Shiitake

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(Redirected from Lentinula edodes)

Template:Short description Template:DMCA

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Scientific classification Edit this classification
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Binomial name
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(Berk.) Pegler (1976)
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Template:Short description

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Lentinula edodes
Mycological characteristics
File:Gills icon.pngGills on hymenium
File:Convex cap icon.svgCap is convex
File:Free gills icon2.svgHymenium is free
File:Bare stipe icon.svgStipe is bare
Spore print is white to buff
File:Saprotrophic fungus.svgEcology is saprotrophic
File:Mycomorphbox Choice.pngEdibility is choice

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Shiitake
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The shiitake (/ʃɪˈtɑːkeɪ, ˌʃiːɪ-, -ki/;[1] Script error: No such module "IPA". Chinese mushroom, black mushroom, Lentinula edodes or sometimes Lentinus edodes)[2] is a macrofungus native to East Asia and mainland Southeast Asia, which is cultivated and consumed around the globe.

Taxonomy

The fungus was first described scientifically as Agaricus edodes by Miles Joseph Berkeley in 1877.[3] It was placed in the genus Lentinula by David Pegler in 1976.[4] The fungus has acquired an extensive synonymy in its taxonomic history:[5]

  • Agaricus edodes Berk. (1878)
  • Armillaria edodes (Berk.) Sacc. (1887)
  • Mastoleucomychelloes 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 Script error: No such module "Nihongo". is a compound word composed of Script error: No such module "Nihongo"., for the tree Castanopsis cuspidata that provides the dead logs on which it is typically cultivated, and Script error: No such module "Nihongo"..[6] The specific epithet Script error: No such module "Lang". is the Latin word for "edible".[7]

It is also commonly called "sawtooth oak mushroom", "black forest mushroom", "black mushroom", "golden oak mushroom", or "oakwood mushroom".[8]

Distribution and habitat

Shiitake grow in groups on the decaying wood of deciduous trees, particularly shii and other chinquapins, chestnut, oak, maple, beech, sweetgum, poplar, hornbeam, ironwood, and mulberry. Its natural distribution includes warm and moist climates in Southeast Asia.[6]

Cultivation

The earliest written record of shiitake cultivation is seen in the Records of Longquan County (Script error: No such module "Lang".) compiled by He Zhan (Script error: No such module "Lang".) in 1209 during the Song dynasty in China.[9] The 185-word description of shiitake cultivation from that literature was later cross-referenced many times and eventually adapted in a book by a Japanese horticulturist Script error: No such module "Nihongo". in 1796, the first book on shiitake cultivation in Japan.[10] 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.[11][12] Before 1982, the Japan Islands' variety of these mushrooms could only be grown in traditional locations using ancient methods.[13] A 1982 report on the budding and growth of the Japanese variety revealed opportunities for commercial cultivation in the United States.[14]

Shiitake are widely cultivated worldwide, contributing about 25% of the total yearly production of mushrooms.[15] Commercially, shiitake mushrooms are typically grown in conditions similar to their natural environment on either artificial substrate or hardwood logs, such as oak.[14][15][16]

Toxicity

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.[17] This effect – presumably caused by lentinan, a polysaccharide[17] – is more common in East Asia,[18] but may be growing in occurrence in Europe as shiitake consumption increases.[17] Thorough cooking may eliminate the allergenicity.[19]

Uses

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Mushrooms, shiitake, raw
Nutritional value per 100 g (3.5 oz)
Energy141 kJ (34 kcal)
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6.8 g
Sugars2.4 g
Dietary fiber2.5 g
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0.5 g
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2.2 g
Vitamins and minerals
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VitaminsQuantity
%DV†
Thiamine (B1)
2%
0.02 mg
Riboflavin (B2)
17%
0.22 mg
Niacin (B3)
24%
3.88 mg
Pantothenic acid (B5)
30%
1.5 mg
Vitamin B6
17%
0.29 mg
Folate (B9)
3%
13 μg
Vitamin C
4%
3.5 mg
Vitamin D
2%
0.4 μg
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MineralsQuantity
%DV†
Calcium
0%
2 mg
Iron
2%
0.4 mg
Magnesium
5%
20 mg
Manganese
9%
0.2 mg
Phosphorus
9%
112 mg
Potassium
10%
304 mg
Selenium
10%
5.7 μg
Sodium
0%
9 mg
Zinc
9%
1.0 mg
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Other constituentsQuantity
Water89.7 g
Full Link to USDA Database entry
†Percentages estimated using US recommendations for adults,[20] except for potassium, which is estimated based on expert recommendation from the National Academies.[21]

Fresh and dried shiitake have many uses in East and Southeast Asia. In Chinese cuisine, they are used in many dishes, including soups, braises, and stir-fried vegetable 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 as an ingredient in many steamed and simmered dishes.

