180
Wada S, Nakatani H, Morita K (1967a) A new aroma-bearing substance from shiitake, an edible
mushroom. J Food Sci 32:559–561
Wada S, Nakatani H, Fujinawa S, Kimura H, Hagaya M (1967b) Studies on lenthionine, a new
aroma-bearing substance from shiitake (part 1) (in Japanese). J Jap Soc Nutrit & Food Sci
20:355–359
Wasser SP (2002) Medicinal mushrooms as a source of antitumor and immunomodulating polysaccharides. Appl Microbiol Biotechnol 60:258–274
Wasser SP (2003) In: Coates PM (ed) Shiitake (Lentinus edodes). Encyclopedia of dietary supplements. Marcel Dekker, New York, pp 653–664
Wasser SP, Weis AL (1997) In: Nevo E (ed) Medicinal Mushrooms, Lentinus edodes (Berk.)
Singer. Peledfus Publ. House, Haifa, p 95
Weng X, Chon CH, Jiang H, Li D (2009) Rapid detection of formaldehyde concentration in food
on a polydimethylsiloxane (PDMS) microfluidic chip. Food Chem 114:1079–1082
Whiteford JR, Thurston CF (2000) The molecular genetics of cultivated mushrooms. Adv Microb
Physiol 42:1–23
Wu X, Li H, Zhao W, Fu L, Peng H, He L, Cheng J, Wei H, Wu Q (2010) SCAR makers and
multiplex PCR-based rapid molecular typing of Lentinula edodes strains. Curr Microbiol
61:381–389
Xu X, Yan H, Tang J, Chen J, Zhang X (2014) Polysaccharides in Lentinus edodes : isolation, structure, immunomodulating activity and future prospective. Crit Rev Food Sci Nutr 54:474–487.
https://doi.org/10.1080/10408398.2011.587616
Xu Y, Tian Y, Ma R, Liu Q, Zhang J (2016) Effect of plasma activated water on the postharvest quality of button mushrooms, Agaricus bisporus. Food Chem 197:436–444. https://doi.
org/10.1016/j.foodchem.2015.10.144
Xu Z, Meenu M, Xu B (2019) Effects of UV-C treatment and ultrafine-grinding on the biotransformation of ergosterol to vitamin D2, physiochemical properties, and antioxidant
properties of shiitake and Jew’s ear. Food Chem 309:125738. https://doi.org/10.1016/j.
foodchem.2019.125738
Yamanaka K (1997) Production of cultivated edible mushrooms. Food Rev Intl 13:327–333
Yamazaki H, Ogasawara Y, Sakai C, Yoshiki M, Makino K, Kishi T, Kakiuchi Y (1980)
Formaldehyde in Lentinus edodes (in Giapponese). J Food Hygiene Soc Japan 21:165–170
Yan D, Liu Y, Rong C, Song S, Zhao S, Qin L, Wang S, Gao Q (2020) Characterization of brown
film formed by Lentinula edodes. Fungal Biol 124(2):135–143. https://doi.org/10.1016/j.
funbio.2019.12.008
Yasumoto K, Iwami K, Mitsuda H (1971) A new sulfur-containing peptide from Lentinus edodes
acting as a precursor for lenthionine. Agric Biol Chem 35:2059–2069. https://doi.org/10.108
0/00021369.1971.10860187
Yasumoto K, Iwami K, Mitsuda H (1976) Enzymic formation of Shiitake aroma from non-volatile
precursor(s)-lenthionine from lentinic acid. Mushroom Sci 9:371–383
Yoo S-I, Lee H-Y, Markkandan K, Moon S, Ahn YJ, Ji S, Ko J, Kim S-J, Ryu H, Hong CP (2019)
Comparative transcriptome analysis identified candidate genes involved in mycelium browning in Lentinula edodes. BMC Genomics 20:121. https://doi.org/10.1186/s12864- 019- 5509- 4
Yu Z, Ming G, Kaiping W, Zhixiang C, Liquan D, Jingyu L, Fang Z (2010) Structure, chain conformation and antitumor activity of a novel polysaccharide from Lentinus edodes. Fitoterapia
81:1163–1170. https://doi.org/10.1016/j.fitote.2010.07.019
Zhang M, Cui SW, Cheung PCK, Wang Q (2007) Antitumor polysaccharides from mushrooms: a
review on their isolation process, structural characteristics and antitumor activity. Trends Food
Sci Technol 18:4–19. https://doi.org/10.1016/j.tifs.2006.07.013
Zhang Y, Xia L, Pang W, Wang T, Chen P, Zhu B, Zhang J (2013) A novel soluble β-1,3-D-glucan
salecan reduces adiposity and improves glucose tolerance in high-fat diet-fed mice. Br J Nutr
109(2):254–262
Zhuang H, Chen Z, Feng T, Yang Y, Zhang J, Liu G, Li Z, Ye R (2017) Characterization of Lentinus
edodes β-glucan influencing the in vitro starch digestibility of wheat starch gel. Food Chem
