and flammutoxin in enokitake. Extensive clinical studies, primarily in Japan, have clearly demonstrated that a number of species have medicinal and therapeutic value, by injection or oral administration, in the prevention/treatment of cancer, viral diseases (influenza, polio), hypercholesterolemia, blood platelet aggregation, and hypertension. Most of the studies have focused on shiitake, enokitake, Pleurotus spp., and on the generally nonculinary Ganoderma spp. Many of the active substances which include polysaccharides (e.g., β-glucans), nucleic acid derivatives (the hypocholesterolemic eritadenine), lipids, peptides, proteins, and glycoproteins, have been isolated and identified. Some of the mechanisms of activity have been elucidated, e.g., antiviral activity via stimulation of interferon production in the host. Additional medical claims less well documented may nonetheless have some validity and merit further study.
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Morais, M. H., A. C. Ramos, N. Matos, and E. J. Santos Oliveira. "Note. Production of shiitake mushroom (Lentinus edodes) on lignocellulosic residues / Nota. Cultivo del hongo shiitake (Lentinus edodes) en residuos lignocelulósicos." Food Science and Technology International 6, no. 2 (April 2000): 123–28. http://dx.doi.org/10.1177/108201320000600206.
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Fungi, namely white-rot fungi, growing on lignocellulosic substrates such as wood and straw secrete a mixture of hydrolytic and oxidative enzymes that depolymerize the substrate components. Biocon version of lignocellulosic agro-residues through mushroom cultivation offers the potential for con verting these residues into protein-rich palatable food, reducing the environmental impact of the wastes. The growth of four strains of the mushroom Lentinus edodes (Berk.) Sing. in four different substrates was studied. The mushrooms were cultivated in particulate sawdust substrates enclosed in autoclavable plastic bags. This 'space bag' production of biomass offers foreshortened production cycles. The fructification phase occurred during 10 days after a spawn-run time of 90 days compared with 18 months to two years for traditional methods. Mushroom production depended on strain, varying from 12.5% to 15.0%. Biological efficiency comprised between 42.3% and 59.5%. The fruiting bodies were analyzed to determine their nutritional value. They had high contents of protein and total carbohydrates but low contents of lipids and nucleic acids. L. edodes has low fiber content com pared with other species. Cellulose degradation was similar for all the strains which had produced carpophores. Lignin degradation comprised between 40.7% and 59.10%.
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Sivakumar, Dhanya, and Gale Bozzo. "Mushroom Biomass Waste Is a Source of the Antioxidants Ergothioneine and Glutathione." Sustainability 15, no. 15 (August 3, 2023): 11961. http://dx.doi.org/10.3390/su151511961.
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Low-grade foodstuffs and unharvested materials from farms contribute a sizable amount of the waste that is disposed to landfills. Mushroom farms also contribute to this problem, as unmarketable fruiting bodies or parts of them are discarded in the waste stream. To limit the proportion of mushroom biomass waste that is deposited to landfills, we assessed whether culls of oyster and shiitake mushrooms and white button mushroom stem waste contain the antioxidants ergothioneine and glutathione. Enzyme-coupled spectrophotometric assays were used to assess the concentrations of glutathione (GSH) and its oxidized form glutathione disulfide in mushroom biomass waste. Ergothioneine analysis was performed with a high-performance liquid chromatography analysis. Most of the biomass waste contained ergothioneine and GSH concentrations that were on par with each one of the fresh mushrooms. Conversely, white button mushroom stem waste contained 77% less GSH than market-ready mushrooms. Finally, as a proof-of-concept cation exchange column chromatography was used to capture ergothioneine from oyster mushroom culls. This strategy has the potential to produce gram quantities of high value ergothioneine per tonne of mushroom biomass waste. These findings provide a strategy for the valorization of mushroom biomass waste and its diversion from landfills.
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Ciric, Lena, Anna Tymon, Egija Zaura, Peter Lingström, Monica Stauder, Adele Papetti, Caterina Signoretto, Jonathan Pratten, Michael Wilson, and David Spratt. "In VitroAssessment of Shiitake Mushroom (Lentinula edodes) Extract for Its Antigingivitis Activity." Journal of Biomedicine and Biotechnology 2011 (2011): 1–7. http://dx.doi.org/10.1155/2011/507908.
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Gingivitis is a preventable disease characterised by inflammation of the gums due to the buildup of a microbial biofilm at the gingival margin. It is implicated as a precursor to periodontitis, a much more serious problem which includes associated bone loss. Unfortunately, due to poor oral hygiene among the general population, gingivitis is prevalent and results in high treatment costs. Consequently, the option of treating gingivitis using functional foods, which promote oral health, is an attractive one. Medicinal mushrooms, including shiitake, have long been known for their immune system boosting as well as antimicrobial effects; however, they have not been employed in the treatment of oral disease. In the current study, the effectiveness of shiitake mushroom extract was compared to that of the active component in the leading gingivitis mouthwash, containing chlorhexidine, in an artificial mouth model (constant depth film fermenter). The total bacterial numbers as well as numbers of eight key taxa in the oral community were investigated over time using multiplex qPCR. The results indicated that shiitake mushroom extract lowered the numbers of some pathogenic taxa without affecting the taxa associated with health, unlike chlorhexidine which has a limited effect on all taxa.
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Ribeiro, Camilla Santos, Celso Tavares Sodré, and Marcia Ramos-e-Silva. "Flagellate Dermatitis by Shiitake Mushroom." Case Reports in Dermatology 11, no. 2 (July 19, 2019): 220–25. http://dx.doi.org/10.1159/000498938.
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The authors present a case of flagellate dermatitis in a previously healthy young male, triggered by the consumption of shiitake mushrooms. Complete remission without complications was obtained within 7 days, simply by the application of dexamethasone cream 0.1%. Considering the growing use of this originally Asian fungus in cookery worldwide, it is likely that we will see increased occurrence of this benign and self-limited condition also in the Western world.
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Stephany, Mathew Paul, Stella Chung, Marc Zachary Handler, Nancy Stefanie Handler, Glenn A. Handler, and Robert A. Schwartz. "Shiitake Mushroom Dermatitis: A Review." American Journal of Clinical Dermatology 17, no. 5 (August 26, 2016): 485–89. http://dx.doi.org/10.1007/s40257-016-0212-6.
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Curnow, Paul, and Mei Tam. "Contact dermatitis to Shiitake mushroom." Australasian Journal of Dermatology 44, no. 2 (May 2003): 155–57. http://dx.doi.org/10.1046/j.1440-0960.2003.00665.x.
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Fang, Serena, Amir Bajoghli, and Mehdi Bajoghli. "Shiitake mushroom-induced flagellate dermatitis." Annals of Allergy, Asthma & Immunology 119, no. 5 (November 2017): 462–63. http://dx.doi.org/10.1016/j.anai.2017.08.007.
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