Two prized varieties are produced in cooler temperatures. One high-grade variety is called Script error: No such module "Lang". (Script error: No such module "Lang".) (literally "winter mushroom") in Chinese, or Script error: No such module "Nihongo". in Japanese.[22] The most highly prized variety is called Script error: No such module "Lang". (Script error: No such module "Lang".) (literally "flower mushroom") in Chinese, due to the flower-like pattern of cracks in the cap.

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Mushrooms, shiitake, dried
Nutritional value per 100 g (3.5 oz)
Energy1,238 kJ (296 kcal)
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75.37 g
Sugars2.21 g
Dietary fiber11.5 g
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0.99 g
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9.58 g
Vitamins and minerals
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VitaminsQuantity
%DV†
Thiamine (B1)
25%
0.3 mg
Riboflavin (B2)
98%
1.27 mg
Niacin (B3)
88%
14.1 mg
Pantothenic acid (B5)
438%
21.879 mg
Vitamin B6
57%
0.965 mg
Folate (B9)
41%
163 μg
Vitamin C
4%
3.5 mg
Vitamin D
20%
3.9 μg
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MineralsQuantity
%DV†
Calcium
1%
11 mg
Iron
10%
1.72 mg
Magnesium
31%
132 mg
Manganese
51%
1.176 mg
Phosphorus
24%
294 mg
Potassium
51%
1534 mg
Selenium
84%
46 μg
Sodium
1%
13 mg
Zinc
70%
7.66 mg
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Other constituentsQuantity
Water9.5 g
Link to USDA Database entry
†Percentages estimated using US recommendations for adults,[20] except for potassium, which is estimated based on expert recommendation from the National Academies.[21]

Nutrition

Raw shiitake mushrooms are 90% water, 7% carbohydrates, 2% protein, and contain less than 1% fat (table). In a reference amount of 100 grams (3.5 oz), raw shiitake mushrooms provide 34 calories of food energy, and are a source of several B vitamins and some dietary minerals (table).

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.[23][24]