224:294–301. https://doi.org/10.1016/j.foodchem.2016.12.087
R. Salwan et al.
Wada S, Nakatani H, Morita K (1967a) A new aroma-bearing substance from shiitake, an edible
mushroom. J Food Sci 32:559–561
Wada S, Nakatani H, Fujinawa S, Kimura H, Hagaya M (1967b) Studies on lenthionine, a new
aroma-bearing substance from shiitake (part 1) (in Japanese). J Jap Soc Nutrit & Food Sci
20:355–359
Wasser SP (2002) Medicinal mushrooms as a source of antitumor and immunomodulating polysaccharides. Appl Microbiol Biotechnol 60:258–274
Wasser SP (2003) In: Coates PM (ed) Shiitake (Lentinus edodes). Encyclopedia of dietary supplements. Marcel Dekker, New York, pp 653–664
Wasser SP, Weis AL (1997) In: Nevo E (ed) Medicinal Mushrooms, Lentinus edodes (Berk.)
Singer. Peledfus Publ. House, Haifa, p 95
Weng X, Chon CH, Jiang H, Li D (2009) Rapid detection of formaldehyde concentration in food
on a polydimethylsiloxane (PDMS) microfluidic chip. Food Chem 114:1079–1082
Whiteford JR, Thurston CF (2000) The molecular genetics of cultivated mushrooms. Adv Microb
Physiol 42:1–23
Wu X, Li H, Zhao W, Fu L, Peng H, He L, Cheng J, Wei H, Wu Q (2010) SCAR makers and
multiplex PCR-based rapid molecular typing of Lentinula edodes strains. Curr Microbiol
61:381–389
Xu X, Yan H, Tang J, Chen J, Zhang X (2014) Polysaccharides in Lentinus edodes : isolation, structure, immunomodulating activity and future prospective. Crit Rev Food Sci Nutr 54:474–487.
https://doi.org/10.1080/10408398.2011.587616
Xu Y, Tian Y, Ma R, Liu Q, Zhang J (2016) Effect of plasma activated water on the postharvest quality of button mushrooms, Agaricus bisporus. Food Chem 197:436–444. https://doi.
org/10.1016/j.foodchem.2015.10.144
Xu Z, Meenu M, Xu B (2019) Effects of UV-C treatment and ultrafine-grinding on the biotransformation of ergosterol to vitamin D2, physiochemical properties, and antioxidant
properties of shiitake and Jew’s ear. Food Chem 309:125738. https://doi.org/10.1016/j.
foodchem.2019.125738
Yamanaka K (1997) Production of cultivated edible mushrooms. Food Rev Intl 13:327–333
Yamazaki H, Ogasawara Y, Sakai C, Yoshiki M, Makino K, Kishi T, Kakiuchi Y (1980)
Formaldehyde in Lentinus edodes (in Giapponese). J Food Hygiene Soc Japan 21:165–170
Yan D, Liu Y, Rong C, Song S, Zhao S, Qin L, Wang S, Gao Q (2020) Characterization of brown
film formed by Lentinula edodes. Fungal Biol 124(2):135–143. https://doi.org/10.1016/j.
funbio.2019.12.008
Yasumoto K, Iwami K, Mitsuda H (1971) A new sulfur-containing peptide from Lentinus edodes
acting as a precursor for lenthionine. Agric Biol Chem 35:2059–2069. https://doi.org/10.108
0/00021369.1971.10860187
Yasumoto K, Iwami K, Mitsuda H (1976) Enzymic formation of Shiitake aroma from non-volatile
precursor(s)-lenthionine from lentinic acid. Mushroom Sci 9:371–383
Yoo S-I, Lee H-Y, Markkandan K, Moon S, Ahn YJ, Ji S, Ko J, Kim S-J, Ryu H, Hong CP (2019)
Comparative transcriptome analysis identified candidate genes involved in mycelium browning in Lentinula edodes. BMC Genomics 20:121. https://doi.org/10.1186/s12864- 019- 5509- 4
Yu Z, Ming G, Kaiping W, Zhixiang C, Liquan D, Jingyu L, Fang Z (2010) Structure, chain conformation and antitumor activity of a novel polysaccharide from Lentinus edodes. Fitoterapia
81:1163–1170. https://doi.org/10.1016/j.fitote.2010.07.019
Zhang M, Cui SW, Cheung PCK, Wang Q (2007) Antitumor polysaccharides from mushrooms: a
review on their isolation process, structural characteristics and antitumor activity. Trends Food
Sci Technol 18:4–19. https://doi.org/10.1016/j.tifs.2006.07.013
Zhang Y, Xia L, Pang W, Wang T, Chen P, Zhu B, Zhang J (2013) A novel soluble β-1,3-D-glucan
salecan reduces adiposity and improves glucose tolerance in high-fat diet-fed mice. Br J Nutr
109(2):254–262
Zhuang H, Chen Z, Feng T, Yang Y, Zhang J, Liu G, Li Z, Ye R (2017) Characterization of Lentinus
edodes β-glucan influencing the in vitro starch digestibility of wheat starch gel. Food Chem
224:294–301. https://doi.org/10.1016/j.foodchem.2016.12.087
R. Salwan et al.