Lentinan (shiitake) kháng U937
From Wikipedia, the free encyclopedia
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| Identifiers | |
| Synonyms | (2S,3R,4S,5S,6R)-2-[(2S,3R,4S,5R,6R)-2-[(2S,3R,4S,5R,6R)-2-[(2R,3R,4S,5R,6S)-3,5-dihydroxy-2-(hydroxymethyl)-6-[(2R,3R,4S,5R,6R)-2,3,5-trihydroxy-6-[[(2R,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxymethyl]oxan-4-yl]oxyoxan-4-yl]oxy-3,5-dihydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-3,5-dihydroxy-6-[[(2R,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxymethyl]oxan-4-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol |
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| Chemical and physical data | |
| Formula | C42H72O36 |
| Molar mass | 1152.99948 g/mol |
  (what is this?) (verify) | |
Contents
[hide]Chemistry[edit]
Lentinan is a β-1,3 beta-glucan with β-1,6 branching. It has a molecular weight of 500,000 Da and specific rotation of +14-22° (NaOH).
Pharmacology[edit]
Lentinan has been approved as an adjuvant for stomach cancer in Japan since 1985.[1] Lentinan is one of the host-mediated anti-cancer drugs which has been shown to affect host defense immune systems.
Research[edit]
Pre-clinical studies[edit]
An in vitro experiment showed lentinan stimulated production of white blood cells in the human cell line U937.[2]Lentinan is thought to be inactive in humans when given orally and is therefore administered intravenously. The authors of an in vivo study of lentinan suggested that the compound may be when administered orally in mice.[3]
Human clinical trials[edit]
Lentinan has been the subject of a limited number of clinical studies in cancer patients in Japan.[4][5][6][7][8][9][10][11] however evidence of its efficacy for such purposes is lacking.[12][13]
Adverse effects[edit]
Lentinan has been reported to cause shiitake mushroom dermatitis.[14]
Formulations containing Lentinan[edit]
Lentinex is a beta-glucan formulation containing lentinan which is marketed as a novel food in the EU.[15]
See also[edit]
Shiitake
From Wikipedia, the free encyclopedia
| Shiitake | |
|---|---|
 | |
| Scientific classification | |
| Kingdom: | Fungi |
| Division: | Basidiomycota |
| Class: | Agaricomycetes |
| Order: | Agaricales |
| Family: | Marasmiaceae |
| Genus: | Lentinula |
| Species: | L. edodes |
| Binomial name | |
| Lentinula edodes (Berk.) Pegler (1976) | |
| Lentinula edodes | |
|---|---|
 | |
 | gills on hymenium |
 | cap is convex |
 | hymenium is free |
 | stipe is bare |
  |
spore print is white
to buff |
 | ecology is saprotrophic |
 | edibility: choice |
| Shiitake | |||
| Chinese name | |||
|---|---|---|---|
| Traditional Chinese | 香菇 | ||
| Simplified Chinese | 香菇 | ||
| Hanyu Pinyin | xiānggū | ||
| |||
| Vietnamese name | |||
| Vietnamese | nấm hương | ||
| Thai name | |||
| Thai | เห็ดหอม (hèt hŏm) | ||
| Korean name | |||
| Hangul | 표고 | ||
| Hanja | 瓢菰 | ||
| |||
| Japanese name | |||
| Kanji | 椎茸 | ||
| Hiragana | しいたけ | ||
The shiitake (
listen (help·info) Lentinula edodes) is an edible mushroom native to East Asia, which is cultivated and consumed in many Asian countries. It is considered a medicinal mushroom in some forms of traditional medicine.[1]
listen (help·info) Lentinula edodes) is an edible mushroom native to East Asia, which is cultivated and consumed in many Asian countries. It is considered a medicinal mushroom in some forms of traditional medicine.[1]Contents
[hide]Taxonomy and naming[edit]
The fungus was first described scientifically as Agaricus edodes by Miles Joseph Berkeley in 1877.[2] It was placed in the genus Lentinula by David Pegler in 1976.[3] The fungus has acquired an extensive synonymy in its taxonomic history:[4]
- Agaricus edodes Berk. (1878)
- Armillaria edodes (Berk.) Sacc. (1887)
- Mastoleucomyces edodes (Berk.) Kuntze (1891)
- Cortinellus edodes (Berk.) S.Ito & S.Imai (1938)
- Lentinus edodes (Berk.) Singer (1941)
- Collybia shiitake J.Schröt. (1886)
- Lepiota shiitake (J.Schröt.) Nobuj. Tanaka (1889)
- Cortinellus shiitake (J.Schröt.) Henn. (1899)
- Tricholoma shiitake (J.Schröt.) Lloyd (1918)
- Lentinus shiitake (J.Schröt.) Singer (1936)
- Lentinus tonkinensis Pat. (1890)
- Lentinus mellianus Lohwag (1918)
The mushroom's Japanese name shiitake (椎茸?) is composed of shii (椎? shī, Castanopsis), for the tree Castanopsis cuspidata that provides the dead logs on which it is typically cultivated, and take (茸?, "mushroom").[5] The specific epithetedodes is the Latin word for "edible".[6]
It is also commonly called "sawtooth oak mushroom", "black forest mushroom", "black mushroom", "golden oakmushroom", or "oakwood mushroom".[7]
Habitat and distribution[edit]
Shiitake grow in groups on the decaying wood of deciduous trees, particularly shii, chestnut, oak, maple, beech, sweetgum, poplar, hornbeam, ironwood, mulberry, and chinquapin (Castanopsis spp.). Its natural distribution includes warm and moist climates in southeast Asia.[5]
Cultivation history[edit]
