• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.6
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• pp.859-863
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• 2003

The effects of shiitake mushroom (Lentinus edodes) on texture properties of surimi gel were investigated. Surimi gels containing 0, 5, 10, 15, and 20% (w/w) of shiitake mushroom were prepared, and then color, rheological properties, and sensory evaluation were analyzed. Increasing the amount of mushroom in the fish paste tended to decrease the lightness in Hunter color value, but to increase the redness and yellowness. All test samples with 3 mm thickness had good flexibility and did not break even after 4 times folds. The sample containing 20% mushroom showed the highest values in strength, hardness, gumminess and brittleness. In sensory evaluation, the higher amounts of mushroom obtained favorite score in color and flavor, and 10% mushroom sample had the best score in overall acceptance. These results suggest that shiitake mushroom can be applied to fish paste for the purpose of high quality.

• Food Science and Preservation
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• v.4 no.3
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• pp.279-286
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• 1997

The effect of drying temperature (30, 40, 50, 60$^{\circ}C$) on chemical components of Shiitake mushroom(Lentinus edodss) was investigate. When compared proximate composition on pileus and stipe of raw and dried materials, all of them were found to be higher in the stipe part than in the pileus part. The major components of organic acid were oxalic, citric, malic, malonic and pyroglutaric acid. The contents of free and total amino acids in pileus and stipe were 3458.4, 7640.2mg% for pilueus; 2298.0, 6171.5mg% for stipe on dry basis, respectively. On the other hand, there was no significant difference in the changes of crude ash and organic acids content of Shiitake mushroom among drying temperatures. But the amount of crude fats was increased and that of reducing sugars was decreased with increase of drying temperature. The contents of crude proteins of pileus part of dried materials were increased with increased drying temperature, but those of stile part were gradually decreased. The contents of free amino acids decreased with increase in drying temperature, but those of total amino acids were gradually increased.

• Korean Journal of Food Science and Technology
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• v.21 no.4
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• pp.461-467
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• 1989

The effect of $CO_2$ concentration on the post-harvest physiology and quality of Shiitake mushroom (Lentinus edodes) were investigated during CA storage. The respiratory rates of the mushroom stored in CA conditions were abruptly increased in proportion to $CO_2$ concentration after 40 days, and then declined, while that of the mushroom in air was continuously decreased throughout storage period. Large amounts of ethanol and acetaldehyde were produced from the 20 days CA stored mushrooms. The least changes in 5'-GMP content and electrophoresis pattern of protein in the mushroom were observed at $CO_2$ concentration of 2% during storage. Based on the changes in quality factors of the mushroom during storage, it could be concluded that $CO_2$ concentration of 2% with fixed $O_2$ concentration of 2% was more effective in extension of the freshness than any other $CO_2$ level in this experiment.

• Applied Biological Chemistry
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• v.46 no.3
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• pp.220-224
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• 2003

Soy sauce added shiitake mushroom (Lentinus edodes) at a concentration of 0, 5 or 10% (w/w) was prepared and its quality characteristics were analyzed during the fermentation for 6 months. The contents of total nitrogen (TN) and amino type nitrogen (AN) increased with similar pattern during the fermentation period regardless of the added amount of mushroom. The pH values of soy sauce decreased significantly with increasing fermentation periods, while soy sauce added shiitake mushroom showed lower value. However, shiitake mushroom in soy sauce did not affect electron donating ability. The contents of total amino acid and total essential amino acid in the soy sauce containing 5% mushroom were 31.74 mg/100 ml and 19.01 mg/100 ml after 6 months of fermentation period, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.2
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• pp.133-138
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• 1991

Several quality indices of Shiitake mushroom (Lentinus edodes) were measured during storage at modified atmosphere (MA) conditions made by plyethylene film bag with different thicknes. IN the mushrooms kept in the thicker film bag, larger amounts of ethyl alcohol and acetaldehyde were produced during storage. The lowest weight loss was marked by the mushrooms kept in 0.06mm thick film bag. Protein content of the mushrooms was increased with the storage period without any storage period without any significant trend depended on the storage treatments and electrophoresis pattern of protein was changed little in the mushrooms kept in 0.04mm thick P.E. film bag during storage.

• Korean Journal of Food Science and Technology
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• v.20 no.4
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• pp.606-612
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• 1988

The volatile flavor compounds of fresh and dried shiitake mushrooms(Lentinus edodes) were extracted by simultaneous steam distillation-extraction apparatus, and analyzed by combined GC and GC-MS, and effects of pH on the formation of volatile compounds in fresh shiitake mushroom were investigated. Of the 29 compounds identified from fresh shiitake mushroom, the main volatile compound was 1-octen-3-ol comprising about 74.7% of the total volatiles and that in dried shiitake mushroom was 1, 2, 4-trithiolane comprising about 66.3%. With the exception of above two compounds, 3-octanone, 1-octen-3-one, 3-octanol, cis-2-octenal, n-octanol and cis-2-octenol as $C_8$ compounds were identified. Carbon disulfide, dimethyl disulfide, dimethyl trisulfide, 1-(methyl thio)-dimethyl disulfide, 1, 2, 4, 5-tetrathiane as sulfurous compounds were also identified. The formation of $C_8$ compounds in fresh shiitake mushroom during immersion was dominant in the range of pH 6.0 to 7.0, while the formation of sulfurous compounds in the range of pH 8.0 to 9.0.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.3
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• pp.243-250
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• 2004

