Shiitake

Shiitake
Shiitake
Scientific classification
Kingdom: Fungi
Phylum: Basidiomycota
Class: Agaricomycetes
Order: Agaricales
Family: Marasmiaceae
Genus: Lentinula
Species: L. edodes
Binomial name
Lentinula edodes
(Berk.) Pegler
Lentinula edodes
View the Mycomorphbox template that generates the following list
Mycological characteristics
gills on hymenium
cap is convex
hymenium is free
stipe is bare

spore print is white

to buff
ecology is saprotrophic
edibility: choice

The Shiitake (Lentinula edodes) (from Japanese 椎茸、シイタケ (Shiitake?)) is an edible mushroom native to East Asia, which is cultivated and consumed in many Asian countries, as well as being dried and exported to many countries around the world. It is a feature of many Asian cuisines including Vietnamese, Chinese, Japanese, Korean and Thai. In the East, the shiitake mushroom has long been considered a delicacy as well as a medicinal mushroom.[1]

Contents

Taxonomy and naming

Shiitake comes from its Japanese name, shiitake. About this sound listen (help·info) (kanji: 椎茸; literally "shii mushroom", from "shii" the Japanese name of the tree Castanopsis cuspidata that provides the dead logs on which it is typically cultivated).

In Chinese, it is called xiānggū (香菇, literally "fragrant mushroom"). Two Chinese variant names for high grades of shiitake are dōnggū (Chinese: 冬菇, "winter mushroom") and huāgū (花菇, "flower mushroom", which has a flower-like cracking pattern on the mushroom's upper surface); both are produced at lower temperatures.

Other names by which the mushroom is known in English include Chinese black mushroom and black forest mushroom.

In Korean it is called pyogo (hangul: 표고), in Thai they are called hed hom (เห็ดหอม, "fragrant mushroom"), and in Vietnamese they are called nấm hương ("fragrant mushroom").

The species was formerly known as Lentinus edodes and Agaricus edodes. The latter name was first applied by the English botanist Miles Joseph Berkeley in 1878.

Cultivation history

Shiitake are native to Korea, China and Japan and have been grown in all three countries since prehistoric times.[2] They have been cultivated for over 1,000 years. The oldest record regarding the shiitake mushroom dates back to AD 199 at the time of Emperor Chūai in Japan.[3] However, the first written record of shiitake cultivation can be traced to Wu Sang Kwuang in China, born during the Sung Dynasty (AD 960–1127).[4]

During the Ming Dynasty (AD 1368–1644), physician Wu Juei wrote that the mushroom could be used not only as a food but as a medicinal mushroom, taken as a remedy for upper respiratory diseases, poor blood circulation, liver trouble, exhaustion and weakness, and to boost qi, or life energy.[5] It was also believed to prevent premature aging.

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 Japanese variety of these mushrooms could only be grown in traditional locations using ancient methods. In 1982, Gary F. Leatham published an academic paper based on his research on the budding and growth of the Japan Islands variety; the work helped make commercial cultivation possible in United States.[6] Dr. Leatham is known in the industry as the "father of shiitake farming in the USA."[citation needed]

In the United States, shiitake cultivation got off to a slow start, due to the USDA confusing the mushroom with an invasive species known as Lentinus lepideus. The USDA realized their mistake in 1972 and allowed importation and cultivation.[7]

Culinary use

Pyogo muchim (표고무침), a Korean dish of sauteed Shiitake

Fresh and dried shiitake have many uses in the cuisines of East Asia. In Chinese cuisine, they are often sauteed in vegetarian dishes such as Buddha's delight. In Japan, they are served in miso soup, used as the basis for a kind of vegetarian dashi, and also as an ingredient in many steamed and simmered dishes. In Thailand, they may be served either fried or steamed.

Shiitake are often dried and sold as preserved food in packages. These must be rehydrated by soaking in water before using. Many people prefer dried shiitake to fresh, considering that the sun-drying process draws out the umami flavour from the dried mushrooms by breaking down proteins into amino acids and transforms ergosterol to vitamin D. The stems of shiitake are rarely used in Japanese and other cuisines, primarily because the stems are harder and take longer to cook than the soft fleshy caps. The highest grade of shiitake are called donko in Japanese.

Today, shiitake mushrooms have become popular in many other countries as well. Russia produces and also consumes large amounts of them, mostly sold pickled; and the shiitake is slowly making its way into western cuisine as well. There is a global industry in shiitake production, with local farms in most western countries in addition to large scale importation from China, Japan, Korea and elsewhere.

Because they can now be grown world wide, their availability is widespread and their price has decreased.

Shiitake research

Lentinan, a beta-glucan isolated from the shiitake mushroom.

Modern research has indicated shiitake mushroom may stimulate the immune system,[8] possess antibacterial properties,[9][10][11] reduce platelet aggregation,[12] and possess antiviral properties,[8][13][14][15][16][17] possibly through antiviral agents known as proteinase inhibitors.[18]

Shiitake dermatitis

Consumption of raw or slightly cooked shiitake mushrooms can cause "an erythematous, micro-papular, streaky, extremely pruriginous rash" that occurs all over the body including face and scalp, which appears about 48 hours after consumption and disappears after 10 days. This effect, caused by the (potentially therapeutic) toxin lentinan, is well-known in Asia, but can be unfamiliar to European physicians.[19] It occurs in roughly 1 in 50 people, and thorough cooking eliminates the effect.[citation needed]

Shiitake isolate AHCC

Main article: Active Hexose Correlated Compound

Active hexose correlated compound (AHCC) is an α-glucan-rich compound isolated from shiitake.[20] In Japan, AHCC is the second most popular complementary and alternative medicine used by cancer patients.[21] AHCC is a well tolerated compound[20] and is metabolized via the CYP450 2D6 pathway.[22]

