The shiitake [Lentinula edodes or Lentinus edodes] mushroom is one of the most popular edible mushrooms in China and other parts of East Asia. It is a species belonging to the Basidiomycota phylum. It is increasingly important in western cuisine for adding an exotic touch to Chinese and Japanese cooking. Extracts of the mushroom are also regularly used in a wide variety of products.
Appearance
Shiitake mushrooms have a distinctive appearance. The cap is typically convex or umbrella-shaped when young, and as it matures, it becomes flatter and wider. The cap ranges in color from light to dark brown and can grow up to 5-10 centimeters in diameter. The underside of the cap features closely spaced, creamy white to light brown gills.
Habitat and Cultivation
Lentinula edodes is a wood-decay fungus that is commonly found growing on decaying hardwood trees. It is native to East Asia but is now cultivated worldwide. Shiitake mushrooms can be grown on logs or in artificial growing substrates that mimic the natural environment. Controlled conditions of temperature, humidity, and light are necessary for successful cultivation.
Culinary Uses
Shiitake mushrooms are highly regarded for their rich, savory flavor and meaty texture. They are widely used in various cuisines, particularly in East Asian dishes. Shiitakes are versatile and can be added to stir-fries, soups, stews, sauces, and many other recipes. They are also popularly used in vegetarian and vegan cooking as a meat substitute.
Nutritional Profile
Lentinula edodes is not only appreciated for its taste but also for its nutritional composition. It is a good source of protein, dietary fiber, vitamins (such as B vitamins), and minerals (including copper, selenium, and zinc). Shiitake mushrooms are also known for containing bioactive compounds, including polysaccharides and beta-glucans, which have potential health benefits.
Health
As far as health is concerned, the results reported by Dai et al. (2015) suggested that regular shiitake consumption can improve immunity system of humans.
Moreover, a wide range of literature indicates that shiitake provides not only high nutritional value but also participates actively in antitumor, antioxidant and antiviral activities (Finimundy et al., 2014; Jiang et al., 2015).
Shiitake essential oil (SEO) is extracted from this mushroom. It is used in food as an ingredient, a flavouring agent and as a nutritional supplement. However, the direct fortification of food product with SEO seems to be undesirable by consumers. It is rich in unsaturated fatty acids, especially oleic acid and linoleic acid, and sulphur compounds such as lenthionine, 1,2,4‐trithiolane and 1,2,4,5‐tetrathiane. The functional oil is susceptible to oxidation and readily produces hydroperoxides, off flavours and odours that compromises the quality and shelf life of a food product (Çağlarırmak, 2007; Dermiki et al., 2013).
Use in Biotechnology
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References
Çağlarırmak, N. (2007). The nutrients of exotic mushrooms (Lentinula edodes and Pleurotus species) and an estimated approach to the volatile compounds. Food Chemistry, 105, pp. 1188–1194 (Article)
Dai, X., Stanilka, J.M., Rowe, C.A. et al. (2015). Consuming Lentinula edodes (Shiitake) mushrooms daily improves human immunity: A randomized dietary intervention in healthy young adults. Journal of the American College of Nutrition, 34, pp. 478–487 (Article).
Dermiki, M., Phanphensophon, N., Mottram, D.S. & Methven, L. (2013). Contributions of non‐volatile and volatile compounds to the umami taste and overall flavour of shiitake mushroom extracts and their application as flavour enhancers in cooked minced meat. Food Chemistry, 141, pp. 77–83 (Article)
Finimundy, T.C., Dillon, A.J.P., Henriques, J.A.P. & Ely, M.R. (2014). A review on general nutritional compounds and pharmacological properties of the Lentinula edodes mushroom. Food and Nutrition Sciences, 5, pp. 1095
Jiang, T., Luo, Z. & Ying, T. (2015). Fumigation with essential oils improves sensory quality and enhanced antioxidant ability of shiitake mushroom (Lentinus edodes). Food Chemistry, 172, pp. 692–698 (Article)
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