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Determination of Glucan Contents in the Fruiting Bodies and Mycelia of Lentinula edodes Cultivars

Summary

This research analyzed the beneficial compound β-glucan in different parts of shiitake mushrooms. Scientists found that the stem (stipe) of the mushroom contains more β-glucan than the cap (pileus), with levels varying among different mushroom varieties. This is important because β-glucans have various health benefits including immune system support and cholesterol reduction. Impacts on everyday life: • Helps consumers choose more nutritious mushroom products by knowing which parts contain the most beneficial compounds • Supports development of better health supplements and functional foods using shiitake mushrooms • Provides guidance for mushroom growers on which varieties to cultivate for maximum health benefits • Helps food manufacturers select the most nutritious mushroom parts for their products • Enables more informed dietary choices for people seeking natural ways to support their health

Background

Shiitake mushrooms (Lentinula edodes) contain β-glucans which have beneficial health properties and have been used to treat cancer, hypertension, and high cholesterol levels. L. edodes contains various vitamins including B1, B2, B12, C, D, and niacin, providing the highest vitamin D content of any plant food. The mushroom also contains proteins, fats, minerals, and (1-3)-(1-6)-β-glucans polysaccharides.

Objective

To determine the β-glucan content in different sections of the fruiting bodies (pileus and stipe) and mycelia of ten different shiitake mushroom cultivars registered in Korea, to better understand their nutritional potential.

Results

The β-glucan content varied significantly among cultivars. In the pileus sections, β-glucan content ranged from 20.06% to 44.21%. The stipe sections contained higher levels, ranging from 29.74% to 56.47%. Mycelia showed the lowest β-glucan content, ranging from 15.59% to 27.09%. The highest β-glucan content (56.47%) was found in the stipe of the Samlim No. 10 cultivar.

Conclusion

The β-glucan content varies significantly depending on the shiitake cultivar and mushroom section. The stipe consistently contains higher amounts of β-glucan than the pileus, while mycelia contain the lowest levels. Shiitake cultivars with elevated β-glucan content could serve as valuable nutritional sources for the food industry, while mycelia would not be suitable due to their relatively low β-glucan levels.
  • Published in:Mycobiology,
  • Study Type:Laboratory Analysis,
  • Source: 10.5941/MYCO.2014.42.3.301
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