In addition, animal research has shown that AHCC may increase the body's resistance to pathogens as shown in experiments with the influenza virus,[23][24] West Nile encephalitis virus,[25] and bacterial infection.[26][27][28] Animal research has shown AHCC may enhance immune function.[29][30] A double-blind, placebo-controlled trial of 21 people supported the idea that AHCC may enhance immune function.[31] Clinical research has shown AHCC may benefit patients with hepatocellular carcinoma.[32][33] A published case study reported AHCC benefited a patient with prostate cancer.[34]

Shiitake lentinan

Lentinan, a compound isolated from shiitake, is used as an intravenous anticancer agent in some countries.[35] Studies have demonstrated lentinan possesses antitumor properties,[36] and human clinical studies have associated lentinan with a higher survival rate, higher quality of life, and lower recurrence of cancer. Clinical research with lentinan includes studies with 78 hepatocellular carcinoma patients,[37] 32 gastric cancer patients,[38] a multi-institutional study of lentinan and gastric cancer,[39] a meta-analysis of lentinan and gastric cancer,[40] 80 colorectal cancer patients,[41] 20 gastric cancer patients,[42] 36 hepatocellular carcinoma patients,[43] and 29 pancreatic cancer patients.[44] The City of Hope National Medical Center is currently conducting clinical trials to determine if a select portion of the shiitake mushroom, which includes lentinan, can inhibit lung cancer.[45] Lentinan is currently used in Australia as part of a commercially available pharmacological blend (MC-S) to suppress cancer cell proliferation and to promote proliferation of peripheral blood lymphocytes.

The Korea Food & Drug Administration approved on January 2000 that the extracts of the mycelium of shiitake mushrooms can protect and help the liver recover from substances such as alcohol.[citation needed] The main chemical for this effect is the beta-glucan. The research showed injecting the extracts of the mycelium in vitro raised the survival rates of liver cells and increased protein synthesis.

Vitamin D

Recently it was noticed that shiitake mushrooms contain high amounts of vitamin D after brief exposure to sunlight or UV light.[46][47]

Other

The Shiitake Growers Cooperative, in Japan's Oita Prefecture, awards the winner of each bimonthly Japan Sumo Association tournament (Nihon Sumo Kyokai honbasho) a ceremonial large glass filled with shiitake mushrooms, as well as a cash prize.[48]

The Shiitake is also eaten by caterpillars of the fungus moth Triaxomera parasitella.[verification needed]

Shiitake gallery

  • Shiitakegrowing2.jpg
  • Lentinula edodes shiitake.JPG
  • Shiitake growing s.jpg
  • Lentinula edodes USDA.jpg
  • Shiitake mushroom.jpg

References

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  21. ^ Hyodo I, Amano N, Eguchi K (April 2005). "Nationwide survey on complementary and alternative medicine in cancer patients in Japan". Journal of Clinical Oncology 23 (12): 2645–54. doi:10.1200/JCO.2005.04.126. PMID 15728227. 
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  46. ^ Mushrooms and vitamin D
  47. ^ Lee GS, Byun HS, Yoon KH, Lee JS, Choi KC, Jeung EB (March 2009). "Dietary calcium and vitamin D2 supplementation with enhanced Lentinula edodes improves osteoporosis-like symptoms and induces duodenal and renal active calcium transport gene expression in mice". Eur J Nutr 48 (2): 75–83. doi:10.1007/s00394-008-0763-2. PMID 19093162. 
  48. ^ 大分県椎茸農協協同組合とは

Further reading

External links


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Look at other dictionaries:

  • Shiitake — (Lentinula edodes) Systematik Klasse: Agaricomycetes Unterklasse: Hutpilze …   Deutsch Wikipedia

  • Shiitake — Shiitaké Shiitaké …   Wikipédia en Français

  • Shiitaké — Shiitaké …   Wikipédia en Français

  • shiitake — ● shiitake nom masculin invariable (japonais shiitake, champignon parfumé) Champignon noir, basidiomycète comestible (polyporacée), cultivé en Asie …   Encyclopédie Universelle

  • shiitake — 1877, from Japanese, from shii, name of several types of evergreen trees, + take mushroom …   Etymology dictionary

  • shiitake — [shē tä′kē] n. [Jpn] an edible Japanese mushroom (Lentinus edodes) from a family (Agaricaceae) of basidiomycetous fungi …   English World dictionary

  • Shiitake — ? Шиитаке Научная классификация Царство: Грибы Отдел: Базидиомицеты Класс …   Википедия

  • shiitake — /shee ee tah kay/, n., pl. shiitake. a large, meaty, black or dark brown mushroom, Lentinus edodes, native to eastern Asia and frequently used in Japanese and Chinese cookery. [1875 80; < Japn, equiv. to shii oak (earlier siwi < sifi < *sipi) +… …   Universalium

  • Shiitake — Shi|i|ta|ke [ʃi i…], der; [s], s [jap. shiitake, zu shia = Pasaniabaum u. take = Pilz, eigtl. = am Pasaniabaum wachsender Pilz]: (in Japan u. China an Stämmen von Bambus u. Eichen kultivierter u. als Speisepilz beliebter) Pilz mit rötlich braunem …   Universal-Lexikon

  • shiitake — noun edible east Asian mushroom having a golden or dark brown to blackish cap and an inedible stipe • Syn: ↑shiitake mushroom, ↑Chinese black mushroom, ↑golden oak mushroom, ↑Oriental black mushroom, ↑Lentinus edodes • Hypernyms: ↑fungus …   Useful english dictionary

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