173
is routinely used foodstuffs, but edible mushrooms are one of the greatest source of
its precursor ergosterol (Mattila et al. 2000). Upon photolysis, ergosterol is converted to previtamin D2. Subsequent UV treatment leads to the isomerization of
previtamin D2 to vitamin D2 (Keegan et al. 2013). A combination of fine grinding
and UV-C treatment increases the conversion of ergosterol to vitamin D2 synergistically. The fatty acids constitute up to 3.38% of the total lipids along with amino
acids. The presence and variation of monosodium glutamate, nucleotides, free
amino acids, small-sized molecular weight peptides, organic acids, and sugars are
attributed to delicious flavor Mizuno. Further, organic acids such as acetic acid,
fumaric acid, oxalic acid, malic acid, α-ketoglutaric acid, lactic acid, formic acid,
and glycolic acid also contribute to its flavor (Bisen et al. 2010). Additionally, the
combined treatment enhanced the water holding capacity, water solubility, polysaccharide dissolution, and increase in antioxidant profiles due to accumulation of tannin contents in mushrooms without affecting the physiochemical properties (Xu
et al. 2019).
The rheological quality of wheat starch supplemented with Lentinus edodes
β-glucan (LEBG) revealed that the amount of slow digestible and resistant starch in
mixture increases. The presence of slow digestible starch and resistant starch with
addition of 20% LEBG was found to be 18.23 and 54.95%, respectively which is
higher compared to the control. The predicted glycemic index reduced with the
increasing concentration of LEBG. Therefore, the LEBG concentration significantly impacted the rheological property as well as in vitro digestion of starch.
Moreover, the replacement of starch with 20% LEBG reduced predicted glycemic
index (GI) values. Hence, starch supplemented with LEBG can be explored for low
glycemic index foods and even was a good source of low GI noodle bread (Zhuang
et al. 2017). The preparation of shiitake mushrooms can be ingested as a sugarcoated tablet or capsules, powder, concentrate, and syrup and/or as a medicine
(Zhuang et al. 2017).
10.7 Pharmacological and Immunomodulatory Roles
of L. edodes
Shiitake mushrooms are well explored for their various therapeutic applications.
The pharmacological properties of shiitake mushrooms have been studied from a
long time back dated to Ming dynasty (1369–1644). In Japanese empire, shiitake is
considered as the “elixir of the life” for enhancing the energy and vigor, as anticarcinogenic, antimicrobial agents and antidiabetic, hypolipidemic activities. The
fruiting bodies of edible mushrooms Lentinula edodes along with other edible
mushrooms such as Agaricus bisporus, Cantharellus cibarius, and Imleria badia
are a source of cholesterol-lowering drug such as lovastatin (Kała et al. 2020). The
anticancer activities of L. edodes are contributed due to their immune-stimulating,
anti-inflammatory, and antioxidant roles (Bisen et al. 2010).
10 Recent Developments in Shiitake Mushrooms and Their Nutraceutical Importance
is routinely used foodstuffs, but edible mushrooms are one of the greatest source of
its precursor ergosterol (Mattila et al. 2000). Upon photolysis, ergosterol is converted to previtamin D2. Subsequent UV treatment leads to the isomerization of
previtamin D2 to vitamin D2 (Keegan et al. 2013). A combination of fine grinding
and UV-C treatment increases the conversion of ergosterol to vitamin D2 synergistically. The fatty acids constitute up to 3.38% of the total lipids along with amino
acids. The presence and variation of monosodium glutamate, nucleotides, free
amino acids, small-sized molecular weight peptides, organic acids, and sugars are
attributed to delicious flavor Mizuno. Further, organic acids such as acetic acid,
fumaric acid, oxalic acid, malic acid, α-ketoglutaric acid, lactic acid, formic acid,
and glycolic acid also contribute to its flavor (Bisen et al. 2010). Additionally, the
combined treatment enhanced the water holding capacity, water solubility, polysaccharide dissolution, and increase in antioxidant profiles due to accumulation of tannin contents in mushrooms without affecting the physiochemical properties (Xu
et al. 2019).
The rheological quality of wheat starch supplemented with Lentinus edodes
β-glucan (LEBG) revealed that the amount of slow digestible and resistant starch in
mixture increases. The presence of slow digestible starch and resistant starch with
addition of 20% LEBG was found to be 18.23 and 54.95%, respectively which is
higher compared to the control. The predicted glycemic index reduced with the
increasing concentration of LEBG. Therefore, the LEBG concentration significantly impacted the rheological property as well as in vitro digestion of starch.
Moreover, the replacement of starch with 20% LEBG reduced predicted glycemic
index (GI) values. Hence, starch supplemented with LEBG can be explored for low
glycemic index foods and even was a good source of low GI noodle bread (Zhuang
et al. 2017). The preparation of shiitake mushrooms can be ingested as a sugarcoated tablet or capsules, powder, concentrate, and syrup and/or as a medicine
(Zhuang et al. 2017).
10.7 Pharmacological and Immunomodulatory Roles
of L. edodes
Shiitake mushrooms are well explored for their various therapeutic applications.
The pharmacological properties of shiitake mushrooms have been studied from a
long time back dated to Ming dynasty (1369–1644). In Japanese empire, shiitake is
considered as the “elixir of the life” for enhancing the energy and vigor, as anticarcinogenic, antimicrobial agents and antidiabetic, hypolipidemic activities. The
fruiting bodies of edible mushrooms Lentinula edodes along with other edible
mushrooms such as Agaricus bisporus, Cantharellus cibarius, and Imleria badia
are a source of cholesterol-lowering drug such as lovastatin (Kała et al. 2020). The
anticancer activities of L. edodes are contributed due to their immune-stimulating,
anti-inflammatory, and antioxidant roles (Bisen et al. 2010).
10 Recent Developments in Shiitake Mushrooms and Their Nutraceutical Importance