The effect of hemicellulose extracted from Shiitake mushroom(Lentinus edodes) on the level of blood sugar and cholesterol in the diabetes-induced rat by streptozotocin(STZ) was investigated. The yield of hemicellulose by extraction process of 5% salt extraction, preparation of alcohol insoluble substance, IN KOH extraction, acid precipitation(pH 3.0), and dialysis was 9.24%. The experimental plots divided to 1% cellulose group(control), 0.5% hemicellulose group(H-l) and 1% hemicellulose group(H-2). The groups were fed for 6 weeks, then continuously fed for 1 week after induction of diabetes by STZ. Feed intakes, weight gain and feed efficiency of the each groups were not significantly different, while water intakes and liver weight of H-2 group were lower than those of control and H-l group. Weight of liver in the H-2 group was significantly lower than those of control and H-l groups. The amounts of feces were 0.32 g/day in the control group, 0.43∼0.44 g/day in the H-l and H-2 groups, while the amounts of urine were 15.28 mL/day in the control group, 10.83∼11.20 mL/day in the H-l and H-2 groups. The content of blood glucose before diabetes induction(fed for 3∼5 weeks) was 111.2-132.6 mg/dL in the control group, not significantly different from others; After diabetes induction, however, the contents were 212.8 mg/dL in the control group, 140.0-144.0 mg/dL in the H-l and H-2 groups, which showed significant difference. Urine glucose contents of H-2 group before and after diabetes induction were lower than those of control and H-l groups. There was no significant difference in the content of neutral lipid between each groups. Total cholesterol contents were 101.6 mg/dL in the control group, 56.∼64.0 mg/dL in the hemicellulose groups. HDL-cholesterol content and atherogenic index of hemicellulose groups were lower than those of control group, respectively. In conclusion, the hemicellulose extracted from Shiitake mushroom represented improving and preventing effects for diabetes.

• Food Science and Preservation
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• v.6 no.1
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• pp.37-42
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• 1999

The equilibrium moisture content(EMC) of Shiitake mushroom is and important factor because it has a close relationship to storage and drying problems. The determination of the EMC for Shiitake mushroom was made in atmospheres of various constant humidities at four different constant temperatures and the fitting of the five selected EMC models were performed with the experimental EMC data. The desorption equilibrium moisture contents for Shiitake mushroom were increased as the temperature was decreased and the relative humidity was increased. The significant difference of the equilibrium moisture content was appeared between the cap and the stipe of Shiitake mushroom. The Henderson-Thompson model was fitter than the others with the experimental data.

• Mycobiology
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• v.39 no.2
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• pp.96-102
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• 2011

We investigated diet supplementation with shiitake mushroom fruiting bodies on biochemical and histological changes in hypercholesterolemic rats. Six-wk old female Sprague-Dawley albino rats were divided into three groups of 10 rats each. A diet containing 5% Lentinus edodes fruiting bodies given to hypercholesterolemic rats reduced plasma total cholesterol, triglyceride, low-density lipoprotein (LDL), total lipid, phospholipids, and the LDL/high-density lipoprotein ratio by 34.33, 53.21, 75.00, 34.66, 25.73, and 71.43%, respectively. Feeding mushroom also significantly reduced body weight in hypercholesterolemic rats. However, it had no detrimental effects on plasma albumin, total bilirubin, direct bilirubin, creatinine, blood urea nitrogen, uric acid, glucose, total protein, calcium, sodium, potassium, chloride, inorganic phosphate, magnesium, or enzyme profiles. Feeding mushroom increased total lipid and cholesterol excretion in feces. The plasma lipoprotein fraction, separated by agarose gel electrophoresis, indicated that L. edodes significantly reduced plasma ${\beta}$ and pre-${\beta}$-lipoprotein but increased ${\alpha}$-lipoprotein. A histological study of hepatic cells by conventional hematoxylin-eosin and oil red-O staining showed normal findings for mushroom-fed hypercholesterolemic rats. These results suggest that shiitake mushrooms could be recommended as a natural cholesterol lowering substance in the diet.

• 한국생물공학회:학술대회논문집
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• 2005.10a
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• pp.854-858
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• 2005

Methanol and water crude extracts, crude polysaccharides and crude polysaccharides-free of water crude extracts from Shiitake mush-room (Lentinus edodes) were investigated for their antioxidant capacity in total polyphenolics and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity. Total polyphenolics in the crude polysaccharides-free of water crude extracts were higher than that of the other ones. And crude polysaccharides-free of water crude extracts and water crude extracts show high on DPPH free radical scavenging activity. Positive correlations were found between total polyphenolics and their antioxidant activity.