Relationship between Fruiting Bodies Compositions and Substrate in Hiratake and Maitake Mushrooms Cultivated on Sawdust Substrate Beds. Chemical Compositions and Mineral Contents.

Kawai, Hideo; Matsuzawa, Mutsuko; Tsutagawa, Yuko; Sasaki, Hidetada; Kasuga, Atsuko; Aoyagi, Yukitoshi

doi:10.3136/nskkk1962.41.419

Cited by 8 publications

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“…Kawai et al (1994) reported that the protein content of fruiting bodies of Hiratake (Pleurotus ostreatus) was significantly related to the nitrogen content of the sawdust medium. However, Sasaki et al (1995) reported that the nitrogen content of Bunashimeji (Hypsizigus marmoreus), Nameko (Pholiota nameko) and Enokitake (Flammulina velutipes) was not significantly related to that of the sawdust substrate.…”

Section: Resultsmentioning

confidence: 99%

“…However, it has been said that sawdust G. frondosa is less tasty than log G. frondosa. A few investigations have been reported on the comparison of chemical compositions of mushroom cultivated on logs and sawdust substrates (Aoyagi et al, 1993;Kawai et al, 1994;Sasaki et al, 1995). However, no study is found on a comparison of the taste components between the sawdust mushroom and log mushroom.…”

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confidence: 99%

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Comparison of Chemical Compositions of Maitake (Grifola frondosa (Fr.) S.F. Gray) Cultivated on Logs and Sawdust Substrate

Tabata

Yamasaki

Ogura

2004

FSTR

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Maitake mushroom was cultivated on logs and in sawdust substrate. Comparisons of proximate compositions, content of free amino acid, 5¢ ¢ ¢ ¢-nucleotides and vitamin D 2 were conducted. Effects of the log and sawdust substrate compositions on the mushroom composition were also examined. Protein and ash in sawdust mushroom were significantly higher than that in the log mushroom. Protein content of fruit body cultivated on sawdust substrate was closely related to the content of the substrate. This fact well explained the difference in protein and ash contents between mushroom cultivated on log or sawdust substrate. Free amino acid content as MSG-like and sweetness components, and 5¢ ¢ ¢ ¢-GMP were significantly higher in log mushroom. The content of vitamin D 2 was appreciably higher in sawdust mushroom than that in log mushroom.Keywords: Maitake mushroom, log, sawdust substrate, proximate composition, free amino acid, 5¢-GMP, vitamin D 2 Maitake mushroom, G. frondosa (Fr.) S. F. Gray, is a white-rot fungus found in the wild on dead stumps of broad leaf trees such as oak (Quercus mongolica) and chestnut (Castanea crenata) (Imazeki & Hongo, 1985). Almost 40,000 metric tons of the cultivated mushroom was consumed in 1999 in Japan being the fourth largest production (Ohashi, 2000).Numerous investigations have been reported on the components of G. frondosa (Yokokawa 1980;Kurasawa et al., 1982;Sato et al., 1985;Takeuchi et al., 1985;Muratsubaki et al., 1986;Kawai et al., 1990;Sekizawa et al., 1992;Yoshida et al., 1996;Ohnishi et al., 1996;Shindo et al., 1999). It is interesting that consumption of the mushroom is a way to assimilate antitumor (Ohno et al., 1985;Zhuang et al., 1994;Kubo et al., 1994), antidiabetes and antihyperliposis (Kubo et al., 1994(Kubo et al., , 1997, blood pressure and body weight depressive substances (Ohtsuru et al., 1999). Furthermore, Seguchi et al. (2001) added G. frondosa powder to improve the quality of bread.G. frondosa is mainly cultivated on the sawdust of broad leaf trees supplementing the source of nutrients such as rice or wheat bran. This method makes it possible to cultivate on a large scale and to harvest all year round. However, it has been said that sawdust G. frondosa is less tasty than log G. frondosa. A few investigations have been reported on the comparison of chemical compositions of mushroom cultivated on logs and sawdust substrates (Aoyagi et al., 1993;Kawai et al., 1994;Sasaki et al., 1995). However, no study is found on a comparison of the taste components between the sawdust mushroom and log mushroom.Previously, we compared the chemical and free amino acid composition of P. nameko cultivated on log and in sawdust substrate beds (Yamasaki & Tabata, 2002).In this paper, we compared the proximate compositions, free amino acid, 5¢-nucleotides, vitamin D 2 of G. frondosa cultivated on logs and sawdust substrates and their relation to the composition of the substrates. Materials and MethodsThe strain of G. frondosa was purchased from Onuki Kinjin Co., Utsunomiya-shi. The mu...