The earliest written record of shiitake cultivation is seen in the Records of Longquan County (龍泉縣志) compiled by He Zhan (何澹) in 1209 during the Southern Song dynasty.[citation needed] The 185-word description of shiitake cultivation from that literature was later crossed-referenced many times and eventually adapted in a book by a Japanese horticulturist Satō Chūryō (佐藤中陵?) in 1796, the first book on shiitake cultivation in Japan.[8]
The Japanese cultivated the mushroom by cutting shii trees with axes and placing the logs by trees that were already growing shiitake or contained shiitake spores. Before 1982, the Japan Islands' variety of these mushrooms could only be grown in traditional locations using ancient methods.[citation needed] A 1982 report on the budding and growth of the Japanese variety revealed opportunities for commercial cultivation in the United States.[9]
Shiitake are now widely cultivated all over the world, and contribute about 25% of total yearly production of mushrooms.[10] Commercially, shiitake mushrooms are typically grown in conditions similar to their natural environment on either artificial substrate or hardwood logs, such as oak.[9][10][11]
Culinary[edit]
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 141 kJ (34 kcal) |
6.8 g
| |
| Sugars | 2.4 g |
| Dietary fiber | 2.5 g |
0.5 g
| |
2.2 g
| |
| Vitamins | |
| Thiamine (B1) |
(2%)
0.02 mg |
| Riboflavin (B2) |
(18%)
0.22 mg |
| Niacin (B3) |
(26%)
3.88 mg |
| Pantothenic acid (B5) |
(30%)
1.5 mg |
| Vitamin B6 |
(22%)
0.29 mg |
| Folate (B9) |
(3%)
13 μg |
| Vitamin C |
(4%)
3.5 mg |
| Vitamin D |
(3%)
0.4 μg |
| Minerals | |
| Calcium |
(0%)
2 mg |
| Iron |
(3%)
0.4 mg |
| Magnesium |
(6%)
20 mg |
| Manganese |
(10%)
0.2 mg |
| Phosphorus |
(16%)
112 mg |
| Potassium |
(6%)
304 mg |
| Sodium |
(1%)
9 mg |
| Zinc |
(11%)
1.0 mg |
| Other constituents | |
| Water | 89.7 g |
| Selenium | 5.7 ug |
| |
| Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database | |
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 1,238 kJ (296 kcal) |
75.37 g
| |
| Sugars | 2.21 g |
| Dietary fiber | 11.5 g |
0.99 g
| |
9.58 g
| |
| Vitamins | |
| Thiamine (B1) |
(26%)
0.3 mg |
| Riboflavin (B2) |
(106%)
1.27 mg |
| Niacin (B3) |
(94%)
14.1 mg |
| Pantothenic acid (B5) |
(438%)
21.879 mg |
| Vitamin B6 |
(74%)
0.965 mg |
| Folate (B9) |
(41%)
163 μg |
| Vitamin C |
(4%)
3.5 mg |
| Vitamin D |
(26%)
3.9 μg |
| Minerals | |
| Calcium |
(1%)
11 mg |
| Iron |
(13%)
1.72 mg |
| Magnesium |
(37%)
132 mg |
| Manganese |
(56%)
1.176 mg |
| Phosphorus |
(42%)
294 mg |
| Potassium |
(33%)
1534 mg |
| Sodium |
(1%)
13 mg |
| Zinc |
(81%)
7.66 mg |
| Other constituents | |
| Water | 9.5 g |
| Selenium | 46 ug |
| |
| Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database | |
Nutrition[edit]
In a 100 gram amount, raw shiitake mushrooms provide 34 calories and are 90% water, 7% carbohydrates, 2% proteinand less than 1% fat (table for raw mushrooms). Raw shiitake mushrooms are rich sources (20% or more of the Daily Value, DV) of B vitamins and contain moderate levels of some dietary minerals (table). When dried to about 10% water, the contents of numerous nutrients increase substantially.
Like all mushrooms, shiitakes produce vitamin D2 upon exposure of their internal ergosterol to ultraviolet B (UVB) rays from sunlight or broadband UVB fluorescent tubes.[12][13]
Uses[edit]
Fresh and dried shiitake have many uses in the cuisines of East Asia. In Japan, they are served in miso soup, used as the basis for a kind of vegetarian dashi, and as an ingredient in many steamed and simmered dishes. In Chinese cuisine, they are often sautéed in vegetarian dishes such as Buddha's delight.
One type of high-grade shiitake is called donko (冬菇?) in Japanese[14] and dōnggū in Chinese, literally "winter mushroom". Another high-grade of mushroom is called huāgū (花菇) in Chinese, literally "flower mushroom", which has a flower-like cracking pattern on the mushroom's upper surface. Both of these are produced at lower temperatures.
Research[edit]
Health effects[edit]
Basic research is ongoing to assess whether consumption of shiitake mushrooms affects disease properties,[15][16][17]although no effect has been proven with sufficient human research to date.[18]
Shiitake dermatitis[edit]
Rarely, consumption of raw or slightly cooked shiitake mushrooms may cause an allergic reaction called "shiitake dermatitis", including an erythematous, micro-papular, streaky pruriginous rash that occurs all over the body including face and scalp, appearing about 24 hours after consumption, possibly worsening by sun exposure and disappearing after 3 to 21 days.[19] This effect – presumably caused by the polysaccharide, lentinan[19] – is more common in Asia[20] but may be growing in occurrence in Europe as shiitake consumption increases.[19] Thorough cooking may eliminate the allergenicity.[21]
Other uses[edit]
There is research investigating the use of shiitake mushrooms in production of organic fertilizer and compost from hardwood.[10][11]
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