References

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  1. ^ Page Module:Citation/CS1/styles.css has no content.Wells, John C. (2008), Longman Pronunciation Dictionary (3rd ed.), Longman, ISBN 9781405881180
  2. ^ Page Module:Citation/CS1/styles.css has no content.Bisen, P. S.; Baghel, R. K.; Sanodiya, B. S.; Thakur, G. S.; Prasad, G. B. K. S. (2010). "Lentinus edodes: a macrofungus with pharmacological activities". Current Medicinal Chemistry. 17 (22): 2419–2430. doi:10.2174/092986710791698495. ISSN 1875-533X. PMID 20491636.
  3. ^ Page Module:Citation/CS1/styles.css has no content.Berkeley MJ. (1877). "Enumeration of the fungi collected during the Expedition of H.M.S. 'Challenger', 1874–75. (Third notice)". Botanical Journal of the Linnean Society. 16 (89): 38–54. doi:10.1111/j.1095-8339.1877.tb00170.x.
  4. ^ Page Module:Citation/CS1/styles.css has no content.Pegler D. (1975). "The classification of the genus Lentinus Fr. (Basidiomycota)". Kavaka. 3: 11–20.
  5. ^ Page Module:Citation/CS1/styles.css has no content."GSD Species Synonymy: Lentinula edodes (Berk.) Pegler". Species Fungorum. CAB International. Retrieved 9 March 2015.
  6. ^ a b Page Module:Citation/CS1/styles.css has no content.Wasser S. (2004). "shiitake (Lentinula edodes)". In Coates PM; Blackman M; Cragg GM; White JD; Moss J; Levine MA. (eds.). Encyclopedia of Dietary Supplements. CRC Press. pp. 653–64. ISBN 978-0-8247-5504-1.
  7. ^ Page Module:Citation/CS1/styles.css has no content.Halpern GM. (2007). Healing Mushrooms. Square One Publishers. p. 48. ISBN 978-0-7570-0196-3.
  8. ^ Page Module:Citation/CS1/styles.css has no content.Stamets, P. (2000). Growing Gourmet and Medicinal Mushrooms (3rd ed.). Berkeley, California: Ten Speed Press. p. 260. ISBN 978-1-58008-175-7.
  9. ^ Page Module:Citation/CS1/styles.css has no content.香菇简介 [Mushroom Introduction] (in 中文). Yuwang jituan. Archived from the original on 25 February 2017.
  10. ^ Page Module:Citation/CS1/styles.css has no content.Miles PG; Chang S-T. (2004). Mushrooms: Cultivation, Nutritional Value, Medicinal Effect, and Environmental Impact. CRC Press. p. 241. ISBN 978-0-203-49208-6.
  11. ^ Page Module:Citation/CS1/styles.css has no content.Tilak, Shantanu (2019). "The shiitake Mushroom-A History in Magic & Folklore" (PDF). The Mycophile. Vol. 59, no. 1. pp. 1, 4. Archived (PDF) from the original on 5 February 2019.
  12. ^ Page Module:Citation/CS1/styles.css has no content.Przybylowicz, Paul; Donoghue, John (1988). shiitake Growers Handbook: The Art and Science of Mushroom Cultivation. Dubuque, Iowa: Kendall/Hunt. pp. 3–6. ISBN 978-0-8403-4962-0.
  13. ^ Page Module:Citation/CS1/styles.css has no content.Mushroom Newsletter for the Tropics: The Official Publication of the International Mushroom Society for the Tropics. International Mushroom Society for the Tropics. 1980.
  14. ^ a b Page Module:Citation/CS1/styles.css has no content.Leatham GF. (1982). "Cultivation of shiitake, the Japanese forest mushroom, on logs: A potential industry for the United States" (PDF). Forest Products Journal. 32 (8): 29–35. Archived from the original (PDF) on 3 July 2011. Retrieved 21 July 2010.
  15. ^ a b Page Module:Citation/CS1/styles.css has no content.Vane CH. (2003). "Monitoring decay of black gum wood (Nyssa sylvatica) during growth of the shiitake mushroom (Lentinula edodes) using diffuse reflectance infrared spectroscopy". Applied Spectroscopy. 57 (5): 514–517. Bibcode:2003ApSpe..57..514V. doi:10.1366/000370203321666515. PMID 14658675. S2CID 27403919.
  16. ^ Page Module:Citation/CS1/styles.css has no content.Vane CH; Drage TC; Snape CE. (2003). "Biodegradation of oak (Quercus alba) wood during growth of the shiitake mushroom (Lentinula edodes): A molecular approach". Journal of Agricultural and Food Chemistry. 51 (4): 947–956. Bibcode:2003JAFC...51..947V. doi:10.1021/jf020932h. PMID 12568554.
  17. ^ a b c Page Module:Citation/CS1/styles.css has no content.Boels D; Landreau A; Bruneau C; Garnier R; Pulce C; Labadie M; de Haro L; Harry P. (2014). "shiitake dermatitis recorded by French Poison Control Centers – New case series with clinical observations". Clinical Toxicology. 52 (6): 625–8. doi:10.3109/15563650.2014.923905. PMID 24940644. S2CID 21541970.
  18. ^ Page Module:Citation/CS1/styles.css has no content.Hérault M; Waton J; Bursztejn AC; Schmutz JL; Barbaud A. (2010). "shiitake dermatitis now occurs in France". Annales de Dermatologie et de Vénéréologie. 137 (4): 290–3. doi:10.1016/j.annder.2010.02.007. PMID 20417363.
  19. ^ Page Module:Citation/CS1/styles.css has no content.Welbaum GE. (2015). Vegetable Production and Practices. CAB International. p. 445. ISBN 978-1-78064-534-6.
  20. ^ a b Page Module:Citation/CS1/styles.css has no content.United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 27 March 2024. Retrieved 28 March 2024.
  21. ^ a b Page Module:Citation/CS1/styles.css has no content."TABLE 4-7 Comparison of Potassium Adequate Intakes Established in This Report to Potassium Adequate Intakes Established in the 2005 DRI Report". p. 120. In: Page Module:Citation/CS1/styles.css has no content.Stallings, Virginia A.; Harrison, Meghan; Oria, Maria, eds. (2019). "Potassium: Dietary Reference Intakes for Adequacy". Dietary Reference Intakes for Sodium and Potassium. pp. 101–124. doi:10.17226/25353. ISBN 978-0-309-48834-1. PMID 30844154. Template:NCBIBook.
  22. ^ Page Module:Citation/CS1/styles.css has no content.Chang TS; Hayes WA. (2013). The Biology and Cultivation of Edible Mushrooms. Elsevier Science. p. 470. ISBN 978-1-4832-7114-9.
  23. ^ Page Module:Citation/CS1/styles.css has no content.Ko JA; Lee BH; Lee JS; Park HJ. (2008). "Effect of UV-B exposure on the concentration of vitamin D2 in sliced shiitake mushroom (Lentinus edodes) and white button mushroom (Agaricus bisporus)". J Agric Food Chem. 50 (10): 3671–3674. Bibcode:2008JAFC...56.3671K. doi:10.1021/jf073398s. PMID 18442245.
  24. ^ Page Module:Citation/CS1/styles.css has no content.Cardwell, Glenn; Bornman, Janet F.; James, Anthony P.; Black, Lucinda J. (13 October 2018). "A Review of Mushrooms as a Potential Source of Dietary Vitamin D". Nutrients. 10 (10): 1498. doi:10.3390/nu10101498. PMC 6213178. PMID 30322118.
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