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Section: Resultsmentioning

confidence: 99%

mentioning

confidence: 99%

Comparison of Chemical Compositions of Maitake (Grifola frondosa (Fr.) S.F. Gray) Cultivated on Logs and Sawdust Substrate

Tabata

Yamasaki

Ogura

2004

FSTR

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“…As shown in Table 1 , G. frondosa is made up of around 83–96% moisture and 4–17% dry matter in its fresh fruiting body [ 7 , 8 , 9 , 10 , 11 , 12 , 13 ] and mycelium [ 11 , 17 , 42 ], indicating the watery texture of G. frondosa . Carbohydrates and protein are the major constituents contributing to the dry weight of G. frondosa , taking up around 70–80% and 13–21%, respectively, of the fruiting body.…”

Section: Chemical and Nutritional Compositionsmentioning

confidence: 99%

“…G. frondosa is edible and is regarded as a healthy food because it is a good source of protein, carbohydrates, dietary fiber [ 7 , 8 , 9 , 10 , 11 , 12 , 13 ], vitamin D 2 (ergocalciferol) [ 13 , 14 , 15 ] and minerals (K, P, Na, Ca, Mg) [ 7 , 9 , 12 , 15 , 16 ], with low fat content and caloric value [ 15 ]. G. frondosa is delicious, with a sweet and umami taste, which is mainly attributed to its high trehalose, glutamic and aspartic amino acid and 5′-nucleotide content [ 10 , 11 , 13 , 17 ].…”

Section: Introductionmentioning

confidence: 99%

Bioactive Ingredients and Medicinal Values of Grifola frondosa (Maitake)

Siu

Geng

2021

Foods

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Grifola frondosa (G. frondosa), generally known as hen-of-the-woods or maitake in Japanese and hui-shu-hua in Chinese, is an edible mushroom with both nutritional and medicinal properties. This review provides an up-to-date and comprehensive summary of research findings on its bioactive constituents, potential health benefits and major structural characteristics. Since the discovery of the D-fraction more than three decades ago, many other polysaccharides, including β-glucans and heteroglycans, have been extracted from the G. frondosa fruiting body and fungal mycelium, which have shown significant antitumor and immunomodulatory activities. Another class of bioactive macromolecules in G. frondosa is composed of proteins and glycoproteins, which have shown antitumor, immunomodulation, antioxidant and other activities. A number of small organic molecules such as sterols and phenolic compounds have also been isolated from the fungus and have shown various bioactivities. It can be concluded that the G. frondosa mushroom provides a diverse array of bioactive molecules that are potentially valuable for nutraceutical and pharmaceutical applications. More investigation is needed to establish the structure–bioactivity relationship of G. frondosa and to elucidate the mechanisms of action behind its various bioactive and pharmacological effects.

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Nutrition from mushrooms, understanding and reconciling available data

Kurtzman¹

1997

Mycoscience

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Mushrooms are nutritionally valuable foods. They are high in proteins, including most essential amino acids and high in most water soluble vitamins and probably in pro-vitamin D. However, there have been many reports suggesting that they had little or no value. While the reports of little value were erroneous, other reports have claimed greater nutritional value than can be substantiated, Moreover, most of our knowledge of the nutritional value of mushrooms is based on chemical analysis. Some of the nutrients may be destroyed or unavailable to consumers. This paper looks at the available information and tries to reconcile it.

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Relationship between Fruiting Bodies Compositions and Substrate in Hiratake and Maitake Mushrooms Cultivated on Sawdust Substrate Beds. Chemical Compositions and Mineral Contents.

Cited by 8 publications

References 0 publications

Comparison of Chemical Compositions of Maitake (Grifola frondosa (Fr.) S.F. Gray) Cultivated on Logs and Sawdust Substrate

Comparison of Chemical Compositions of Maitake (Grifola frondosa (Fr.) S.F. Gray) Cultivated on Logs and Sawdust Substrate

Bioactive Ingredients and Medicinal Values of Grifola frondosa (Maitake)

Nutrition from mushrooms, understanding and reconciling available data

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